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	Provedor de dados Ciênc. Tecnol. Aliment. (2) Autor Alves,Victor Costa Castro (1) Araújo,Ídila Maria da Silva (1) Barretto,Andrea Carla Silva (1) Galvão,Maria Teresa Esteves Lopes (1) Garruti,Deborah dos Santos (1) Moura,Debora Braga (1) Penha,Maria Flávia Azevedo da (1) Pinto,Nayra de Oliveira Frederico (1) Pollonio,Marise Aparecida Rodrigues (1) Tobaruela,Eric de Castro (1) Mais... Palavra-chave Check-all-that-apply (CATA) (2) Acceptability (1) Flash profiling (1) Flavor analysis (1) HS-SPME/GC-MS (1) Salt substitution (1) Mais... Tipo do documento Info:eu-repo/semantics/article (2) Ano 2014 (1) 2013 (1) País Brazil (2) Idioma Inglês (2)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 2 Primeira ... 1 ... Última Volatile profile and sensory quality of new varieties of Capsicum chinense pepper Ciênc. Tecnol. Aliment. Garruti,Deborah dos Santos; Pinto,Nayra de Oliveira Frederico; Alves,Victor Costa Castro; Penha,Maria Flávia Azevedo da; Tobaruela,Eric de Castro; Araújo,Ídila Maria da Silva. The objective of this study was to compare the sensory quality and the volatile compound profile of new varieties of Capsicum chinense pepper (CNPH 4080 a strain of'Cumari-do-Pará' and BRS Seriema) with a known commercial variety (Biquinho). Volatiles were isolated from the headspace of fresh fruit by SPME and identified by GC-MS. Pickled peppers were produced for sensory evaluation. Aroma descriptors were evaluated by Check-All-That-Apply (CATA) method, and the frequency data were submitted to Correspondence Analysis. Flavor acceptance was assessed by hedonic scale and analyzed by ANOVA. BRS Seriema showed the richest volatile profile, with 55 identified compounds, and up to 40% were compounds with sweet aroma notes. CNPH 4080 showed similar volatile... Tipo: Info:eu-repo/semantics/article Palavras-chave: Flavor analysis; HS-SPME/GC-MS; Check-all-that-apply (CATA). Ano: 2013 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000500016 Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content Ciênc. Tecnol. Aliment. Galvão,Maria Teresa Esteves Lopes; Moura,Debora Braga; Barretto,Andrea Carla Silva; Pollonio,Marise Aparecida Rodrigues. The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-point hedonic scale for overall acceptability and CATA (check-all-that-apply) using 24 sensory descriptors. Trained panelists characterized the products using the flash profiling technique. Reductions in the salt content by up to 30% did not affect the overall acceptability of the samples by the consumers. However, the consumers characterized the formulations with lower salt content as "less salty and... Tipo: Info:eu-repo/semantics/article Palavras-chave: Check-all-that-apply (CATA); Flash profiling; Salt substitution; Acceptability. Ano: 2014 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000100027 Registros recuperados: 2 Primeira ... 1 ... Última

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