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- Rognså, Guro Helgesdotter; Rathe, Morten; Petersen, Mikael Agerlin; Misje, Knut-Espen; Brüggemann, Dagmar A.; Hersleth, Margrethe; Sivertsvik, Morten; Risbo, Jens
- International journal of gastronomy and food science 2017 v.9 pp. 75-87
- air; bubbles; butter; emulsions; evaporation; flavor; gas chromatography-mass spectrometry; gastronomy; ingredients; microscopy; models; odors; sauces; sensory evaluation; texture; volatile compounds; white wines
- ... Wine is often used as an ingredient in butter sauces such as hollandaise sauce, but normally in its reduced form. Hollandaise sauce is an emulsion, and roughly consists of a continuous phase (water based ingredients) and a dispersed phase (fat). In addition, hollandaise sauce contains varying amounts of incorporated air, seen as air bubbles in the sauce. In this study, the influence of wines and w ...
- Youssef, Jozef; Youssef, Lulu; Juravle, Georgiana; Spence, Charles
- International journal of gastronomy and food science 2017 v.9 pp. 100-104
- flavor; gastronomy; hedonic scales; liquids; odors; soups; temperature; wines; Asia
- ... Slurping (e.g., as when consuming a hot liquid such as soup) is a common practice in many parts of Asia. The practice is also encouraged amongst many professional wine and coffee tasters in order to help enhance the release of volatile aromas. Would slurping enhance flavour perception in western participants (regular consumers) too, and/or simply make them feel self-conscious? These were the key q ...