Sentence examples for aroma development from inspiring English sources
The presence of whey powder and sodium citrate in the medium along with manganese and magnesium sulfate enhanced both biomass and aroma development.
Apple genes associated with cell division, flavor and aroma development, and starch metabolism during fruit development and ripening have been identified.
Several genes putatively involved in aroma development displayed different patterns of expression between years which may be due to seasonal variation.
In G. candidum, cgl expression is linked to cabbage and sulfur aroma development in smear cheeses through methanethiol (MTL) production [ 71- 73].
Due to the economic value of strawberry fruit, early molecular studies on fruit were concentrated on economically important processes such as flavor and aroma development, nutritional attributes, firmness, and ripening [ 5].
To be sure, as with other heroes of American fakelore — bear-wrestling Davy Crockett, coyote-raised Pecos Bill, river-boating Mike Fink — there lingered about Paul Bunyan an aroma of frontier development and chamber-of-commerce boosterism.
Important traits for complete ripening and consumer fruit quality preferences include development of aroma, flavor, color, texture, and nutritional quality.
During ripening, climacteric fruits increase their ethylene level and subsequently undergo various physiological changes, such as softening, pigmentation and development of aroma and flavor.
Again a major concern is the probiotic survival over a long essential ripening period devoted to the development of aroma and flavour by the activity of many enzymes.
Ripening processes of many kinds of fruit involve various biochemical and physiological changes, such as softening, enrichment of pigments, organic acids and nutrients (e.g., vitamins and sugars), and development of aroma and flavor.
Ripening of fleshy fruits involves evolution of ethylene, accumulation of pigments such as carotene and lycopene, development of aroma and flavor, softening of fruit tissues and increased susceptibility to pathogens [ 15, 16, 27].
