Combined effects of tangerine oil vapour mixed with banana flavour to enhance the quality and flavour of 'Hom Thong' bananas and evaluating consumer acceptance and responses using electroencephalography (EEG).

Ravinun Saengwong-Ngam, Phanit Koomhin, Sumethee Songsamoe, Nirundorn Matan, Narumol Matan

Open access · greenAbstract read

In one paragraph

Article in Journal of food science and technology, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

0numbers the graph read from it

0cells of the map it votes in

0citing papers in PubMed

0.8field-weighted citation impact, top 26% of its field

1 · What the graph read from it

What it found

Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.

The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

The trial behind it

Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.

Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.

3 · Its place in the literature

Who cites it

0 citing papers in PubMed, 7 citations in OpenAlex.

No citing paper in PubMed yet.

4 · The record

Corrections and comments

PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.

5 · Who and what money

Authors and funding

5 authors at 1 institution in 1 country.

Ravinun Saengwong-NgamFood Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand.

Phanit KoomhinSchool of Medicine, Walailak University, Nakhon Si Thammarat, 80160 Thailand.

Sumethee SongsamoeFood Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand.

Nirundorn MatanSchool of Engineering and Technology, Walailak University, Nakhon Si Thammarat, 80160 Thailand.

Narumol MatanFood Industry, School of Agricultural Technology and Food Industry, Walailak University, Nakhon Si Thammarat, 80160 Thailand.ORCID 0000-0002-4997-6229

Walailak University · TH

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

The objectives of this study were to investigate the effect of tangerine oil (TO) at 25, 50 and 75 µL mixed with banana flavour (BF) at 25, 50 and 75 µL to protect the quality and enhance the flavour of bananas. Then, 25 µL TO + BF 50 µL were selected for studying the quality of bananas stored at 13 °C ± 2 °C for 7 days, and was used to test consumer brain responses using an electroencephalography (EEG). Results showed that mould grew and decomposition occurred in 10 and 50% of the 25 µL TO + 50 µL BF mixture and control, respectively, after 7 days. Furthermore, this ratio increased ripening by having higher L*, b*, firmness and total soluble solid than the control (

Indexed as

Banana flavourElectroencephalography (EEG)‘Hom Thong’ bananaHuman brainTangerine oil

Identifiers

PMID35153323

DOI10.1007/s13197-021-05100-w

PMCPMC8814102

OpenAlexW3153547644

What OpenQuestion holds

Textmetadata

Read underepoch 390

Registered trials

None linked

Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.