Aroma compounds
Comparison between aroma compounds in wines from four Vitis vinifera grape varieties grown in different shoot positions
... The aroma profiles of the wines from the varieties ‘Cabernet Sauvignon’, ‘Merlot’, ‘Chardonnay’ and ‘Italian Riesling’ from three shoot positions were investigated and ...of aroma compounds in the ...
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Characterization of aroma compounds in portuguese extra virgin olive oils from Galega vulgar and Cobrançosa cultivars using GC-O and GC x GC-ToFMS
... 15 aroma compounds were chosen based on GC –O evaluation of main odor fractions in these olive ...seven compounds were selected based on literature data on olive oil aroma compounds: ...
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Analysis of Phenolic, Sulfur and Volatiles Aroma Compounds in Wines of Fogo Island - Cape Verde
... sulfur compounds are parts of a large group of compounds which affect the sensorial quality of the ...these compounds are very low, producing strong olfactory impact in wines even if the ...
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MEDIA COMPONENTS AND AMINO ACID SUPPLEMENTS INFLUENCING THE PRODUCTION OF FRUITY AROMA BY GEOTRICHUM CANDIDUM
... to aroma compounds, including esters from the union of carboxylic acids with ...these compounds form esters such as isoamyl isovalerate and ethyl ...these compounds can originate esters as ...
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Recuperação e concentração de componentes do aroma de caju (Anacardium occidentale L.) por pervaporação.
... Pervaporation is a membrane separation process in which components from liquid mixtures are fractionated due to their partial vaporisation through a dense selective membrane. This process can be used to recover ...
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Biotransformação de β-caroteno para obtenção de compostos de aroma
... taste, aroma, texture, color, nutritional value, and shelf ...and aroma compounds such as mono-, sesquiterpenes and noroisoprenoid compounds (IBDAH et ...
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Histological and Histochemical Investigations of Myristica fragrans Houtt. (Myristicaceae)
... of aroma compounds, fresh hand sections with razor blade were prepared and stained with Neutral ...of aroma storing cells (Vogel, 1962; Effmert et al; ...
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Tangential microfiltration of orange juice in bench pilot
... flavour compounds of mango puree submitted to TMF and ...and aroma of the fresh mango, represented 98% of the aroma compounds of the mango ...polar compounds (2%) of the original puree ...
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Honey volatiles as a fingerprint for botanical origin: a review on their occurrence on monofloral honeys
... Aroma compounds are present in honey at very low concentrations and are seen as complex mixtures of volatile components of different functionalities and relatively low molecular weights ...are ...
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J. Braz. Chem. Soc. vol.18 número1
... abundant compounds. GC-Olfatometry (GC-O) associated to Aroma Extract Dilution Analysis (AEDA) allowed the identification of nine active aroma compounds, where furanodiene (along with ...
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Keywords Edible flowers · Volatile compounds · Sensory analysis · Bioactive compounds
... volatile compounds in fresh flowers [2–5], having a more clear perception of the real flower volatiles by avoid- ing the interferences of newly formed compounds induced by extraction condition or enzymatic ...
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Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China
... volatile aroma composition in wine has been reported (Knoll et ...brandy aroma have mainly been focused on the change of components during the distillation process (Caldeira et al, 2016; Fiches et ...
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Braz. J. Pharm. Sci. vol.53 número1
... synthesized compounds 3-23 was evaluated against ...test compounds and for the reference drug luconazole are presented in Table ...I. Compounds 3-9 were found to be inactive against ...while ...
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Composição de voláteis e perfil de aroma e sabor de méis de eucalipto e laranja.
... O aroma e o sabor característico são conferidos aos alimentos pela presença dos compostos ...O aroma e o sa- bor estão no seu ponto ótimo quando o mel é retirado diretamente da colméia, pois podem ser ...
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J. Braz. Chem. Soc. vol.9 número3
... noted by Zhang & Ho 10 in a 5’-IMP/cysteine mixture at pH 2.3 and Whitfield et al. 41 found that concentrations of nitrogen-containing heterocyclic compounds were reduced in systems containing cysteine and ...
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O aroma ambiental e sua relação com as avaliações e intenções do consumidor no varejo.
... el aroma ambiental, adicionado de modo artiicial al ...de aroma ambiental en el comercio minorista y las evaluaciones de negocio, ambiente de negocio y productos, además de las intenciones de comportamiento ...
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J. Braz. Chem. Soc. vol.14 número3
... intenso aroma frutal e semelhante a queijo ...de aroma (“Aroma extract dilution analysis”), as substâncias de maior impacto no aroma do murici foram identificadas como sendo: butanoato de ...
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Nanotecnologia: do estudo do comportamento do consumidor ao desenvolvimento de aroma nanoencapsulado
... O sucesso de qualquer empreendimento depende da sua aceitação pelos consumidores, que são os elementos mais importantes do mercado. Durante o desenvolvimento de novos produtos ou processos, a indústria de alimentos busca ...
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Avaliação dos atributos de qualidade envolvidos na desidratação de manga (Mangifera indica L.) var. Tommy Atkins
... Realizou-se um estudo para avaliar os atributos de qualidade envolvidos durante a desidratação e o armazenamento de manga (Mangifera indica L.) var. Tommy Atkins. Primeiramente definiu-se o melhor tratamento químico para ...
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Interação etileno-auxina e sua influência na produção de compostos voláteis do aroma...
... volatile compounds derived from isoprenoid, as well as in the transcription of genes involved in the synthesis of these compounds: carotenoid cleavage dioxygenases 1A and 1B (SlCCD1A and ...volatile ...
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