id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-103	RUSU, Micşunica	DETERMINING A SENSORY PROFILE OF CHEESE PASTE WITH SPICES, USING QUANTITATIVE DESCRIPTIVE ANALYSIS	2016	6	.pdf	application/pdf	2986	122	50	Specific spice flavor intensity decreases in the order: PC> PO> PB> PBA, hence the flavor of other ingredients in the recipe, which had been initially neglected (butter, salty cheese, cream), influenced the overall flavor of the product. Taste remaining - persistent, specific to the spice used - the persistence duration of spice taste, after swallowing the sample bits.	cache/fens-103.pdf	txt/fens-103.txt