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| Rodrigues,Jéssica Ferreira; Resende,Lívia Maria Braga; Silva,Luiz Fernando de Oliveira da; Pedroso,Márcio Pozzobon; Pinheiro,Ana Carla Marques; Nunes,Cleiton Antônio. |
| ABSTRACT This study aimed to characterize the volatile composition and sensory characteristics of virgin olive oils (VOOs) from eight olive cultivars grown in the southeast region of Brazil. The volatiles were extracted by Solid Phase Micro Extraction (SPME) and analyzed by Gas Chromatography coupled to MassSpectrometry (GC-MS). The dominant sensory attributes were determined by Temporal Dominance of Sensations (TDS). C5 and C6 alcohols and C6 aldehydes were the most abundant volatiles in the investigated VOOs. E-2-hexenal was among the majorityof volatiles in all investigated olive oils, mainly in VOOs fromcultivars Arbequina, Arbosana and Grappolo 541, in which it had the most of their chromatographic area (about 60-80%). VOOs from cultivars Maria da Fé,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chemical composition; Sensory profile; Solid phase micro extraction; Edible oils. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0006-87052019000400479 |
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| Pinheiro,Ana Carla Marques; Nunes,Cleiton Antônio; Vietoris,Vladimir. |
| SensoMaker is a free software for data analysis from sensory studies, which has modules with user-friendly interface. Data acquisition can be performed using different methods, such as category scale, linear scale, temporal dominance of sensations (TDS), and time-intensity (TI). Results can be analyzed by a variety of methods, such as conventional internal and external preference mapping, three-way internal and external preference mapping, principal component analysis, hierarchical cluster analysis, TDS and TI curves, in addition to Tukey and Dunnett tests. High quality graphics are easily obtained and exported to several formats. The software is useful during the development or improvement of products, when it is important to carefully note consumer... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Consumer; Sensory analysis; Software. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300001 |
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| Nunes,Cleiton Antônio; Souza,Vanessa Rios de; Corrêa,Síntia Carla; Silva,Marília de Cássia da Costa e; Bastos,Sabrina Carvalho; Pinheiro,Ana Carla Marques. |
| The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Vegetable oil; Sensory analysis; Chemical composition. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000600010 |
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