Water |
This sample presents the low levels of flavor richness and smoke concentration, which accompanied by distinct ammonia, scorched, green and protein odors. |
Moderate concentration and weak sweetness of smoke were found. The main flavor is confusing. Additionally, a low level of flavor richness and obvious protein odour in this sample were found. |
This sample presents the low levels of flavor richness and smoke concentration, which accompanied by distinct scorched, green and protein odors. Besides, bad performances on combustibility and cleanliness of this sample were detected. |
Pepper |
The addition of pepper improved the sweetness and the level of ash coagulation of CTLs. However, other obvious optimizations in CTLs were not occurred. |
The decreased cleanliness, increased flavor richness, and obvious scorched odour were found. |
The concentration and plumpness of smoke were improved. However, the prominent spicy scent destroyed the original aroma characteristics and aftertaste of CTLs. Besides, offensive odor did not abate. |
Cumin |
The richness and matureness of aroma, as well as the plumpness and smoothness of smoke were improved. The color and coagulation of ash were also upgraded. The introduced cumin notes are in harmony with the autologous aroma of CTLs. |
The relatively obvious style feature and sweet of aftertaste were found. The performances on maturity, flavor richness, and combustion were improved, but the cleanliness is decreased. |
The main flavor, style characteristics, and weakened offensive odor were found clearly. |
Coffee |
The richness and matureness of aroma, as well as the plumpness, smoothness, sweetness, and concentration of smoke were improved obviously. Besides, the combustibility, color and coagulation of ash were also upgraded. |
The performances on maturity, plumpness, and flavor richness were improved. Besides, the combustibility, color and coagulation of ash were also upgraded. |
The richness and matureness of aroma, as well as the plumpness and sweetness of smoke were improved obviously. Besides, weakened offensive odor and improved aftertaste were found. |
Cocoa |
The ammonia odour is obviously weakened, and smoke is soft and delicate. The richness and matureness of aroma, as well as the fluentness and sweetness of smoke were improved. Besides, the cleanliness and aftertaste were upgraded. Combustibility, color, and coagulation of ash were also improved. |
The richness and mellowness of aroma, as well as the smoothness and sweetness of smoke were improved. Besides, the aftertaste, as well as combustibility, color and coagulation of ash were also improved. |
The offensive odor is obviously weakened. The richness and matureness of aroma, as well as the fluentness and sweetness of smoke were improved. Besides, the cleanliness and aftertaste were upgraded. Combustibility, color and coagulation of ash were also improved. |
Matcha |
Although the plumpness and sweetness of this sample were improved, the decreased cleanliness and distinct green odour were found. |
Creamy scent was enriched, but the nut and bean scent were weakened. Additionally, the smoke performance and aftertaste were improved. Therefore, autologous aroma of CTLs was destroyed. |
The cleanliness and aftertaste were improved, and the offensive odor were weakened slightly. |
Ginger |
The increase of spicy scent and obviously decrease of ammonia odour were detected. The mellowness, richness and matureness of aroma, as well as the smoothness and sweetness of smoke were improved. Besides, the aftertaste was upgraded, showing a polished harmony. The combustibility, color and coagulation of ash were also upgraded. |
The increase of spicy scent was detected. The mellowness and matureness of aroma, as well as the smoothness and sweetness of smoke were improved. |
The sweetness was improved. Overall, there was no obvious positive effects on aroma and smoke. |
Chrysanthemum |
The introduction of chrysanthemum slightly improved the smoothness and sweetness of smoke, but destroyed the original aroma characteristics and aftertaste of CTLs. |
The performances on smoothness, mellowness, fluentness, and sweetness were improved, but the original aroma characteristics and aftertaste of CTLs were destroyed. |
The sweetness was improved slightly. Overall, there was no obvious positive effects on aroma and smoke. |
Rhodiola rosea |
The sweetness of smoke increased slightly. However, offensive odour was obvious with decreased cleanliness. Overall, there was no obvious positive effects on aroma and smoke. |
The sweetness of smoke increased slightly. However, ligneous odour and earthy odour were more obvious with the decreased cleanliness. |
The mellowness and matureness of amora, as well as the cleanliness and sweetness of smoke were improved. Besides, combustibility, color and coagulation of ash were also improved. |
Raspberry sauce |
The matureness and sweetness were improved slightly, but the cleanliness and taste are worse. Besides, thickened protein odour was found. |
Ligneous odour was more obvious with the decreased cleanliness and aftertaste. |
The nut and bean scents were enriched slightly. However, it shows no significant optimization on the smoke characteristics. |
Kvass |
The nut, bean and woody scent were weakened, but the plumpness, smoothness, and sweetness of smoke were improved. |
The sweetness of smoke increased slightly. Overall, there was no obvious positive effects on aroma and smoke. |
The sweetness was improved slightly, but the offensive odor was obvious. |
α-amylase |
The introduction of α-amylase improved the mellowness, matureness, sweetness, plumpness, and fluentness of CTLs, but also resulted in thickened protein odour. |
The sweetness, mellowness, matureness, cleanliness, and fluentness of CTLs were improved, but thickened protein odour was found. |
The introduction of α-amylase improved the matureness, smoothness, and sweetness of CTLs, but also resulted in thickened protein odour. |
Pectinase |
Smoke is soft and delicate. The sweetness and aftertaste were improved. However, thickened protein odour was found. |
The mellowness, matureness, fluentness, smoothness, and aftertaste were improved. However, thickened protein odour was found. |
The mellowness, matureness, and cleanliness of CTLs were improved. However, thickened protein odour was found. |
Flavourzyme |
The aroma and smoke characteristics, including mellowness, matureness, fluentness and smoothness were upgraded, and offensive odour was weakened except for protein odour. In fact, thickened protein odour was found. |
The aroma and smoke characters, including cleanliness and sweetness were upgraded. However, thickened protein odour was found. |
The mellowness, matureness, and aroma richness of CTLs were improved. However, thickened protein odour was found. |