Ethyl Hexanoate
Mostrando 1-9 de 9 artigos, teses e dissertações.
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1. Aromatic profiles of young wines from berries at different heights on grapevines
Abstract The differences among young wines from berries at 3 heights (fruit-zone 1 (FZ1): 140-200 cm above the ground; FZ2: 80-140 cm; FZ3: 20-80 cm) on Vitis vinifera L.cv Merlot and Chardonnay were assessed to evaluate the influence of berry-heights on the final wine quality. Stir bar sorptive extraction coupled with gas chromatography–mass spectrometry
Food Sci. Technol. Publicado em: 30/06/2016
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2. Produção de aroma frutal por linhagens de Neurospora sp em meios sintéticos e resíduos agroindustriais / Production of frutal aroma by strains of Neurospora sp in synthetic medium and agro-industrial residues
A produção de compostos de aroma por via biotecnológica é um campo emergente pois diferentemente da tradicional síntese química, os compostos produzidos por micro-organismos são classificados como naturais, indo de encontro à busca dos consumidores por alimentos saudáveis, isentos de aditivos sintéticos. O gênero Neurospora, pertencente a um grupo
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 16/09/2011
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3. Compostos voláteis em noni (Morinda citrifolia L.) em dois estágios de maturação
The volatile components of noni at two ripening stages were isolated by headspace solid-phase microextraction using 65 µm Polydimethylsiloxane-Divinylbenzene (PDMS/DVB) fibers and analyzed using GC/MS. Both maturation stages had several compounds in common. Ninety-six compounds were identified, from which octanoic acid (
Food Science and Technology. Publicado em: 2010-03
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4. Studies of the alterations of the integral juice of maracuja in packing of the type pet and glass. / Estudos das alteraÃÃes do suco de maracujà integral em embalagem do tipo pet e vidro.
In Brazil, is traditional the consumption of plain tropical fruit juices bottled in glass or PET materials. The packaging materials are essential to protect the food product and to preserve its inherent quality during the storage. However sorption phenomena from food to packaging materials and the migration phenomena from packaging to the food may alter the
Publicado em: 2007
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5. Qualidade e perfil volÃtil de pequi (Caryocar brasiliense Camb.) minimamente processado, armazenado sob diferentes temperaturas / Quality and volatile profile of fresh-cut pequi (Caryocar brasiliense Camb.), stored under diferents temperatures
Pequi (Caryocar brasiliense Camb.) is one of the most common fruits of the Brazilian Savana, used of different forms in the regional culinary, where the fruit is produced. The objective of this work was to verify the influence of four different temperatures on the maintenance of quality of the fresh-cut fruit stored for 15 days (0+1ÂC and 5+1ÂC), 9 days (1
Publicado em: 2006
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6. Important volateis composites for the aroma of jenipapo (American Genipa L.) e murici (crassifolia Byrsonima L. RICH). / Compostos volateis importantes para o aroma de jenipapo (Genipa americana L.) e murici (Byrsonima crassifolia L. RICH).
The volatile compounds are responsible for the characteristic flavor of food. They are present in a wide interval of concentration, possessing varied chemical structure, beyond of being, generally heating labil. Usually the flavour of a product is constituted by hundreds of volatile compounds. However, only some compounds efftectivelly contribute to the over
Publicado em: 2004
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7. Identification of the Volatile Compounds Produced in Sterile Fish Muscle (Sebastes melanops) by Pseudomonas fragi1
Volatile compounds produced by Pseudomonas fragi strain 18 in sterile fish muscle (Sebastes melanops) were identified by combined gas-liquid chromatography and mass spectrometry. Compounds positively identified included dimethyl sulfide, acetaldehyde, ethyl acetate, ethyl alcohol, and dimethyl disulfide. Methyl mercaptan, ethyl butyrate, ethyl hexanoate, and
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8. Ester Production by Pseudomonas fragi. II. Factors Influencing Ester Levels in Milk Cultures1
Cultures of Pseudomonas fragi were grown at 21 C in sterile homogenized milk and reconstituted skim milk media supplemented with ethyl alcohol. Quantitative determinations of ethyl butyrate and ethyl hexanoate by gas-liquid chromatography showed definite increases in the concentrations of the two esters produced in these media in comparison to media not supp
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9. Identification of the A2 adenosine receptor binding subunit by photoaffinity crosslinking.
A high-affinity iodinated agonist radioligand for the A2 adenosine receptor has been synthesized to facilitate studies of the A2 adenosine receptor binding subunit. The radioligand 125I-labeled PAPA-APEC (125I-labeled 2-[4-(2-[2-[(4- aminophenyl)methylcarbonylamino]ethylaminocarbonyl]- ethyl)phenyl]ethylamino-5'-N-ethylcarboxamidoadenosine) was synthesized a