{"refrec":{"BRefID":338079,"RR":"<b>Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.</b> (2019). The sensory acceptance and profile of Indonesian <i>sambal-terasi</i>: impact of <i>terasi</i> type and concentration. <i>International Journal of Gastronomy and Food Science 16</i>: 100149. <a href=\"https://hdl.handle.net/10.1016/j.ijgfs.2019.100149\" target=\"_blank\">https://hdl.handle.net/10.1016/j.ijgfs.2019.100149</a>","BEntID":334703,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>International Journal of Gastronomy and Food Science 16</i>: 100149. <a href=\"https://hdl.handle.net/10.1016/j.ijgfs.2019.100149\" target=\"_blank\">https://hdl.handle.net/10.1016/j.ijgfs.2019.100149</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":0,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Damanik Ambarita, M.T.; Raes, K.; De Meulenaer, B.","Englishabstract":"<i>Terasies</i> are traditional Indonesian condiments based on rebon (planktonic shrimp), typically added to chili sauce (<i>sambal-terasi</i>). <i>Terasies</i> vary highly in composition and quality and therefore it is difficult to standardize <i>sambal-terasi</i> production. A hedonic test using 118 untrained panelists showed that the salty and the <i>rebon</i> flavor were key attributes of <i>sambal-terasi</i> determining consumer acceptance and preference. Sweetness, originating from the chili sauce, umami and bitter-off notes influenced the sensory acceptance of the <i>sambal-terasies</i>. The variation in biogenic amine content of terasi could not be related to the differences in sensory acceptance, while the content of the short chain fatty acids were the lowest in the most preferred <i>terasies</i>.The <i>terasi</i> concentration impacted on the salty, umami and bitter notes and <i>rebon</i> flavor of <i>sambal-terasi</i>, evaluated by trained panel. Concentration of >13.8% (fresh weight) <i>terasi</i> created a strong salty, bitter and <i>rebon</i> character and weakened its umami and sweet character.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"The sensory acceptance and profile of Indonesian <i>sambal-terasi</i>: impact of <i>terasi</i> type and concentration","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:17.368041","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":"Terasi; Sambal-terasi; Sensory analysis; Flavor; Taste","OtherDescriptors":null,"Notes":null,"AnaPub":2019,"MonPub":null,"DateUpdate":"2021-06-01","DateCreate":"2021-05-17","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000477699200017","VABBcode":null,"OpenAcc":0,"Handle":"10.1016/j.ijgfs.2019.100149"},"refs":null,"anarec":{"AnaID":338079,"PubliDate":2019,"Pagination":"100149","XtraPublOfAnaID":null,"ISBN":null,"Volume":"16","Issue":null,"BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":270224,"SerRR":"International Journal of Gastronomy and Food Science. 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