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Found 1 from your keywords: subject="sourness intensity"
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THE IMPACT OF OIL CONTENT SPECIFICATION OPTIMIZATION ON THE SENSORY ATTRIBUTE…
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Sherine Pranadjaya

This study was done because the author had the opportunity to do an internship as a quality control intern at PT Firmenich Aromatics Indonesia. PT Firmenich Aromatics Indonesia is primarily focused on becoming the center of the Firmenich flavors supply chain for Asia, and the author was assigned to analyze these flavor products during the internship. All sensory attributes of food are referr…

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EP FT025