Search results for "Pulpe de fruits"
showing 2 items of 2 documents
Role of pulp in flavor release and sensory perception in orange juice
2004
This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular i…
Effect of pulp cell number and assimilate availability on dry matter accumulation rate in a banana fruit (Musa sp. AAA group 'Grande Naine' (Cavendis…
2001
Fruit position on the bunch (inflorescence) is an important part of variability in banana fruit weight at harvest, as fruits at the bottom of the bunch (distal fruits) are approx. 40% smaller than those at the top (proximal fruits). In this study, the respective roles of cell number and cell filling rate in the development of pulp dry weight are estimated. To this end, the source/sink ratio in the plant was altered at different stages of fruit development. Leaf shading (reducing resource availability), bunch bagging (increasing sink activity by increasing fruit temperature), and bunch trimming (decreasing sink size by fruit pruning), applied once cell division had finished, showed that the …