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 67 for “"Aromas"”.
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Statements by aromas
Thesis (M.S.V.S.)--Massachusetts Institute of Technology, Dept. of Architecture, 1989.
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Desarrollo de una aplicación a la detección de aromas para una nariz electrónica del tipo microbalanzas de cristal de cuarzo (QCM) para su adaptación a la determinación de calidad de frutas
Los compuestos aromáticos influyen en el olor de la fruta, siendo responsables de la calidad organoléptica del producto. En este trabajo se ha estudiado la utilidad de un procedimiento instrumental, una nariz electrónica, en la determinación de la calidad aromática de manzanas y peras. Los estudios …
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Excellent, Approachable, Local: Using an experience-driven, embodied methodology to explore communities of practice within a third place
… Using a year-long ethnographic case study of Aromas Coffeehouse as the guiding project, in this thesis I question two assumptions of modern ethnographic research. First, I question why researchers are so much more interested in talking about other communities than the communities to which they …
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Impact of Juice Clarification Processes on Chemical Composition of Hard Cider
… A common problem in cider is the sulfur off-aromas production by yeast during fermentation. Fermentation of cloudy juice is often associated with sulfur off-aromas in white wine production; therefore, pre-fermentation juice clarification is an important and routine step in white winemaking …
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Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.
… compounds responsible for fruit and wine green aromas, 3- isobutyl -2 -methoxypyrazine (IBMP) and C 6 compounds. In the first study, the concentration of IBMP and C6 compounds in fruit harvested from 69 commercial vineyards located in three distinctly different wine grape growing regions were …
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Use of Poultry Collagen Coating and Antioxidants as Flavor Protection for Cat Foods Made with Rendered Poultry Fat
… fat treatment having musty, moldy and plastic aromas at both storage conditions. The volatile aromas might be an indication of oxidation in the poultry fat.
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Assessment of Vineyard Nitrogen Management upon Grape Chemistry
… nitrogen (YAN) can lead to the production of off aromas and stuck or sluggish fermentations. It has also been suggested that musts with limited amino nitrogen sources can result in wines with less fruity aromas than those with a higher starting amino acid content. Varying rates of calcium nitrate …
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Reflective mulch effects on the grapevine environment, Pinot noir vine performance, and juice and wine characteristics
… aroma and mouthfeel. Differences in juice aromas measured by GC-O were reported slightly differently by each panellist who detected them, but significant results were found within each data set. The first panellist recorded more differences between mulch treatments and CON with higher …
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Sensory differences between beet and cane sugars
… and cane sugars, specifically in terms of their aromas. The differences are attributed to the aroma profiles, which were characterized using descriptive analysis. The sensory profile of beet sugars was characterized by off-aromas, including off-dairy, oxidized, earthy, and barnyard aromas and by …
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Profile of Missouri Norton wine aroma using solid phase microextraction of headspace, gas chromatography-olfactometry, mass spectrometry
… into important odorants and characteristic aromas of Norton produced in Missouri.
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Evaluación preliminar de atrayentes específicos de la broca del fruto del cafeto Hypothenemus hampei Ferrari, mediante pruebas olfatométricas
… los componentes químicos en la mezcla de los aromas de los frutos del cafeto que atraen el insecto. Si se descubren en el efluvio gaseoso los componentes principales, el método de trampeo para capturar la broca puede mejorarse. Este trabajo se enfocó sobre la atracción de la broca ante …
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Management of wine aroma using biotechnical tools
… 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 particular appeal for the wine industry as they are …
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Genetic structure of scent profiles in antirrhinum : implications for the evolution and Interaction with pests and pollinator
… interacciones entre plantas y otros reinos. Los aromas florales juegan un papel importante en la polinización y la supervivencia de las especies. Los COVs emitidos por las plantas se pueden agrupar en dos clases: compuestos que son emitidos constitutivamente y que forman parte del perfil …
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Cold plasma-induced quality changes in foods and beverages and plasma’s potential use in space exploration
… the questions: “Can plasma enhance volatile aromas lost during freeze-drying?” and “What does this mean for preparing freeze-dried space food?”. Freeze-drying, a staple in space food preparation, typically leads to a loss of key volatile aroma compounds (predominantly esters). However, the …
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Sensory directed determination of odor important components of natural (raw) and roasted pecan oil
… micro and macronutrient profiles and unique aromas as a result of the gentle production processes used. Roasted pecan oil is a specialty oil that has made its way onto the market in recent years, standing out against commodity oils from a health and flavor perspective. With its rising …
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Dairy-Met: compositional metagenomic analysis of milk and cheeses
… contribute to the development of flavours and aromas, determine safety, cause spoilage or enhance the health of the consumer. It is thus important to understand thoroughly the microorganisms present in these food types. Traditional culture dependent and culture-independent methods have provided …
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Caracterización química y sensorial de vinos Tempranillo envejecidos en barricas de roble Quercus alba de diferentes orígenes geográficos
… β-metil-γ-octalactonas, y el mayor OAV para los aromas relacionados con la madera. Tras 12 meses crianza sería recomendable el uso de barricas de Kentucky y Misuri para obtener los vinos de mayor calidad tanto en la fase aromática como gustativa. Los vinos envejecidos en las barricas de Misuri …
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Envejecimiento de vino tinto de la D.O. Tacoronte-Acentejo: influencia de la madera de roble y de las condiciones de vinificación en la evolución de parámetros físico-químicos de interés enológico y su impacto sensorial
… de los parámetros de color, ácidos fenoles, aromas, grado alcohólico y acidez volátil, y por último la gran importancia de las características de partida del vino empleado en la calidad final de éste.
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Recuperación de compuestos volátiles a partir de subproductos de marisco mediante fluidos supercríticos y pervaporación
… Los consumidores demandan, cada vez más, aromas naturales, entendiendo como tales aquellos obtenidos mediante procedimientos físicos, enzimáticos o microbiológicos a partir de una materia prima de origen animal o vegetal. El objetivo fundamental de esta Tesis es la obtención de …
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The development and evolution of Saccharomyces interspecific hybrids for improved, industry relevant, phenotypes
… potential to produce diverse wine flavours and aromas can provide tools to the winemaker that are readily and easily utilised in the winery without any extra (or costly) processing intervention. With consumer reluctance to the acceptance of genetically modified organisms, yeast breeding remains …
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