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Study of the changes in volatile compounds, aroma and sensory attributes during the production process of sparkling wine by traditional method
(Elsevier Ltd, 2019)
© 2018 Elsevier Ltd One of the strongest factors that affects the volatile profile of sparkling wine is the winemaking process. Here we focus on determining the effects of the second fermentation and aging on lees of ...
An integrative 'omics' approach identifies new candidate genes to impact aroma volatiles in peach fruit
(2013-05-23)
Background: Ever since the recent completion of the peach genome, the focus of genetic research in this area has turned to the identification of genes related to important traits, such as fruit aroma volatiles. Of the over ...
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar
(Amer Chemical Soc, 2003-02-12)
Cashew apple nectar is a secondary product from the production of cashew nuts and possesses an exotic tropical aroma. Aroma volatiles in pasteurized and reconstituted (from concentrate) Brazilian cashew apple nectars were ...
Gas chromatographic-olfactometric characterization of aroma compounds in two types of cashew apple nectar
(Amer Chemical Soc, 2003-02-12)
Cashew apple nectar is a secondary product from the production of cashew nuts and possesses an exotic tropical aroma. Aroma volatiles in pasteurized and reconstituted (from concentrate) Brazilian cashew apple nectars were ...
Characterization of aroma compounds present in an industrial recovery concentrate of coffee flavourCaracterización de compuestos de aroma presentes en un concentrado de recuperación industrial de aromas de café
(Taylor & FrancisAnálisis de ResiduosLondres, Inglaterra, 2021)
Aroma e compostos volateis na laranja
([s.n.], 1972)
Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
(Wiley, 2009)
Abstract: The sensory profile of 23 monovarietal Malbec wines were evaluated
and related to the headspace composition of aroma at two alcohol levels
(10.0–12.0 to 14.5–17.2% v/v). Twelve attributes were selected by ...
Effect of ethanol level in the perception of aroma attributes and the detection of volatile compounds in red wine
(Wiley Blackwell Publishing, Inc, 2009-04)
The sensory profile of 23 monovarietal Malbec wines were evaluated and related to the headspace composition of aroma at two alcohol levels (I0.0-I2.0 to 14.5-17.2% v/v). Twelve attributes were selected by quantitative ...