"Ethylphenols" Example Sentences
1. The ethylphenols in the wine gave it a distinct aroma and flavor.
2. Some bacteria produce ethylphenols as a waste product.
3. The presence of ethylphenols can indicate spoilage in certain foods.
4. The scientists were able to isolate the ethylphenols from the sample.
5. Ethylphenols are also found in some types of wood, like oak.
6. The fermentation process can lead to the formation of ethylphenols in some foods.
7. The concentration of ethylphenols in the product was higher than expected.
8. The ethylphenols in the whiskey contributed to its smoky taste.
9. The amount of ethylphenols present can affect the quality of the product.
10. Some people are more sensitive to the presence of ethylphenols than others.
11. The wine was infused with ethylphenols to give it a certain character.
12. Ethylphenols are a type of phenolic compounds found in nature.
13. The researchers studied the effects of ethylphenols on human health.
14. The production of ethylphenols is part of a complex biochemical pathway.
15. A variety of factors can affect the formation of ethylphenols.
16. The ethylphenols in the beer gave it a hoppy flavor.
17. The presence of ethylphenols can indicate the age of the product.
18. Ethylphenols can also be used as a preservative in some foods.
19. The amount of ethylphenols in the sample was measured using spectroscopy.
20. The ethylphenols in the coffee gave it a nutty taste.
21. The fermentation process can be manipulated to increase or decrease the amount of ethylphenols.
22. Ethylphenols are sometimes used as a flavoring in certain foods.
23. The exact mechanism of how ethylphenols affect taste is not well understood.
24. The ethylphenols in the tea gave it a floral aroma.
25. The concentration of ethylphenols can vary depending on the region and climate.
26. Ethylphenols can also bind to other compounds to form more complex flavors.
27. The production of ethylphenols is regulated by a network of genes.
28. The ethylphenols in the cocoa gave it a rich taste.
29. The presence of an enzyme can enhance or inhibit the production of ethylphenols.
30. Ethylphenols can also contribute to the color of the product.
31. The flavor profile of a product can change depending on the type of ethylphenols present.
32. The study focused on the effects of ethylphenols on wine quality.
33. The ethylphenols in the medicine gave it a bitter taste.
34. The distribution of ethylphenols in the product can be mapped using imaging techniques.
35. Ethylphenols are often detected using high-performance liquid chromatography.
36. The concentration of ethylphenols can be affected by the type and amount of yeast used.
37. The ethylphenols in the cider gave it a crisp taste.
38. The presence of ethylphenols can be used to identify the type of wood used in aging the product.
39. Ethylphenols are sometimes used as a marker to indicate the authenticity of a product.
40. The amount of ethylphenols present can determine the shelf life of the product.
Common Phases
1.
Ethylphenols are formed through bacterial activity;
2.
Ethylphenols are known to contribute to off-flavors in wine;
3. The presence of
ethylphenols in beer can result in a smoky or phenolic taste;
4.
Ethylphenols have been shown to have antimicrobial properties;
5.
Ethylphenols can also be found in certain foods, such as smoked meats and cheeses.