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The effect of eating on aroma release from mint-flavoured sweets

โœ Scribed by Kate E. Ingham; Rob S. T. Linforth; Andrew J. Taylor

Publisher
John Wiley and Sons
Year
1995
Tongue
English
Weight
736 KB
Volume
10
Category
Article
ISSN
0882-5734

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## Abstract Wines from Maria Gomes (Fernรฃo Pires) and Bical varieties were treated with an enzymatic preparation, Lallzyme de Lalvin, with ฮฒโ€glucosidase, pectinase, arabinosidase and rhamnosidase activity. The reference and enzymeโ€treated wines were submitted to a process of continuous liquidโ€“liqui