Aroma-active compounds, sensory profile, and phenolic composition of Fondillón.
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DOI: 10.1016/j.foodchem.2020.126353
Abstract: The Fondillón is a wine made from overripe grapes of the Monastrell variety, which is characterized by a high alcohol content and a minimum barrel ageing of 10 years. The objective of this study was to… read more here.
Keywords: fondill; active compounds; compounds sensory; composition ... See more keywords
Comparison of volatile compounds and sensory profiles of alcoholic black currant (Ribes nigrum) beverages produced with Saccharomyces, Torulaspora, and Metschnikowia yeasts.
Sign Up to like & getrecommendations! Published in 2021 at "Food chemistry"
DOI: 10.1016/j.foodchem.2021.131049
Abstract: Black currants (Ribes nigrum) were fermented with Saccharomyces and non-Saccharomyces yeasts without added sugar to yield low-ethanol-content beverages. The effects of yeasts on the volatile compounds and sensory characteristics were analysed by HS-SPME-GC-MS, GC-O, and… read more here.
Keywords: ribes nigrum; black currant; compounds sensory; comparison volatile ... See more keywords
Influence of phenolic compounds on sensory parameters of tea infusions
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DOI: 10.17221/10657-cjfs
Abstract: A set of 9 black teas and 10 green teas were analyzed. Sensory parameters of tea infusions were correlated with the content of total polyphenols (determined after Folin and Ciocalteu) and sensory parameters (determined after… read more here.
Keywords: parameters tea; influence phenolic; compounds sensory; tea infusions ... See more keywords
The Impact of Type of Brandy on the Volatile Aroma Compounds and Sensory Properties of Grape Brandy in Montenegro
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DOI: 10.3390/molecules27092974
Abstract: This paper presents the results of a study that examined the impact of grape variety on the volatile aroma compounds and sensory properties of standard and Muscat grape brandy produced in the Podgorica sub-region (Montenegro)… read more here.
Keywords: compounds sensory; volatile aroma; grape brandy; aroma compounds ... See more keywords
Comparative Study of Volatile Compounds and Sensory Characteristics of Dalmatian Monovarietal Virgin Olive Oils
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DOI: 10.3390/plants10101995
Abstract: Volatile compounds are chemical species responsible for the distinctive aroma of virgin olive oil. Monovarietal olive oils have a peculiar composition of volatiles, some of which are varietal descriptors. In this paper, the total phenolic… read more here.
Keywords: compounds sensory; virgin olive; volatile compounds; composition ... See more keywords