Depending on the oil-to-water ratio and the amount of ?-cyclodextrin used, the viscosity, and therefore the organoleptic properties, of the emulsion are altered.
22.
There are also other concerns regarding chlorine, including its volatile nature which causes it to disappear too quickly from the water system, and organoleptic concerns such as taste and odor.
23.
In this case, organoleptic analyses serves as a primary screen to determine which samples must be analyzed according to the original method protocol, and which samples need no further sensory analysis.
24.
Lactic acid is the most common organic acid found in Chinese alcoholic beverages and plays a vital role in both the organoleptic qualities, as well as acting as a naturally occurring preservative.
25.
But some limits that have been mentioned by industry include analytical detection levels such as 10 PPM, biological activity levels such as 1 / 1000 of the normal therapeutic dose and organoleptic levels.
26.
A weakness of the Scoville Organoleptic Test is its imprecision due to human subjectivity, depending on the taster's palate and their number of mouth heat receptors, which varies greatly among people.
27.
The greater degree of microbial metabolism because of a longer, higher temperature conversion phase of incubation is also said to provide certain organoleptic qualities that would be otherwise unachievable in the final distilled liquor.
28.
The source of the raw material, concentration of the acid, the temperature of the reaction, the time of the reaction, and other factors can all affect the organoleptic properties of the final product.
29.
Hurdle technology has been defined by Leistner ( 2000 ) as an intelligent combination of hurdles that secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products.
30.
Hurdle technology has been defined by Leistner ( 2000 ) as an intelligent combination of hurdles which secures the microbial safety and stability as well as the organoleptic and nutritional quality and the economic viability of food products.
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