Olfactometry
Mostrando 1-12 de 17 artigos, teses e dissertações.
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1. Postinfectious Olfactory Complaints: A Follow-up Study
Abstract Introduction Acute upper respiratory infection (AURI) is the most common cause of postinfectious olfactory dysfunction (PIOD). Objective We investigated the prevalence of PIOD in a large group of patients reporting persistent smell impairment perception after the AURI resolution. Methods Olfactometry was performed within 1 month after the common
International Archives of Otorhinolaryngology. 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. Effects of Soil and Vineyard Characteristics on Volatile, Phenolic Composition and Sensory Profile of Cabernet Sauvignon Wines of Campanha Gaúcha
The influence of vineyard on wines was evaluated for the first time using a broader analytical approach: sensory analyses and several analytical techniques (gas chromatography-mass spectrometry (GC-MS), GC flame ionization detection (FID), GC-olfactometry-Osme technique (GC-O-Osme), GC × GC-MS), taking into account odoriferous compounds of Cabernet Sauvigno
J. Braz. Chem. Soc.. Publicado em: 2020-06
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4. Identification of aroma-active volatile compounds in Pouteria sapota fruit by aroma extraction dilution analyses (AEDA)
Pouteria sapota is a tropical fruit that is commonly found in central and north part of South America where is widely consumed by its biofunctional properties. The aroma active volatile compounds of Pouteria sapota fruit were studied by using the molecular sensory approach, which includes a SAFE (Solvent Assisted Flavor Evaporation) distillation to get a vol
Quím. Nova. Publicado em: 15/08/2019
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5. Production of flavor compounds from olive mill waste by Rhizopus oryzae and Candida tropicalis
Abstract The purpose of this study was to investigate the production of flavor compounds from olive mill waste by microbial fermentation of Rhizopus oryzae and Candida tropicalis. Olive mill waste fermentations were performed in shake and bioreactor cultures. Production of flavor compounds from olive mill waste was followed by Gas Chromatography–Mass spect
Braz. J. Microbiol.. Publicado em: 2017-06
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6. Investigação sobre compostos voláteis de espécies de Baccharis nativas do Rio Grande do Sul
The species of Baccharis spp. (Compositae) are an important source of research to investigation new active ingredients for medicinal natural products. Thus, this work presents a proposition of research on volatile compounds of three native species of Baccharis (Baccharis anomala DC, Baccharis dentata (Vell) G. M. Barroso and Baccharis uncinella DC) collected
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 21/11/2011
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7. Efeito de fatores endógenos na percepção química de Grapholita molesta(Busck) (Lepidoptera: Tortricidae) ao feromônio sexual
The oriental fruit moth, Grapholita molesta (Busck), stands out as one of the most important pest in Rosaceae orchards in Brazil. During feeding, caterpillars bore into shoots, branches and fruits, impairing the commercial production. This work aimed to study the effect of endogenous factors in the chemical perception and in the species chemotactic behavior,
Neotropical Entomology. Publicado em: 2010-06
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8. Effect of conspecific and plant volatiles of Murraya paniculata (L.) JACK, Psidium guajava L. and Citrus sinensis (L.) Osbeck on the behavior OF Diaphorina citri Kuwayama (Hemiptera: Psyllidae) / Efeito dos coespecíficos e voláteis das plantas Murraya paniculata (L.) Jack, Psidium guajava L. e Citrus sinensis (L.) Osbeck sobre o comportamento de Diaphorina citri Kuwayama (Hemiptera:Psyllidae)
The agro-ecosystems consist of complex trophic relationships between plants, herbivores and their natural enemies. It is known that the majority of plants can produce volatiles compounds used as chemical signals by different groups of insects. These compounds can be produced constitutively in healthy plants, i.e., without induction. In other hand, the produc
Publicado em: 2010
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9. Estudo analitico e olfatometrico de oleo de algodão e oleina de palma utilizados em fritura de produtos carneos / Analytical and olfactometry study of deep-fat frying of meat products, using cottonseed and olein oils
Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campinas/SP, quanto às boas práticas de frituras, e avaliou-se a qualidade do óleo usado, através de métodos a
Publicado em: 2009
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10. Volatile composition and flavour of Italian types dry fermented sausage produced in Brazil / Composição de volateis e earoma de salames nacionais tipos Italiano e Milano
Dry-fermented sausages are meaty products resulting from fermentation and dehydration/ripening processes. They are produced and consumed worldwide because of their typical sensory characteristics mainly in relation to the aroma and flavor. In Brazil this product has reached successive record sales in the internal market, with a total sale of R$ 265 million d
Publicado em: 2008
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11. Volatiles profile in yellow passion fruit (Passiflora edulis f. flavicarpa Degener) water phase and evaluation of its potential for the production of natural essence. / Perfil de volateis em water phase de maracuja amarelo (Passiflora edulis f. flavicarpa Degener) e avaliação de seu potencial para a produção de essencia natural.
A aceitação dos consumidores por suco de maracujá deve-se ao seu aroma e sabor exóticos. No entanto, na etapa de concentração do suco, juntamente com a água, são também arrastados compostos voláteis responsáveis pelo aroma e sabor característicos da fruta, o que reduz a qualidade sensorial do produto final. A recuperação desses compostos ocorre
Publicado em: 2007
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12. Effect of different citrus aromas on sensory quality and stability of ready-to-drink orange juice. / Efeito de diferentes aromas citricos sobre a qualidade e estabilidade sensoriais de suco de laranja pronto para beber.
Para a recuperação do aroma e sabor de fruta fresca ao suco industrializado, subprodutos do processamento do suco de laranja, como óleo essencial e essências aquosa e oleosa, são normalmente reincorporados ao produto processado. A adição de cada um desses subprodutos confere ao produto final qualidade e estabilidade sensoriais distintas. O presente tr
Publicado em: 2006