A "sour" smell, when discussing food or wine, refers to an aroma that is acidic, tart, or similar to that of fermented or spoiled food. This term often implies a smell that is unpleasant or off-putting, though in certain contexts, a sour aroma may be desired or even considered positive...
Aroma generally refers to a pleasant or savory smell, often associated with food and drink, while fragrance is a sweet or pleasant scent, typically used in the context of flowers, perfumes, and beauty products.
Fig. 1. Aroma quantitative descriptive analysis (QDA) radar map for large-leaf yellow tea (LYT) subjected to charcoal roasting (CR), electric roasting (ER), and drum roasting (DR). “**,” highly significant (p < 0.01); “***,” extremely significant (p < 0.001). (For interpretation...
To achieve that goal, Ann conducted descriptive analysis of wine, which required tasters to analyse their perceptions, decompose them, label them with specific words called descriptors and then measure the intensity of these perceptions on a scale to indicate the strength of the perceptions. This s...
lipoxygenase system (Galliard and Chan, 1980; Belitz and Grosch, 1986; Wu and Robinson, 1999) that begins to break down carotenoids and lipids into a range of important volatile aroma compounds (Wachè et al., 2002) and nonvolatile compounds that can have important sensory impacts in food ...
It consists of recording the TI response of each descriptor previously determined by QDA; a 3D drawing of the data allows obtaining a descriptive profile of a food at each consumption moment [9]. The quantitative methods described above require the generation of the attributes by the panel prior...
Investigating sensory properties of seven watermelon varieties and factors impacting refreshing perception using quantitative descriptive analysis. Food Res. Int. 2020, 138, e109681. [Google Scholar] [CrossRef] Lewinsohn, E.; Sitrit, Y.; Bar, E.; Azulay, Y.; Meir, A.; Zamir, D.; Tadmor,...