Results 221 to 230 of about 36,846 (264)
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2000
Acetaldehyde, diacetyl and ethanol are compounds that are critical to the aroma and flavour of fermented milk products. In this work twelve commercial brands of plain yogurt were stored within 10 days on two different temperature levels and every two or three days changes in acetaldehyde, diacetyl and ethanol were established.
Ritz, Milana +2 more
openaire +1 more source
Acetaldehyde, diacetyl and ethanol are compounds that are critical to the aroma and flavour of fermented milk products. In this work twelve commercial brands of plain yogurt were stored within 10 days on two different temperature levels and every two or three days changes in acetaldehyde, diacetyl and ethanol were established.
Ritz, Milana +2 more
openaire +1 more source
1995
The consumption of foods and beverages is inseparably linked to the stimulation of the human chemical senses, odor and taste. The sensation of odor (smell) is triggered by highly complex mixtures of small, rather hydrophobic molecules from many chemical classes that occur in trace concentrations and are detected by receptor cells of the olfactory ...
openaire +1 more source
The consumption of foods and beverages is inseparably linked to the stimulation of the human chemical senses, odor and taste. The sensation of odor (smell) is triggered by highly complex mixtures of small, rather hydrophobic molecules from many chemical classes that occur in trace concentrations and are detected by receptor cells of the olfactory ...
openaire +1 more source