Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 20 of 260 for “"Aroma"”.
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Aroma & Sabor Latino
La creación de este plan de negocio Aroma & Sabor Latino busca demostrar la viabilidad del cultivo del cacao en el municipio de Cachipay siempre y cuando se tomen las medidas necesarias para aumentar su rendimiento y calidad, por esta razón se propone un sistema agroforestal …
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Management of wine aroma using biotechnical tools
The aroma profile of wine is influenced by a myriad of compounds capable of imparting distinct aromas, commonly known as volatile organic compounds (VOCs). These compounds may originate from grapes, emerge during fermentation, or evolve during aging. Among them, yeast-derived VOCs present a …
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Comprehensive aroma characterization of silver (blanco) tequila
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2025-08-01
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Synthesis and stabilization of selected heterocyclic aroma compounds
… in which they provide pleasant nutty and roasty aroma characteristics. This study describes the development of technologies for the accurate and precise quantitation of flavor alkalypyrazines in foods and for the stabilization of some labile alkanone substituted pyrrolines for potential use in …
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Physicochemical and aroma characterization of Arbutus pavarii honey
… Furthermore, there is a lack of research on the aroma composition of this honey. This research represents first to investigate the aroma characteristics of Arbutus pavarii honey. Three Arbutus pavarii samples obtained from local beekeepers in Derna city, harvested in 2015, 2016 and 2017, were …
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Characterization of typical aroma components of unaged rye whiskies
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2022-11-15 without embargo terms
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Understanding the complex aroma chemistry of premium aged rums
… complex flavor chemistry of rum, including its aroma composition and the effect of ethanol on flavor perception, with a main focus on premium aged rums. Nine rums were evaluated consisting of two mixing rums (Bacardi Superior [BW], Bacardi Gold [BG]) and seven premium rums (Appleton Estate V/X …
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Effect of canopy manipulation and fermentation on grape aroma components
… extraction, isolation and analysis of selected aroma components and the influence of grapevine canopy manipulation and fermentation on those components. A polymeric styrene resin (XAD-2) was evaluated for its ability to absorb and desorb five monoterpene alcohols, three monoterpene hydrocarbons, …
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The influence of yeasts on the aroma of Stilton cheese
… identified yeasts species-specific effects on aroma development. However, large variation between replicates was observed and this emulates the problem faced by the industry in achieving product consistency. Stilton shows variation in aroma between and within batches produced.<br/><br/>In the …
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Identification of yeast genes involved in sauvignon blanc aroma development
… varietal characters in New Zealand SB. These aromatic thiols are not present in the grape juice, but are synthesized and released by the yeast during alcoholic fermentation from non-aromatic precursors. The aim of this work was to elucidate the underlying genetics of volatile thiol synthesis …
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Analysis of Aroma Constituents in Cultivated Strawberries by GC/MS
In aroma analysis, strawberries have always been the favored fruit because of their relatively high content of typical and pleasant aroma constituents. Esters, aldehydes, alcohols and sulfur compounds have been found to be the main aroma components in strawberry. In recent years, two volatile …
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Arts Aroma. Deja que los olores cuenten tu historia por ti
Está comprobado que el olfato es uno de los sentidos más desarrollados del ser humano y el que tiene más impacto sensorial. Se dice también que más del 75% de las emociones son generadas por el olfato. Es por eso por lo que, hoy en día, algunas grandes empresas se están aprovechando de estos hechos …
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Aroma characterization of American rye whiskey by chemical and sensory assays
… been studied extensively in recent years, the aroma profile and potent odorants of American rye whiskey have not been reported. Two dilution analysis methods for Gas Chromatography-Olfactometry (GCO) were used to identify the potent odorants in rye whiskey: Sample Dilution Analysis (SDA) – a …
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Characterization of aroma and flavor compounds present in lambic (gueuze) beer
… SPME and SAFE for the isolation of flavor and aroma compounds, (2) determine the volatile composition and acids of commercially available lambic gueuze using SPME/GC-MS and HPLC, and (3) determine the major aroma compounds of aging lambic beer using GC-O. Comparing the two extraction methods, …
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Drivers of Sauvignon blanc aroma at harvest: C6 compounds, antioxidants, and sulfur
… thiol compounds contribute significantly to the aroma of Sauvignon blanc wines. They impart pleasant tropical, passion fruit, gooseberry, and grape fruit notes to wine, among other aromas. The formation of these compounds has been the subject of much research, mainly focused on the release of …
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Effects of systemic fungicides on floral attributes, pollination and fruit aroma in strawberries
… specialised (or secondary) metabolites i.e., aroma volatiles by thermal desorption (TD-GC-MS). The potential yield and mean fruit weight per plant were not impacted by the fungicides but differed significantly between the three strawberry types. In contrast, the total phenolic content in …
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Recuperação do aroma de café, benzaldeído, em coluna de adsorção utilizando carvão ativado
… perdas de compostos importantes relacionados ao aroma e sabor característicos do café. Estes compostos podem ser recuperados de uma solução aquosa e reincorporados ao produto final. Geralmente o processo de recuperação utiliza processos térmicos que, além de envolver altos gastos energéticos, …
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Optimizing grape cluster exposure to increase desirable aroma compounds and decrease disease severity
By increasing fruit exposure to sunlight and influencing fruit development, leaf thinning in the fruit zone can improve grape quality and lower disease incidence; however, further investigations on the timing, varietal response and intensity are needed to optimize results and to better understand …
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