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Aroma compounds are responsible for an herbaceous off-flavor in the sweet cherry (Prunus avium l.) cv. regina during fruit development
(MDPI, 2021)
© 2021 by the authors. Li-censee MDPI, Basel, Switzerland.An herbaceous/grassy-like flavor has been reported by Chilean producers of Regina sweet cherry. There are no previous academic reports related to this flavor ...
Sensory and flavor characteristics of milk
(John Wiley & Sons Inc, 2013)
Milk flavor is the result of a delicate balance of numerous compounds originated through complex metabolic pathways. Quantitative differences in the volatile profile and the presence of specific compounds explain the ...
(E)-2-Nonenal determination in brazilian beers using headspace solid-phase microextraction and gas chromatographic coupled mass spectrometry (HS-SPME-GC-MS)
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2010)
From wine to pepper: Rotundone, an obscure sesquiterpene, is a potent spicy aroma compound
(AMER CHEMICAL SOC, 2008)
An obscure sesquiterpene, rotundone, has been identified as a hitherto unrecognized important aroma impact compound with a strong spicy, peppercorn aroma. Excellent correlations were observed between the concentration of ...
Taints: analysis and identification
(Elsevier, 2016)
Taints and off flavors deteriorate the quality and acceptability of food products, being one of the most common reasons for consumer rejection of a certain food. Occurrence of taints causes significant financial loss to ...
Desenvolvimento e caracterização físico-química e sensorial de fermentados de butiá (Butia odorata)
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2013-02-27)
Fruits from different biomes haven been studied as a new alternative to the development of alcoholic fermented beverages besides the traditional grape wine. Jelly palm (butia odorata) is a typical fruit from the southern ...
Conservação e qualidade da carne de grumatã (Prochilodus lineatus) após diferentes períodos de depuração e armazenamentoConservation and quality of blue-eyed meat (Prochilodus lineatus) after different periods of purification and storage
(Universidade Federal do PampaUNIPAMPABrasilCampus Uruguaiana, 2020)
Aplicaçãode SPME e GC-MS para a determinação de off-flavourse ftalatos em cervejas industriais e caseirasApplication of SPME and GC-MS for the determination of off-flavours and phthalates in industrial and homemade beers
(Universidade Federal de LavrasPrograma de Pós-Graduação Multicêntrico em QuímicaUFLAbrasilDepartamento de Química, 2022)