Sentence examples for flavour formation from inspiring English sources

For optimum use of these possibilities it is necessary to model the highly complex physical and chemical interactions in sufficient detail to allow prediction of flavour formation, retention and release.

Chinese liquor, a very popular fermented alcoholic beverage with thousands of years' history in China, though its flavour formation and microbial process have only been partly explored, is facing the industrial challenge of modernisation and standardisation for food quality and safety as well as sustainability.

bulgaricus and L. paracasei strains enhanced shelf-life and cheese flavour formation [ 31].

For instance, silencing genes of interest can allow identification of key genes or regulatory elements in the flavour formation process.

These processes, which concern modification of the cell wall structure, accumulation in pigments, conversion of starch into sugar, the decrease in organic acid and flavour formation, are genetically coordinated in order to render the fruit more palatable to seed-dispersing organisms as well as more attractive for human consumption and diet [[ 1]-[ 3]]).

Recently, Styger et al. (2011a) conducted a targeted screen of genes encoding dehydrogenase, decarboxylase and reductase enzymes potentially involved in flavour compound formation via the Ehrlich pathway.

Expanding the knowledge of enzymes involved in flavour compound formation, and the genetic networks that regulate them, is crucial to advancing the capability to develop flavour-active yeasts with the best mix of flavour phenotypes.

Increased availability of genome sequences in combination with QTL studies will also reveal allelic variants of genes known to be involved in flavour compound formation, that may explain variation in 'flavour phenotypes' amongst wine yeast strains.

Nykanen (1986) reviewed progress in the field of wine and distillate flavour compound formation over a 25-year period (1960s 1980s), highlighting that while once it was thought alcoholic beverage flavours were composed of a small number of compounds, by 1985 more than 1,300 volatile compounds had been implicated.

Recent studies have provided some insight into transcriptional networks involved in flavour compound formation (Rossouw et al. 2008, 2009) by wine yeast, and it was shown that the metabolic phenotype of a strain can be shifted by changing expression levels of individual (key) transcription factors (Rossouw et al. 2012).

These products significantly contribute to the development of the typical flavour and the formation of eyes in Swiss-type cheeses (Thierry et al. 2011, Abeijon Mukdsi et al. 2014).