Zobrazeno 1 - 10
of 74
pro vyhledávání: '"sensory lexicon"'
The aroma of toasted oak wood (Quercus petraea): from sensory analysis to molecular characterisation
Autor:
Marie Courregelongue, Alexandre Pons
Publikováno v:
OENO One, Vol 58, Iss 4 (2024)
The chemical complexity of the aroma compounds developed by oak wood during the toasting process is known to contribute to the quality of wines and spirits after barrel ageing. Molecular characterisation of toasted oak wood has increased steadily in
Externí odkaz:
https://doaj.org/article/92f0c500cec74c5fad171b988def8e00
Autor:
Szymon Wojciech Lara, Amalia Tsiami
Publikováno v:
Foods, Vol 13, Iss 14, p 2290 (2024)
Background: The popularity of peas (Pisum sativum L.) and pea-derived products is constantly growing globally and is estimated to continue to do so at an average annual rate of 12%. This is partially stimulated by the increase in the consumption of m
Externí odkaz:
https://doaj.org/article/831f8bba2b6c4957939b7ddb4200d657
Publikováno v:
Zhongguo youzhi, Vol 48, Iss 8, Pp 128-136 (2023)
为建立芝麻酱的感官词典，依据GB/T 16861—1997《感官分析 通过多元分析方法鉴定和选择用于建立感官剖面的描述词》产生芝麻酱的感官描述词，以几何平均值法分析删减描述词以制作芝麻酱
Externí odkaz:
https://doaj.org/article/933b12a270fc4772b89ef04b1ae350bf
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100977- (2023)
This study employs sensory evaluation, headspace gas chromatography–ion mobility spectrometry (HS-GC-IMS), and headspace solid-phase microextraction gas chromatography–mass spectrometry (HS-SPME-GC-MS) techniques to investigate the effect of diff
Externí odkaz:
https://doaj.org/article/55066510009645d19f1b4eee5b0c6cad
Publikováno v:
Plants, Vol 13, Iss 2, p 173 (2024)
Many customers prefer goji berry pulp, well-known for its high nutritional content, over fresh goji berries. However, there is limited research on its sensory lexicon and distinctive flavor compounds. This study focused on developing a sensory lexico
Externí odkaz:
https://doaj.org/article/2307db13ff054a108bb26217ba7f3c9a
Publikováno v:
Shipin gongye ke-ji, Vol 43, Iss 5, Pp 396-407 (2022)
Sensory lexicon is a standardized vocabulary used to help different populations communicate about sensory issues. This paper reviews the process of building a sensory lexicon, which consists of four main steps: preparing samples and training personne
Externí odkaz:
https://doaj.org/article/3e58b3432a8c4fadb8914323a7bd27be
Autor:
Nico Lippi, Elisa Senger, Saila Karhu, Bruno Mezzetti, Marta Cianciabella, Beatrice Denoyes, Duygu Ayvaz Sönmez, Marina Fidelis, Edoardo Gatti, Monika Höfer, Nesibe Ebru Kafkas, Luca Mazzoni, Susan McCallum, Klaus Olbricht, Saverio Orsucci, Sonia Osorio, Dora Pinczinger, Stefano Predieri, Susanna Rokka, José Federico Sánchez-Sevilla, Gianluca Savini, Carmen Soria, Björn Usadel, Paolo Zucchi, Medoro Chiara
Publikováno v:
Agriculture, Vol 13, Iss 2, p 314 (2023)
A comprehensive lexicon is a necessary communication tool between the panel leader and panelists to describe each sensory stimulus potentially evoked by a product. In the current scientific breeding and trading scenario, a multilingual sensory lexico
Externí odkaz:
https://doaj.org/article/e8c2c7abb046410da34ad8d220f58f46
Autor:
Antonella Leone, Stefania De Domenico, Chiara Medoro, Marta Cianciabella, Giulia Maria Daniele, Stefano Predieri
Publikováno v:
Agriculture, Vol 12, Iss 11, p 1842 (2022)
In recent years, the jellyfish (JF) blooms in many coastal areas around the world, due to climate change, have pointed toward its possible exploitation as an alternative seafood product to support the global fishery sector. However, being a novel foo
Externí odkaz:
https://doaj.org/article/8604fc3200ad4a1a874f5d4715ad097c
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Akademický článek
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