Aroma profile and sensory characteristics of a sulfur dioxide-free mulberry (Morus nigra) wine subjected to non-thermal accelerating aging techniques.
Sign Up to like & getrecommendations! Published in 2017 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.03.160
Abstract: The present study was undertaken to assess accelerating aging effects of high pressure, ultrasound and manosonication on the aromatic profile and sensorial attributes of aged mulberry wines (AMW). A total of 166 volatile compounds were… read more here.
Keywords: characteristics sulfur; non thermal; accelerating aging; aroma profile ... See more keywords
Effects of three different diets on the fatty acid profile and sensory properties of fresh Pecorino cheese “Primo Sale”
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DOI: 10.5713/ajas.19.0452
Abstract: Objective This study aimed to evaluate and compare the effects of three different diets on the fatty acids (FA) profile and sensory properties of a characteristic Italian fresh cheese: Pecorino “Primo Sale” (PS). Methods Fifty-four… read more here.
Keywords: effects three; group; pecorino; profile sensory ... See more keywords