Sixteen soft drink samples, in which appearance (colorless or colored), fruity flavor (with or without a flavorant) and sweetness (5 or 9% sucrose) were systematically varied, were rated for their pleasantness of appearance, flavor (odor, taste and sweetness separately) and overall liking by 448 young adults and children. In terms of sample parameters sucrose concentration and the presence of a flavorant significantly influenced overall liking, whereas color had little significance. In terms of sensory attributes pleasantness of taste and sweetness mainly determined overall liking. The responses of young adults and of children were in the main rather similar, except that the children seemed to put more emphasis on sweetness.

The possible inclusion of Pekilo @ biomass, which is a dried powder produced from the filamentous microfungus Paecilomyces varioti and containing about 50% protein, in meat based food systems was evaluated using two types of sausage and meat balls as test products. The textural parameters evaluated indicated that Pekilo can form, in combination with meat, structures which are needed in these type of food systems provided that the water and fat content of the system is optimized. A comparatively strong taste owing to Pekilo was detected in these products, but it was not unanimously considered a negative factor in organoleptic analysis. Torutein and Promine D were used as reference materials in part of the sausage tests.

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The total lipid content and percentages of free fatty acids in the lipids of nine wood mushrooms were determined. The total lipid content varied from 9% to 16% of the dry matter. Between 15.9 and 46.5% of the total lipids consisted of free fatty acids. The fatty acid composition of the free fatty acids of six mushrooms was analyzed quantitatively. The main component of the free acids was linoleic acid, which accounted for 30.3...60.7% of the free acids.