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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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| Costa,Denise Pinheiro Soncini da; Gonçalves,Tania Maria Vinturin; Conti-Silva,Ana Carolina. |
| Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness and springiness, and fishburger with MSM from unwashed filleting by-product had higher yield and lower reduction in thickness. The fishburgers containing MSM from filleting by-product had better sensory acceptance, due to higher color intensities (sensory), fish odor, tenderness, succulence, cohesiveness and fish flavor. The fishburger with MSM from washed carcass was the least acceptable, because of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass; Filleting by-product; Sensory profile; Sensory acceptance. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100517 |
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