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Results indicate the complexity of rice volatile profile, even of non-aromatic varieties, and how metabolomics can be used to help link changes in aroma profile with the sensory phenotype.
The natural co-oxidation reactions result in unwanted changes in aroma and color, which increases due to a higher concentration of polyphenols and polymerization of phenols and polyphenols in the fruit juices.
Figure 8 represents the qualitative alignment of real vs. predicted changes in aroma compound concentrations.
The changes in aroma production were also monitored when the fruit was brought from room to refrigerator temperature and vice versa.
The relevance of the candidate gene for fruit ester production in apple fruit is discussed in the context of available information on ripening-dependent changes in aroma composition.
We investigated whether the observed changes in aroma compound concentrations at the end of fermentation can be reconciled with the anticipated changes based on multivariate prediction models.
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Earlier the same group performed a microarray-based RNA profiling analysis to describe the changes in aroma-related gene expression during ripening [ 23].
The change in expression level shown in Figure 5 is believed to correspond to the change in aroma volatile components in the fruit.
Use your nose to detect any smell that is out of the ordinary, like a sudden change in aroma of the area.
Four of the five overexpressing strains showed significant changes in the aroma profiles produced at the end of fermentation.
Despite the extensive research on ripening-dependent changes in the aroma profile of apple fruits, very little information is available on the function and regulation of enzymes involved.
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