With the exception of an altered organoleptic [ flavor ] profile, heating ( particularly ultra high temperature and similar treatments ) will not substantially change the nutritional value of raw milk or other benefits associated with raw milk consumption ."
32.
"' Wilbur Lincoln Scoville "'( January 22, 1865 March 10, 1942 ) was an American pharmacist best known for his creation of the " Scoville Organoleptic Test ", now standardized as the Scoville scale.
33.
Peter Belinski, editor of a trade publication called simply Private Label, says that retailers now push their store-brand suppliers to match the " organoleptic attributes " ( taste, touch, smell ) of the leading brand in a given category.
34.
According to Bulgarian law, " "'Mastika "'is an alcoholic drink with minimum 47 % vol . of alcohol, made of natural ethanol flavoured with anethole, extracted by mastic and / or aroma destilate and has specific organoleptic characteristics ."
35.
Although such instrumentation and examinations are widely used in breath clinics, the most important measurement of bad breath ( the gold standard ) is the actual sniffing and scoring of the level and type of the odor carried out by trained experts ( " organoleptic measurements " ).
36.
However, tastings are carried out independently and are blind-tested, where judges focus exclusively on sensory ( organoleptic ) features, such as taste, olfaction, vision, aspect, mouth-feel, after-taste, without being influenced by packaging, branding or marketing.
37.
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.
38.
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.
39.
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.
40.
Virgin olive oil not fit for consumption as it is, designated lampante virgin olive oil, is virgin olive oil which has a free acidity, expressed as oleic acid, of more than 3.3 grams per 100 grams and / or the organoleptic characteristics and other characteristics of which correspond to those fixed for this category in the IOC standard.
