Aroma
Mostrando 1-12 de 925 artigos, teses e dissertações.
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1. Exploration and morphologic variation of Iris wild species with ornamental potential
Resumo A indústria de flores está crescendo tão rápido que seu desenvolvimento exige a introdução de novas variedades no mercado de flores. O Irã é o habitat de numerosas espécies de plantas selvagens que estão entre as valorizadas geneticamente no processo de melhoramento. A identificação de espécies nativas de Iris, pesquisas de diversidade mo
Ornamental Horticulture. Publicado em: 2022
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2. Odor-contributing volatile compounds of a new Brazilian tabasco pepper cultivar analyzed by HS-SPME-GC-MS and HS-SPME-GC-O/FID
Abstract The cultivar BRS Avai was originated from recurrent phenotypic selection in the original American cultivar Tabasco Macllhenny™, used in the worldly famous Tabasco pepper (Capsicum frutescens L.) sauce. The determination of the aroma profile of this new cultivar could reveal important qualitative descriptors that will help in future crosses and in
Food Sci. Technol. Publicado em: 2021-09
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3. Assessment of sensory and physical-chemical quality, and potential for certification of cachaças from the state of Paraíba, Brazil
Abstract The State of Paraíba is an important producer of artisanal cachaça that has outstanding quality in national tasting panels and for this reason this research studied organizational aspects for certification and compliance with Good Manufacturing Practices - GMP - of 53% of formal producers. Samples of cachaças from these producers were evaluated f
Food Sci. Technol. Publicado em: 2021-09
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4. Productivity and quality of juices from different genotypes of ‘Bordô’ grape (Vitis labrusca) in the Vale do Rio do Peixe -SC region
ABSTRACT The present study aimed to evaluate productive characteristics and the physical, chemical and sensory quality of juices elaborated from different genotypes of the ‘Bordô’ cv. produced in the Vale do Rio Peixe-SC region, in 2016/17. The 11 clones evaluated were identified as: G03, G07, G08, G10, G12, G13, G15, G16, G17, G18 and G19. At harvest,
Rev. Ceres. Publicado em: 2021-08
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5. The influence of cultivar and enzyme treatment on the aroma complex of apple juice
Abstract This paper aims to determine the influence of a cultivar (Golden delicious and Granny Smith) and enzyme treatments (hot and cold) on the aroma complex of clear apple juice. While the composition of aromatic components of the juice was determined by Gas Chromatography Mass Spectrometry (GC/MS) technique, a panel of 24 semi trained evaluators carried
Food Sci. Technol. Publicado em: 2021-06
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6. Ancestral fermented indigenous beverages from South America made from cassava (Manihot esculenta)
Abstract Fermented indigenous foods are of global interest, in the case of South America, fermented beverages made from cassava (Manihot esculenta) are a vital component in the daily life and diet of indigenous groups. Traditional fermentation methods promote the microbiota of beverages and consequently the generation of secondary metabolites during the spon
Food Sci. Technol. Publicado em: 2021-06
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7. Determination of in-vitro phenolics, antioxidant capacity and bio-accessibility of Kombucha tea produced from black carrot varieties grown in Turkey
Abstract Black carrot, which is an economically important product, is produced extensively in Konya and Hatay regions in Turkey. Kombucha tea is a symbiotic system, comprises of bacteria and yeasts cultures called as SCOBY, and produced by fermentation of sugar and tea leaves. Kombucha samples contained black carrot juice in two concentrations (10 and 20%) a
Food Sci. Technol. Publicado em: 2021-03
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8. Sons do Aroma: Correspondências olfativas-auditivas nas experiências de compra online de perfume
Resumo Objetivo: O perfume é um dos produtos experienciais mais desafiantes para venda online. Este artigo explora como as associações entre os sentidos olfativo e auditivo ajudam os consumidores a reconhecer as caraterísticas de um perfume na ausência do aroma real. Metodologia: Dada a escassez de contributos sobre a compra online de perfume, impleme
Rev. bras. gest. neg.. Publicado em: 2020-12
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9. Optimization of a headspace solid-phase microextraction method for the gas chromatography-mass spectrometry analysis aroma compounds of Litsea mollis Hemsl. immature fruit
Abstract This study optimized using a headspace solid-phase microextraction (HS-SPME) method for extracting volatile aroma compounds, terpenoids in particular, from Litsea mollis Hemsl. immature fruit (LMIF). Gas chromatography-mass spectrometry was used to separate and identify volatile terpenoids in LMIF. The types of SPME fiber coating, salt addition, and
Food Sci. Technol. Publicado em: 2020-12
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10. A pineapple flavor imitation by the note method
Abstract Pineapple is an aromatic tropical fruit and has attractive sweet odor. The aroma of pineapple is very popular and pineapple flavor has good prospects for application. Usually, flavor recipes are trade secrets. This paper deals with how to construct a pineapple flavor recipe and how to imitate a pineapple flavor with natural and synthetic aroma ingre
Food Sci. Technol. Publicado em: 2020-12
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11. A comparison of the volatile and phenolic compositions of Muscat of Bornova wines from two different terroirs in the Aegean region of Turkey
Abstract This study investigated the aromatic and phenolic compositions of two different Muscat of Bornova wines from two distinct terroirs (İzmir and Manisa) and compared them to basic terroir properties over the course of two consecutive years. The 53 volatile and 14 phenolic compounds found, were identified and quantified by GC-MS-FID and HPLC-DAD with M
Food Sci. Technol. Publicado em: 2020-12
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12. Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods
Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scale
Food Sci. Technol. Publicado em: 2020-12