Organoleptic characteristics

Com symp soflds are also dry products, have a smaller average size, and are comparatively sweeter (12). Both maltodextrins and com symp soflds are used to prevent caking enhance dispersibiUty and solubiUty provide body or bulk impart deskable texture bind, carry, and protect flavors control extmsion expansion provide viscosity form films and coatings provide an oxygen barrier inhibit crystallization control sweetness improve sheen improve organoleptic characteristics slow meltdown and improve freeze—thaw stabiUty. 

Texture is one of the most important organoleptic characteristics of olives, on the other hand, the physical resistance of the fruit to some manipulations such as depiting is also related to it. 

Following earlier studies about physico-chemical characterization of sunflower pectin (Alarc o-Silva, 1990 Leitao et al, 1995) and technological utilization in the manufacture of low-caloric gels (Alarcao-Silva et al, 1992), we intend with this contribution to study the behaviour of this pectin in the confection of grape juice jellies and the evaluation of their organoleptic characteristics. 

Another product, defatted com germ flour was coextruded at 150 or 170 °C with 5% milk protein to produce a puffed nutrient snack (Peri et al., 1983). The addition of fhe milk profein af fhe lower temperature improved the organoleptic characteristics of fhe exfrudafes but adversely affected the product expansion and consistency of fhe samples at the higher temperature. 

Wine and beer industry Polyphenols can alter color and flavor of products such as wines. There are many aggressive ways of removing polyphenolic compounds, such as using polyvinylpolypyrrolidone (PVPP) or sulfur dioxide. However, polyphenol removal should be selective to avoid the undesirable alteration of the wine s organoleptic characteristics. For this reason, one option is to use laccases that polymerize the polyphenolic compounds during the wine-making process and then to remove these polymers by clarification (Morozova and others 2007). Several papers have reported that laccase is able to remove undesirable polyphenols and produce stable wines with a good flavor. 

Unlike many substances which are added to foods to achieve a desired effect, flavoring substances are added in amounts that are self-limiting and governed by the potency of the substance used to provide the necessary organoleptic characteristics of the food product. As a result, flavoring substances generally are used in low concentrations and add only small amounts to human intake. 

The separation and identification of flavanol-anthocyanin adducts in wine and in model solutions were performed with RP-HPLC coupled to DAD or ESI-MS. The investigation was motivated by the assumption that the formation of flavanol-anthocyanin complexes may influence the organoleptic characteristics of wine during ageing. Measurements were carried out in an ODS column (250 X 2 mm i.d. particle size 5 pm) at 30°C. The flow rate was 0.25 ml/min. Solvent A was water-formic acid (95 5), solvent B consisted of ACN— solvent A (80 20, v/v). The Gradient elution began with 3 per cent B for 7min to 20 per... 

In another work, Parra and coworkers proposed a method based on chemically modified voltammetric electrodes for the identification of adulterations made in wine samples, by addition of a number of forbidden adulterants frequently used in the wine industry to improve the organoleptic characteristics of wines, like, for example, tartaric acid, tannic acid, sucrose, and acetaldehyde (Parra et ah, 2006b). The patterns identified via PCA allowed an efficient detection of the wine samples that had been artificially modified. In the same study, PLS regression was applied for a quantitative prediction of the substances added. Model performances were evaluated by means of a cross-validation procedure. 

The term food quality can be envisaged as a set of factors capable of differentiating food products according to their organoleptic characteristics, composition and functional properties. The increase of regulatory action and a heightened consumer demand have led to extensive... 

AM greatly modifies the composition of the basic medium (must coming from the berries progressively crushed during the first step). It likely stimulates and modifies yeast and bacterial metabolisms, probably affecting the organoleptic characteristics of the wine. 

In a more recent study, Lencioni et al. (2009) reported the chemical composition and perceivable characteristics of wine obtained under ambient conditions (vinsantaia) with and without addition of madre and using different strains of S. cerevisiae. It was found that the different S. cerevisiae strains showed different fermentation behaviors and produced wines with different compositional and organoleptic characteristics. In particular, by the fermentations conducted with madre addition it was reached... 

For the influence of these above-mentioned parameters on long-term Vin Santo aging, so far there have been few scientific studies that have focused on this kind of wine. Therefore, objectively, to date it is difficult for the industry to gain knowledge that will help to better manage the organoleptic characteristics of this type of wine. 

Romani, C., Lencioni, L., and Domizio, P. (2009). Chemical composition and organoleptic characteristics of Vinsanto wine obtained by using different Saccharomyces strains. Ann. Microbiol. 59(Special Issue), 76. 

The patent discloses a method for preparing ground Jerusalem artichoke tubers for processing. Stages include electroplasmolysis, acid hydrolysis, purification using activated carbon, and clarification by lime milk. The syrup is concentrated until it contains at least 50% dry substances. The method is widely applicable in the food industry, and it improves the organoleptic characteristics of fructose-glucose syrup. 

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