Results 11 to 20 of about 174,988 (350)
Foods, 2022 The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with
Maija Greis +5 more
semanticscholar +1 more source
Aroma and Aroma Precursors in Grape Berry [PDF]
, 2012 The grape berry is the site of biosynthesis and accumulation of compounds that are likely to contribute in wines some of their aromatic characteristics. These compounds have the aromatic potential, and exist in part as volatile forms but mainly as non-volatile aroma precursors that can be released through chemical and biochemical reactions during ...
Darriet, Philippe +2 more
openaire +3 more sources
Recent advancements in understanding the terroir effect on aromas in grapes and wines
OENO One, 2020 Terroir is about the link between wine and its origin. It has long been understood by sensory evaluation that the taste of wine from a given variety can be related to its origins.
C. Leeuwen +14 more
semanticscholar +1 more source
Molecules, 2022 Spanish-style table olives are one of the most common processed foods in the Mediterranean countries. Lack of control during fermentation can lead to one of the main defects of the olive, called ‘Zapateria’, caused by the combination of volatile fatty ...
Ramiro Sánchez +5 more
doaj +1 more source
Correlating wine quality indicators to chemical and sensory measurements. [PDF]
, 2015 Twenty-seven commercial Californian Cabernet Sauvignon wines of different quality categories were analyzed with sensory and chemical methods. Correlations between five quality proxies-points awarded during a wine competition, wine expert scores, retail ...
Ebeler, Susan E +3 more
core +5 more sources
Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine [PDF]
, 2020 This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of ...
Cordero Bueso, Gustavo Adolfo +5 more
core +1 more source
International Journal of Geoheritage and Parks, 2021 Since the appearance of Geoparks in 2000, geoproducts have been a strategy for local development and innovation in these territories, intimately associated with geotourism.
Joana Rodrigues +5 more
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Molecules, 2019 In citrus color mutants, the levels of carotenoid constituents and other secondary metabolites are different in their corresponding wild types. Terpenoids are closely related to coloration, bitterness, and flavor.
Cuihua Liu, Min He, Zhuang Wang, Juan Xu
doaj +1 more source
OENO One, 1998 The aroma of the sweet fortified wines is often characterised by the « rancio » descriptor. According to the mode of conservation and the type of vine, the intensity of « rancio » character inay vary notably.
Isabelle Cutzach +2 more
doaj +1 more source
Mycobiology, 2021 Morels (Morchella spp.) are valuable medicinal and edible mushrooms. In this study, chemical profiles of aromas and lipophilic extracts of black morel (Morchella importuna) grown in China were analyzed by gas chromatography/mass spectroscopy, along with ...
Xiaoman Tu +4 more
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