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Sour cherry — Ingredient · Foodgeist
Ingredient
Sour cherry
Aroma profile
Derived from this ingredient’s flavor compounds
fatty×5
oily×4
wax×3
waxy×3
rancid×3
apple×2
floral×2
grass×2
Taste profile
Derived from this ingredient's compounds · measured taste classes
“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”
“Our gas chromatography-mass spectrometry method--developed for the simultaneous quantitation of mono-, di-, and trisaccharides, sugar alcohols, caboxylic and amino acids, measured as their trimethylsilyl-(oxime) ether/ester derivatives, from one solution by a single injection, prepared in the presence of the fruit matrix--has been extended/utilized for special purposes.”
sugar, sugar alcohol, and carboxylic acid→identified and quantified→sour cherry, apple, and ber fruits
“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”
“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”
“The increasing sour cherry pulp concentration in yoghurt resulted in increasing pH and whey separation, whereas the values of the other parameters, total solid, fat, protein, ash, titratable acidity and viscosity decreased.”
