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It also smelled like bleach, and the Parmesan cheese and Gorilla Munch did not affect the aroma at all.
Flavonoids are low-molecular-weight phenolic compounds that affect the aroma and antioxidant properties of honey.
Currently, research studies on fruit volatile substances are focused on the analytical determination of volatile aromatic substances and on how the various cultivation practices and storage conditions affect the aroma of the fruit.
Since the QTL located in LG4 partially overlaps a locus controlling the production of the important fruit aromas (γ-octalactone, (E -2-hexen-1-ol acE -2-hexen-1-olal), thE -2-hexen-1-olTL to rE -2-hexen-1-olst timE -2-hexen-1-olthe acetaterofile and vice versa.
Food residue will affect the aroma of the oil and vice versa.
The metal may react with the oil and adversely affect the aroma of the oil.
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In fact, he replies, there are two ways in which salt affects the aroma (which is commonly said to account for 80% of overall flavour perception, although this is little more than a widely accepted guestimate).
However, bread containing 4% and 5% of BS was almost totally unacceptable, which might be due to excessive amounts of BS compounds which negatively affected the aroma, taste, and texture of product.
Furthermore, drought significantly affected the aromas and flavours of the grain of IR64, but it did not have such an effect on the grain of Apo (Figures 2A and B).
Likewise, a different composition of media could also affect the W. pijperi aroma compound production.
This parallel analysis consisting of transcriptomics and metabolite profiling provided insights into which components of the rehydration nutrient mixture affect the formation of aroma compounds.
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