Translation of "Geschmacksnote" in English

A distinct coumarin-like flavor note was likewise recognizable in the smoke.

No, I'm just changing the flavor profile.

That's what gives it the typical slightly sour taste.

Rosewood from africa gives the steam its own, natural taste.

In addition CaCl 2 and CaSO 4 markedly influence the flavor of the beer.

This complex production process gives this cow's milk cheese its especially savoury and salty flavour.

It has a unique flavor thanks to the spices smoked paprika and saffron.

Here the Californian wine gets his maturity and its final taste mark.

Elderflower and lemon grass round out this harmonious tea creation rea with their sweet and fruity flavor.

High-quality products demand force-controlled pressing to obtain, for example in the case of coffee powder, a certain taste.

Spirits such as Krambambuli, Steinhäger and Genever get their special flavor by the juniper berry.

Chicory: Chicory is an herbaceous plant that gives this raw salad a slightly bitter taste.

LomaSalt® products taste familiarly salty regarding the flavor as well as the intensity.

Perilla leaves can be employed to give the vinegar both subtle flavour and a most unusual colour.

Furthermore, the protein drink XXL 92 with its tasty and natural flavor sets completely new accents!

Too high dosage of berries or wood, however, leads to a soapy taste.

Their fiery Mediterranean flavor will add a new culinary perspective to your life.

It has been observed that some tea cultivars grown in other parts of the country having different agroclimatic conditions do not produce the unique aroma/flavour of Darjeeling tea.

This is a liver sausage of a home-made nature with a spicy taste sold fresh or preserved.

If, for instance, dialysis is performed with beer as the fermented beverage and unsweetened lemon juice as the dialysate fluid, the beer will acquire a slightly sour lemon taste, as desired, for instance, in wheat beer, and the dialysate contains, apart from a low alcohol proportion of optionally up to 1.5% by weight of beer, also extract substances, which, by virtue of their bitter substances will give the now weakly alcoholic fruit-juice drink a particular, tart, taste now known before.

In order to obtain the aroma and flavour rating characteristic of the particular food product as completely as possible, it is necessary to start with pure or mixed cultures of microorganisms which are known to produce the enzymes or enzyme complexes under whose action proteins, carbohydrates and optionally fats are fermented to give the desired characteristic aromatizing and flavouring agents.

This ensures that the exogenously and/or endogenously formed enzyme complexes correspond as accurately as possible to the enzyme spectrum responsible for developing the characteristic flavour and aroma in a food product ripened in the conventional manner.

In complete contrast to the original flavour (a conventional, fantasy-free apple flavour) the pleasant, sweet, fruity flavour note is now reminiscent of the "Golden Delicious" apple.

If, for instance, dialysis is performed with beer as the fermented beverage and unsweetened lemon juice as the dialysate fluid, the beer will acquire a slightly sour lemon taste, as desired, for instance, in wheat beer, and the dialysate contains, apart from a low alcohol proportion of optionally up to 1.5% by weight of beer, also extract substances, which, by virtue of their bitter substances will give the now weakly alcoholic fruit-juice drink a particular, tart, taste now known before.

Thus, the process according to the invention opens up new possible uses. Thus, it is possible with the aid of the process according to the invention to give e.g. meat and sausage products which have hitherto acquired their product-specific aroma and flavour by storage and ripening for weeks or even months through the action of specific microorganisms, a full, product-specific aroma in a much shorter time.