Irrigation dose and plant density affect the volatile composition and sensory quality of dill (Anethum graveolensL.)

2016 ◽  
Vol 97 (2) ◽  
pp. 427-433 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Juan Martínez-Tomé ◽  
Ángel Calín-Sánchez ◽  
Francisco Burló ◽  
Ángel A Carbonell-Barrachina
Keyword(s):  
Sensory Quality ◽  
Plant Density ◽  
Volatile Composition

Sulfuryl fluoride fumigation effects on the safety, volatile composition, and sensory quality of dry cured ham

Meat Science ◽  
2010 ◽  
Vol 84 (3) ◽  
pp. 505-511 ◽  
Author(s):  
R.K. Sekhon ◽  
M.W. Schilling ◽  
T.W. Phillips ◽  
M.J. Aikins ◽  
M.M. Hasan ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Sulfuryl Fluoride ◽  
Dry Cured Ham

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

Meat Science ◽  
2001 ◽  
Vol 59 (1) ◽  
pp. 97-107 ◽  
Author(s):  
José M Bruna ◽  
Eva M Hierro ◽  
Lorenzo de la Hoz ◽  
Donald S Mottram ◽  
Manuela Fernández ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Volatile Composition ◽  
Fermented Sausages ◽  
Dry Fermented Sausages ◽  
Penicillium Aurantiogriseum

Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.)

2010 ◽  
Vol 91 (3) ◽  
pp. 586-592 ◽  
Author(s):  
Ángel Calín-Sánchez ◽  
Juan J Martínez ◽  
Laura Vázquez-Araújo ◽  
Francisco Burló ◽  
Pablo Melgarejo ◽  
...  
Keyword(s):  
Sensory Quality ◽  
Punica Granatum ◽  
Volatile Composition ◽  
Punica Granatum L

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.

Irrigation dose and plant density affect the essential oil content and sensory quality of parsley ( Petroselinum sativum )

2016 ◽  
Vol 206 ◽  
pp. 1-6 ◽  
Author(s):  
Hussein El-Zaeddi ◽  
Ángel Calín-Sánchez ◽  
Juan Martínez-Tomé ◽  
Luis Noguera-Artiaga ◽  
Francisco Burló ◽  
...  
Keyword(s):  
Essential Oil ◽  
Oil Content ◽  
Sensory Quality ◽  
Plant Density

Effects of Carbon Dioxide and Ozone Treatments on the Volatile Composition and Sensory Quality of Dry-Cured Ham

2010 ◽  
Vol 75 (5) ◽  
pp. C452-C458 ◽  
Author(s):  
R.K. Sekhon ◽  
M.W. Schilling ◽  
T.W. Phillips ◽  
R.M.J. Aikins ◽  
M.M. Hasan ◽  
...  
Keyword(s):  
Carbon Dioxide ◽  
Sensory Quality ◽  
Volatile Composition ◽  
Dry Cured Ham ◽  
Ozone Treatments

Effect of Grill Type on Sensory Quality of Meat Steaks

2007 ◽  
Vol 22 (3) ◽  
pp. 525-533
Author(s):  
Katarzyna Tkacz ◽  
Agnieszka Troszyńska ◽  
Grzegorz Lamparski
Keyword(s):  
Sensory Quality

EFEK PENAMBAHAN EKSTRAK AIR JAHE (Zingiber officinale Roscoe) DAN PENYIMPANAN DINGIN TERHADAP MUTU SENSORI IKAN TUNA (Thunnus albacores)

2010 ◽  
Vol 6 (1) ◽  
pp. 36
Author(s):  
Silvana Dinaintang Harikedua
Keyword(s):  
Sensory Quality ◽  
Zingiber Officinale ◽  
The Other ◽  
Ginger Extract ◽  
Other Hand ◽  
Storage Treatment ◽  
Zingiber Officinale Roscoe ◽  
Hedonic Scale ◽  
And Storage

The objective of this study was to investigate the effect of ginger extract addition and refrigerate storage on sensory quality of Tuna through panelist’s perception. Panelists (n=30) evaluated samples for overall appearance and flavor attribute using hedonic scale 1–7. The sample which is more acceptable by panelists on flavor attributes having 3% gingers extract and storage for 3 days. The less acceptable sample on flavor attribute having 0% ginger extract and storage for 9 days. On the other hand, the sample which is more acceptable by panelists on overall appearance having 0% ginger extract without storage treatment. The less acceptable sample on overall appearance having 3% ginger extract and storage for 9 days.

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