Search results for "FLAVOR"

Precise measurement of the top quark mass in dilepton decays using optimized neutrino weighting

2016

We measure the top quark mass in dilepton final states of top-antitop events in proton-antiproton collisions at sqrt(s) = 1.96 TeV, using data corresponding to an integrated luminosity of 9.7 fb^-1 at the Fermilab Tevatron Collider. The analysis features a comprehensive optimization of the neutrino weighting method to minimize the statistical uncertainties. We also improve the calibration of jet energies using the calibration determined in top-antitop to lepton+jets events, which reduces the otherwise limiting systematic uncertainty from the jet energy scale. The measured top quark mass is mt = 173.32 +/- 1.36(stat) +/- 0.85(syst) GeV.

Production of the Sweet Protein Monellin in Transgetic Plants

1992

Monellin is a protein that elicits a flavor approximately 100,000 times sweeter than sugar on a molar basis. The protein exists naturally as a heterodimer, with its sweet flavor lost upon denaturation. A single–chain monellin gene, encoding both polypeptide chains linked by a hinge sequence, was placed under the control of constitutive and fruit–ripening specific promoters and transferred to lettuce and tomato. Expression of these genes in transgenic tomato and lettuce resulted in the accumulation of monellin protein in fruit and leaf, respectively, to significant levels. Production of monellin in transgenic fruits and vegetables represents an alternative strategy to enhance their flavor an…

Flavor release from salad dressings: sensory and physicochemical approaches in relation with the structure

2000

The effect of process and formulation on sensory perception and flavor release was investigated on salad dressing models. Oil/vinegar emulsions (φ = 0.5, droplet size > 10 μm) with thickeners and a whey protein concentrate were prepared with different fat droplet sizes and different distributions of fat droplet size. The effect of the amount of emulsifier was also tested. Sensory profile analysis was performed by a trained panel and flavor release quantified by dynamic headspace analysis. When the droplet size is increased, the lemon smell and citrus aroma significantly increase, whereas the egg note, mustard, and butter aroma significantly decrease. The concentrations of alcohols and acids…

2019

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic compounds (VOC) quantification data obtained by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry (HS-SPME-GC-MS) and (iii) odor-active compounds identification by Headspace Solid Phase Micro-Extraction - Gas Chromatography - Mass Spectrometry - Olfactometry (HS-SPME-GC-MS-O). The raw data are hosted on an open-access research data repository [1].

More clues about Sensory Impact of Sotolon in Some Flor Sherry Wines

1992

The olfactory impact of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone] in wines was first demonstrated in botrytized wines. In sherry wines it was recently found to occur at concentrations varying from 0 to 500 ppb. The olfactory detection threshold of a sample of purified racemic sotolon was determined to be lower (15 ppb) in white wine than its concentration in most sherries. Its flavor impact in sherries was calculated to be between 1 and 25 OUV. Using MCA of the data obtained from 22 wines (white wines, rancios, Spanish and French sherries) during two tasting sessions by wine professionals, significant positive correlations were found-between the concentration of sotolon and the typica…

More clues of the occurrence and flavor impact of solerone in wine

1991

International audience

Aroma compounds in wine as influenced by apiculate yeasts

1996

Aroma compounds of wines resulting from fermentation of sterile grape musts from Monastrell variety inoculated with pure and mixed cultures of apiculate and Saccharomyces yeasts, were isolated and analyzed by gas chromatography with flame ionization and mass spectrometry. Samples fermented with mixed cultures produced a higher concentration of selected compounds and higher total amounts of alcohols and acids, in contrast with wines produced with pure cultures of Saccharomyces spp. Apiculate yeasts are important in the chemical composition and quality of wine.

AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE

2009

It is well known that the color of a beverage can influence its flavor. We conducted three experiments to investigate the effect of the ambient room color on flavor, while leaving the color of the beverage unaltered. We chose white wine as the beverage and used several methods to fully explore the potential role of ambient light. First, a group of wine buyers made judgments on flavor and global liking while tasting a Riesling on site at a local winery. Ambient color influenced the subjective value of the wine. Wine tasted better in blue or red environments as compared with green and white. A second group was tested in the laboratory. Ambient color modified the taste, but not the odor of the…

Sensory and chemical characterisation of Sauvignon blanc wine: Influence of source of origin

2011

Abstract The main objective of the study was to investigate influence of geographical location on volatile composition and perceived flavour profile of Sauvignon wines of New Zealand (Marlborough), French (Sancerre; Loire; Saint Bris), and Austrian (Styria) origin. Nineteen New Zealand wine professionals evaluated 18 Sauvignon wines, 6 from each source of origin, by sensory methods that included intensity ratings to experimenter-provided descriptors, typicality ratings, and classification tasks (non-directed and directed sorting). Results demonstrated that wines from the three sources of origin were separated by sensory analyses, with New Zealand wines dominated by perceived green character…

Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune"

1995

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a key flavor compound in the French flor-sherry Vin Jaune. Sotolon in Vin Jaune (120-268 microgram/L) is produced during the development of yeast film over a period of 6 years. In a synthetic medium resembling wine, the formation of sotolon was studied for different organic acids and acetaldehyde. Then, sotolon was quantified by HPLC on a Lichrospher 100 Diol column. Under the conditions of temperature, pH, and alcoholic content similar to the ageing of wine in barrels, sotolon was formed by a purely chemical mechanism from alpha-ketobutyric acid and acetaldehyde. The formation of sotolon increases by increasing temperature and decreasing p…