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 Author(s): ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E. This study aimed to evaluate the aroma stability of tropical withe wines elaborated with Sauvignon Blanc grapes produced in the Louwer-middle Sao francisco River Valley, Northeast of Brazil, located i... ... |
 Author(s): CABRAL, L. M. C.; ASSIS, A. R.; BIZZO, H. R.; MATTA, V. M.; SARAIVA, S. H.
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 Author(s): BARBARÁ, J. A.; BIASOTO, A. C. T.; NICOLLI, K. P.; QUEIROZ, L. B.; SILVA, E. A. S.; CORREA, L. C.; WELKE, J. E.; ZINI, C. A. With the aim to evaluate the peculiarities of wines produced in that region, this study focused on the characterization of the volatile profile and the determination of key odorant compounds in Syrah... ... |
 Author(s): BENTO, J. A. C.; TEIXEIRA, O. R.; RIBEIRO, F. A.; COLOMBARI FILHO, J. M.; CARVALHO, R. N.; BASSINELLO, P. Z. The objective of this study was to characterize the paste profile of basmati-style aromatic rice accessions. The evaluation of the 56 rice accessions by the Mean of Distances Method yielded seven grou... ... |
 Author(s): MIRANDA, M.; SUN, X.; FERENCE, C.; PLOTTO, A.; BAI, J.; WOOD, D.; ASSIS, O. B. G. de; FERREIRA, M. D. Coatings are generally applied to fruit as microemulsions, but nanoemulsions are still experimental. ‘Nova’ mandarins (Citrus reticulata) were coated with shellac or carnauba (Copernica cerifera) micr... ... |
 Author(s): SANTANA, I.; BIZZO, H. R.; MATTA, V. M. da; CABRAL, L. M. C. Reverse osmosis (RO) is a membrane process applied for fruit juices concentration as it is carried out under mild temperature, preserving the natural aroma profile of these beverages. In Brazil, grape... ... |
 Author(s): CRUCELLO, J.; MIRON, L. F. O.; FERREIRA, V. H. C.; NAN, H.; MARQUES, M. O. M.; RITSCHEL, P. S.; ZANUS, M. C.; ANDERSON, J. L.; POPPI, R. J.; HANTAO, L. W. In this study, a series of polymeric ionic liquid (PIL) sorbent coatings is evaluated for the extraction of polar volatile organic compounds (VOCs) from Brazilian wines using headspace solid-phase mic... ... |
 Author(s): PORTO, E. C. M.; BRITO, E. S. de; RODRIGUES, S.; FERNANDES, F. A. N. Pineapple aroma is characterized by several esters, which confers its fresh and fruity aroma. However, high concentrations of methyl hexanoate and thioesters bring an undesired pungently sweet aroma a... ... |
 Author(s): OLIVEIRA, M. S. de; CRUZ, J. N.; FERREIRA, O. O.; PEREIRA, D. S.; PEREIRA, N. S.; OLIVEIRA, M. E. C.; VENTURIERI, G. C.; GUILHON, M. S. P.; SOUZA FILHO, A. P. da S.; ANDRADE, E. H. de A. Propolis is a balsamic product obtained from vegetable resins by exotic Africanized bees Apis mellifera L., transported and processed by them, originating from the activity that explores and maintains... ... |
 Author(s): NICOLLI, K. P.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; WELKE, J, E.; ZINI, C. A. The objective of this study is to evaluate the influence of vineyard managements on aroma of Campanha Gaúcha Merlot wines through quantitative descriptive analysis (QDA), gas chromatography ? olfactom... ... |
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