Organoleptic properties

Spontaneous fermentations are used for wine production in Erance, some other European countries and in South America. In recent years, smaller California wineries have begun experimentation with spontaneous fermentations as well. They generally start more slowly than fermentations inoculated with commercial dried yeast, are more difficult to control, and may suffer from growth of undesirable contaminants. However, it is claimed that the resulting wines possess better organoleptic properties, particularly more complex flavor and aroma. 

The function of Jisper Uis fermentation appears to be primarily the breakdown of protein and polysaccharides by secreted proteases and amylases. Replacement oiPispergillis by chemical or enzymatic hydrolysis has no major impact on the organoleptic properties of the sauce. Likewise, inoculation with a pure culture of Ixictobacillus delbrueckii to carry out the acetic acid fermentation produces a normal product. The S. rouxii and Toru/opsis yeasts, however, are specifically required for proper flavor development. 

Filtering. Conditioning or 1 agering gives the beer its desired organoleptic properties, but it stiU contains yeast, protein-tannin complexes, etc, ie, it has a hazy appearance. A high quaHty beer must be clear and totaUy sterile, have coUoidal stabiHty, and yeast must be removed to aUow the beer to have biological stabiHty. The protein-tannin complexes must also be removed so as not to upset the coUoidal stabiHty. 

It is generally claimed that metallocene polyethylenes (often abbreviated to m-PE) exhibit superior mechanical and optical properties as well as better organoleptic properties (resulting from the lower residue levels). As an example m-LLDPE is particularly favoured as a stretch film for wrapping because of the good prestretchability, high puncture resistance and tear strength, all of which are claimed to be better than with conventional LLDPE. 

For us to remain perfectly healthy, the protein in our diet must supply suffident quantities of amino acids. We prefer to eat our protein in particular forms, that is in foods having particular textures, tastes and smells (these are called organoleptic properties). Conventional sources of protein are plants, mainly as cereals and pulses, and animals, mainly as meat, eggs and milk. The proportions of such proteins eaten in various parts of the world differ widely (Figure 4.1). 

What are they like to eat Humans are particular about the organoleptic properties of their food. Microbial cells may have little taste or smell, or even smell or taste unpleasantly to some people. The texture may not be the same as in conventional foods, particularly with unicellular organisms. These draw-backs can be overcome by adding a proportion of SCP to manufactured foods. However, even when SCP is incorporated into manufactured foods it may not have suitable characteristics such as stability, ability to bind water or fats, or ability to form gels, emulsions or foams. SCP for feed does not have to meet such strict requirements. 

Random copolymers of acrylonitrile and styrene containing less than 30% AN have been well known (11), and many varieties have been sold commercially. The generic material known as SAN, which is a copolymer of 25% AN and 75% styrene, has been sold for many years but has not been used in food or beverage packaging because of its relatively poor barrier and organoleptic properties. There was little or no interest in... 

When these AN/S copolymers, are manufactured into Lopac containers, they remain essentially unmodified and in their pure state. Many of the desirable barrier and organoleptic properties of the containers can be attributed to the fact that no plasticizers, rubber, or other common modifiers are incorporated. 

The amount of organic acids in honey is less than 0.5%. Organic acids can be used as an important indicator of organoleptic properties like color and flavor and physical and chemical properties such as pH, acidity, and electrical conductivity (Crane, 1990). The organic acids in honey also have antibacterial and antioxidant activities (Gheldof et ah, 2002 Weston et ah, 1998). Organic acids in honey can be used as fermentation indicators, or for the treatment of Varroa mite infestation (Calderone, 2000 Mutinelli et ah, 1997) and discriminating between honeys based on their... 

The organoleptic properties of black tea depend to a considerable extent on the astringency resulting from the interaction of caffeine with the oxidized galloyl ester of the flavanols. The aroma components of black tea also constitute a unique flavor profile that blends well with the taste of the nonvolatile materials. The caffeine provides a moderate level of stimulation, which adds further to the appeal of the beverage, although tea has been shown to provide relaxation as well as revival of character.119... 

Efficient, sanitary operation Modern plant and equipment Knowledgeable, well-qualified workers Organoleptic properties... 

Hajslova J, Schulzova V, Slanina P, Janne K, Hellenas KE and Andersson C (2005) Quality of organically and conventionally grown potatoes Four-year study of micronutrients, metals, secondary metabolites, enzymic browning and organoleptic properties . Food Additives and Contaminants, 22, 514—534. 

Judiciously selected grades provide good impact and fatigue resistance, good stiffness and impact balance, suitability for food contact, low extractables,good organoleptic properties, the possibility of autoclave and radiation sterilization in the presence of aqueous solutions. .. 

Because of the above-mentioned organoleptic properties, it is recommended that contact between dialkyl tellurides and the skin is avoided, and that, in general, all work involving diorganyl tellurides is performed under a well-ventilated hood. 

Many industrial nature identical compounds are racemates, or they are not optically pure. In many cases, this leads to differences in the organoleptic properties and biological activity of the natural and nature-identical compounds. 

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