Search results for "Sensor"
showing 10 items of 4594 documents
Innovative Alcoholic Drinks Obtained by Co-Fermenting Grape Must and Fruit Juice
2019
In this study, Cabernet Sauvignon and Chardonnay musts, and fruit juices from cherry, kiwi, peach, and strawberry were co-fermented with Saccharomyces cerevisiae EC1118 and Torulaspora delbrueckii UMY196 at two different proportions (80:20 (v/v) and 60:40 (v/v)). The most pleasant fruit-based drink was obtained with Cabernet Sauvignon must and kiwi juice in a proportion of 60:40 and fermented with T. delbrueckii. This beverage was produced in higher volume to simulate a scale-up, and the aromatic profile, sensory description, and consumer acceptability were determined. The most powerful odorants of the kiwi-based drink were ethyl octanoate, phenylethanal, ethyl hexanoate, vinyl-guaiacol, be…
Effect of Harvest Date on Mango (Mangifera Indica L. Cultivar Osteen) Fruit’s Qualitative Development, Shelf Life and Consumer Acceptance
2021
The qualitative characteristics of mango fruits change throughout their development process and are also influenced by their duration. Harvesting at different times after the fruit set affects external and internal quality and the post-harvest behavior and management possibilities of the fruits. The objective of this study was to assess the evolution of the most important physicochemical and organoleptic parameters of cv. Osteen fruits concern the length of their stay on the plant and also to their post-harvest management. For this reason, fruits were harvested progressively in ten pickings. The study showed that mango fruits that are kept on the tree reach the best quality traits, correspo…
Genetic analysis of organoleptic quality in fresh market tomato. 2. Mapping QTLs for sensory attributes
2001
The organoleptic quality of fresh market tomato can be described by a set of attributes, including fruit appearance, taste, aroma and texture. Sensory analysis is the most-valid method to study organoleptic characteristics, particularly aroma and texture. A range of 144 recombinant inbred lines of tomato derived from a cross between a cherry tomato line and a large-fruited line was evaluated by descriptive sensory profiling. Taste was analyzed through sweetness and sourness, and aroma was analyzed through the overall aroma intensity, together with candy, lemon, citrus-fruit and pharmaceutical aroma. Texture was characterized by firmness, meltiness, mealiness, juiciness and difficulty to swa…
Fruit quality evaluation of affirmed and local loquat (Eriobotrya japonicaLindl) cultivars using instrumental and sensory analyses
2016
Introduction. Fruit quality can be evaluated by combining instrumental and sensory analyses. These methodologies have been affirmed and tested on different fruit tree species, but loquat is still little known from this point of view. Materials and methods. In this trial, conducted in Palermo and Catania (Sicily, Italy), both instrumental and sensory analyses were carried out on fruit of 8 loquat affirmed cultivars (‘Golden Nugget’, ‘Peluche’) and local cultivars (‘Marceno’, ‘Sanfilippara’, ‘Nespolone di Trabia’, ‘Virticchiara’, ‘Bianco Dolce’ and ‘BRT20’) with the aim of assessing their quality traits. Results and discussion. The sensory results agreed quite well with the physicochemical da…
Real-time electrochemical detection of extracellular nitric oxide in tobacco cells exposed to cryptogein, an elicitor of defence responses
2008
International audience; It was previously reported that cryptogein, an elicitor of defence responses, induces an intracellular production of nitric oxide (NO) in tobacco. Here, the possibility was explored that cryptogein might also trigger an increase of NO extracellular content through two distinct approaches, an indirect method using the NO probe 4,5-diaminofluorescein (DAF-2) and an electrochemical method involving a chemically modified microelectrode probing free NO in biological media. While the chemical nature of DAF-2-reactive compound(s) is still uncertain, the electrochemical modified microelectrodes provide real-time evidence that cryptogein induces an increase of extracellular N…
Effects of geolocators on hatching success, return rates, breeding movements, and change in body mass in 16 species of Arctic-breeding shorebirds
2016
Background Geolocators are useful for tracking movements of long-distance migrants, but potential negative effects on birds have not been well studied. We tested for effects of geolocators (0.8–2.0 g total, representing 0.1–3.9 % of mean body mass) on 16 species of migratory shorebirds, including five species with 2–4 subspecies each for a total of 23 study taxa. Study species spanned a range of body sizes (26–1091 g) and eight genera, and were tagged at 23 breeding and eight nonbreeding sites. We compared breeding performance and return rates of birds with geolocators to control groups while controlling for potential confounding variables. Results We detected negative effects of tags for t…
Effect of pH on malolactic fermentation in southern Italian wines
2018
This study investigated the influence of pH on malolactic fermentation (MLF) in white wines (adjusted to pH 3.2, 3.4 and 3.8, respectively) from Falanghina grapes and red wines (adjusted to pH 3.4 and 3.8, respectively) from Tintilia grapes. The wines were inoculated with Oenococcus oeni and Lactobacillus plantarum strains, and a mix of them (50:50), in red Tintilia only. The time required to complete MLF in wines from white Falanghina grapes at pH 3.4 and 3.8 was lower with O. oeni, while MLF did not occur at pH 3.2. In red Tintilia, MLF was always completed within 35 days; at high pH (3.8) a significant increase in histamine was detected, while the decrease in citric acid concentration ca…
Anti-Transpirant effects on vine physiology, berry and wine composition of cv. Aglianico (Vitis vinifera L.) grown in South Italy
2019
In viticulture, global warming requires reconsideration of current production models. At the base of this need there are some emerging phenomena: modification of phenological phases
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines
2021
AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…
Natural colorants improved the physicochemical and sensorial properties of frozen Brazilian sausage (linguiça) with reduced nitrite
2020
Made available in DSpace on 2021-06-25T12:18:24Z (GMT). No. of bitstreams: 0 Previous issue date: 2021-01-01. Added 1 bitstream(s) on 2021-07-15T15:05:51Z : No. of bitstreams: 1 S0103-90162021000300902.pdf: 246305 bytes, checksum: 130e2a2703383287ec0721e788c1b83e (MD5) Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) The use of natural colorants in meat products can keep its coloring attractive as well as meet the demand from consumers interested in products that are healthier. Nitrite is added as a preservative to these products and it is also a precursor of the generation of a specifically desired color in meat products. However, its use has been associated with the dev…