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The first Ecuadorean ‘Nacional’ cocoa collection based on organoleptic characteristics [PDF]

Tropical Science, 2004
Abstract‘Nacional’ cocoa from Ecuador is a genetic group acknowledged for its ‘Arriba’ floral flavour, which has partly been lost due to the introduction of other more productive varieties. Between 1996 and 2000, 115 Nacional cocoa trees were identified by high yield, resistance to diseases and intense floral flavour, and reproduced by grafting.
Deheuvels, Olivier, Decazy, Bernard, Pérez, Rosa, Roche, Gilles, Amores, Fredy   +4 more
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Organoleptic Characteristics of the Wines

2013
Wine represents the synthesis of all the elements that to various degrees have influenced the growth, annual development and maturity of the vine and contribute to create the complex array of compounds present in the berry at harvest. A tasting of wines made in accord with identical vinification protocols but using grapes grown in different areas makes
Diego Tomasi, Federica Gaiotti, Gregory V. Jones   +2 more
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Physicochemical, rheological, and organoleptic characteristics of wheat‐fenugreek supplemented blends

Food / Nahrung, 2003
AbstractThe effect of blending of fenugreek (raw, soaked, and germinated) flour (Trigonella faenum graecum) from 5 to 20% in wheat flour on the rheological and sensory evaluation of bread, biscuit, noodle, and macroni was studied. Farinograph water absorption, dough development time, mixing tolerance index, and dough stability increased significantly ...
Shalini, Hooda, Sudesh, Jood
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NUTRITIVE AND ORGANOLEPTIC CHARACTERISTICS OF NONDAIRY IMITATION MILKS

Journal of Food Science, 1971
SUMMARY –13 nondairy imitation milk powders, concentrates and bottled beverages were analyzed for general composition, nutrients and organoleptic properties. These products were obtained from 11 domestic sources, which decreased to eight by the end of the study.
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Chemical and organoleptic characteristics of tomato purée enriched with lyophilized tomato pomace

Journal of the Science of Food and Agriculture, 2015
AbstractBACKGROUNDEpidemiological studies have proved that tomato consumption is associated with a lower risk of developing several diseases (for example, certain types of cancers, cardiovascular diseases, macular degeneration, age‐related eye disease). Many micronutrients and bioactive compounds are mainly present in peel and seeds and are lost during
Romanucci, V., Barbarisi, C., MAISTO, GIULIA, DE MARCO, ANNA, DI FABIO, GIOVANNI, ZARRELLI, ARMANDO   +5 more
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MICROBIOLOGICAL, CHEMICAL, AND ORGANOLEPTIC CHARACTERISTICS OF FROZEN BREADED RAW SHRIMP1,2

Journal of Milk and Food Technology, 1973
Thirty percent of the samples of fresh or frozen shrimp received for processing into breaded shrimp had bacterial counts in excess of 106/g. The bacterial counts of 56% of plant processed samples of frozen breaded raw shrimp exceeded 106/g. Counts with plate incubation at 7 or 25 C were significantly higher than at 35 C.
C. Vanderzant, A. W. Matthys, B. F. Cobb
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[Current knowledge on the organoleptic characteristics of beer].

Annales de la nutrition et de l'alimentation, 1979
This important subject will be considered in three parts: I. Tasting procedures. As there is no standard nomenclature in brewing for describing the organoleptic properties, each brewery has devised its own terminology for this purpose. Four organizations: the European Brewery Convention (EBC), the American Society of Brewing Chemists (ASBC), the Master
M, Moll, T V, Flayeux
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A comprehensive study of organoleptic properties and taste characteristics

Lechaschi Vrach
Background. The present study provides a comparative analysis of organoleptic properties a of six commercial foods for special dietary uses. The relevance of this study stems from the importance of considering organoleptic properties and taste characteristics of enteral nutrition formulas when selecting appropriate options for patients. Objective.
A.V. Starodubova, E.A. Smirnova, Y.R. Varaeva   +2 more
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