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| Gabriel,Afra Vital Matos Dias; Verruma-Bernardi,Marta Regina; Margarido,Luiz Antônio Corrêa; Borges,Maria Teresa Mendes Ribeiro; Nassu,Renata Tieko; Lavorenti,Norberto Antonio; Ceccato-Antonini,Sandra Regina. |
| This study verified the effect of the spontaneous fermentation/natural ferment (NF) on the chemo-sensory quality of cachaça, comparing to the commercial ferment (CF). The effect of ageing (maturation) was also analysed in the beverage. Microbiological analysis (plating on selective media for total/wild yeast and bacteria counting) and physico-chemical analysis (pH, acidity and soluble solids) were performed in the samples of the must and the ferment collected during three cycles of fermentation in a semi-industrial scale. Samples of cachaça were stored in 5-L oak containers for 45 days, subsequently analyzing the physico-chemical characteristics (pH, acidity, alcohol content, copper and secondary compounds) and sensory acceptability (aroma, flavour,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alcoholic beverage; Sensorial quality; Physico-chemical quality. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782012000500026 |
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| Curi,Paula Nogueira; Locatelli,Guilherme; Albergaria,Francielly Corrêa; Pio,Rafael; Pádua Filho,Luiz Antônio de; Souza,Vanessa Rios de. |
| Abstract: The objective of this work was to evaluate the influence of fig (Ficus carica) cultivars grown in subtropical regions on the physicochemical, rheological, and sensorial characteristics of the canned figs. Fresh fruits of the cultivars were analyzed for length, diameter, unit mass, total soluble solids, total titratable acidity, pH, total soluble solids/total titratable acidity ratio, and color. Canned figs were evaluated for titratable acidity, pH, color, texture profile, and sensory characteristics. The different physicochemical characteristics of the fresh figs influenced those of the obtained canned fruits. The canned figs from 'Lemon' and 'Pingo de Mel' presented the lowest and highest pH, respectively, whereas those from 'Troiano' showed the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ficus carica; Processed fruits; Rheological characteristics; Sensorial quality. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2019000103902 |
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| Silva,Samuel de Assis; Queiroz,Daniel Marçal de; Pinto,Francisco de Assis de Carvalho; Santos,Nerilson Terra. |
| Differentiating coffees through the notion of terroirs allows us to determine potential areas for specialty coffee production and to characterize the type of coffee in these areas, exploring their potential. The objective of this work was to study spatial variability quality and to characterize and delimit terroirs in coffee crop production in Araponga municipality, Minas Gerais State, Brazil, using sensorial evaluation. The data were collected from four crops, from altitudes ranging from 770 to 1270 m, with the extract increasing from low to high. In each plot of crops, samples of cherry fruits were collected, dried, benefited, subjected to sensorial analysis and given grades ranging from 0 to 100 points for the global drink quality and relative... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Geographical origin; Sensorial quality; Spatial variability. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902014000100003 |
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