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Volatile composition of concentrated aroma extracts of soluble coffee beverage obtained by pervaporation. Author(s): BIZZO, H. R.; OLIVEIRA, A.; CABRAL, L. M. C.; FREITAS, S. P. Repository: BDPA Publication year: 2008
Aroma volatiles recovered in the water phase of cashew apple (Anacardium occidentale L.) juice during concentration. Author(s): SAMPAIO, K. L.; GARRUTI, D. dos S.; FRANCO, M. R. B.; JANZANTTI, N. S.; SILVA, M. A. A. P. da Repository: BDPA Publication year: 2011
Dynamics of the recovery of aroma volatile compounds during the concentration of cashew apple juice (Anacardium occidentale L.). Author(s): SAMPAIO, K. de L.; BIASOTO, A. C. T.; MARQUES, E. J. N.; BATISTA, E. A. C.; SILVA, M. A. A. P. da The objective of this study was to identify and quantify the recovery of aroma volatiles during the concentration of cashew apple juice and propose kinetic models. Fresh juice was concentrated in a th... ... Repository: BDPA Publication year: 2013
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Author(s): WELKE, J. E.; ZANUS, M.; LAZZAROTTO, M.; ZINI, C. A. The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of v... ... Repository: BDPA Publication year: 2014
Quantitative analysis of headspace volatile compounds using comprehensive two-dimensional gas chromatography and their contribution to the aroma of Chardonnay wine. Author(s): WELKE, J. E.; ZANUS, M. C.; LAZZAROTTO, M.; ZINI, C. A. The quantitative determination of volatile compounds of Chardonnay wines using HS-SPME-GC × GC/TOFMS along with the determination of odor activity value (OAV) and relative odor contribution (ROC) of v... ... Repository: BDPA Publication year: 2014
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. Author(s): 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 contribut... ... Repository: BDPA Publication year: 2014
Nano- and Micro- Carnauba Wax Emulsions versus Shellac Protective Coatings on Postharvest Citrus Quality. 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... ... Repository: BDPA Publication year: 2021
Comparison of different extraction methods to isolate aroma volatiles from cashew apple juice. Author(s): BIASOTO, A. C. T.; SAMPAIO, K. L.; SILVA, M. A. A. P. da Thus the objective of the present research was to compare the efficiency of LLE, HS-SPME and DHS on the profile of the odour volatiles isolated from fresh cashew-apple juice. Repository: BDPA Publication year: 2011
Sensory and volatile profiles of monofloral honeys produced by native stingless bees of the brazilian semiarid region. Author(s): COSTA, A. C. V. da; SOUSA, J. M. B.; SILVA, M. A. A. P. da; GARRUTI, D. dos S.; MADRUGA, M. S. Repository: BDPA Publication year: 2018
Aroma profile of Cabernet Sauvignon tropical wines produced in Northeastern of Brazil. Author(s): ARAÚJO, A. J. de B.; VANDERLINDE, R.; OLIVEIRA, J. B.; NASCIMENTO, R. L.; BIASOTO, A. C. T.; PEREIRA, G. E. Volatile composition of wines is a very complex and is derived from many sources, including the grape. The aroma profile in wines can be influenced mainly due to climatic, agronomic practices and huma... ... Repository: BDPA Publication year: 2011

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