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Day 2 and 5 data were considered together as representative of the full scope of fermentation variability as the period from the start of fermentation until day 5 represents the period of maximum aroma compound production.
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Hexanal with green grass like aroma showed its maximum content at S1 stage and reduced further at S3 and S4 and at S7 stages in both scented rice cultivars (Fig. 2).
Transcriptomic data from days 2 and 5 were used for modeling purposes as these time points represent the period when the accumulation rate of most aroma compounds is at a maximum.
We use a low & slow distillation philosophy, by which a relatively low distillation temperature makes for a longer, slower distillation and maximum copper still contact to express concentrated flavors, aromas, and smoothness".
Aroma compounds?
Next, aroma.
No aroma?
The aroma?
A pleasant summery aroma.
"What an aroma".
The aroma was off.
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