Volatile composition and sensory properties of industrially produced Idiazabal cheese

2007 ◽  
Vol 17 (12) ◽  
pp. 1401-1414 ◽  
Author(s):  
Luis Javier R. Barron ◽  
Yolanda Redondo ◽  
Mikel Aramburu ◽  
Pilar Gil ◽  
Francisco J. Pérez-Elortondo ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Volatile Composition

Volatile composition and sensory properties of North West Spain white wines

2013 ◽  
Vol 54 (1) ◽  
pp. 562-568 ◽  
Author(s):  
Mar Vilanova ◽  
Ana Escudero ◽  
María Graña ◽  
Juan Cacho
Keyword(s):  
Sensory Properties ◽  
Volatile Composition ◽  
White Wines ◽  
North West

Coinoculated Fermentations UsingSaccharomycesYeasts Affect the Volatile Composition and Sensory Properties ofVitis viniferaL. cv. Sauvignon Blanc Wines

2008 ◽  
Vol 56 (22) ◽  
pp. 10829-10837 ◽  
Author(s):  
Ellena S. King ◽  
Jan H. Swiegers ◽  
Brooke Travis ◽  
I. Leigh Francis ◽  
Susan E. P. Bastian ◽  
...  
Keyword(s):  
Sensory Properties ◽  
Volatile Composition ◽  
Sauvignon Blanc

scholarly journals Effect of fruit maturity level on quality, sensory properties and volatile composition of two common apricot (Prunus armeniaca L.) varieties

2018 ◽  
Vol 55 (7) ◽  
pp. 2671-2678 ◽  
Author(s):  
Ihsan Karabulut ◽  
Incilay Gokbulut ◽  
Tugca Bilenler ◽  
Kubra Sislioglu ◽  
Ibrahim Sani Ozdemir ◽  
...  
Keyword(s):  
Prunus Armeniaca ◽  
Sensory Properties ◽  
Maturity Level ◽  
Volatile Composition ◽  
Fruit Maturity ◽  
Prunus Armeniaca L

scholarly journals Correlation between volatile composition and sensory properties in Spanish Albariño wines

2010 ◽  
Vol 95 (2) ◽  
pp. 240-246 ◽  
Author(s):  
Mar Vilanova ◽  
Zlatina Genisheva ◽  
Antón Masa ◽  
José Maria Oliveira
Keyword(s):  
Sensory Properties ◽  
Volatile Composition

scholarly journals Volatile Composition and Sensory Properties of Indian Herbal Medicine-Pavonia odorata-used in Ayurveda

2014 ◽  
Vol 63 (2) ◽  
pp. 149-158 ◽  
Author(s):  
Yusei Kashima ◽  
Satoshi Nakaya ◽  
Mitsuo Miyazawa
Keyword(s):  
Herbal Medicine ◽  
Sensory Properties ◽  
Volatile Composition

scholarly journals Volatile Composition and Sensory Properties of Mead

2019 ◽  
Vol 7 (10) ◽  
pp. 404 ◽  
Author(s):  
Ana Paula Pereira ◽  
Ana Mendes-Ferreira ◽  
Luís G. Dias ◽  
José M. Oliveira ◽  
Leticia M. Estevinho ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sensory Analysis ◽  
Sensory Quality ◽  
Significant Contribution ◽  
Alcoholic Fermentation ◽  
Immobilized Cells ◽  
Sensory Properties ◽  
Yeast Cells ◽  
Volatile Composition

Mead is a traditional beverage that results from the alcoholic fermentation of diluted honey performed by yeasts. Although the process of mead production has been optimized in recent years, studies focused on its sensory properties are still scarce. Therefore, the aim of this work was to analyse the sensory attributes of mead produced with free or immobilized cells of the Saccharomyces cerevisiae strains QA23 and ICV D47, and to establish potential correlations with its volatile composition. In the volatile composition of mead, the effect of yeast condition was more important than the strain. In respect to sensory analysis, the most pleasant aroma descriptors were correlated with mead obtained with free yeast cells, independently of the strain. Both sensory analysis and volatile composition indicates that the most pleasant mead was produced by free yeast cells. Although this study has provided a significant contribution, further research on the sensory quality of mead is still needed.

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