flavour and aroma fermentation in Vietnamese

@Chuyên ngành kinh tế
-sự lên men tạo hương và vị

Sentence patterns related to "flavour and aroma fermentation"

1. Basil is a herb that provides a sweet aroma and strong flavour

2. Benzaldehyde is a nonpoisonous compound providing almond, or amaretto, flavour and aroma

3. The natural aging and fermentation to allow the flavour to come through.

4. Rich in flavour and aroma, it is also acidulous, chocolatey, and very mild.

5. The flavour is sweet, with little acidity and no bitterness and a medium intense aroma

6. "Atrojado" (fusty): characteristic flavour of oil from piled olives in advanced anaerobic fermentation.

7. Its aroma is reminiscent of fresh mushrooms and its nutty yet milky flavour intensifies with age.

8. Kikkoman Soy Sauce takes its pure and subtle flavour from the lengthy natural fermentation process.

9. Calvados brandy is an amber-hued, glossy liqueur that’s renowned for its sweet aroma and smooth, layered flavour

10. Differing growing conditions and cultivation techniques result in each variety having its own unique aroma, flavour and pharmacological activities.

11. Soda is a Japanese company active in the manufacture, sale, research and development of fragrance, flavour and aroma chemicals in Asia and Europe.

12. The flavour emanating from the brew is a fragrance with a complex and pleasing taste and aftertaste with attributes of aroma, bouquet and point.

13. Although species of Saccharomyces are generally considered more desirable for efficient alcoholic fermentation, it is possible that other yeast genera may contribute to flavour, specially in the early stages of fermentation.

14. In alcoholic beverages, there are impurities called Congeners produced during fermentation, which are responsible for some of the taste, aroma, and color of what you drink

15. The Chinese rice wine's brewing includes ditty fermentation and da qu fermentation.

16. Ajowan Consulting consists of a network of flavour and fragrance ingredient consultants covering essential oils (Conventional and Organic certified), aroma chemicals and natural cosmetic raw materials their sourcing, production, marketing and global sales.

17. The Creams Café blend of Brazilian Roasted Coffee, is roasted to a full chestnut colour and ideal for all day drinking, whist having an authentic traditional Italian coffee aroma and flavour

18. Fermentation.

19. The fermentation can be performed by an anaerobic fermentation process or an aerobic fermentation process.

20. Biogases from anaerobic fermentation: other biogases from anaerobic fermentation

21. Aerobic fermentation promoting device of excrements, aerobic fermentation system using it and compost therefrom

22. The results indicated that the selected microorganism inoculant fermentation temperature and shorten fermentation time.

23. Aerobic fermentation method

24. Anaerobic fermentation process

25. Acetoin, giving a creamy yogurt aroma and buttery taste, exists in cereal vinegar as an important flavor substance and is mainly produced by the metabolism of Lactobacillus and Acetobacter during multispecies solid-state acetic acid fermentation