Sentence examples for specific aroma of from inspiring English sources

The aroma of the fruit is a complex mixture of more than 1000 volatile compounds, including esters, aldehydes, terpenes, alcohols, carbonyl compounds, and some sulfur compounds [ 1, 2], and the type and relative proportion of each aroma component determine the specific aroma of different fruit.

First, we did not verify whether participants were aware of the presence of the aroma, whether they could recognize the specific aroma they were exposed to, and whether they perceived peppermint and lavender as really arousing and relaxing, respectively.

The presence of terpene compounds in rice may contribute for specific aroma during vegetative (S1 and S2) stage but their number decreased greatly at mature stage (S7) indicating lesser contribution towards grain aroma.

As expected, the size of the JSE was found to be affected by the specific aroma participants were exposed to while performing the joint Simon task.

Unlike what we found in Experiment 1, the size of the Simon effect was not significantly modulated by the specific aroma participants were exposed to.

After fermentation of different amino acid combinations higher alcohols and esters were detected by gas chromatography to determine specific aroma compound spectrum.

EOs are the concentrated hydrophobic liquids with specific aroma produced by aromatic plants [ 14].

It is known that ethylene is the hormone that controls the ripening of climacteric fruits, such as peach [ 44], which makes it an unsuitable candidate for specific aroma control since its modification could alter the whole ripening syndrome.

Traditional Riedel glasses make your wine taste better by highlighting the specific aromas and finicky tendencies of different varietals.

McLean's research has turned up wonderfully specific aromas (in Greenwich Village, "intense leather and rubber from the fetish shop") and showcased the plethora of distinct smell environments that exist within a single city.

Therefore, the presence or absence of these AAD genes in different industrial S. cerevisiae strains may have a direct impact on the profile of volatile aromas produced during wine fermentation, and leads to strain-specific aroma characteristics that are vitally important to wine sensory quality.