TERMIUM Plus^®

Record 1,  Textual support,  English

Record number: 1, Textual support number: 1 CONT

Model experiments on the ingredients of the test apple beverage revealed that the off-flavor compound had been formed by ascorbic acid and (E)-hex-2-enal.  2, record 1, English, - off%2Dflavour%20compound

Record 1,  Textual support,  French

Record number: 1, Textual support number: 1 CONT

Initialement, lorsque les chercheurs ont étudié la flaveur du lait, ce fût pour identifier les composés chimiques responsables de flaveurs indésirables («oxydés» ou «rances») pouvant parfois être présentes [...]  1, record 1, French, - compos%C3%A9%20chimique%20responsable%20de%20flaveur%20ind%C3%A9sirable

Record 1,  Textual support,  Spanish

Record number: 1, Textual support number: 1 OBS

Aireado: vino que ha perdido parte de sus aromas por una incorrecta exposición al aire, muy pobre de sabor.  2, record 1, Spanish, - producto%20aireado

Record 2,  Textual support,  English

Record number: 2, Textual support number: 1 CONT

Natural flavours and flavouring substances are preparations and single substances respectively, acceptable for human consumption, obtained exclusively by physical processes from vegetable, sometimes animal, raw materials, either in their natural state or processed for human consumption.  3, record 2, English, - natural%20flavour

Record 2,  Textual support,  French

Record number: 2, Textual support number: 1 CONT

Il y a d'abord des arômes naturels qu'il est impossible d'extraire (par exemple banane, pêche, poire). Ensuite il y a des arômes naturels qui disparaissent presque totalement au cours de la cuisson des denrées en sucrerie et biscuiterie.  3, record 2, French, - ar%C3%B4me%20naturel

Record 2,  Textual support,  Spanish

Record 3,  Textual support,  English

Record number: 3, Textual support number: 1 DEF

A taste or odour foreign to the product.  1, record 3, English, - taint

Record number: 3, Textual support number: 1 OBS

taint: Term and definition standardized by ISO.  2, record 3, English, - taint

Record 3,  Textual support,  French

Record number: 3, Textual support number: 1 DEF

Flaveur [...] étrangère au produit.  2, record 3, French, - flaveur%20parasite

Record number: 3, Textual support number: 1 OBS

flaveur parasite : Terme et définition normalisés par l'ISO et par l'AFNOR.  3, record 3, French, - flaveur%20parasite

Record 3,  Textual support,  Spanish

Record 4,  Textual support,  English

Record number: 4, Textual support number: 1 CONT

Commercial Creamery's "H-T" (high temperature) line of natural cheese flavors makes heat-stable cheese possible. "H-T" products retain their flavor and appearance through virtually any high temperature processing, including extrusion, retort, deep-fat frying and microwave cooking, the supplier says. The "H-T" line has been evaluated successfully in bakery foods (both incorporated into dough and sprinkled on), in deep-fried breadings, and in one-step microwave popcorn.  1, record 4, English, - heat%20stable%20flavor

Record 4,  Textual support,  French

Record 4,  Textual support,  Spanish

Record 5,  Textual support,  English

Record number: 5, Textual support number: 1 OBS

Term describing the overall taste or flavour of foods that have lost it's freshness due to improper handling or spoilage.  2, record 5, English, - off%2Dflavour

Record 5,  Textual support,  French

Record number: 5, Textual support number: 1 OBS

Arôme : Un des composants de la flaveur, qui est aussi lié à la perception olfactive et gustative.  1, record 5, French, - d%C3%A9faut%20d%26rsquo%3Bar%C3%B4me

Record 5,  Textual support,  Spanish

Record number: 5, Textual support number: 1 CONT

[...] mal sabor del café: defecto de carácter sensorial que se manifiesta después de tostar una muestra y probar la bebida.  1, record 5, Spanish, - mal%20sabor

Record 6,  Textual support,  English

Record number: 6, Textual support number: 1 DEF

Complex combination of the olfactory and gustatory attributes perceived during tasting, which may be influenced by tactile, thermal, pain and even kinaesthetic effects.  3, record 6, English, - flavour

Record number: 6, Textual support number: 1 OBS

flavour: Term and definition standardized by ISO.  4, record 6, English, - flavour

Record 6,  Textual support,  French

Record number: 6, Textual support number: 1 DEF

Ensemble complexe des propriétés olfactives et gustatives perçues au cours de la dégustation, pouvant être influencé par les propriétés tactiles, thermiques, algiques, voire kinesthésiques.  2, record 6, French, - flaveur

Record number: 6, Textual support number: 1 CONT

La valeur du pH est [...] liée directement à certaines propriétés de la viande, comme la couleur, le pouvoir de rétention d'eau, la tendreté, la flaveur et l'aptitude à la conservation.  3, record 6, French, - flaveur

Record number: 6, Textual support number: 1 OBS

flaveur : Terme et définition normalisés par l'ISO et par l'AFNOR.  4, record 6, French, - flaveur

Record 6,  Textual support,  Spanish

Record number: 6, Textual support number: 1 DEF

Combinación del olor, aroma y gusto, y sobre la que también influyen el color y la textura.  1, record 6, Spanish, - sabor

Record number: 6, Textual support number: 1 OBS

Lo que distingue a unos alimentos de otros es el sabor, no el gusto. Si probamos un alimento con los ojos cerrados y la nariz tapada sólo conoceremos su gusto; necesitamos conocer su olor y aroma para reconocerlo.  1, record 6, Spanish, - sabor

Record 7,  Textual support,  English

Record number: 7, Textual support number: 1 CONT

Another popular cheese flavour is blue cheese flavour which is derived from lipids ...  1, record 7, English, - blue%20cheese%20flavour

Record 7,  Textual support,  French

Record number: 7, Textual support number: 1 CONT

Intensification de la flaveur de fromage dans les fromages fondus.  1, record 7, French, - flaveur%20de%20fromage%20bleu

Record 7,  Textual support,  Spanish

Record 8,  Textual support,  English

Record number: 8, Textual support number: 1 DEF

Development of a rancid odour in an odourless product (e.g. oil).  3, record 8, English, - flavour%20reversion

Record number: 8, Textual support number: 1 CONT

Further processing and utilization of refined soybean oil: Freshly refined soybean oil is practically odourless and bland. However, objectionable off-flavour described as "green, grassy,fishy" is known to develop quickly if the oil is heated (as in cooking and frying), or stored under conditions which expose it to light and oxygen or permits contamination with certain metals such as copper and iron. This type of flavour deterioration has been called "flavour reversion", expressing the thought that it brings back the off-flavours of crude oil.  2, record 8, English, - flavour%20reversion

Record 8,  Textual support,  French

Record number: 8, Textual support number: 1 DEF

Rancissement d'un produit inodore (par exemple une huile).  1, record 8, French, - r%C3%A9version%20de%20la%20flaveur

Record 8,  Textual support,  Spanish

Record 9,  Textual support,  English

Record number: 9, Textual support number: 1 CONT

The two upscale flavors mark new varieties.  1, record 9, English, - upscale%20flavor

Record number: 9, Textual support number: 1 OBS

In the category of frozen desserts.  2, record 9, English, - upscale%20flavor

Record number: 9, Textual support number: 2 OBS

upscale: Americanism designating of, or for people who are relatively affluent, educated, stylish, etc.  3, record 9, English, - upscale%20flavor

Record 9,  Textual support,  French

Record number: 9, Textual support number: 1 OBS

Flaveur : Sensation provoquée conjointement par le goût et l'odeur d'un aliment.  2, record 9, French, - flaveur%20%C3%A0%20la%20mode

Record 9,  Textual support,  Spanish

Record 10,  Textual support,  English

Record number: 10, Textual support number: 1 DEF

An atypical flavour (usually associated with deterioration or contamination of the product).  1, record 10, English, - off%2Dflavour

Record number: 10, Textual support number: 1 OBS

off-flavour: Term and definition standardized by ISO.  2, record 10, English, - off%2Dflavour

Record 10,  Textual support,  French

Record number: 10, Textual support number: 1 DEF

Flaveur non typique (généralement associée à une détérioration ou une contamination du produit).  3, record 10, French, - flaveur%20atypique

Record number: 10, Textual support number: 1 OBS

flaveur atypique : Terme et définition normalisés par l'ISO et par l'AFNOR.  4, record 10, French, - flaveur%20atypique

Record 10,  Textual support,  Spanish

Record 11,  Textual support,  English

Record number: 11, Textual support number: 1 CONT

Don't stop with your flavor of choice: Consider masking, intensifying, delaying, acidifying and all the other options that come with flavor modification.  1, record 11, English, - flavor%20modification

Record number: 11, Textual support number: 1 OBS

flavour: British sp. of flavor.  3, record 11, English, - flavor%20modification

Record 11,  Textual support,  French

Record number: 11, Textual support number: 1 CONT

Bien que [les modificateurs de flaveur diffèrent peu de celui des aromatisants, nous nous intéresserons aux modificateurs de la perception olfactive en particulier.  2, record 11, French, - modification%20de%20flaveur

Record number: 11, Textual support number: 1 OBS

En technologie alimentaire le terme «flaveur» prend un sens général. Il comprend les perceptions gustatives et olfactives.  1, record 11, French, - modification%20de%20flaveur

Record number: 11, Textual support number: 2 OBS

Saveur et arôme : La nature et la structure de ces constituants, les quantités présentes dans les aliments, l'intensité et la nature des perceptions sensorielles qu'ils provoquent, seuls ou en association, font l'objet de nombreuses recherches dont le but final est l'amélioration de la «flaveur» des aliments [...]  3, record 11, French, - modification%20de%20flaveur

Record 11,  Textual support,  Spanish

Record 12,  Textual support,  English

Record 12,  Textual support,  French

Record number: 12, Textual support number: 1 OBS

Source : T.S.M. - L'eau, 82e année, no 10, p. 420  1, record 12, French, - m%C3%A9thode%20du%20profil%20de%20flaveur

Record 12,  Textual support,  Spanish