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Volatile compounds profile of dry and wet aged beef. Author(s): FRANCISCO, V. C.; FERREIRA, A. U. de C.; VILLELA, G. de F.; NASSU, R. T.; PFLANZER JUNIOR, S. B. Aging of beef can be performed by two ways: dry- or wet- aging. These processes are known to make beef more tender and aroma and flavor are enhanced. These modifications in these sensory attributes fo... ... Repository: BDPA Publication year: 2018
Volatile and Non-Volatile Compounds Profiling of Brazilian Pitanga (Eugenia uniflora L.) Varieties During Ripening using Gas Chromatography-Mass Spectrometry Approach. Author(s): PASCOAL, G. B.; MEZA, S. L. R.; TOBARUELA, E. C.; FRANZON, R. C.; MASSARETTO, I. L.; PURGATTO, E. Brazil is home to a rich biodiversity of native edible fruits renowned for their health-promoting compounds and flavors. Among these, Eugenia uniflora L. (Brazilian pitanga) is particularly notable. T... ... Repository: BDPA Publication year: 2025
Volatile profiles of sparkling wines produced by the traditional method from a Semi-Arid Region. Author(s): NASCIMENTO, A. M. de S.; SOUZA, J. F. de; LIMA, M. dos S.; PEREIRA, G. E. São Francisco Valley (SFV) is located in Northeastern Brazil, in a tropical semi-arid region where one vine can produce two harvests per year, due to high temperatures, solar radiation rates, and irri... ... Repository: BDPA Publication year: 2018
Stability of volatile profile and sensory properties of passion fruit juice during storage in glass bottles. Author(s): FREITAS, V. M. de; GARRUTI, D. dos S.; SOUZA NETO, M. A. de; FACUNDO, H. V. de V.; CORREIA, J. M. Repository: BDPA Publication year: 2011
Volatile profile and potential predictors of astringency loss in fresh, whole ‘Rama Forte ’ persimmon fruit. Author(s): ANTONIOLLI, L. R.; ALVES FILHO, E. G.; RODRIGUES, T. H. S.; GARRUTI, D. dos S.; CANUTO, K. M. Volatile profile of fresh, whole ‘Rama Forte’ persimmons treated with CO2 or ethanol (EtOH) vapor for astringency removal, and the relationship of the main volatile organic compounds (VOCs) with the l... ... Repository: BDPA Publication year: 2025
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
Floral volatile profile of Dendrobium nobile (Orchidaceae) in circadian cycle by dynamic headspace in vivo. Author(s): SILVA, R. F.; UEKANE, T. M.; REZENDE, C. M.; BIZZO, H. R. Repository: BDPA Publication year: 2015
Volatile profiling of Arnicão (Lychnophora salicifolia), a wild medicinal species from Brazilian Cerrado. Author(s): VIEIRA, R. F.; SGORBINI, B.; BIZZO, H. R.; RUBIOLO, P.; BICCHI, C. Repository: BDPA Publication year: 2015
P-163 Characterization of volatile and sensory profile of Cabernet Sauvignon and Merlot wines produced in the campanha Gaúcha region. Author(s): NICOLLI, K. P.; LAGO, L. O.; BIASOTO, A. C. T.; GUERRA, C. C.; SANTOS, H. P. dos; CARAMÃO, E. B.; WELKE, J. E.; ZINI, C. A. This study aims to characterize the volatile and sensory profile of the six Cabernet Sauvignon wines from different sub-regions of the Campanha Gaucha and twenty Merlot wines, whose grapes were cultiv... ... Repository: BDPA Publication year: 2016
Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method. Author(s): FRANCISCO, V. C.; SILVA, K. F.; CARVALHO, S. C. S.; BOGUSZ JUNIOR, S.; NASSU, R. T. Sous vide is a term of French origin that means “under vacuum”. It is a cooking technique that preserves the integrity of food by heating it for long periods at relatively low temperatures [1]. Repository: BDPA Publication year: 2024

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