empyreumatic

Related to empyreumatic: Empyreumatic oils

empyreumatic

(ˌɛmpɪruːˈmætɪk) or

empyreumatical

adj
relating to empyreuma
References in periodicals archive ?
It is very colored liquid (thickblackish brown) and with an empyreumatic odor [13, 40].
Independent of the geographic origin and grain, wines aged in HTP barrels exhibited significantly more intense empyreumatic notes related to toasted register (toast, caramel, coffee and chocolate), nuances and correspondingly less marked fruity aromas.
However, aging in LTP barrels gave a more intensely fruity aromatic character with more discreet empyreumatic notes.
For example, this was the case of the Tr-HTP-f protocol, which had one of the most markedly empyreumatic characters compared to Tr-LTP-f, which was radically different with more intense fruity aromas.
Numerous stories about the effects of tobacco's empyreumatic oil were published.
It's divided into different flavor profiles: lactic, fruity, spicy, animal, vegetable and one called roasted empyreumatic that includes flavors like fresh bread crust, toasted bread, coffee, chicory, tobacco, and so on.
Their products from bones comprise: coarse filtering, bone-black for sugar works; bone-black of a medium fineness for refineries; empyreumatic oil; bone tallow .
A light roast has a lesser amount of gaseous aroma factors with a residual green note; while a heavy dark roast can destroy some of the desirable scents, substituting charred empyreumatic flavors which are preferred in warmer climates.
"Empyreumatic" is another term sometimes used to describe complex wine attributes as smoky, roasted meat or toasty bread crust, which can be present in barrel-fermented wines, but also, for wines that have not been in contact with oak, after a certain period of bottle ageing.
In a study involving an independent panel of wine-tasting experts, we recently observed that oxygen permeability of the closure can drastically influence the balance of empyreumatic, reductive and fruity aroma attributes of wine after a period of bottle ageing (Figure 5).
Although a larger degree of oxygen exposure in the bottle is expected to decrease the concentration of fruity varietal thiols, overall the wine expresses more intense fruity attributes, as these are not masked by the presence of excessive reductive and empyreumatic thiols.
Another important integral adjunct of coffee aroma is the empyreumatic or burnt tone resulting from roasting.