Consulta: subjectFacets:"Volatile compounds"
Registros recuperados: 19
Data/hora: 06/06/2024 04:41:23

Asincronía hospedero-plaga y búsqueda de resistencia a Rhagoletis pomonella en Crataegus spp.; fuentes de atracción y preferencia de Conotrachelus crataegi para oviposición en tejocote
Provedor de dados: 32
Autores: Muñiz Merino, Manolo.
La mosca de la fruta (Rhagoletis pomonella) y el picudo o barrenador del hueso son las dos principales plagas del tejocote (Crataegus spp.) en México. El presente trabajo se realizó en dos fases: una para determinar la importancia de la asincronía Rhagoletis-Crataegus y evaluar la resistencia de 20 genotipos de tejocote a la mosca; la otra para identificar, observar el comportamiento de adultos, buscar fuentes de atracción y estudiar la preferencia de oviposición del picudo. Los resultados de la primera fase mostraron ausencia de infestación por larvas de R. pomonella en genotipos de fructificación tardía, así como diferencias (P ≤ 0.05) entre los niveles de infestación de genotipos precoces y entre los de intermedios. Dichos niveles estuvieron...
Tipo: Tesis
Palavras-chave: Comportamiento de adultos; Compuestos volátiles; Genotipos de tejocote; Mosca de la manzana; Picudo del tejocote; Maestría; Entomología y Acarología; Apple maggot; Adult behavior; Hawthorn curculio; Hawthorn genotypes; Volatile compounds.
Ano: 2008
URL: http://hdl.handle.net/10521/1548

Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging
Provedor de dados: 5
Autores: Mace, Sabrina; Cardinal, Mireille; Jaffres, Emmanuel; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
The spoilage potential of isolates belonging to five bacterial groups/species (Shewanella baltica, Carnobacterium maltaromaticum, Aeromonas salmonicida, Vibrio sp., “other Gamma-Proteobacteria” [containing one strain of Pseudoalteromonas sp. and one strain of Psychrobacter sp.]) isolated from spoiled cooked and whole tropical shrimp stored under modified atmosphere packaging (MAP) was evaluated by inoculation into ionized cooked and peeled tropical shrimp followed by storage for 32 days at 8°C. Microbial growth and sensory changes were monitored during the storage period. The major spoilage bacterial isolate groups were C. maltaromaticum and S. baltica. In order to characterize their spoilage potential further and to study the effect of their interactions,...
Tipo: Text
Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Cooked tropical shrimp; Volatile compounds.
Ano: 2014
URL: https://archimer.ifremer.fr/doc/00168/27926/26200.pdf

Use of random forest methodology to link aroma profiles to volatile compounds: application to enzymatic hydrolysis of Atlantic salmon (Salmo salar) by-products combined with Maillard reactions
Provedor de dados: 5
Autores: Cardinal, Mireille; Chaussy, Marianne; Donnay-moreno, Claire; Cornet, Josiane; Rannou, Cecile; Fillonneau, Catherine; Prost, Carole; Baron, Regis; Courcoux, Philippe.
To use salmon protein hydrolysates as food ingredients and to mask the fish odor, Maillard reactions were associated with enzymatic production of hydrolysates. The study explored an original approach based on regression trees (RT) and random forest (RF) methodologies to predict hydrolysate odor profiles from volatile compounds. An experimental design with four factors: enzyme/substrate ratio, quantity of xylose, hydrolysis and cooking times was used to create a range of enzymatic hydrolysates. Twenty samples were submitted to a trained panel for sensory descriptions of odor. Hydrolysate volatile compounds were extracted by means of Headspace Solid Phase MicroExtraction (HS-SPME) and analyzed using gas chromatography/mass spectrometry (GC-MS). The results...
Tipo: Text
Palavras-chave: Sensory characteristics; Volatile compounds; HS-SPME/GC-MS; Regression tree; Random forest; Hydrolysate; Maillard reactions.
Ano: 2020
URL: https://archimer.ifremer.fr/doc/00624/73590/73024.pdf

Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C
Provedor de dados: 5
Autores: Fall, Papa-abdoulaye; Pilet, Marie-france; Leduc, Francois; Cardinal, Mireille; Duflos, Guillaume; Guerin, Camille; Joffraud, Jean-jacques; Leroi, Francoise.
This study investigated the sensory quality and physicochemical evolution (pH, glucose, l-lactic acid, biogenic amine, free amino-acids and volatile compounds) during storage at 8 °C of cooked peeled shrimp inoculated with the specific spoilage bacteria Brochothrix thermosphacta alone or mixed with the protective strain Lactococcus piscium CNCM I-4031. Growth of both bacteria was monitored at regular intervals during storage by microbial counts and the thermal temperature gradient gel electrophoresis (TTGE) technique. Bacterial counts showed that L. piscium and B. thermosphacta inoculated at 7 log CFU/g and 3 log CFU/g were well adapted to shrimp, reaching a maximum level of 9 log CFU/g after 4 days and 10 days respectively. In mixed culture, the growth of...
Tipo: Text
Palavras-chave: Biopreservation; Sensory quality; Volatile compounds; Biogenic amines; Amino-acid; TTGE.
Ano: 2012
URL: http://archimer.ifremer.fr/doc/00042/15348/15630.pdf

Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging
Provedor de dados: 5
Autores: Mace, Sabrina; Joffraud, Jean-jacques; Cardinal, Mireille; Malcheva, Mariya; Cornet, Josiane; Lalanne, Valerie; Chevalier, Frederique; Serot, Thierry; Pilet, Marie-france; Dousset, Xavier.
The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere packaging (MAP) was evaluated by inoculation into sterile raw salmon cubes followed by storage for 12 days at 8 degrees C. Microbial growth and sensory changes were monitored during the storage period. The dominant spoilage bacteria were C maltaromaticum, H. alvei and P. phosphoreum. In order to further characterize their spoilage potential and to study the effect...
Tipo: Text
Palavras-chave: Spoilage potential; Bacterial interaction; Specific spoilage organism; Atlantic salmon; Volatile compounds.
Ano: 2013
URL: http://archimer.ifremer.fr/doc/00125/23656/22006.pdf

Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon
Provedor de dados: 5
Autores: Joffraud, Jean-jacques; Leroi, Francoise; Roy, Caroline; Berdague, J.
This study investigated the volatile compounds produced by bacteria belonging to nine different bacterial groups: Lactobacillus sake, L. farciminis, L. alimentarius. Carnobacterium piscicola, Aeromonas sp., Shewanella putefaciens. Brochothrix thermosphacta, Photobacterium phosphoreum and Enterobacteriaceae isolated from cold-smoked salmon. Each bacterial group was represented by several strains. In addition, combinations of the groups were examined as well. Sterile blocks of cold-smoked salmon were inoculated, vacuum-packed and stored at 6 degreesC. After 40 days of storage at 6 degreesC, aerobic viable count and pH were recorded, the volatile fraction of the samples was analysed by gas chromatography-mass spectrometry (GC-MS). and spoilage was assessed by...
Tipo: Text
Palavras-chave: Volatile compounds; Bacteria; Spoilage; Cold smoked salmon.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-492.pdf

Cambios en los compuestos volátiles de un concentrado de sabor limón por la presencia de ácido cítrico
Provedor de dados: 20
Autores: Pino, J. A.; Sauri-Duch, E.; Cuevas-Glory, L.
En el presente trabajo se estudiaron los cambios de los componentes volátiles de un concentrado de sabor limón para preparar bebidas de limón durante 6 meses de conservación a 40 ºC. Se identificaron 44 compuestos aislados mediante microextracción en fase sólida del espacio de cabeza en combinación con la cromatografía de gases- espectrometría de masas. El limoneno, γ-terpineno, acetato de citronelilo, acetato de nerilo y acetato de geranilo, disminuyeron su contenido significativamente, mientras que el 1,4-cineol, 1,8-cineol, p-cimeno, p-cimeneno, p-menta-1,3- dien-8-ol, α-terpineol,  trans-α-bergamoteno, ar-curcumeno, (E,E)-α-farneseno y β-bisaboleno la incrementaron. El neral y geranial parecen disminuir su contenido, pero estos cambios no explican todo...
Tipo: Journal Contribution
Palavras-chave: Volatile compounds; Stability; Flavourings; Concentrates; Lemons; Spoilage; Citric acid.
Ano: 2008
URL: http://hdl.handle.net/1834/4893

Volatile constituents of Thalassia testudinum Banks ex König leaves
Provedor de dados: 20
Autores: Pino, J.A.; Regalado, E.L.
The volatile constituents from the sea grass Thalassia testudinum Banks ex König was analyzed by GC and GC/MS. One hundred and forty-three constituents were identified which constitute more than 95% of the composition. All of them reported for the first time in this species. The most prominent volatile compound was ethyl (Z)-1-propenyl disulfide (31% of the total composition).
Tipo: Journal Contribution
Palavras-chave: Volatile compounds; Turtle culture; Turtle culture; Volatile compounds; Http://aims.fao.org/aos/agrovoc/c_8022; Http://aims.fao.org/aos/agrovoc/c_24933.
Ano: 2010
URL: http://hdl.handle.net/1834/3861

Desarrollo de un aroma de mamey similar al natural
Provedor de dados: 20
Autores: Muñoz, Y. M.; Pino, J. A.; Ortega, A. G.; Montelongo, I.; Ronca, E.
Se desarrolló un sabor de mamey similar al natural a partir de aromáticos químicos, para esto fueron aislados los compuestos volátiles de la fruta y analizados mediante GC y GC-MS. En total fueron identificados 24 compuestos volátiles en la fruta, destacándose como componentes mayoritarios el benzaldehído, hexanal y ácido hexadecanoico. Se desarrollaron 16 formulaciones, que fueron evaluadas sensorialmente, mediante prueba hedónica de calificación de la calidad, por 12 jueces experimentados. Los resultados de la evaluación sensorial en la aplicación de la mejor variante en leche y en helado fueron calificadas de muy bueno.
Tipo: Journal Contribution
Palavras-chave: Volatile compounds; Products; Flavouring.
Ano: 2008
URL: http://hdl.handle.net/1834/4846

Olfactory mediated interactions between Citrus aurantium Toxoptera citricida and Lysiphlebus testaceipes
Provedor de dados: 86
Autores: Bahadoorsingh,Reetu; Khan,Ayub.
The objective of this study was to establish whether there are olfactory interactions in the Lysiphlebus testaceipes Toxoptera citricida and Citrus aurantium tritrophic system. The response of male and female L. testaceipes to different odour sources of the host plant C. aurantium, the aphid host T. citricida and aphid-plant complex were investigated using a Y-tube olfactometer. Laboratory experiments were conducted by exposing individually aged male and female L. testaceipes to eight different odour treatments. Response of the parasitoids was taken after 15 min exposure to the volatiles from the different odour sources and based on their orientation to the particular chamber. Seventy percent of both male and female L. testaceipes showed high attractivity...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Volatile compounds; Parasitoid-host interaction; Tritrophic interactions.
Ano: 2006
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2006001100003

Addition of proteic nitrogen during alcoholic fermentation for the production of cachaça
Provedor de dados: 63
Autores: Jeronimo,Elisangela Marques; Oliveira,Evelyn de Souza; Souza,Elson Luíz Rocha; Silva,Marcelo de Almeida; Serra,Gil Eduardo.
Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular growth, and also for the improvement of fermentation yield and liquor productivity. In this pilot scale study, using recycled yeast, the addition of proteic nitrogen...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yeast extract; Cell viability; Volatile compounds; Sensory analysis.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200009

Volatilization kinetics of secondary compounds from sugarcane spirits during double distillation in rectifying still
Provedor de dados: 63
Autores: Alcarde,André Ricardo; Souza,Paula Araújo de; Belluco,André Eduardo de Souza.
The qualitative variation of secondary components plays a key role in the aroma and taste of the sugarcane spirit. The objective of this work was to study the volatilization kinetics of secondary components of sugarcane spirits during double distillation process in a rectifying still to verify the cutoff point in ethanol between "head" and "tail" fractions. Fermented sugarcane juice was distilled in rectifying still according to the methodology used for whisky production. Both distillates from first and second distillations were collected in fractions of 500 mL and analyzed for the concentrations of ethanol, copper, volatile acidity, furfural and hydroxymethylfurfural, aldehydes, esters, methanol and higher alcohols. In the first distillation, aldehydes...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Wine; Volatile compounds; Cachaça.
Ano: 2010
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000300005

Hunter color dimensions, sugar content and volatile compounds in pasteurized yellow passion fruit juice (Passiflora edulis var. flavicarpa) during storage
Provedor de dados: 52
Autores: Sandi,Delcio; Chaves,José Benício Paes; Sousa,Antônio Carlos Gomes de; Parreiras,June Ferreira Maia; Silva,Marco Túlio Coelho da; Constant,Patrícia Beltrão Lessa.
Changes in Hunter L, a and b values, glucose, fructose and sucrose contents, concentration of four volatile compounds (ethyl butirate, ethyl caproate, hexyl butirate and hexyl caproate) and furfural, were studied in yellow passion fruit juice (Passiflora edulis var. flavicarpa) pasteurized at 75ºC/60s, 80ºC/41s or 85ºC/27s, during storage at room temperature (25±5ºC) and refrigeration (5±1ºC) for 120 days. While the sucrose content decreased, the glucose and fructose contents increased significantly over storage time. The Hunter L and b values behaved similarly, with a tendency to decrease over time, inversely to Hunter a value. Volatile compound concentrations also decreased over time, inversely to the furfural content. Pasteurization at 85ºC/27s resulted...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yellow passion fruit juice; Passion fruit processing; Storage; Physical and chemical analysis; Volatile compounds.
Ano: 2004
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132004000200011

Volatile compounds present in traditional meat products (charqui and longaniza sausage) in Chile
Provedor de dados: 52
Autores: Gianelli,María Pía; Salazar,Vanessa; Mojica,Luis; Friz,Miguel.
The aim of this work was to identify and quantify the volatile compounds in five different commercial brands of charqui and longaniza sausages. Volatile compounds were extracted from some samples headspace using solid phase microextraction (SPME). The identification and quantification were made through the gas chromatography with a mass-selective detector (GS-MS). Fifty-four volatile compounds were identified in charqui samples and thirty-two volatile compounds in longaniza sausages. The chemical groups of the volatile compounds found in both the products were: aldehydes, alcohols, ketones, organic acids, furans, aromatic and aliphatic hydrocarbons. Significant differences were found (p&lt;0.05) in the volatile compounds among the brands of longaniza and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: SPME; Volatile compounds; Sausage; Charqui.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000400017

Volatile compounds of Lamiaceae exhibit a synergistic antibacterial activity with streptomycin
Provedor de dados: 58
Autores: Araújo,Sthéfane G.; Alves,Lucas F.; Pinto,Maria Eduarda A.; Oliveira,Graziela T.; Siqueira,Ezequias P.; Ribeiro,Rosy I. M. A.; Ferreira,Jaqueline M. S.; Lima,Luciana A. R. S.
Bacterial infections cause thousands of deaths in the world every year. In most cases, infections are more serious because the patient is already weakened, and often, the bacteria are already resistant to the antibiotics used. Counterparting this negative scenario, the interest in medicinal plants as an alternative to the synthetic antimicrobial drugs is blossoming worldwide. In the present work, we identified the volatile compounds of ethanol extracts of Melissa officinalis, Mentha sp., Ocimum basilicum, Plectranthus barbatus, and Rosmarinus officinalis by gas chromatography/mass spectrometry (GC/MS). Also was evaluated antimicrobial activity of ethanol extracts against 6 bacteria of clinical interest, and was tested the interaction of these extracts with...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lamiaceae; Antibacterial; Ethanol extracts; Volatile compounds; Streptomycin.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822014000400026

Volatile Compounds in Honey Produced in the Central Valley of Ñuble Province, Chile
Provedor de dados: 117
Autores: Gianelli Barra,María Pía; Ponce-Díaz,María Cristina; Venegas-Gallegos,César.
Headspace solid-phase microextraction (SPME) with an 85 µm Carboxen polydimethylsiloxane (CAR/PDMS) fiber was used to extract volatile compounds, and a gas chromatograph equipped with a mass spectometry detector (GC-MS) was used to identify the volatile compounds in honeys. Thirty-four different volatile compounds from the headspace of honey produced in the central valley of Ñuble Province, Chile, were extracted with fiber coating CAR/PDMS. The identified compounds were: 10 alcohols, 9 acids, 6 ketones, 3 aldehydes, 2 furans, 2 terpenes and 2 lactones. Only four of the volatile compounds had never been reported before as honey compounds; these being: 1,3-propanodiol, 2-methyl butanoic acid, 3,4-dimethyl-3-hexen-2-one, and 6-methyl-5-octen-2-one. These four...
Tipo: Journal article
Palavras-chave: Solid phase microextraction; Volatile compounds; Honey.
Ano: 2010
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392010000100008

Physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ wines fermented with Saccharomyces and non-Saccharomyces yeasts
Provedor de dados: 65
Autores: Quincozes,Lorena; Marcon,Ângela Rossi; Spinelli,Fernanda Rodrigues; Gabbardo,Marcos; Eckhardt,Daniel Pazzini; Cunha,Wellynthon Machado da; Costa,Vagner Brasil; Jacques,Rodrigo Josemar Seminoti; Schumacher,Rafael Lizandro.
ABSTRACT: The sensory quality of wines is affected by the compounds produced by the action of the yeasts used in alcoholic fermentation. This work aimed at assessing the physicochemical, aromatic and sensory properties of the ‘Riesling Italico’ white wines produced by using the Saccharomyces and non-Saccharomyces yeasts. The yeasts S. cerevisiae, S. cerevisiae cerevisiae, S. bayanus, Torulaspora delbrueckii and Metschnikowia pulcherrima were inoculated individually into the must. For 10 days, the alcohol was left to ferment in 7 L carboys in triplicate, at 15º C temperature. The standard physicochemical analyses were done and the quality of the wines was determined. The volatile compounds were identified and quantitative descriptive sensory analyses were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: White wines; Torulaspora delbrueckii; Metschnikowia pulcherrima; Volatile compounds; Sensory analysis.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000600751

Natural antioxidants in the stability of ray liver oil
Provedor de dados: 65
Autores: Navarro-García,Gerardo; Gámez-Meza,Nohemí; Medina-Juárez,Luis Angel; Ortega-García,Jesús; Cota-Quiñones,Elizabeth; Ramirez-Suarez,Juan Carlos.
ABSTRACT: The effect of the addition of natural antioxidants on oxidative stability of ray ( Rhinoptera bonasus) liver oil was evaluated. Different concentrations of rosemary extract, α-tocopherol, and caffeic acid (w/w) were added to the oil. Afterwards, concentration of each antioxidant that gave the highest stability was used in an accelerated stability test (Schaal method). The protective effect was established by the retention in the oil of fatty acids eicosapentaenoic (EPA) and docosahexaenoic (DHA), and concentration of volatile compounds. The best concentrations were: 2.5% of rosemary extract, 0.5% of α-tocopherol, and 0.06% of caffeic acid. Rosemary extract showed to be the product with the greatest ability to retard oxidation, followed by...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ray liver oil; Natural antioxidants; EPA; DHA; Volatile compounds.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000100752

Natural sparkling guava wine: volatile and physicochemical characterization
Provedor de dados: 65
Autores: Bertagnolli,Silvana Maria Michelin; Bernardi,Gabrieli; Donadel,Jossiê Zamperetti; Fogaça,Aline de Oliveira; Wagner,Roger; Penna,Neidi Garcia.
ABSTRACT: Although different tropical fruit species have been used in the development of fermented beverages, there are only few references in the literature to the production of natural sparkling wines from fruits other than grapes. In this sense, the objective of the present research was the development and physicochemical and volatile characterization of a natural sparkling guava wine produced by the champenoise method. Volatile compounds were identified by gas chromatography coupled to mass spectrometry using the headspace solid-phase microextraction (HS-SPME) technique on samples. Eighty-nine volatile compounds were detected, of which 51 were identified. Esters were the predominant class of volatile compounds (a total of 26), followed by alcohols...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fermentation; Psidium guajava L.; Volatile compounds; Gas chromatography.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000900782