Search results for "odor"
showing 10 items of 569 documents
Pētera Šmita sarakste ar Jāni Misiņu sakarā ar lūgumu atsūtīt lugas Vladivostokas Latviešu biedrības teātrim
1916
P. Šmits lūdz J. Misiņu atsūtīt Vladisvotokas Latviešu biedrības teātrim dažādu autoru - gan latviesu, gan cittautu autoru kopumā 40 lugas, Dziesmu lugām vēlētos arī notis. Ja nu gadījuma pats nevarot, tad lai lūgumu nododot citam grāmatu veikalam.
Almond by-products: Extraction and characterization of phenolic compounds and evaluation of their potential use in composite dough with wheat flour
2018
Blanched skins and blanching water, by-products of almond processing, were evaluated as potential ingredients of bakery products. The research included three phases: i) optimization of skin drying; ii) optimization of quali-quantitative determination of phenolic compounds, by comparing three extracting protocols; iii) assessment of the impact of by-products on the rheology of composite meals with wheat flour. Besides being less time-consuming, drying at 60 °C for 30 min lowered effectively skin moisture (7.86 g/100 g) and kept better odor notes (leafy and rancid odor scored 6.1 and 0.2, respectively), as well as higher content of phenolics (813.89 µg/g, with the most effective extracting me…
Concetto, profondità, superficie. Georg Simmel, Theodor W. Adorno e la crisi della modernità
2010
L’indagine filosofica e la sua trasmissione didattica, così come si realizzano nella relazione tra maestro ed allievo, permettono di interrogare ed evidenziare alcuni aspetti cogenti della stessa natura del concetto. In un’ottica adorniana il concetto coglie la realtà tramite la mediazione del linguaggio e la definizione di una terminologia; allo stesso tempo, un tale sforzo definitorio rischia di smarrire la relazione con l’obiettività nella reificazione linguistica. Emerge qui la natura paradossale del concetto, la sua coestensiva eccedenza e insufficienza nei confronti della «cosa». Seppur da prospettive differenti, Georg Simmel e Theodor W. Adorno colgono nella modernità, e nella sua co…
Olfactory foraging in temperate waters: sensitivity to dimethylsulphide of shearwaters in the Atlantic Ocean and Mediterranean Sea
2014
AbstractMany procellariiforms use olfactory cues to locate food patches over the seemingly featureless ocean surface. In particular, some of them are able to detect and are attracted by dimethylsulfide (DMS), a volatile compound naturally occurring over worldwide oceans in correspondence with productive feeding areas. However, current knowledge is restricted to sub-Antarctic species, and to only one study realized under natural conditions at sea. Here, for the first time, we investigated the response to DMS in parallel in two different environments in temperate waters, the Atlantic Ocean and the Mediterranean Sea, employing Cory's (Calonectris borealis) and Scopoli's shearwaters (Calonectri…
Competitive Binding of Aroma Compounds by β-Cyclodextrin
2001
Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and beta-cyclodextrin. A maximal retention of a mole of aroma per mole of beta-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also been studied. It has been noted that when volatile compounds compete for the same binding sites on beta-cyclodextrin, ethyl hexanoate, 2-methylbutyric acid, and benzyl alcohol are, respectively, better retained than ethyl propionate, hexanoic acid, and hexanol. Preferential retention observed with esters can be simply explained by their diffe…
Coping with continual danger: assessing alertness to visual disturbances in crucian carp following long-term exposure to chemical alarm signals.
2013
Chemical alarm signals in fish are passively released into the water from ruptured epidermal cells, and induce instant fright responses in conspecifics. Fish also display alarm responses to injured heterospecific skin, as well as to scent of piscivorous predators that have ingested prey. A conspicuous alertness to visual disturbances has also been observed in fish following long-term exposure to extracts of filtered, homogenized skin, but the chemical inducers of such vigilance are actually unknown. We tested if a continual exposure to water-soluble alarm signals, from either conspecifics or heterospecifics, affects alertness of fish. Based on previous experience, it was assumed that alertn…
La mitificació vuitcentista del passat medieval: la figura de Jaume I, rei d'Aragó
2012
La reivindicació de Jaume I com a símbol identitari que, de manera col·lectiva, portaren a terme els escriptors valencians de la segona meitat del segle XIX es fonamentà en tres fites històriques molt pròximes en el temps: la commemoració del VIé centenari de la seua mort, que se celebrà en juliol de 1876; la visita que una trentena d’escriptors i artistes valencians i catalans realitzaren en maig de 1882 al monestir de Poblet (Tarragona), on fou enterrat el Conqueridor; i la commemoració del VIIé centenari del seu naixement, que es portà a terme a València en 1908. The reivindication of King Jaume I as an identity symbol done by numerous Valencian writers of the mid-19th c. is based on thr…
Odorant binding changes the electrical properties of olfactory receptors at the nanoscale
2021
Olfactory receptors (ORs) comprise the largest multigene family in the vertebrates. They belong to the class A (rhodopsin-like) family of G protein-coupled receptors (GPCRs), which are the most abundant membrane proteins, having widespread, significant roles in signal transduction in cells, and therefore, they are a major pharmacological target. Moreover, ORs displayed high selectivity and sensitivity towards odorant detection, a characteristic that raised the interest for developing biohybrid sensors based on ORs for the detection of volatile compounds. The transduction of odorant binding into cellular signaling by ORs is not well understood and knowing its mechanism would enable developin…
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…
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
2002
International audience; The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two arom…