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Method development for the analysis of volatile compounds in olive oil. Olive oil consists mainly of triglycerides, in about 97 to 99% by weight. The minor compounds are a complex mixture of polar, apolar and amphiphilic substances, such as tocopherols, phenolic compounds... ... Repositório: BDPA Ano de publicação: 2019
Determination of the possible contribution to aroma using odor activity values of volatile compounds of wines analyzed by comprehensive two dimensional gas chromatography. 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... ... Repositório: BDPA Ano de publicação: 2014
Identification and recovery of volatiles organic compounds (VOCs) in the coffee-producing wastewater. Repositório: BDPA Ano de publicação: 2014
Chemical composition of volatile compounds in apis mellifera propolis from the northeast region of Pará State, Brazil. 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... ... Repositório: BDPA Ano de publicação: 2021
Analysis of volatile compounds in extra virgin olive oil from Rio Grande do Sul by SPME/GC-MS. Repositório: BDPA Ano de publicação: 2019
Effect of time and temperature on the profile of volatile compounds in beef processed by the Sous Vide method. 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]. Repositório: BDPA Ano de publicação: 2024
Effect of time and temperature on the profile of volatile compounds in beef processed by the sous vide method. Sous vide is a term of French origin that means “under vacuum”. Repositório: BDPA Ano de publicação: 2024
Characterization of volatile and odor-active compounds of the essential oil from Bidens graveolens Mart. (Asteraceae). During a bioprospection study in the Brazilian Cerrado, samples of Bidens graveolensMart., an endemic species, were investigated. Chemical and olfactive analyses were performed on the essential oil ob... ... Repositório: BDPA Ano de publicação: 2020
Volatile compounds profile in aged beef using lipidic sources coatings. Volatile compounds are responsible for the formation of meat aroma and flavor, and are affected by processing, storage and cooking. Repositório: BDPA Ano de publicação: 2023
Volatile compounds profile of dry and wet aged beef. 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... ... Repositório: BDPA Ano de publicação: 2018

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