Multivariate analysis revealed relationships between the volatile compounds, mango juices fermented by different lactic acid bacteria, and sensory characteristics. Sensory evaluation categorized fmjs into six aroma profiles, with strains c10 and la100 exhibiting pleasant 'mango' flavor in renong and ketti mjs. Sensory evaluation categorized fmjs into six aroma profiles, with strains c10 and la100 exhibiting pleasant mango flavor in renong and ketti mjs. This study aimed at developing the sensory and instrumental color profiles of three different products: 1) not processed mango pulp, 2) not pasteurized ready to drink mango juice.
Twelve attributes represented the sensory profile, as follows: This study aimed at developing the sensory and instrumental color profiles of three different products: 1) not processed mango pulp, 2) not pasteurized ready to drink mango juice.
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