Results 71 to 80 of about 9,371 (261)
Molecules, 2023 Beer is one of the most consumed beverages worldwide with unique organoleptic properties. Bitterness and astringency are well-known key features and, when perceived with high intensity, could lead to beer rejection.
Leonor Gonçalves +6 more
doaj +1 more source
JSFA reports, Volume 5, Issue 3, Page 113-124, March 2025.Abstract Background Most pure maple syrup produced in North America is produced from the sap of sugar maple trees (Acer saccharum). Interest is growing to utilize other maple species in different regions of North America outside the native range of sugar maple.
Ann E. Colonna +2 more
wiley +1 more source
OENO One, 2020 Anthocyanins are extracted from grape skins during maceration and are responsible for the red colour of wine. Their contribution to in-mouth sensations is mainly related to their interactions with condensed tannins, which are largely responsible for wine
Maria Alessandra Paissoni +7 more
doaj +1 more source
Molecules, 2022 The chemical mechanism of the acid cleavage of proanthocyanidins (PAs) has been known for decades but has yet to be optimized. Therefore, we optimized this process in Byrsonima crassifolia, Euterpe oleracea and Inga edulis extracts using the response ...
Jesus N. S. Souza +5 more
doaj +1 more source
Perceived astringency in wine: A predictive model
, 2007 Sensations perceived in the act of tasting are important determinants of consumer response to red wine. Astringency is a tactile stimulus that strongly influences wine acceptability. Astringency descriptors account for more than a half of the total terms
Condelli N., Dinnella C., Monteleone E.
core +1 more source
An assessment of the effects of wine volatiles on the perception of taste and astringency in wine [PDF]
, 2010 International audienceThe objective of this work is measuring the effect of different volatile extract compositions on the perception of taste, astringency, global intensity and persistence of wine.
Fernández-Zurbano, P. [0000-0002-4516-9534] +9 more
core +1 more source
Fermentation characteristics of four southern sichuan citrus cultivars
JSFA reports, EarlyView.Abstract Background Sichuan, China's leading citrus‐producing region has strong potential for citrus wine development. Citrus is rich in bioactive compounds that enhance flavor and health value, yet current citrus wines often show weak aroma and bitterness.
Zhiqing Zheng +9 more
wiley +1 more source
JSFA reports, EarlyView.Abstract Background Bananas (Musa species) are an important staple food and cash crop in many parts of the world. The East African Highland cooking bananas form the backbone of food security for millions of Ugandans. The demand for high quality cooking bananas is thus closely linked to their sensory characteristics (which drive consumer preference) and
Willy Nelson Kisenyi +7 more
wiley +1 more source