Search results for "astringent"

showing 2 items of 12 documents

Fruit chemical and sensory characteristics of five loquat (Eriobotrya japonica Lindl) cultivars.

2014

Settore AGR/03 - Arboricoltura Generale E Coltivazioni Arboreeastringent color bitter floral sour sweet.Settore AGR/15 - Scienze E Tecnologie Alimentari
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Contribution of the Temporal Dominance of Sensations (TDS) method to the sensory description of subtle differences in partially dealcoholized red win…

2009

Abstract In this study, effect of partial alcohol reduction on the sensory modification of red wines was investigated. A Merlot and a Syrah wine were partially dealcoholized using reverse osmosis technique to span a range of three different alcohol contents (14–10%) by grape variety. Preliminary triangle tests indicated the existence of very slight differences between the dealcoholized wines of the study. Therefore, adapted descriptive methodologies had to be used. In a first step, wines were described with a comparative sensory profile by 16 trained panellists on 15 sensory attributes. Then, the same panellists profiled the wines with the TDS technique, which consists in identifying and ra…

Wine0303 health sciencesNutrition and DieteticsAstringent030309 nutrition & dieteticsChemistrymedia_common.quotation_subjectdigestive oral and skin physiologyfood and beveragesSensory system04 agricultural and veterinary sciencesSensory profileSweetness040401 food science03 medical and health sciences[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition0404 agricultural biotechnologyPerceptionSensationFood science[SDV.AEN]Life Sciences [q-bio]/Food and NutritionAlcohol reductionComputingMilieux_MISCELLANEOUSFood Sciencemedia_common
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