scholarly journals Molecular, Physico-Chemical, and Sensory Characterization of the Traditional Spanish Apple Variety “Pero de Cehegín”

Agronomy ◽  
2020 ◽  
Vol 10 (8) ◽  
pp. 1093 ◽  
Author(s):  
Ramón Martínez ◽  
Pilar Legua ◽  
Francisca Hernández ◽  
Ángel Carbonell-Barrachina ◽  
Yolanda Gogorcena ◽  
...  
Keyword(s):  
Sensory Profile ◽  
Soluble Solids ◽  
Total Acidity ◽  
Apple Variety ◽  
Total Soluble Solids ◽  
Germplasm Collections ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Total Antioxidant

The “Pero de Cehegín” is an ancient local variety of apple grown in Murcia (Spain). In this study, microsatellites markers showed evidence of a unique profile that has never been reported before in other Spanish apple germplasm collections. Five “Pero de Cehegín” clones were evaluated and compared with two commercial apple varieties, “Fuji” and “Golden Delicious”, to assess its marketing potential. For this, the physical (weight, height, and width of the fruit, moisture content, firmness, and color of the fruit, among others), and chemical (total soluble solids, total acidity, and maturity index) properties of the fruits were evaluated. In addition, the content of bioactive compounds such as total polyphenol content, total antioxidant activity using the ABTS+, DPPH•, and FRAP methods, and the sugar profile were analyzed, and their sensory profile was also evaluated. Physico-chemical differences were found within the “Pero de Cehegín” clones and between the commercial varieties. “Pero de Cehegín” had a high firmness, high total soluble solids, very low total acidity, high FRAP antioxidant capacity, and more sucrose content in comparison with “Fuji” and “Golden Delicious”. These distinctive characteristics and the good appearance of the fruit make this variety a marketable product that will increase the offering of traditional, local, but underutilized fruit varieties.

scholarly journals Physico-chemical composition of native fruits of the Ceará coast at different development stages

2017 ◽  
Vol 21 (9) ◽  
pp. 640-644 ◽  
Author(s):  
Nigéria P. Gonçalves ◽  
Eliseu M. P. de Lucena ◽  
Oriel. H. Bonilla ◽  
Francisca J. C. Tavares
Keyword(s):  
Chemical Composition ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Solids ◽  
Development Stages ◽  
Randomized Design ◽  
Physico Chemical ◽  
Stage 4 ◽  
Total Titratable Acidity

ABSTRACT This study aimed to evaluate the physico-chemical composition of native fruits of the Ceará coast at different development stages. The fruits of ‘guajiru’, ‘manipuçá’, ‘murici-pitanga’ and ‘murta’ were collected during the year 2014, and the following evaluations were made: total soluble solids, total titratable acidity, pH, total soluble solids and titratable acidity ratio. A completely randomized design was used, with 5 or 6 treatments, depending on the maturation stage and 4 replicates. For total soluble solids, ‘murta’ obtained a minimum of 2.6 °Brix in stage 1 and ‘manipuçá’ obtained maximum of 24.53 °Brix in stage 5. For the total titratable acidity, ‘guajiru’ showed minimum of 0.09% in stages 3 and 4, and ‘murici-pitanga’ showed maximum of 3.29% in stage 6. ‘Murici-pitanga’ had minimum pH of 3.44 in stage 5 and ‘guajiru’, maximum pH of 5.9 in stage 2. For total soluble solids and titratable acidity ratio, ‘murici-pitanga’ exhibited a minimum of 3.25 in stages 1 and 3, and ‘guajiru’ showed maximum of 141.11 in stage 4. It was concluded that ‘guajiru’ and ‘manipuçá’ fruits reached physiological maturity in stage 3, whereas ‘murici-pitanga’ and ‘murta’ fruits reached in stage 4; thus, these are the ideal stages for fruit harvest.

scholarly journals Processamento e caracterização físico-química do suco misto melancia com pepino

2016 ◽  
Vol 11 (3) ◽  
pp. 65
Author(s):  
Raphaela Maceió Silva ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Alexandre José de Melo Queiroz ◽  
Regilane Marques Feitosa
Keyword(s):  
Vitamin C ◽  
Water Activity ◽  
The Body ◽  
Soluble Solids ◽  
Total Sugars ◽  
Beneficial Effects ◽  
Physico Chemical ◽  
Micro Organisms ◽  
Physical And Chemical

<p>A junção da melancia com pepino trás grandes benefícios na melhoria da composição físico-química do produto. O suco misto de frutas vem sendo estudado para revelar as características nutricionais e funcionais da mistura. Sendo a melancia rica em água, potássio, ferro, magnésio, zinco e vitamina C e o pepino apresentando baixo consumo de energia, baixo teor de calorias e pequenas quantidades de vitamina C, a elaboração desses combinados aumenta a possibilidade de efeitos benéficos ao organismo. Objetivou-se, com este estudo, elaborar suco misto de melancia com pepino em diferentes concentrações e caracterizar físico-químicamente as formulações. Com a obtenção das polpas, foram elaboradas as seguintes formulações: F1-100% pepino; F2-50% melancia e 50% pepino; F3- 70% melancia e 30% pepino; F4- 90% melancia e 10% pepino e F5- 100% melancia. Foram realizadas analises físico-químicas em triplicata em todas as formulações para a caracterização de cada tratamento quanto: pH, sólidos solúveis totais (ºBrix), teor de água, cor, atividade de água (a<sub>w</sub>), açúcares totais, redutores e não redutores e cinzas. A melancia e o pepino apresentaram altos teores de água e atividade de água indicando alta suscetibilidade ao desenvolvimento de micro-organismos. Os sucos mistos de melancia com pepino podem ser considerados novos produtos e serem classificados como bebidas pouco ácidas (pH &gt; 4,5)  com razoável teor de  sólidos solúveis. As formulações F2 e F4 apresentaram maior quantidade de açúcares totais e o maior teor de minerais (cinzas) foi da formulação F4. Todos os sucos mistos apresentaram cor atrativa, com predominância da intensidade de amarelo. </p><p align="center"><strong><em>Processing and characterization physico-chemical of watermelon juice mixed with cucumber</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The junction of the watermelon with cucumber back great benefits in improving the physical and chemical composition of the product. Mix fruit juice has been studied to reveal nutritional and functional characteristics of the mixture. Being the watermelon rich in water, potassium, iron, magnesium, zinc and vitamin C and the cucumber featuring low energy consumption, low-calories and small amounts of vitamin C, the elaboration of these combined boosts the possibility of beneficial effects to the body. This study aimed to draw up juice mix with watermelon and cucumber in different concentrations and physico-chemically characterize the formulations. With the obtaining of the pulp, were elaborated the following formulations: F1-100% cucumber; F2-50% 50% watermelon and cucumber; F3-70% 30% watermelon and cucumber; F4-90% 10% watermelon and cucumber and watermelon F5-100%.Were carried physical-chemical analyses out in triplicate in all the formulations for the characterization of each treatment how much the: pH, total soluble solids (° Brix), moisture content, color, water activity (a<sub>w</sub>), total sugars, reducers and not reducers and ashes. The watermelon and cucumber presented high content of water and water activity indicating high susceptibility to the development of micro-organisms. The juice mix of watermelon with cucumber can being considered new product and classified as drinks little acidic (pH 4.5) with reasonable soluble solids. The formulations F2 and F4 presented a higher amount on total sugars and the highest content of minerals (ashes) was the formulating F4. ll the mixed juices presented attractive color, with predominance of yellow. </p>

scholarly journals QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS

Irriga ◽  
2021 ◽  
Vol 1 (1) ◽  
pp. 1-13
Author(s):  
Lucas Farias Damasceno ◽  
Louise Rosa Monte Belo ◽  
Hans Raj Gheyi ◽  
Alide Mitsue Watanabe Cova ◽  
Geovani Soares de Lima ◽  
...  
Keyword(s):  
Brackish Water ◽  
Solanum Melongena ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Chemical Characteristics ◽  
Total Soluble Solids ◽  
Physico Chemical ◽  
Total Titratable Acidity ◽  
E Mail ◽  
Continuous Drip

QUALIDADE DA BERINJELA IRRIGADA COM ÁGUAS SALOBRAS VIA GOTEJAMENTO CONTÍNUO E POR PULSOS    LUCAS FARIAS DAMASCENO1; LOUISE ROSA MONTE BELO2; HANS RAJ GHEYI3; ALIDE MITSUE WATANABE COVA4; GEOVANI SOARES DE LIMA5 E LARA DE JESUS MARQUES6   1 Mestrando em Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 2 Engenheira Agrônoma, Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 3 Professor Visitante da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]. 4 Pós-Doutoranda no Programa de Pós-graduação de Engenharia Agrícola da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected] 5 Programa de Pós-Graduação em Engenharia Agrícola, Universidade Federal de Campina Grande, Aprígio Veloso, 882, Universitário, 58428-830, Campina Grande, Paraíba, Brasil. E-mail:[email protected] 6 Estudante de Agronomia da Universidade Federal do Recôncavo da Bahia, Rui Barbosa, 710, Centro, 45330-000, Cruz das Almas, Bahia, Brasil. E-mail: [email protected]     1 RESUMO   Devido suas propriedades medicinais e por ser um alimento rico em antioxidantes, o consumo da hortaliça berinjela vem crescendo. Durante o cultivo da berinjela, o manejo da água e do solo são fatores que podem influenciar a qualidade do fruto. Assim, objetivou-se com este trabalho analisar as características físico-químicas do fruto da berinjela ‘Florida Market’ irrigada com águas salobras por gotejamento contínuo e pulsos. O experimento foi conduzido em ambiente protegido com delineamento experimental em blocos casualizados, em esquema fatorial 2 x 4, com cinco repetições. Os tratamentos consistiram de duas formas de aplicação de água: gotejamento contínuo e pulsos, com quatro níveis de condutividade elétrica da água – CEa (0,3 (controle); 1,5; 3,0 e 4,5 dS m-1). Foram avaliadas as variáveis: massa fresca do fruto, teor de sólidos solúveis totais, pH da polpa, acidez total titulável e relação sólidos solúveis totais/acidez total titulável. Com o incremento da salinidade da água de irrigação o teor de sólidos solúveis totais (+3,60%) e acidez total titulável (+9,87%) aumentaram, enquanto a relação de sólidos solúveis totais/acidez total titulável (-4,53%) e a massa fresca do fruto diminuíram. A interação entre a salinidade e a forma de aplicação da água não influenciou as características físico-químicas do fruto.   Palavras-chave: Solanum melongena L., salinidade, sólidos solúveis, acidez titulável.     DAMASCENO, L. F.; BELO, L. R. M.; GHEYI, H. R.; COVA, A. M. W.; LIMA, G. S. de; MARQUES, L. de J. QUALITY OF EGGPLANT FRUIT IRRIGATED WITH BRACKISH WATER UNDER CONTINUOUS DRIP AND PULSE IRRIGATION     2 ABSTRACT   Due to its medicinal properties and to be a functional food rich in antioxidants, the eggplant vegetable consumption has been increasing. During eggplant cultivation, water and soil management are factors that can influence fruit quality. Therefore, this work aimed to analyze the physico-chemical characteristics of the fruit of the eggplant ‘Florida Market’ irrigated with brackish water under continuous drip and pulse irrigation. The experiment was conducted in protected environment in a randomized block design, adopting a 2 x 4 factorial scheme, with five replicates. The treatments consisted of a combination of two forms of application of brackish water: continuous drip and pulses, with four levels of water salinity - ECw (0.3 (control); 1.5; 3.0 and 4.5 dS m-1). The variables evaluated were fresh weight of the fruit, total soluble solids content, pH of the pulp, total titratable acidity and the ratio of total soluble solids/total titratable acidity. With the increase in salinity of irrigation water the content of total soluble solids (+3.60%) and total titratable acidity (+9.87%) increased, while the ratio of total soluble solids/total titratable acidity (-4.53%) and fresh fruit mass decreased. The interaction between salinity and the form of water application did not influence the physico-chemical characteristics of the fruit.   Keywords: Solanum melongena L., salinity, soluble solids, titratable acidity.

scholarly journals Características físicas, químicas e físico-químicas dos frutos da murta

2015 ◽  
Vol 10 (3) ◽  
pp. 11
Author(s):  
Dyalla Ribeiro de Araujo ◽  
Eliseu Marlônio Pereira de Lucena ◽  
Josivanda Palmeira Gomes ◽  
Rossana Maria Feitosa de Figueirêdo ◽  
Érllens Eder Silva
Keyword(s):  
Vitamin C ◽  
Reducing Sugars ◽  
Soluble Sugars ◽  
Dry Mass ◽  
Soluble Solids ◽  
Maturation Stage ◽  
Total Soluble Sugars ◽  
Total Soluble Solids ◽  
Physical Chemical ◽  
Physico Chemical

<p>O presente trabalho teve como objetivo estudar as características físicas, químicas e físico-químicas dos frutos da murta (<em>Eugenia gracillima </em>Kiaersk.) no estádio de maturação “maduro”. Os frutos de murta foram colhidos em área de vegetação nativa, na propriedade rural da família Lermen, localizada na Serra dos Paus Dóias - Chapada do Araripe, município de Exu, PE. Após a colheita, os frutos foram transportados para o Laboratório de Ecofisiologia Vegetal da Universidade Estadual do Ceará, para a realização das análises físicas, químicas e físico-químicas: coloração da casca; diâmetros longitudinal e transversal; massas fresca, seca e de água e teor de água; sólidos solúveis totais (SST), acidez total titulável (ATT), pH, relação SST/ATT, carboidratos (amido, açúcares solúveis totais, açúcares redutores e açúcares não redutores); vitamina C; pectinas; fenólicos; antocianinas; flavonoides amarelos e carotenoides. Os frutos da murta (<em>Eugenia gracillima </em>Kiaersk.) são relativamente pequenos com formato levemente ovalado e com coloração 100% violeta quando maduros. Apresentaram ótima qualidade para consumo pelo conteúdo dos sólidos solúveis totais (15,08 °Brix), relação SST/ATT (18,37), açúcares solúveis totais (11,61%) e açúcares redutores (7,80%), como também são frutos ricos em vitamina C (160,62 mg/100 g de massa fresca do fruto) e antioxidantes.</p><p align="center"><strong><em>Physical and physico-chemical fruits characteristics of myrtle</em></strong></p><p><strong>Abstract</strong><strong>: </strong>The present work aimed to study the physical, chemical and physico-chemical fruits characteristics of myrtle (<em>Eugenia gracillima</em> Kiaersk.) in maturation stage "mature". The fruits of myrtle were collected in an area of native vegetation in rural Lermen family property, located in the Serra dos Paus Dóias - Araripe, municipality of Exu, PE. After harvest, the fruits were transported to the Laboratory of Plant Ecophysiology, Ceará State University, to the achievement of physical, chemical and physico-chemical analysis: peel color; longitudinal and transverse diameters; fresh, dry mass and water content and water; total soluble solids (TSS), titulable total acidity (TTA), pH, TSS/TTA, carbohydrates (starch, total soluble sugars, reducing sugars and non reducing sugars, vitamin C, pectins, phenolics, anthocyanins, yellow flavonoids and carotenoids. The myrtle fruit (<em>Eugenia gracillima</em> Kiaersk.) are relatively small with slightly oval in shape and staining with 100% purple when ripe. Showed excellent quality for consumption for the content of total soluble solids (15.08°Brix), TSS/TTA (18.37), total soluble sugars (11.61%) and reducing sugar (7.80%), as well fruits are rich in vitamin C (160.62 mg/100 g fresh weight of fruit) and antioxidants.</p><p><strong> </strong></p>

scholarly journals Characterization of mango (Mangifera indica L.) genotypes based on physio-chemical quality attributes

2017 ◽  
Vol 9 (4) ◽  
pp. 2199-2204
Author(s):  
Lokesh Bora ◽  
A. K. Singh ◽  
C. P. Singh
Keyword(s):  
Mangifera Indica ◽  
Quality Attributes ◽  
Fruit Weight ◽  
Soluble Solids ◽  
Chemical Quality ◽  
Fruit Crops ◽  
Total Soluble Solids ◽  
Climatic Regions

Evaluation of fruit crops has been successfully utilized for studying the performance of varieties under different agro climatic regions time to time. In the present study cultivars were characterized on the basis of their physico-biochemical attributes. “Mallika” and “Neelgoa” were found superior in terms of fruit weight (321.87 g), size (12.55 cm, 8.13 cm), pulp weight (257.91 g) and pulp stone ratio (7.71) respectively. “Mallika” excelled in terms of sugar (20.82), while “Amrapali” in carotenoids (8.38 mg/100 g). Among them, Mallika (22.41◦B) possessed the high-est amount of total soluble solids while lowest amount in Langra (16.90 ◦B) whereas maximum titrable. The study shows the potential of Amrapali in terms of its quality, being late can meet the demand for later period when no other cultivar is available.

scholarly journals Productive performance and quality of arugula (Eruca sativa) under different doses of cassava wastewater containing potassium source

2020 ◽  
pp. 985-990
Author(s):  
Anderson Vitor Lins da Silva ◽  
Aldair de Souza Medeiros ◽  
Giordano Bruno Medeiros Gonzaga ◽  
Ivomberg Dourado Magalhães ◽  
Renato Américo de Araújo Neto ◽  
...  
Keyword(s):  
Plant Height ◽  
Dry Matter ◽  
Good Alternative ◽  
Soluble Solids ◽  
Organic Load ◽  
Total Acidity ◽  
Fresh Matter ◽  
Total Soluble Solids ◽  
Cassava Wastewater

Cassava wastewater has high organic load and concentration of nutrients and can cause damage to the environment when discarded indiscriminately. However, the residue can help agricultural production. Therefore, this study aimed to determine the appropriate doses of cassava wastewater to enable the highest production and quality of arugula. The experiment was conducted in a greenhouse, in a completely randomized design, consisting of eight treatments composed of the following doses: D1 = 0, D2 = 6.5, D3 = 13, D4 = 19.5, D5 = 26, D6 = 32.5, D7 = 39 and D8 = 45.5 m3 ha-1 of cassava wastewater with four replicates each. We used the arugula cultivar “Cultivada”, and samples of plant height, fresh matter, and shoot dry matter were performed at 15 and 30 days after emergence. The quality of arugula was evaluated through pH, total soluble solids and titratable total acidity. Cassava wastewater had a significant effect on plant height, fresh matter and dry matter of above ground part, pH and total soluble solids of arugula. However, titratable total acidity was not affected by treatments. Our results show that cassava wastewater is a good alternative fertilizer for arugula cultivation but at proper doses up to 26 m3 ha-1 applied through the crop cycle to avoid the deleterious effect of some nutrients in excess, such as potassium.

scholarly journals A comparison of apple cultivars regarding ethylene production and physico-chemical changes during cold storage

2008 ◽  
Vol 35 (No. 4) ◽  
pp. 137-144 ◽  
Author(s):  
J. Goliáš ◽  
P. Mýlová ◽  
A. Němcová
Keyword(s):  
Cold Storage ◽  
Ethylene Production ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Light Hydrocarbons ◽  
Titratable Acid ◽  
Physico Chemical ◽  
Golden Delicious ◽  
Apple Cultivars ◽  
Sugar Levels

Measurements of titratable acidity, soluble solids, firmness, ethylene production and weight loss were made for five apple cultivars held in cold storage for 100 days. Carbosieve G in the traps of the enrichment column, which has only a moderate affinity for light hydrocarbons, was found to meet the requirements for the optimal thermal desorption of ethylene (130°C for 2 minutes) from the enrichment column to the analytical column. ANOVA showed significant differences in all these five parameters between the five cultivars Golden Delicious Reinders, Resista, Topaz, Meteor and Rubinstep, and also in the course of storage. In all cases, the changes in titratable acids measured during storage were especially significant, but the observed changes in sugar levels, as measured by refractometry, were too variable to be useful in this context. High rates of ethylene production impacted probably only indirectly on the loss of firmness and the other parameters which were measured. Discriminant analysis of the measurements of firmness, ethylene production and titratable acid provided the best means of differentiating the cultivars, although Golden Delicious Reinders and Resista still could not be completely separated. Other parameters (soluble solids and loss in weight) did not contribute to the discriminant resolution.

The establishment phase of three systems of intensive hedgerow apple growing in the Murray Valley

1970 ◽  
Vol 10 (43) ◽  
pp. 224 ◽  
Author(s):  
DH Maggs
Keyword(s):  
Fruit Juice ◽  
Soluble Solids ◽  
Total Soluble Solids ◽  
Training Systems ◽  
Fruit Composition ◽  
Golden Delicious ◽  
Treatment Interaction ◽  
Establishment Phase

Data obtained during the first four years on ' pruning times, girths, yields, and fruit composition are given for a trial comparing three varieties grown under three intensive systems. The varieties were Golden Delicious, Red Jonathan, and Granny Smith on N. Spy rootstock. The training systems were Palmette, involving branch bending (330 trees an acre), Hedging by cutting the trees to a flat top at 7 feet (495 trees an acre), and Cordons, pruning hard to four rods on each tree (660 trees an acre). Training times per tree averaged Hedge, 1.1 min; Cordon, 6.2 min; Palmette, 10.3 min. Girths decreased in the order Palmette>Hedge> Cordon, and Golden Delicious> Granny Smith and Red Jonathan. For each variety the treatments cropped in the order Palmette>Hedge>Cordon and for each treatment the varieties cropped in the order Golden Delicious>Red Jonathan>Granny Smith. For Golden Delicious yields of Hedges averaged 93 per cent of Palmettes, but for Granny Smith they were only 33 per cent; this resulted in a significant variety X treatment interaction. Yields per tree in the fourth season averaged Palmette 41, Hedge 27, and Spur 4 lb, and Golden Delicious 33, Red Jonathan 20, and Granny Smith 18 lb, but Palmette and Hedge gave nearly equal yields per acre (13,000 lb). Picking dates were Golden Delicious February 10-14, Red Jonathan February 13-19, Granny Smith March 2-18. Total soluble solids in the fruit juice of these varieties reached 13 per cent by January 28, February 5 and March 28 respectively, and pH reached 3.4 by January 15, February 4, and April 8.

scholarly journals Sensory Profile and Physico-Chemical Properties of Artisanal Honey from Zulia, Venezuela

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 339 ◽  
Author(s):  
Deyanira Araujo ◽  
Pilar Ruiz Pérez-Cacho ◽  
Salud Serrano ◽  
Rafaela Dios-Palomares ◽  
Hortensia Galán-Soldevilla
Keyword(s):  
Physicochemical Parameters ◽  
Chemical Properties ◽  
Mean Value ◽  
Sensory Profile ◽  
Total Acidity ◽  
Free Acidity ◽  
Chemical Parameters ◽  
Colour Intensity ◽  
Physico Chemical ◽  
The Mean

The physico-chemical parameters and the sensory profile were determined in honeys from apiaries of the Mara and Maracaibo of Zulia State (Venezuela). The analysis of variance showed that there were no significant differences in the mean value between apiaries for most of the physicochemical parameters and sensory attributes. The obtained value for pH (3.58–4.08), free acidity (30.9–36.0 meq/kg), lactone acidity (9.0–14.3 meq/kg), total acidity (42.1–46.0 meq/kg), moisture content (19.1–20.0%), diastase activity (8.11–12.7 ºG), colour intensity (41.5–86.6 mm Pfund), hydroxymethylfurfural (15.7–26.0 mg/kg), and electrical conductivity (0.33–0.52 mS/cm) were within the criteria set by international quality regulations. The sensory profile of these honeys is characterized by being amber in colour, with a floral, acid fruit, balsamic and animal odour/aroma, a sweet, slightly acid taste, and by being fluid and of a medium persistence.

Sign in / Sign up

Export Citation Format

Share Document