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| Registros recuperados: 25 | |
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| Manfroi,Vitor; Costa,Gustavo Pires; Guerra,Celito Crivellaro; Zanus,Mauro Celso; Fialho,Flavio Bello; Rombaldi,Cesar Valmor. |
| Objetivou-se estudar o efeito do uso de taninos enológicos na composição sensorial do vinho Cabernet Sauvignon. O trabalho foi conduzido em Bento Gonçalves, Rio Grande do Sul (RS), com uvas Cabernet Sauvignon, safra 2004. Trata-se de uma cultivar que se destaca no Brasil pela importância na produção de vinhos tintos de guarda. Porém, em algumas safras, possui dificuldades para uma adequada maturação, o que dificulta a elaboração de vinhos com o perfil sensorial desejado pelos consumidores. Dentre as estratégias para minimizar esse problema, está o manejo do vinhedo, aliado a ajustes tecnológicos nas etapas de elaboração do vinho. Para tal, foram usados taninos de quebracho e castanheira, aplicados em três dosagens (5,0g hl-1, 10,0g hl-1, 20,0g hl-1) e em... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Enologia; Análise sensorial; Aroma; Gosto. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782010000100028 |
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| 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 |
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| Mota,Renata Vieira da; Peregrino,Isabela; Rivera,Stephanie Patricia Teran; Hassimotto,Neuza Mariko Aymoto; Souza,André Luiz de; Souza,Claudia Rita de. |
| ABSTRACT: Double pruning extended the harvest season of wine grape (Vitis vinifera L.) to dry winter, enabling production of high quality wines in the southeastern Brazil. Winter harvest allows grapes to fulfill not only technological maturation, but also phenolic ripeness. Winter wines from Syrah grapes harvested from eight vineyards in southeastern Brazil during three harvests were analyzed for their chemical and aromatic composition after bottling and after ageing for 20, 30, and 42 months in bottle. Winter wines have high content of total phenolic compounds, which remained almost constant through ageing, as well as color intensity. Malvidin 3-O-glucoside stood out among anthocyanins, remaining 5-10 % after 39 months of ageing. Moreover, malvidin... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Double-pruning; Composition; Color; Phenolics; Aroma. |
| Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000300903 |
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| 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 |
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| NASSU, R. T.; FRANCISCO, V. C.; CORDEIRO, C. de S.; OKUMURA, F.; TULLIO, R. R.; BERNARDES FILHO, R.; FORATO, L. A.. |
| O consumo de carne ovina tem sido crescente no Brasil e a qualidade do produto, em relação à segurança, às características sensoriais e à conveniência, são fatores importantes para os consumidores. Embalagens tradicionais para carne apresentam vida de prateleira curta e/ou alterações indesejáveis nas propriedades do produto. O uso de revestimentos comestíveis é uma alternativa para estender a vida útil do produto, mas os efeitos do seu uso e o método de cocção nas propriedades sensoriais são pouco conhecidos. Este trabalho teve como objetivo avaliar o efeito do tipo de cozimento em características físico-químicas e no perfil de compostos voláteis em carne ovina com revestimento de quitosana. O tipo de cozimento não afetou a força de cisalhamento, porém, a... |
| Tipo: Circular Técnica (INFOTECA-E) |
Palavras-chave: Revestimento de quitosana; Cisalhamento; Preparo; Ovino; Aroma; Aquecimento; Embalagem. |
| Ano: 2019 |
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1106199 |
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| Obando-Ulloa,Javier M.; Oyarzún,Alejandra; Machuca,Alejandra; Luchsinger,Luis; Peña-Neira,Álvaro; Escalona,Víctor H.. |
| Abstract For the minimally processed (MP) fruit, the cutting type and temperature are the main factors in order to maintain good quality and appearance. The objective of this work was to evaluate the effects of cutting type and storage on the metabolic activity, color, firmness, aroma profile and, organic acid and sugar content of MP pears (Pyrus communis L. cv. Packham's Triumph). Whole fruits were washed, peeled and cut in wedges or dice. Then, the pieces were packaged in plastic containers and stored 8 days at 5 or 8 °C. The cutting type and storage temperature had an important effect on the physiological parameters, color, firmness and organic acid and sugar content. However, the aroma volatile content was reduced independently of the cutting type and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Browning; Firmness; Organic acids; Sugar. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100039 |
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| Bramorski,Adriana; Soccol,Carlos R.; Christen,Pierre; Revah,Sergio. |
| Solid state fermentations were carried out to test the efficacy of Ceratocystis fimbriata to grow on different agro-industrial substrates and aroma production. Seven media were prepared using cassava bagasse, apple pomace, amaranth and soya bean. All the media supported fungal growth. While amaranth medium produced pineapple aroma, media containing cassava bagasse, apple pomace and soya bean produced a strong fruity aroma. The aroma production was growth dependent and the maximum aroma intensity was detected a few hours before or after the maximum respirometric activity. Sixteen compounds were separated by gas cromatography of the components present in the headspace and fifteen of them were identified as acid (1), alcohols (6), aldehyde (1), ketones (2)... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ceratocystis fimbriata; Solid state fermentation; Agro-industrial wastes; Aroma. |
| Ano: 1998 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37141998000300012 |
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| 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 |
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| Costa,Dorival Pereira Borges da; Roça,Roberto de Oliveira; Costa,Quézia Pereira Borges da; Lanna,Dante Pazzanese Duarte; Lima,Erico da Silva; Barros,Wander Miguel de. |
| The objective of this study was to evaluate the effect of addition of different levels of cottonseed (0, 14.35, 27.51 and 34.09 kg/100 kg) in the diet of Nellore steers on the meat characteristics. Thirty-six steers (average initial body weight of 333.50 and average age of 20 months) were kept in feedlot stalls for 94 days, each stall with three animals. The experiment was a completely randomized design with four treatments and nine replications. The values of protein, fixed mineral residue, shear force, lipid oxidation, meat color and fat color were similar among the treatments. The increase of the cottonseed levels in the diet reduced the amount of intramuscular fat and increased the moisture content in the meat linearly. Meat aroma and flavor were... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Aroma; Color; Conjugated linoleic acid; Flavor; Lipid oxidation; Shear force. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982013000300006 |
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| 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 |
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| Registros recuperados: 25 | |
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