An odor similar to baked that signals flawed wine.
A term used for coffee that has been brewed at too hot a temperature for too long.
Flavor characteristic associated with using high temperatures in pasteurization of sweet cream.
having been prepared for eating by the application of heat
Feedstuffs heated in presence of moisture to alter chemical and/or physical characteristics to aid in digestive processes.
A wine that has been damaged by heat somewhere between the winery and your table. You can sometimes tell a bottle is Cooked by looking for a pushed-up cork or leakage stains around the capsule, but sometimes the damage is not evident until you taste a stewed, nasty wine.
All hard cheeses are cooked by being heated.
Heavy, pruney flavor; also said of wines from very hot growing regions or wines that are overripe.
Wine that has been exposed to excessively high temperatures; spoiled
A step in the cheesemaking process when the curd and whey is warmed. Hard cheeses such as Cheddar, Romano, Emmental and other Swiss types are "cooked".
A typical taste of an instant coffee treated at too high a temperature.
A fault found in wine that has been exposed to heat, especially in the presence of air. Grapes that are vinefied too warm may exhibit this characteristic, as well as wines that have been shipped badly.
Refers to a heavy, "prunish" flavor or one that is overripe. Typical of hot growing regions.
prunish flavor, usually from excessive heat.
Burnt-fruit flavours resembling raisins. This quality is often found in wines from very hot growing regions.
(1) Nearly all milk is heated or warmed to some degree during cheesemaking; however, the term cooked is reserved for those varieties whose curd is heated in order to regulate moisture content and degree of hardness. Parmesan curds, for example, are cooked at a higher temperature than Cheddar curds. (2) As a tasting term, cooked refers to a flavor aroma associated with the use of over-pasteurized milk.