The ratio in which 4-EP and 4-EG are present can greatly affect the organoleptic properties of the wine.
2.
This procedure can be skipped after freezing, which, unlike other seafood, does not alter the organoleptic properties of octopus.
3.
They are responsible for a plant's organoleptic properties, such as the deep purple of blueberries, or the smell of garlic.
4.
Depending on the oil-to-water ratio and the amount of ?-cyclodextrin used, the viscosity, and therefore the organoleptic properties, of the emulsion are altered.
5.
The source of the raw material, concentration of the acid, the temperature of the reaction, the time of the reaction, and other factors can all affect the organoleptic properties of the final product.
6.
The coded regulatory organoleptic properties of singani are, aspect : clear, clean, brilliant; color : colorless; aroma : terpenol profile of alexandria muscat predominates ( primarily geraniol, linalool, and nerol ); taste ( mouthfeel ) : fine, soft, smooth, with balanced structure.
7.
These modern technologies together with the classical methods of aging in barrels or bottles still preserved for some products like vinars or sparkling wine do nothing more than to supplement the micro climate of the region and the high qualification of the oenology experts giving Jidvei wines remarkable organoleptic properties proven by numerous national and international awards.
8.
The final selected formulations, containing Labrafil M1944, Transcutol, Labrafac PG and a hydrophilic co-solvent ( propylene glycol or PEG 200 ) allowed complete solubilization of the required xibornol concentration ( 3 %, w / v ) and showed physical good stability up to 2 months at 25 and 4 �C, suitable viscosity and organoleptic properties.
मोबाइल