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Aroma de Polinesia
(Revista Mensaje, 2018)
β-carotene biotransformation to obtain aroma compoundsBiotransformação de β-caroteno para obtenção de compostos de aroma
(Sociedade Brasileira de Ciência e Tecnologia de Alimentos, 2010)
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
(Elsevier B.V., 2012-05-01)
The aim of this study was to investigate the influence of the cultivation system on the volatile composition of the passion fruit and to determine the odoriferous contribution of the compounds for the aroma of the organic ...
Changes in the aroma of organic passion fruit (Passiflora edulis Sims f. flavicarpa Deg.) during ripeness
(Elsevier B.V., 2014-12-01)
The odoriferous importance of volatile compounds during maturation of organic passion fruit was studied. The volatile compounds were analyzed using GC-FID-OSME and GC-MS. The volatile profile changed throughout maturation. ...
beta-Carotene biotransformation to obtain aroma compounds
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2010)
Determination of Linear Response in the Detection of Aroma Compounds by Atmospheric Pressure Ionization−Mass Spectrometry (API-MS)
(American Chemical Society, 2005-02)
Linearity and detection thresholds of atmospheric pressure ionization−mass spectrometry (API-MS) were determined for 11 aroma compounds in air at concentrations ranging from 50 ppb to ∼450 ppm (moles of volatile per mole ...
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 ...
El aroma de la papaya verde
(Revista Mensaje, 2018)
Aroma de Polinesia
(Revista Mensaje, 2018)