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vruchtwaterflavour: kenmerkende flavour als gevolg van slecht decanteren en langdurig contract met vruchtwater.
heated or burnt: characteristic flavour of oils caused by excessive and/or prolonged heating during processing, particularly when the paste is thermally mixed, if this is done under unsuitable conditions.
de vloeistof decanteren in de vooraf gewogen filterkroes, opnieuw 100 ml zwavelzuur (punt 3.2.a)) in de erlenmeyer brengen en de behandeling herhalen.
add to the flask a fresh portion of 100 ml of sulphuric acid (3.2(a)) and repeat the same operation.
wrijf drie maal fijn met water en decanteer telkens de bovenstaande vloeistof in een geijkte stohmann-kolf van 500 ml.
grind the sample three times with water, pouring off the water after each grinding into a 500-ml graduated stohmann flask.