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Palavra-chave Aroma (45) Flavor (4) Sabor (4) Compostos voláteis (3) GC-MS (3) Pervaporação (3) Análise sensorial (2) Biotransformation (2) Caju (2) Ceratocystis fimbriata (2) Color (2) Enologia (2) Flavour (2) Milk (2) Quality (2) Solid state fermentation (2) Ésteres (2) "assa-peixe" honey (1) 1-methylcyclopropene (1) Abacaxi (1) Mais... Tipo do documento Info:eu-repo/semantics/article (31) Folhetos (7) Artigo na mídia (1) Info:eu-repo/semantics/other (1) Journal article (1) Livros (1) Text (1) Mais... Ano 2021 (1) 2020 (1) 2019 (2) 2018 (1) 2017 (1) 2016 (2) 2015 (2) 2013 (1) 2012 (2) 2011 (4) 2010 (4) 2009 (3) 2008 (2) 2007 (3) 2006 (4) 2005 (1) 2004 (1) 2003 (5) 2002 (1) 2000 (1) Mais... País Brazil (40) Argentina (1) Chile (1) France (1) Mexico (1) Thailand (1) Mais... Idioma Inglês (23) Português (19) Espanhol (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 45 Primeira ... 1 2 3 ... Última Constituintes voláteis dos frutos de Licania tomentosa Benth Acta Amazonica ANDRADE,Eloisa H. A; ZOGHBI,Maria das G. B; MAIA,José Guilherme S. O aroma dos frutos de Licania tomentosa foi obtido por hidrodestilação e extração com pentano, e seus constituintes voláteis identificados através de cromatografia de gás acoplada à espectrometria de massas (CG/EM). Os principais componentes identificados foram l-hexanol (11,1%), 4-heptanol (10,5%), butanoato de 3-metilbutila (7,4%), hexanal (7,1%) e mirceno (6,4%). Tipo: Info:eu-repo/semantics/article Palavras-chave: Chrysobalanaceae; Oiti; Oitizeiro; Aroma; Álcoois; Ésteres; Aldeídos; CG-EM. Ano: 1998 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59671998000100055 Late defoliation of ‘Chardonnay’ grapevine in subtropical highland climate Bragantia Figueiredo,Gabriel Machado de; Mota,Renata Vieira da; Souza,Claudia Rita de; Peregrino,Isabela; Fernandes,Fernanda de Paula; Rhegina,Murillo Albuquerque. ABSTRACT Chardonnay cultivar has shown great potential of planting and development in sites above 900m of Brazilian southeast for sparkling wines production. The quality of this product is related to vineyard climate and management, since both affect the vine development and grape composition. In this study, three defoliation orientations (east, west and east/west face), at veraison, and a group without defoliation, were compared in order to observe the impacts of this management on the productivity, grape and base wine quality. Yield, grape components, must and base wine composition were analyzed for two years. East/west defoliation increased alcohol content and decreased acidity in base wines, while the group without defoliation increased acidity,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Vitis vinifera; Aroma; Bunch rot; Sparkling wine; Vitiviniculture. Ano: 2020 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052020005004202 Isolation and screening of microorganisms with potential for biotransformation of terpenic substrates BABT Bier,Mário César Jucoski; Poletto,Sabrina; Soccol,Vanete Thomaz; Soccol,Carlos Ricardo; Medeiros,Adriane Bianchi Pedroni. The objective of the present work was to isolate and select strains with potential to perform the biotransformation of terpenic substrates. Microorganisms obtained from a collection culture and also isolated from a natural source of terpene substrate were tested. Seventeen strains were selected by their resistance to terpenes in potato dextrose agar containing up to 1% of limonene or α-pinene and β-pinene (1:1). Subsequently, 10 strains were selected by their capacity of using these terpenes as sole carbon source in a mineral medium. The biotransformation capacity of these strains was tested and the products obtained were identified by GC-MS. Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; Flavour; Limonene; Β-pinene; Biotransformation. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000500020 Coffee residues as substrates for aroma production by Ceratocystis fimbriata in solid state fermentation BJM Medeiros,Adriane Bianchi Pedroni; Christen,Pierre; Roussos,Sevastianos; Gern,Juliana Carine; Soccol,Carlos Ricardo. The ability of two different strains of Ceratocystis fimbriata for fruity aroma production by solid state fermentation (SSF) was tested on coffee pulp and coffee husk complemented with glucose as substrates. Experiments were carried out in 250 mL Erlenmeyer flasks and the experimental conditions were: 70% of initial moisture, 20% of glucose addition and pH 6.0. Aeration was made by passive diffusion through the gauze covering the flasks. Headspace analysis of the culture by gas chromatography (GC) showed that 12 compounds were produced with coffee husk. Maximum total volatiles (TV) concentration was reached after 72 h of culture with coffee husk as substrate (28 µmol.L-1.g-1). Ethyl acetate, ethanol and acetaldehyde were the major compounds produced,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ceratocystis fimbriata; Coffee residues; Solid state fermentation; Aroma. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822003000300013 Media components and amino acid supplements influencing the production of fruity aroma by Geotrichum candidum BJM Pinotti,T.; Carvalho,P.M.B.; Garcia,K.M.G.; Silva,T.R.; Hagler,Allen Norton; Leite,S.G.F.. The ability of Geotrichum candidum to produce fruity aroma in food grade sucrose, molasses, corn steep liquor and peptone based culture media was tested by sensory evaluation and analyzed by gas chromatography mass spectrometry. A strong and sweet fruity aroma was produced from molasses, with peptone or corn steep liquor stimulating aroma production. Molasses with peptone supplemented with leucine, valine, or alanine yielded better fruity aroma production and the presence of many esters was consistent with the fruity aroma production. Tipo: Info:eu-repo/semantics/article Palavras-chave: Geotrichum candidum; Aroma; Corn steep liquor; Molasses; Amino acids. Ano: 2006 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822006000400017 Effect of Ethylene Inhibitors on Quality Attributes of Apricot cv. Modesto and Patterson during Storage Chilean J. Agric. Res. Valdés,Héctor; Pizarro,Melissa; Campos-Vargas,Reinaldo; Infante,Rodrigo; G. Defilippi,Bruno. Apricot (Prunus armeniaca L.) fruit are highly susceptible to flesh softening, loss of flavor and fruit decay, particularly during postharvest storage. Most of these quality changes observed during fruit ripening are under ethylene regulation. We performed a study with the objective of determining the effect of 1-methylcyclopropene (1-MCP) and aminoethoxyvinylglycine (AVG) applications on quality attributes of Modesto and Patterson apricot cultivars. 1-MCP was applied at a rate of 1000 and 10 000 nL L-1 of SmartFresh™, and AVG at a rate 100 and 1000 mg L-1 of Retain®. Quality evaluations were performed after 20 and 30 days of cold storage and after a shelf-life period of 3-4 days at 20 °C. In general, both ethylene inhibitors were effective in reducing the... Tipo: Journal article Palavras-chave: Ripening; Quality; 1-methylcyclopropene; Aminoethoxyvinylglycine; Aroma. Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000200002 Avaliação de algumas características pós-colheita e índice de aceitação pelos consumidores de novas cultivares de banana Ciência e Agrotecnologia Pereira,Lair Victor; Oliveira e Silva,Sebastião de; Alves,Elio José. RESUMO - As cultivares Nam, Pioneira, Caipira, SH 3640, FHIA 01, FHIA 18, Mysore, Nanicão, Grande Naine, Maçã, Prata e Prata Anã foram avaliadas quanto às características de pós-colheita (longevidade pós-colheita, período de comercialização e resistência ao despencamento dos frutos), aspectos visuais (tamanho do fruto e coloração da casca e da polpa), índice de aceitação pelos consumidores por meio da degustação da fruta madura (sabor, aroma, consistência da polpa e semelhança de sabor e aroma com as cultivares tradicionais Prata, Prata Anã, Maçã e Nanicão). O trabalho foi conduzido por meio de ensaios de laboratório usando 6 pencas de bananas de cada cultivar e entrevistas após os testes de degustação com 80 consumidores de Lavras e Maria da Fé-MG), no... Tipo: Info:eu-repo/semantics/article Palavras-chave: Musa; Longevidade pós-colheita; Degustação; Sabor; Aroma. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542003000300002 The general and volatile properties and the quality of two newly selected Satsuma clones (11/1 İzmir and 30/ İzmir) grown under Mediterranean ecological conditions Ciênc. Tecnol. Aliment. ÖZKAYA,Okan; KARAOĞLAN,Selin YABACI; İNCESU,Meral; YEŞİLOĞLU,Turgut. Abstract The general and volatile properties, and the quality of two new Satsuma clones – 11/1 İzmir and 30/İzmir – selected under a Citrus Bud Wood Selection Program, were compared with Owari Satsuma samples grown under Adana ecological conditions. Gas chromatography, mass spectrometry, flame ionization detection (GC/MS/FID) analysis was used in the identification and quantification of the aromatic compounds, and a sensory profile analysis was performed to complete the general understanding using chemical analysis. The general analysis showed that the clone samples have higher yields, are more intense in skin color and more acidic; however, the total soluble solids and total sugar amount are lower than the Owari Satsuma samples. The terpenes are the... Tipo: Info:eu-repo/semantics/article Palavras-chave: Satsuma; Postharvest quality; Aroma; Sensory analyses; GC/MS/FID. Ano: 2019 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200451 Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry Ciênc. Tecnol. Aliment. Sousa,Adriana; Souza Neto,Manoel Alves; Garruti,Deborah dos Santos; Sousa,João; Brito,Edy Sousa de. Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%). Tipo: Info:eu-repo/semantics/article Palavras-chave: Noni; Volatile compounds; GC-MS; Aroma; Flavor. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300011 Compostos voláteis de três cultivares de manga (Mangifera indica L.) Ciênc. Tecnol. Aliment. Franco,M.R.B.; Rodriguez-Amaya,D.; Lanças,F.M.. Os compostos voláteis de três cultivares de manga (Haden, Tommy-Atkins e Keitt) procedentes do Estado de São Paulo, foram isolados por uma técnica de headspace dinâmico, envolvendo sucção em polímero poroso. A separação da mistura complexa de voláteis foi efetuada por cromatografia gasosa de alta resolução. Alguns compostos voláteis foram identificados por cromatografia gasosa-espectrometria de massas e índices de Kovats. Os hidrocarbonetos monoterpênicos foram os compostos mais abundantes no headspace das amostras. Car-3-eno foi o componente majoritário dos cultivares Haden e Keitt, enquanto a Tommy-Atkins mostrou predominância de car-3-eno e alfa-pineno. Outros compostos identificados foram alfa-fencheno, alfa-canfeno, p-cimeno, beta-mirceno,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Compostos voláteis; Aroma; Headspace dinâmico; Manga; Cultivares. Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612004000200002 Análise dos compostos voláteis da aguardente de cana por concentração dinâmica do "headspace" e cromatografia gasosa-espectrometria de massas Ciênc. Tecnol. Aliment. Nóbrega,Ian Carneiro da Cunha. Os compostos voláteis da aguardente de cana foram extraídos por meio da concentração dinâmica do "headspace" em armadilhas contendo Tenax-TA e analisados por cromatografia gasosa-espectrometria de massas. Cerca de 100 compostos voláteis, com número de carbonos que variavam de 5 a 18, foram detectados. Destes, 22 foram selecionados, sendo 18 ésteres, com base nas suas quantidades no extrato ou nas suas características sensoriais obtidas na literatura. Os compostos presentes em maiores quantidades foram o 3-metil-1-butanol (álcool isoamílico), 1,1-dietoxi-etano (acetaldeído dietil acetal) e os ésteres acetato de 3-metilbutila, hexanoato de etila, octanoato de etila, decanoato de etila e dodecanoato de etila. Dentre os compostos identificados em menor... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aguardente de cana; Compostos voláteis; Aroma; Análise do "headspace"; Adsorção; Cromatografia gasosa-espectrometria de massas. Ano: 2003 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612003000200019 Influence of thermal treatment of wood on the aroma of a sugar cane spirit (cachaça) model-solution Ciênc. Tecnol. Aliment. Spoto,Marta Helena Fillet; Leão,Marcelo Machado; Brito,José Otávio Otávio. The aging process of alcoholic beverages is generally conducted in wood barrels made with species from Quercus sp. Due to the high cost and the lack of viability of commercial production of these trees in Brazil, there is demand for new alternatives to using other native species and the incorporation of new technologies that enable greater competitiveness of sugar cane spirit aged in Brazilian wood. The drying of wood, the thermal treatment applied to it, and manufacturing techniques are important tools in defining the sensory quality of alcoholic beverages after being placed in contact with the barrels. In the thermal treatment, several compounds are changed by the application of heat to the wood and various studies show the compounds are modified,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Amburana; Aroma; Sugar cane spirit; Balsam; Oak; Aging; Sugar cane spirit; Thermal treatment. Ano: 2011 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200022 Volatile profile and physical, chemical, and biochemical changes in fresh cut watermelon during storage Ciênc. Tecnol. Aliment. Xisto,Andréa Luiza Ramos Pereira; Boas,Eduardo Valério de Barros Vilas; Nunes,Elisângela Elena; Federal,Brígida Monteiro Vilas Boas; Guerreiro,Mário César. Existing data about the aroma of fresh-cut watermelon and the metabolic changes that occur with minimal processing are scarce. Given the close relationship that exists between aroma, texture, and quality characteristics, it is necessary to investigate the changes in the volatile profile and texture of watermelon, a fruit extensively sold in supermarket chains throughout Brazil. The objective of this work was to analyze the volatile profile using solid phase microextraction (SPME) as well as texture changes in fresh-cut watermelon stored at 5 °C for ten days. Chromatography associated with sensory analysis (sniffing) led us to conclude that 9-carbon (C9) alcohols and aldehydes are the major responsible for the flavor and aroma of minimally processed... Tipo: Info:eu-repo/semantics/article Palavras-chave: Aroma; SPME-GC-MS; Minimally processing; Electronic microscopy. Ano: 2012 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100026 Head Space Solid Phase Micro-Extraction (HS - SPME) of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636) Ciênc. Tecnol. Aliment. Valduga,Eunice; Valerio,Alexsandra; Treichel,Helen; Nascimento Filho,Irajá; Fúrigo Júnior,Agenor; Di Luccio,Marco. The aim of the present study was the assessment of volatile organic compounds produced by Sporidiobolus salmonicolor (CBS 2636) using methyl and ethyl ricinoleate, ricinoleic acid and castor oil as precursors. The analysis of the volatile organic compounds was carried out using Head Space Solid Phase Micro-Extraction (HS - SPME). Factorial experimental design was used for investigating extraction conditions, verifying stirring rate (0-400 rpm), temperature (25-60 ºC), extraction time (10-30 minutes), and sample volume (2-3 mL). The identification of volatile organic compounds was carried out by Gas Chromatography with Mass Spectrum Detector (GC/MSD). The conditions that resulted in maximum extraction were: 60 ºC, 10 minutes extraction, no stirring, sample... Tipo: Info:eu-repo/semantics/article Palavras-chave: Bio-production; Sporidiobolus salmonicolor; SPME; Aroma; Experimental design. Ano: 2010 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400023 Identification of volatile compounds in cultivars barker, collinson, fortuna and geada of avocado (Persea americana, Mill.) fruit Ciênc. Tecnol. Aliment. GALVAO,Mercia de Sousa; NUNES,Maria Lúcia; CONSTANT,Patricia Beltrão Lessa; NARAIN,Narendra. Abstract The objective of this paper was to determine the volatile profile of four cultivars - Barker, Collinson, Fortuna and Geada of avocado (Persea americana, Mill.) fruit and to perform a detailed study on the effect of volatiles extraction conditions. The best conditions for extraction for Collinson and Fortuna cultivars were by using a mixture of pentane and ethyl ether (2:1) as solvent for 80 min, while for Barker and Geada cultivars, the solvents were hexane and pentane-ether (2:1), respectively but for a shorter extraction period of 60 min. A total number of 158 compounds were separated in all 4 avocado cultivars, among them eighty-four volatile compounds were identified. The principal volatile compounds viz. hexanal, ethyl acetate, methyl... Tipo: Info:eu-repo/semantics/article Palavras-chave: Avocado; Aroma; Quality; Pulp; GC-MS. Ano: 2016 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300439 Study on creation of an indocalamus leaf flavor Ciênc. Tecnol. Aliment. ZHU,Guangyong; XIAO,Zuobing. Abstract Flavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note,... Tipo: Info:eu-repo/semantics/article Palavras-chave: Sensory analysis; Formulas; Aroma; Flavor. Ano: 2015 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000400647 Aroma characteristics and volatile compounds of distilled Crystal grape spirits of different alcohol concentrations: wine sprits in the Shangri-La region of China Ciênc. Tecnol. Aliment. WEI,Xiao-Feng; MA,Xue-Lei; CAO,Jian-Hong; SUN,Xiang-Yu; FANG,Yu-Lin. Abstract Aroma composition is critical to the quality of distilled spirits while the alcohol concentration could have a great effect on the variety and content of aromatic substances. In order to clarify the effect of alcohol concentration on the formation of the aroma composition, volatile compounds in Crystal distilled grape spirits with different alcohol concentrations were analyzed using the Stir bar sorptive extraction (SBSE) technique combined with GC-MS. Characteristic aromas, principal components and odor profiles were also explored. Eighty-six compounds were identified in Crystal distilled grape spirits and 19 compounds were the same for the 4 samples with different alcohol concentrations. The species and contents of esters increased... Tipo: Info:eu-repo/semantics/article Palavras-chave: Alcohol; Aroma; Crystal distilled grape spirits; Odor; PCA. Ano: 2018 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000500050 Substâncias voláteis em mel floral e mel de melato Ciênc. Tecnol. Aliment. CAMPOS,Gisélia; NAPPI,Giancarlo U.; RASLAN,Délio S.; AUGUSTI,Rodinei. Embora pareça existir um "flavor" característico de mel, a grande variedade de flores disponíveis para a abelha, possibilita uma grande diversidade de flavor e aroma, indicando a presença de vários componentes voláteis. Alguns destes dependem da fisiologia da abelha, dos procedimentos após a colheita e no mel de melato há também a interferência de insetos sugadores e das formigas. Várias substâncias voláteis já foram identificadas, sendo algumas características de determinados méis uniflorais. Com o objetivo de encontrar uma substância volátil característica do mel de melato, seis amostras deste tipo de mel e seis amostras de mel floral foram analisadas usando extração por arraste de gás hidrogênio e cromatografia a gás acoplada a espectrometria de massas.... Tipo: Info:eu-repo/semantics/article Palavras-chave: Substâncias voláteis; Aroma; Mel. Ano: 2000 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612000000100004 Comportamento da beta-ciclodextrina adicionada ao leite de cabra submetido ao processo de desidratação por "spray-dryer" Ciênc. Tecnol. Aliment. Diniz,Adriana C. P.; Luiz,Marilde B.; Gonzaga,Luciano V.; Meier,Marcia M.; Szpoganicz,Bruno; Fett,Roseane. Este trabalho avaliou o comportamento do agente encapsulante beta -ciclodextrina ( beta-CD) adicionado ao leite de cabra submetido ao processo de desidratação por "spray-dryer", através de análise termogravimétrica e de cromatografia gasosa. Após a desidratação, a amostra adicionada de beta-CD apresentou um rendimento real de 10,59% com taxa de perda de 0,04% (em relação ao valor teórico esperado 10,6% ); enquanto na amostra sem adição do agente encapsulante o rendimento real foi de 9,57%, com taxa de perda de 4,27% (valor teórico esperado 10% ). Através da análise termogravimétrica (TGA), verificou-se que são volatilizados 44% e 21% dos ácidos comerciais C8 e C10 , respectivamente. Os resultados cromatográficos mostraram uma perda de aproximadamente 30%... Tipo: Info:eu-repo/semantics/article Palavras-chave: Ciclodextrina; Encapsulação; Leite de cabra; Aroma. Ano: 2005 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612005000200002 Sensory evaluation of black instant coffee beverage with some volatile compounds present in aromatic oil from roasted coffee Ciênc. Tecnol. Aliment. Oliveira,Alessandra Lopes de; Cabral,Fernando Antonio; Eberlin,Marcos Nogueira; Cordello,Helena Maria André Bolini. The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in... Tipo: Info:eu-repo/semantics/article Palavras-chave: Coffee; Coffee oil; Aroma; Pirazyne; Lactone. Ano: 2009 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000100012 Registros recuperados: 45 Primeira ... 1 2 3 ... Última

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