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  • 1-10 ل  153 نتائج ل ""Aroma""

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Collection : Institut National De La Recherche Agronomique
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Conference

The impact of selected odorant combinations in wine oxidative aroma and their interactive role on the olfactory perception ; Impact d'une sélection de combinaisons d'odorants sur l'arôme oxidatif dans le vin et interactions au niveau de la perception olfactive

Subjects: Wine oxidative aroma; Olfactoscan; RATA sensory analysisBolzano; Italy

  • Source: Macrowine 2025 ; https://hal.inrae.fr/hal-05140919 ; Macrowine 2025, Free University of Bozen-Bolzano, Jun 2025, Bolzano, Italy

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Academic Journal

Influence of Cheese Composition on Aroma Content, Release, and Perception

Subjects: PTR-MS; TCATA; image analysis Cooked milk

  • Source: ISSN: 1420-3049 ; Molecules ; https://hal.inrae.fr/hal-04666955 ; Molecules, 2024, 29 (14), pp.3412. ⟨10.3390/molecules29143412⟩ ; https://www.mdpi.com/1420-3049/29/14/3412.

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Academic Journal

Influence of yeast interactions on the fermentation process and aroma production in synthetic cocoa pulp vs. real mucilage media

Subjects: composé de la flaveur; Côte d'Ivoire; Theobroma cacao

  • Source: ISSN: 2311-5637 ; Fermentation ; https://hal.science/hal-05182891 ; Fermentation, 2024, 10 (12), pp.662. ⟨10.3390/fermentation10120662⟩.

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Academic Journal

Study of the fruity aroma of red wines made from grape varieties potentially adapted to climate change using a semi-preparative HPLC method

Subjects: Aroma volatiles; Fruity notes; Late-ripening varieties

  • Source: ISSN: 0023-6438.

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Academic Journal

Alcohol-free and low alcohol beers: Aroma chemistry and sensory characteristics

Subjects: alcohol-free beer; aroma chemistry; aroma formation

  • Source: ISSN: 1541-4337.

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Academic Journal

Integration of GWAS, metabolomics, and sensorial analyses to reveal novel metabolic pathways involved in cocoa fruity aroma GWAS of fruity aroma in Theobroma cacao

Subjects: GWAS; Cocoa; Aroma

  • Source: ISSN: 0981-9428.

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Conference

Study By Simulation Of The Behavior Of Aroma Compounds during Malt Whisky Distillation With A Stupfler Type Filling Column ; Etude par simulation du comportement des composés d'arôme durant la distillation d'un malt whisky avec une colonne type Stupfler

Subjects: Batch distillation; Simulation of distillation; Alcohol spiritsToulouse; France

  • Source: 12th International Conference on Distillation & Absorption (DA 2022)https://hal.science/hal-0389074812th International Conference on Distillation & Absorption (DA 2022), Sep 2022,

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Academic Journal

Heat transfer and aroma modeling of fresh fruit and vegetable in cold chain: case study on tomatoes

Subjects: modeling; heat transfer; aroma

  • Source: ISSN: 0140-7007 ; International Journal of Refrigeration ; https://hal.inrae.fr/hal-03403754 ; International Journal of Refrigeration, 2022, 133, pp.133-144.

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Academic Journal

Aroma Volatiles in Tomato Fruits: The Role of Genetic, Preharvest and Postharvest Factors

Subjects: tomato; fruit quality; aroma volatiles

  • Source: ISSN: 2073-4395 ; Agronomy ; https://hal.inrae.fr/hal-03565025 ; Agronomy, 2022, 12 (2), pp.376. ⟨10.3390/agronomy12020376⟩.

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Academic Journal

Fermented meat sausages and the challenge of their plant-based alternatives: A comparative review on aroma-related aspects

Subjects: Aroma; Fermentation; Plant protein isolate

  • Source: ISSN: 0309-1740.

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  • 1-10 ل  153 نتائج ل ""Aroma""