Andy J Taylor

Learn More
Previous neuroimaging studies of the cortical representation of gustatory and olfactory stimuli have often delivered tastants to the mouth in very small quantities or stimulated olfaction orthonasally. In studies of retro-nasal olfaction, swallowing was generally delayed to reduce head motion artefacts. The present fMRI study aims to improve upon such(More)
To determine the importance of the enzyme lipoxygenase (LOX) in the generation of volatile C6 aldehyde and alcohol flavour compounds, two antisense LOX genes were constructed and transferred to tomato plants. The first of these constructs (p2ALX) incorporated the fruit-specific 2A11 promoter [Van Haaren, M.J.J., Houck, C.M., 1993. A functional map of the(More)
A temporal aroma delivery from milk systems containing 0, 0.5, or 5% added fat and flavored with seven-component strawberry flavoring and linalool was observed by free choice profiling (FCP), time intensity (TI), and atmospheric pressure chemical ionization-mass spectrometry (APCI-MS) techniques. A suppressing effect of fat on the volatility of the(More)
BACKGROUND The consumption of fat is regulated by reward and homeostatic pathways, but no studies to our knowledge have examined the role of high-fat meal (HFM) intake on subsequent brain activation to oral stimuli. OBJECTIVE We evaluated how prior consumption of an HFM or water load (WL) modulates reward, homeostatic, and taste brain responses to the(More)
Gelatinised wheat starch, freeze dried and equilibrated at different RH, was aged at different temperatures and for different times. The Tool-Narayanaswamy-Moynihan (TNM) model was used to describe the ageing for all samples under all conditions. Three TNM parameters: x, Δh* and A were determined experimentally using, respectively, the peak shift method (x)(More)
  • 1