Sentence examples for levels of aroma from inspiring English sources

Lager yeast strains provide a clean taste to beers associated with rather low levels of aroma alcohols and esters compared to more fruity ale and wine yeasts.

Apart from the overall higher levels of aroma volatile in cv Amoroso RZ, the level of 6-methyl-5-hepten-2-one turned out to be a distinctive compound to discriminate the two tomato cultivars in this investigation.

(149) In extrusion cooking of cereals, changing the pH by addition of sodium hydroxide in the feed also showed significant changes in the range and levels of aroma volatiles; however, these changes were less marked than those achievable by temperature and moisture combinations.

The aim of this study was to determine whether the transcription profiles of the various strains during fermentation could be reconciled with the volatile aroma compound production of these strains, and whether this comparative analysis could be used to predict the impact of individual gene expression levels on aroma compounds and profiles.

By using these models as a predictive tool various genes were identified as potential candidates for overexpression in order to increase/decrease the levels of key aroma compounds during fermentation.

Changing the levels of taste and aroma together influenced the cheese flavour intensity greater than changing the levels of a single taste or aroma only.

This camp, many of them winemakers, would be happier reading a note entirely based on a wine's composition – not just acidity, sugar content, grape variety and alcohol, but also the levels of flavour and aroma compounds such as esters, terpenes, pyrazines and thiols.

We have found that the altered expression levels of OsBADH2 gene influence aroma accumulation, and the prevalent aromatic allele probably has a single evolutionary origin.

This study showed that the perceived interaction between taste and cheese aroma depended on taste type and on the concentration levels of both taste type and aroma.

According to our metabolite results, we found that the levels of the above-mentioned flavor aroma compounds were higher in treated compared with untreated samples (Table  1).

This enabled the incorporation of gene expression levels and aroma compound production into multivariate statistical models.