Olfactometry
Mostrando 13-17 de 17 artigos, teses e dissertações.
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13. Compostos volateis e qualidade dos vinhos secos jovens varietal cabernet suavignon produzidos em diferentes regiões do Brasil. / Volatile compounds and quality of cabernet sauvignon wines from different regions of Brazil.
Apesar da importância do aroma e sabor para determinar a qualidade dos vinhos, praticamente não existe nenhum estudo sobre a composição de voláteis dos vinhos nacionais. Os poucos que existem utilizam ainda coluna empacotada e outros traçam apenas o perfil sensorial dos vinhos, sem fazer correlações dos dados com qualquer outro parâmetro. No present
Publicado em: 2006
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14. Important volateis composites for the aroma of jenipapo (American Genipa L.) e murici (crassifolia Byrsonima L. RICH). / Compostos volateis importantes para o aroma de jenipapo (Genipa americana L.) e murici (Byrsonima crassifolia L. RICH).
The volatile compounds are responsible for the characteristic flavor of food. They are present in a wide interval of concentration, possessing varied chemical structure, beyond of being, generally heating labil. Usually the flavour of a product is constituted by hundreds of volatile compounds. However, only some compounds efftectivelly contribute to the over
Publicado em: 2004
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15. Contribuição a quimica dos compostos volateis e interações com os organismos receptores
This research is divided into 4 chapters focusing 2 main topics: the importance of volatiles to the living organisms and synthesis of natural products. The first and second chapters deal with the role of volatile compounds from Clusia and Tovomita species, respectively. The chemical compositions of floral volatiles of sixteen species of Clusia belonging to f
Publicado em: 2001
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16. Efeito do oleo essencial de laranja no aroma e sabor do suco concentrado congelado : a contribuição do consumidor
Odoriferous compounds responsible for the aroma and taste characteristics of the orange, are 1051during the processing of frozen, concentrated orange juice. At a later 51age, these compounds should be added back to the juice, by incorporating the essential oil and/or aqueous and oil-soluble essences back into the processed juice. Lately processors have been
Publicado em: 2000
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17. Psychometric Functions for Ternary Odor Mixtures and Their Unmixed Components
People are often able to reliably detect a mixture of 2 or more odorants, even if they cannot reliably detect the individual mixture components when presented individually. This phenomenon has been called mixture agonism. However, for some mixtures, agonism among mixture components is greater in barely detectable mixtures than in more easily detectable mixtu
Oxford University Press.