| 1. | Worts fermented slowly are best because the amount of organoleptic compounds produced are greater.
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| 2. | Microbial food cultures also improve the nutritional value and organoleptic quality of the food.
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| 3. | This solution is costly in refrigeration energy and can negatively affect the organoleptic qualities of the wine.
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| 4. | Chemicals are added for organoleptic purposes and many boost the addictive properties of cigarettes, especially when burned.
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| 5. | Adding iron to iodised salt is complicated by a number of chemical, technical, and organoleptic issues.
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| 6. | The fermentation of tea leaves alters their chemistry, affecting the organoleptic qualities of the tea made from them.
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| 7. | The ratio in which 4-EP and 4-EG are present can greatly affect the organoleptic properties of the wine.
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| 8. | This procedure can be skipped after freezing, which, unlike other seafood, does not alter the organoleptic properties of octopus.
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| 9. | The organoleptic quality of the food refers to its sensory properties, that is its look, taste, smell and texture.
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| 10. | The Cristal process, according to Lyonnaise, improves the organoleptic quality of water and anticipates new types of pollution such as pesticides.
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