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| Registros recuperados: 31 | |
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| 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 |
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| 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<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 |
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| 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 |
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| 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 |
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| HAMOUDI-BELARBI,Latifa; NOURI,L’Hadi; BELKACEMI,Khaled. |
| Abstract Yeasts Candida tropicalis, Yarrowia lipolytica, Wickerhamomyces anomalus, Issatchenkia orientalis, Kluyveromyces marxianus, Saprochaete suaveolens and Trichosporon coremiiforme were isolated and identified by physiological, biochemical tests with API 20C AUX system and molecular methods by restriction fragment analysis of PCR-amplified 28S-rRNA from Algerian fermented raw bovine milk (Rayeb). Selected yeasts S. suaveolens, I. orientalis, K. marxianus and W. anomalus produced esters and higher esters which can exert a pertinent influence on the sensory characteristics of Rayeb. Viability of S. suaveolens and W. anomalus using three methods of drying (freeze-drying, convective drying, and spray-drying) and during 4 months of storage at 4 °C and 25... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rayeb; Yeasts; Identification; Volatile compounds; Preservation methods. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300476 |
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| Sousa,Adriana; Souza Neto,Manoel Alves; Garruti,Deborah dos Santos; Sousa,João; Brito,Edy Sousa de. |
| Noni is a fruit that has interested the scientific community due to its medicinal and functional activities. Different products that contain noni are already in the market, but their consumption could be impaired by their distinctive unpleasant aroma and flavor. The aim of this work was to evaluate the noni pulp volatile profile by dynamic headspace and gas chromatography-mass spectrometry. Thirty seven volatile compounds were detected, mainly alcohols (63.3%), esters (26.9%), cetones (7.4%), and acids (1.2%). |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Noni; Volatile compounds; GC-MS; Aroma; Flavor. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300011 |
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| PINTO,Juliana Tensol; ALVARENGA,Luana Farah; OLIVEIRA,Diego Pinto de; OLIVEIRA,Tânia Toledo de; SCHWAN,Rosane Freitas; DIAS,Disney Ribeiro; QUEIROZ,José Humberto de. |
| Abstract Hovenia dulcis pseudofruits have underexplored properties for food purposes, despite their pleasant sensory characteristics and therapeutic benefits. The aim of this study was the elaboration and chemical characterization of the alcoholic fermented beverage of H. dulcis, using selected strain of Saccharomyces cerevisiae (CCMA 0200). The resulting fermented beverage presented high content of phenolic compounds and antioxidant activity when compared to other fruits and beverages (DPPH and ABTS assay). The alcohol content was 12.9 oGL and total sugars 3.57g/L. By the GC-MS analysis, 39 compounds were identified including metabolites with therapeutic potential such as eugenol, trans-farnesol salicylates. The flavonoid dihidromyricetin was identified... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hovenia dulcis; Fermented beverage; Volatile compounds; Antioxidant; Dyhidromyricetin. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500101 |
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| KOSOWSKA,Monika; A. MAJCHER,Małgorzata; FORTUNA,Teresa. |
| Abstract Meaty flavor is composed of a few hundreds of volatile compounds, only minor part of which are responsible for the characteristic odor. It is developed as a result of multi-directional reactions proceeding between non-volatile precursors contained in raw meat under the influence of temperature. The volatile compounds are generated upon: Maillard reactions, lipid oxidation, interactions between Maillard reaction products and lipid oxidation products as well as upon thiamine degradation. The developed flavor is determined by many factors associated with: raw material (breed, sex, diet and age of animal, conditions and process of slaughter, duration and conditions of meat storage, type of muscle), additives applied and the course of the technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Volatile compounds; Meat flavor; Precursors; Meat products. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000100001 |
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| Correa,Maria Ivaneide Coutinho; Chaves,Jose Benicio Paes; Jham,Gulab Newandram; Ramos,Afonso Mota; Minim,Valéria Paula Rodrigues; Yokota,Silvia Rosane Colodeti. |
| Guava nectars were formulated for approximately 10, 12, or 14 ºBrix, with 40% guava pulp. Sodium benzoate, 500 mg.kg-1 was used as preservative. The Brix value was adjusted with saturated sucrose syrup. The guava nectar was pasteurized (85 ºC/42 seconds) in tubular heat exchanger and then hot filled in 500 mL white glass bottles. The products were stored either at room temperature (25 ± 5 ºC) or refrigerated (5 ± 2 ºC) under fluorescent light exposure and analyzed on the day after processing (time zero) and also 40, 80, and 120 days of storage. Eight compounds were identified and quantified by Gas Chromatography (GC) -Mass Spectrometry (MS): hexanal, (E)-hex-2-enal, 1-hexenol, (Z)-hex-3-enol, (Z)-hex-3-enyl acetate, phenyl-3-propyl acetate, cinnamyl... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Guava nectar; Volatile compounds; GC; GC/MS; Thermal processing; Storage. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400035 |
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| SUN,Haiyan; CHEN,Weiwei; JIANG,Yun; HE,Qiao; LI,Xiaolin; GUO,Qigao; XIANG,Suqiong; XI,Wanpeng; LIANG,Guolu. |
| Abstract Aroma differences are generally sensed in white- and red-fleshed loquats. Here, volatile compounds in four white- and three red-fleshed loquat varieties were investigated by headspace solid-phase microextraction and combined analysis of electronic nose (e-nose) and gas chromatography-mass spectrometry (GC-MS). In total, 83 volatile compounds were identified, and 33 were common in all of the cultivars. D-limonene, hexanal, (E)-2-hexenal, octanal and nonanal were the most abundant volatile compounds. β-cyclocitral and β-ionone were only detected in red-fleshed varieties. Furthermore, Huayu Seedless 1 (triploid white-fleshed loquats) with low levels of terpenoid compounds detected by GC-MS were clearly differentiated from the other cultivars tested... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Loquat; Volatile compounds; Electronic nose; GC-MS. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020005004202 |
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| AKARCA,Gökhan. |
| Abstract This study aimed to investigate the physicochemical, volatile components and fatty acids profile of Erzincan Tulum cheeses, produced using different probiotic bacteria and packaging materials, during the ripening period. Erzincan Tulum Cheese, which is the most popular and highly consumed cheese species in Turkey. Tulum cheese were ripened in skin bag (Tulum), appendix and small intestine. The ripening time influenced the pH, ripening index, FFA, CLA and volatile components of samples. The short chain FFA varied between 16.36% and 21.76%, while medium-chain FFA varied between 37.44% and 39.43%, and long chain FFA between 32.61% and 37.48% during the ripening periods. The highest CLA value was determined as 0.82% for the samples produced with... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tulum cheese; Probiotic; Fatty acids; CLA; Volatile compounds; Hexanal. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100102 |
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| Freitas,Vitória Matos de; Garruti,Deborah dos Santos; Souza Neto,Manoel Alves; Facundo,Heliofábia Virgínia de Vasconcelos; Correia,José Maria. |
| This study aimed at assessing the stability of passion fruit juice in glass bottles during a 120-day storage period, regarding its volatile compounds profile and sensory properties (aroma and flavor). Samples were obtained from a Brazilian tropical juice industry (Fortaleza, Brazil) and submitted to sensory and chromatographic analyses. The characteristic aroma and flavor of passion fruit were evaluated by a trained panel with a non-structured scale of 9 cm. The headspace volatile compounds were isolated from the product by suction and trapped in Porapak Q, analyzed through high-resolution gas chromatography and identified through gas chromatography-mass spectrometry (GC-MS). Twelve odoriferous compounds were monitored: ethyl butanoate, ethyl propanoate,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Passiflora; Tropical juice; Packaging material; Volatile compounds; Sensory analysis; Storage. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000200011 |
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| JIANG,Bao; SUN,Zhan-Yu. |
| Abstract The purpose of this study was to elucidate the influence of terroir on the polyphenolic compounds, total antioxidant and aroma components of Cabernet Sauvignon red wines from five different wine-producing regions in China. The results obtained showed that the phenols concentrations and total antioxidant capacities from new wine 1 (NW1) were significantly the highest among five regional wines, the latter were new wine 3 (NW3), old wine 1 (OW1) and new wine 2 (NW2), these parameters in old wine 2 (OW2) were the lowest. But the contents of total anthocyanins in the NW2 was higher than both OW1 and NW3. All 58 and 51 volatile components were separately detected in three “new regions” and two “old regions” wines, the volatile fraction was constituted... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Wine; Phenolic compounds; Antioxidant capacity; Volatile compounds; China. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300735 |
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| 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 |
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| 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 |
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| 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 |
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| Registros recuperados: 31 | |
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