organoleptic in Vietnamese

1 . gây ấn tượng trên giác quan, quan cảm
2. quan cảm thụ

Sentence patterns related to "organoleptic"

1. The organoleptic quality of ‘Absinthe de Pontarlier’ is based on:

2. Additives enhanced the organoleptic features of whey cheeses, and produced different textural patterns.

3. The acidified milk products have desirable organoleptic properties, such as fresh taste and soft, velvety texture.

4. Because of the low-acid level, the oil preserves long term stability, achieving the prescribed organoleptic standards.

5. Organoleptic properties: smooth skin, softish skin and albumen; albumen somewhat buttery and only slightly grainy/floury; low astringency

6. Organoleptic characteristics of the grain after cooking (on the Batcher scale and on the basis of a tasting (3))

7. Organoleptic characteristics: the peeled roasted almonds are cream to light brown in colour, with a shiny appearance and oily feel.

8. This paper studies how to use rennet in the process of Quark by rennet ferment power, quark extraction rate and organoleptic evaluation.

9. In other words, the time when ‘Koufeta Amygdalou Geroskipou’ are packaged is crucial, since the preservation of their final organoleptic characteristics depends on this.

10. The two types of Bottarga have different aspects and different organoleptic characteristics, but they are both delicious and perfect for many uses in the kitchen

11. Creating Next-Gen Milk Analogs From Nuts, Grains, Legumes, and Other Plant Sources Ingredient and formulation technologies have advanced to where the organoleptic and nutritional lines between dairy and dairy Analogs have almost seamlessly merged

12. The ideal habitats for Brumale truffle are the great hardwood forests, or the very rich soils of oak from which the truffle derives nourishment and through which obtains the organoleptic characteristics that make its scent and color so special

13. The ideal habitats for Brumale truffle are the great hardwood forests, or the very rich soils of oak from which the truffle derives nourishment and through which obtains the organoleptic characteristics that make its scent and color so special

14. organoleptic criteria: a strong smell of cellar, damp brick and undergrowth, slightly ammoniac, and a slightly salty milky taste with notes of acidity in the paste and a slight bitterness, flavours of curd (at the end of the minimum maturation period), hazelnut and notes of alliums.

15. Liqueur wine (vino generoso) of “Jerez-Xérès-Sherry” and “Manzanilla Sanlúcar de Barrameda”, “Montilla Moriles” whose organoleptic characteristics consists of the aroma of an amontillado and palate and colour similar to those of an oloroso, and with an acquired alcoholic strength between 16 and 22 percent.

16. The unique taste of the ‘Figue de Solliès’ comes from its exquisite balance of acidulous and sweet flavours. In figs of the Bourjassotte Noire variety from other production basins, acidulous flavours predominate and the fruit has less organoleptic richness owing to its having been harvested too early.

17. Liqueur wine (vino generoso) of ‘Jerez-Xérès-Sherry’ and ‘Manzanilla Sanlúcar de Barrameda’, ‘Montilla Moriles’ whose organoleptic characteristics consists of the aroma of an amontillado and palate and colour similar to those of an oloroso, and with an acquired alcoholic strength between 16 and 22 percent.

18. The key factors which determine the quality of the Iberian pigs and thus the subsequent organoleptic quality of the protected hams and shoulder hams and which give PDO ‘Guijuelo’ hams and shoulder hams their distinctive quality and characteristics are the pigs' diet and their management under an extensive farming system during the final fattening stage, making full use of the resources of the dehesa, i.e. acorns, natural pastures and stubble.