Search results for "odor"
showing 10 items of 569 documents
A human olfactory receptor for waxy, fatty and rose odors
2008
International audience
3D-QSAR study of ligands for two human olfactory receptors
2007
National audience
Consumer Acceptance and Quality Parameters of the Commercial Olive Oils Manufactured with Cultivars Grown in Galicia (NW Spain)
2020
Mansa and Brava are olive autochthonous cultivars from Galicia, a new olive-growing zone from NW Spanish, from which high-quality extra virgin olive oils (EVOOs) are obtained. The oils obtained as by co-crushing Mansa and Brava olives in different proportions as by blending with others olives cultivars have different composition that influence in their sensory quality. The consumer acceptance of commercial oils elaborated with Local Galician cultivars was evaluated and a quality-mapping of olive oils was created. It was found that the both Local oils had good physical-chemical quality parameters. From sensory analysis viewpoint, Local-MB oils presented the highest intensity values for color…
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
2014
The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, …
La recuperació del Dietari sobre la Guerra de Successió d'Isidre Planes a la premsa periòdica valenciana (1912-1913)
2019
Entre el 1 de marzo de 1912 y el 31 de diciembre de 1913, el diario valenciano Las Provincias publicó, por entregas, la práctica totalidad del contenido del segundo volumen -correspondiente a los años 1708-1709- del conocido como Dietari de Isidre Planes, una obra monumental que abarca un período cronológico de catorce años (1705-1718) y que ha sido calificada como la crónica más completa y detallada de la Guerra de Sucesión en Valencia. Así, además de dar noticia de la misma, el presente estudio analiza las características de aquella edición periodística que vio la luz a inicios del siglo xx, y valora sus consecuencias y beneficios. Finalmente, también apunta el nombre de posibles responsa…
Solemne acte d'investidura com a doctors 'Honoris Causa' dels Srs. Heliodoro Carpintero Capell i Joseph Gulsoy
1998
Solemne acte d'investidura com a Dr. Honoris Causa del excel·lentíssim Sr. Heliodoro Carpintero Capell, catedràtic de Psicologia Social i del Sr. Joseph Gulsoy, catedràtic de Filologia Catalana. L'Orfeó Universitari i el Quintet Rubato acompanyaren l'acte.
Kriittinen teoria ja Marx
2011
FRUIT QUALITY EVALUATION OF FOUR LOQUAT CULTIVARS GROWN IN SICILY
2011
Chemical (soluble solids content, titratable acidity, pH), morphological (weight, longitudinal and transversal diameter, thickness of the flesh, number of seeds, peel colour), and sensorial characteristics of four loquat cultivars (‘Algerie’, ‘Claudia’, ‘Nespolone di Trabia’ and ‘Sanfilippara’) from mature, organically-grown trees in Sicily, were analysed. The determinations were carried out by traditional instrumental techniques, by a panel test and by an electronic olfactory system. A panel of 10 trained judges was used to determine intensity of some attributes in the sensory profile of the different cultivars, while the electronic olfactory system was used to identify possible difference…
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
2004
Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…