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Flavor profiling of apple ciders from the UK and Scandinavian region
Zihan Qin,
Mikael Agerlin Petersen
,
Wender Bredie
28
Citationer (Scopus)
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Keyphrases
Scandinavian
100%
Cider
50%
Volatile Compounds
33%
Fresh Apple
33%
Apple
33%
Partial Least Squares Regression
16%
Regression-based Method
16%
Sensory Characterization
16%
Gas Chromatography-mass Spectrometry
16%
Higher Alcohols
16%
Flavor Profile
16%
Organic Acids
16%
Industrial Production
16%
Sensory Profile
16%
Pear
16%
Flavor Properties
16%
Trained Sensory Panel
16%
Non-volatile
16%
Sweet Taste
16%
Sensory Profiling
16%
Spontaneous Fermentation
16%
Principal Coordinate Analysis (PCoA)
16%
Sensory Descriptors
16%
Chemical Data
16%
Sugar Acids
16%
Acetate Esters
16%
Sour Taste
16%
Sensory Attributes
16%
Titratable Acidity
16%
Sweet
16%
Aroma Attributes
16%
Production Methods
16%
United Kingdom
16%
Dynamic Headspace (D-HS)
16%
Flavor Enhancement
16%
Esters
16%
Sensory Data
16%
Aldehydes
16%
Fruity
16%
Bitter
16%
Fatty Acids
16%
Black Pepper
16%
Citrus Fruit
16%
Sensory Analysis
16%
Floral
16%
Malolactic Fermentation
16%
Food Science
Volatile Agent
33%
Sensation of Taste
33%
Spontaneous Fermentation
16%
Aroma Attributes
16%
Citrus Fruits
16%
Sour Taste
16%
Sensory Profile
16%
Bitter Taste
16%
Sensory Analysis
16%
Descriptive Analysis
16%
Flavor Profile
16%
Trained Sensory Panel
16%
Sensory Descriptor
16%
Flavor Properties
16%
Black Pepper
16%
Carboxylate
16%
Malolactic Fermentation
16%
Sensory Characterization
16%
Sensory Profiling
16%
Sweetness
16%
Tropical Fruit
16%
Sensory Attributes
16%