The phrase "aroma profile" is correct and usable in written English.
It can be used when discussing the specific characteristics or qualities of a scent, particularly in contexts like food, beverages, or perfumes.
Example: "The aroma profile of this coffee includes notes of chocolate, caramel, and a hint of citrus."
Alternatives: "scent profile" or "fragrance profile".
A sensory analysis identifies the typical aroma profile of Frontenac wines.
The applicability and the performances of the proposed tool are successfully tested on a realistic beer aroma profile.
The results showed that MBL had attractive colour, exhibited higher anthocyanin content and retention during maceration, higher antioxidant capacity, presented similar aroma profile and showed optimal sensory characteristics.
This article presents an interesting practical tool of determining the optimal T and P with respect to the beer aroma profile.
The objective of this study was to investigate the effect of high power ultrasound and pasteurisation on the aroma profile and sensory properties of cranberry juice and nectar.
Therefore, synthetic rose oxide is produced on a much larger scale as a mixture of the four -cis-, -cis-, -trand-trans-stereoisomersisomers, having aroma profile similar to naturally occurring rose oxide.
The present study was designed to determine the phenolic compounds, organic acids, sugars, aroma profiles and antioxidant properties of Sel-42 and Tainung papayas grown in Turkey.
The strict coffee selection process and sourcing based on select terroirs, Nespresso estimates that only 1-21-2% the coffee grown globally meets the specific taste and aroma profiles, and quality requirements.
The production lines discriminated their aroma profiles due to the odor detectability of these aroma compounds wherein ketones and pyrazines were highly detected in OP brown sugar, acids and sulfurs in HTF brown sugar, and alcohols in VTF brown sugar.
In a double-blind placebo-controlled randomized cross-over full factorial design, 27 healthy subjects were administered aroma profiles by a computer-controlled stimulator based on air dilution olfactometry.
By thinning shoots in May and removing leaves in the fruiting zone to expose clusters to sun after the fruit has set, most growers should be able to reduce fungicide use and improve the flavor and aroma profiles of their wine, hopefully increasing the price their wine can be sold for.
