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Registros recuperados: 52
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Addition of proteic nitrogen during alcoholic fermentation for the production of cachaça Scientia Agricola
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
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Analysis of volatile compounds in extra virgin olive oil from Rio Grande do Sul by SPME/GC-MS. Repositório Alice
BRILHANTE, N. S.; BIZZO, H. R.; MACHADO, A. F. de F.; SANTOS, M. C. da S.; GAMA, P. E..
bitstream/item/197805/1/resumo4COGp13.pdf
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: GC-MS; SPME; Koroneiki; Tecnologia; Olive oil; Volatile compounds.
Ano: 2019 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1109373
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Aroma compounds derived from the thermal degradation of carotenoids in a cashew apple juice model. Repositório Alice
ZEPKA, L. Q.; SILVA, M. A. A. P. da; GARRUTI, D. dos S.; MERCADANTE, A. Z..
2009
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Volatile compounds; Cashew apple juice model; SPME-GC-MS.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/657844
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Aroma compounds in eleven edible mushroom species: relationship between volatile profile and sensorial characteristics IPB - Escola Superior Agrária
Pinho, P. Guedes de; Ribeiro, Bárbara; Gonçalves, Rui; Baptista, Paula; Valentão, P.; Seabra, R.M.; Andrade, P.B..
Tipo: ConferenceObject Palavras-chave: Wild edible mushrooms; Volatile compounds; HS - SPME; GC-MS.
Ano: 2007 URL: http://hdl.handle.net/10198/5756
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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 Colegio de Postgraduados
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
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Cambios en los compuestos volátiles de un concentrado de sabor limón por la presencia de ácido cítrico OceanDocs
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
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Características morfológicas e químicas de plantas de cajueiro (anacardium occidentale l.) associadas à resistência da mosca-branca-do-cajueiro. Repositório Alice
MATEUS, A. E..
Na região Nordeste do Brasil, a cajuculltura caracteriza-se como uma das mais importantes fontes de emprego e renda. Entre os principais problemas que reduzem o potencial dessa cultura está a mosca-branca-do-cajueiro, Aleurodicus cocois (Curtis, 1846) (Hemiptera: Aleyrodidade), que se encontra disseminada por todas as regiões produtoras no Brasil. Para minimizar os impactos dessa praga, tem-se utilizado agrotóxicos de forma errônea, o que aumenta o risco de desenvolvimento da resistência da praga. Assim, ressalta-se a necessidade de pesquisas que busquem o desenvolvimento de métodos de controle que ofereçam uma solução prática e segura. Dessa forma, objetivou-se estudar os aspectos morfológicos e químicos da resistência em clones de cajueiro-anão frente ao...
Tipo: Tese/dissertação (ALICE) Palavras-chave: Aulerodicus cocois; Cajucultura; Volatile compounds.
Ano: 2017 URL: http://www.alice.cnptia.embrapa.br/alice/handle/doc/1102023
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Changes in guava (Psidium guajava L. var. Paluma) nectar volatile compounds concentration due to thermal processing and storage Ciênc. Tecnol. Aliment.
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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Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon ArchiMer
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
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Composição química volátil, em diferentes estádios de maturação, de manga "Tommy Atkins" produzida no Vale do São Francisco. Repositório Alice
CANUTO, K. M.; SOUZA NETO, M. A. de; GARRUTI, D. dos S..
2009
Tipo: Artigo em periódico indexado (ALICE) Palavras-chave: Mango; Volatile compounds; SPME.
Ano: 2009 URL: http://www.alice.cnptia.embrapa.br/handle/doc/630851
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Desarrollo de un aroma de mamey similar al natural OceanDocs
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
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Determination of low molecular weight volatiles in Ficus carica using HS-SPME and GC/FID IPB - Escola Superior Agrária
Oliveira, A.P.; Silva, L.R.; Andrade, P.B.; Valentão, P.; Silva, B.M.; Pereira, J.A.; Pinho, P. Guedes de.
Ficus carica L. is one of the earliest cultivated fruit trees, having an important consumption in Mediterranean countries. In this work, the volatile compound profiles of two characteristic Portuguese white varieties (‘‘Pingo de Mel” and ‘‘Branca Tradicional”) was determined by HS-SPME and GC/FID. Leaves, pulps and peels, submitted to freezing and lyophilisation treatments, were analysed. The two varieties presented a similar profile composed of eight volatile compounds: acetaldehyde, ethyl acetate, methanol, ethanol, hexanal, limonene, (E)-2-hexenal and octanal. The total volatile content was different among the vegetal materials, following the order leaves > peels > pulps. Methanol and ethanol are the major compounds in all samples. The developed...
Tipo: Article Palavras-chave: Ficus carica; Volatile compounds; HS-SPME; GC/FID.
Ano: 2010 URL: http://hdl.handle.net/10198/3115
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Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Repositório Alice
WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A..
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Compostos voláteis; Chardonnay; Serra Gaúcha; Two-dimensional gas chromatography; Vinho; Análise química; Aroma; Cromatografia gasosa; Volatile compounds.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1004245
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Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Repositório Alice
WELKE, J. E.; BARBARÁ, J. A.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A..
The aim of this study was to use the HS-SPME-GC × GC/TOFMS to quantify volatile compounds of wines produced with Chardonnay grapes in Serra Gaúcha region, Brazil and determine their possible contribution to aroma through the determination of OAV for each tentatively identified compound.
Tipo: Resumo em anais de congresso (ALICE) Palavras-chave: Chardonnay; Compostos voláteis; Serra Gaúcha; Two-dimensional gas chromatography; Volatile compounds; Análise química; Aroma; Cromatografia gasosa; Vinho.
Ano: 2014 URL: http://www.alice.cnptia.embrapa.br/handle/doc/1006552
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Effectiveness of convective drying to conserve indigenous yeasts with high volatile profile isolated from algerian fermented raw bovine milk (Rayeb) Ciênc. Tecnol. Aliment.
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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Effects of CO2 pretreatment on the volatile compounds of dried Chinese jujube (Zizyphus jujuba Miller) Ciênc. Tecnol. Aliment.
CHEN,Kai; GAO,Lei; LI,Qiong; LI,Huan-Rong; ZHANG,Yanyan.
Abstract The aim of this study was to investigate whether anaerobic metabolites could induce volatile compounds and improve aroma of dried jujube (Ziziphus jujuba Miller). Jujube fruits were incubated in a polyvinyl chloride bag containing 5% CO2 and 95% N2 for up to 168 h at 25 °C and 3 samples were randomly removed every 6 h and oven dried to a moisture content of ≅ 20%. The volatile compounds of control and 5% CO2-pretreated Chinese jujube fruits were extracted by simultaneous distillation extraction and identified by gas chromatography-mass spectrometry(GC-MS). The acetaldehyde and ethanol contents were determined by gas chromatography (GC). The results indicated that a large accumulation of acetaldehyde and ethanol caused changes in aroma composition...
Tipo: Info:eu-repo/semantics/article Palavras-chave: Simultaneous distillation extraction; Anaerobic metabolites; Volatile compounds; Dried jujube; PCA.
Ano: 2017 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000400578
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Elaboration and characterization of Japanese Raisin Tree (Hovenia dulcis Thumb.) pseudofruits fermented alcoholic beverage Ciênc. Tecnol. Aliment.
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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Evaluation of noni (Morinda citrifolia) volatile profile by dynamic headspace and gas chromatography-mass spectrometry Ciênc. Tecnol. Aliment.
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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Evaluation of the spoilage potential of bacteria isolated from spoiled cooked whole tropical shrimp (Penaeus vannamei) stored under modified atmosphere packaging ArchiMer
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
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Evaluation of the spoilage potential of bacteria isolated from spoiled raw salmon (Salmo salar) fillets stored under modified atmosphere packaging ArchiMer
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
Registros recuperados: 52
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