Search Results - "alcohol"

Influencia de diferentes tratamientos de riego sobre la composición volátil de vinos elaborados con las variedades blancas “Cigüente” y “Verdejo” by Vilanova, Mar, Yuste, J., Valdés, M. E., Vila-Crespo, J., Castel, Juan R.

“…Se identificaron y cuantificaron 42 compuestos en Verdejo y 36 en Cigüente, que se agruparon en ocho familias aromáticas: alcoholes superiores, alcoholes en C6, ésteres, acetatos, ácidos, fenoles, lactonas y compuestos carbonilados. …”
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Headspace-based techniques to identify the principal volatile compounds in red grape cultivars by González-Mas, María C., Garcia-Riano, Luisa M., Alfaro, Cristina, Rambla, Jose L., Padilla, Ana Isabel, Gutiérrez, Abelardo

“…This study identifies the principal volatile compounds of grape juice: C(6) compounds, especially alcohols and aldehydes, using both techniques. It was confirmed that SHS and HS-SPME techniques could be incorporated into the process of the grape quality control in wineries as a result of its operational simplicity, low cost and reduced ecological impact compared with other conventional organic solvent-based techniques.…”
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A Non-Targeted Approach Unravels the Volatile Network in Peach Fruit by Sanchez, Gerardo, Besada, Cristina, Badenes, María L., Monforte, Antonio J., Granell, Antonio

“…A total of 110 volatile compounds (including alcohols, ketones, aldehydes, esters, lactones, carboxylic acids, phenolics and terpenoids) were identified and quantified in peach fruit samples from different genetic backgrounds, locations, maturity stages and physiological responses. …”
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Comparative Analysis of the Volatile Fraction of Fruit Juice from Different Citrus Species by González-Mas, María C., Rambla, Jose L., Alamar, María C., Gutiérrez, Abelardo, Granell, Antonio

“…Over one hundred compounds were profiled after HS-SPME-GC-MS analysis, including 27 esters, 23 aldehydes, 21 alcohols, 13 monoterpene hydrocarbons, 10 ketones, 5 sesquiterpene hydrocarbons, 4 monoterpene cyclic ethers, 4 furans, and 2 aromatic hydrocarbons, which were all confirmed with standards. …”
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Gut microbiota and its importance in the development of obesity and insulin resistance by Barton, Karolina

“…Obesity and insulin resistance are significant predisposing causes of co-existing diseases such as type 2 diabetes, non-alcoholic fatty liver disease, cardiovascular and neurodegenerative disorders, and several types of cancer. …”
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Market opportunities for Ugandan banana products: national, regional, and global perspectives by Kiiza, B., Abele, S., Kalyebara, R.

“…Processing has various promising perspectives especially in the high elasticity juice and alcoholic beverages sector. Concerning international trade, Uganda faces high competition on saturated markets.Key factors are the re-organisation of domestic production to obtain quantities and qualities required on global markets. …”
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Trampas para el control de la broca del Café by Estación Experimental Agraria, Pichanaki - Junín

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HS-SPME Comparative Analysis of Genotypic Diversity in the Volatile Fraction and Aroma-Contributing Compounds of Capsicum Fruits from the annuum-chinense-frutescens Complex by Rodríguez-Burruezo, Adrian, Kollmannsberger, Hubert, González-Mas, María C., Nitz, Siegfried, Nuez, Fernando

“…Esters and terpenoids were the main groups, although other minor compounds, such as nitrogen and sulfur compounds, phenol derivatives, norcarotenoids, lipoxygenase derivatives, carbonyls, alcohols, and other hydrocarbons, were also identified. …”
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Culture-dependent and independent techniques applied to monitor yeast species on cold soak at different temperatures in winemaking by Maturano, Yolanda Paola, Mestre Furlani, Maria Victoria, Combina, Mariana, Toro, Maria Eugenia, Vazquez, Fabio, Esteve Zarzoso, Braulio

“…Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. …”
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Brewer’s yeast, Saccharomyces cerevisiae, enhances attraction of two invasive yellowjackets (Hymenoptera: Vespidae) to dried fruit and fruit powder by Babcock, Tamara, Gries, Regine, Borden, John, Palmero, Luis, Mattiacci, Analia, Masciocchi, Maite, Corley, Juan Carlos, Gries, Gerhard

“…The addition of yeast to dried fruit and fruit powder changed the volatile compositions, increasing the number of alcohols and acids and decreasing the number of aldehydes. …”
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A non-targeted approach unravels the volatile network in peach fruit by Sanchez, Gerardo, Besada, Cristina, Badenes, María Luisa, Monforte, Antonio José, Granell, Antonio

“…A total of 110 volatile compounds (including alcohols, ketones, aldehydes, esters, lactones, carboxylic acids, phenolics and terpenoids) were identified and quantified in peach fruit samples from different genetic backgrounds, locations, maturity stages and physiological responses. …”
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Milk from minor dairy species : Composition, processing and microbial aspects by Höxter, Simon Tobias

“…A wide range of products, e.g., cheeses, fermented alcoholic drinks and ice cream made from milk of minor dairy species were found. …”

Volatile compounds and phenolic composition of skins and seeds of 'Cabernet Sauvignon' grapes under different deficit irrigation regimes by García-Esparza, María J., Abrisqueta, I., Escriche, I., Intrigliolo, Diego S., Álvarez, Inmaculada, Lizama, V.

“…When compared to rainfed vines, watering during post-veraison at 75 % of the ETC, decreased concentrations of alcohols but increased those of aldehydes such as hexanal, related to herbaceous (non-desirable) aromas in wines. …”
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Study of Salmonella spp. from Cage Papers Belonging to Pet Birds in an Argentinean Canary Breeder Championship by Bueno, Dante Javier, Rodríguez, Francisco I., Machado, Luciana C., Soria, Mario, Procura, Francisco, Gómez, Silvana C., Hoffmann, Teresa Magali, Alcain, Andrea, Caffer, María Inés, Latorre, Juan D., Quintar, Javier O.

“…Collected Salmonella isolates were used to determine the antimicrobial resistance profile to 52 antibiotics and 17 commercial disinfectants, based on pure or a mixture of acids, alcohols, aldehydes, alkalis, halogens, peroxygen, and quaternary ammonium compounds. …”
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Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools by Fernández, María de Los Ángeles, Assof, Mariela Vanesa, Jofre, Viviana Patricia, Silva, María Fernanda

“…The distinctive aroma of virgin olive oil is attributed to a large number of chemical compounds of different classes such as aldehydes, alcohols, esters, hydrocarbons, ketones, furans, and other volatile compounds that are not yet identified. …”
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Aroma components of long ripened cheese and their origin, variation and contribution to flavour by Carlsson, Sandra

“…Generally identified aroma components in cheese are fatty acids, esters, alcohols, ketones, lactones, aldehydes, and sulphur compounds. …”
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Evaluación del potencial de compuestos volátiles del membrillo como agentes que modulan el comportamiento de individuos de la carpocapsa by Gomez, María Pía

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Desarrollo y escalamiento de bioplaguicidas by Díaz García, Andrés, Gómez Álvarez, Martha Isabel, Grijalba Bernal, Erika Paola, Santos Diaz, Adriana Marcela, Cruz Barrera, Fredy Mauricio, León Moreno, Diana Marcela, Alarcón Torres, Érika Andrea, Cotes Prado, Alba Marina

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Building sorghum seed sector along the grain market in Tanzania: Areas for policy support by Akpo, Essegbemon, Kalema, Elizabeth Phineas, Kongola, Eliud, Muricho, Geoffrey, Ojiewo, Christopher Ochieng

“…It is mainly used as human food, animal feeds, alcoholic beverages, and biofuels. In the past years, there has been an increase in sorghum production from 676,772 tons in 2015 to 750,000 tons in 2020 (FAOSTAT, 2022). …”
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Malolactic fermentation induced by Lactobacillus plantarum in Malbec wines from Argentina by Lerena, Marí­a Cecilia, Sari, Santiago Eduardo, Mercado, Laura Analia, Krieger-Weber, Sibylle, Combina, Mariana, Rojo, Marí­a Cristina

“…Malbec musts were co-inoculated with S. cerevisiae D254 and L. plantarum V22 to conduct alcoholic fermentation and MLF respectively. Two groups of Malbec musts were identified according to the ability of L. plantarum to consume malic acid. …”
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