...ssionally trained taste panel. Chemically, he analyzed the volatile organic compounds important for odor and aroma and examined the free amino acids, which determine umami taste. He juxtaposed that...
...fficient quality by a trained taste panel. Although the organoleptic characteristics (taste, color, odor, crunchiness, chewiness and moisture content) of the cooked shrimp were affected by freezing...
...n www.vemis.be, livestock farmers and other stakeholders will find information about the origins of odor and ammonia in livestock farming, regulations, policy, measurement methods and (recognized) ...
... garlic, but also by the fact that people are very sensitive in detecting the volatile sulfur odorants present in garlic. "Garlic is therefore a good basis for the development of aroma boosters," s...
An undesirable odor or taste Boar taint is an unpleasant smell or taste in pork or fat from about 4% of intact boars. In order to avoid this undesirable odor or taste, as well as the aggressiv...
...emeyer of ILVO. Fewer emissions without additional costs? In terms of emissions of ammonia, odor, greenhouse gases and particulate matter, intensive pig farming is subject to EU directives ...
... a month after a first team of researchers unraveled the genome of the rose and could link genes to odor and color variation, a second team of scientists managed to do the same for thorn density an...