Essays about: "aroma"

Showing result 1 - 5 of 49 essays containing the word aroma.

  1. 1. The Flavour of Words : A Study of Standardised Vocabularies and How Olfactory, Gustatory and Haptic Attributes in Wine Reviews are Currently Rendered in English

    University essay from Linnéuniversitetet/Institutionen för kulturvetenskaper (KV)

    Author : Maria Kana; [2023]
    Keywords : aroma; controlled vocabularies; cultural inclusivity; flavour; oenology; sensory experiences; standardised vocabularies; wine discourse; wine reviews; wine tasting; linguaggi standarizzati; linguaggi controllati; aroma; profumo; sapore; gusto; enologia; esperienze sensoriali; cultura inclusiva; inclusione culturale; recenzioni di vino; degustazione di vino;

    Abstract : This study delves into the intricacies of the language used in wine reviews, focusing on the adoption of standardised wine vocabularies, specifically the original Wine Aroma Wheel (Noble A. C. et al., 1984) and the Wine Lexicon of the Wine and Spirit Education Trust (WSET Level 4 Systematic Approach to Tasting Wine®, 2023). READ MORE

  3. 2. Improving the sensorial properties of pea protein through fermentation

    University essay from Lunds universitet/Förpackningslogistik

    Author : Antonios Stamatakis; [2023]
    Keywords : Lactic acid fermentation; fermented pea powder; cultures and screening; physicochemical properties; sensory analysis.; Agriculture and Food Sciences;

    Abstract : Lactic acid fermentation has been a widely used process for many years, offering nutritional and sensory benefits to plant proteins. In this study, the objective was to produce a fermented pea powder with enhanced sensory properties by combining previous research from FrieslandCampina. READ MORE

  4. 3. Determining caffeine and 3-caffeoylquinic acid content in artisanal processed specialty coffee varieties with different roasting grades, origins, and brewing methods

    University essay from Linnéuniversitetet/Institutionen för kemi och biomedicin (KOB)

    Author : Oliver Mihajlovic; [2023]
    Keywords : kaffeanalys; koffein; klorogensyra; HPLC; analytisk kemi;

    Abstract : Coffee is one of the most consumed beverages in the world, with about 10 million tons of coffee consumed in 2021. There are a lot of steps between the coffee tree and served beverage, as there are several processing methods each contributing to differences in fragrance, aroma, and acidity. READ MORE

  5. 4. Towards Sustainable Coffee Packaging: A Comparative Study of Current and Future Materials for Zoégas Coffee

    University essay from Lunds universitet/Förpackningslogistik

    Author : Alexandra Karlsson; [2023]
    Keywords : Food packaging; coffee; permeability; recyclability; shelf life.; Technology and Engineering;

    Abstract : An important factor in preventing food waste is the ability to provide a product with a package according to its needs. The packaging material, in turn, needs to be recyclable in order to contribute to a circular use of materials rather than becoming waste. READ MORE

  6. 5. Vallfoderensilage inverkan på sensorisk och teknologisk kvalité hos griskött

    University essay from SLU/Dept. of Animal Nutrition and Management

    Author : Malin Hägg; [2023]
    Keywords : fettsyra; Warner-Bratzler shear force; M. longissimus dorsi;

    Abstract : Vallfoder används i dagsläget i ekologisk grisproduktion för att stimulera naturliga behov såsom t.ex. söka efter föda, vilket bidrar till högre välfärd med färre foderrelaterade störningar och stereotypa beteenden hos grisen. READ MORE