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Mostrando ítems 1-20 de 21
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Combined effect of temperature and ammonium addition on fermentation profile and volatile aroma composition of Torrontés Riojano wines
(2018-01)The effects of process temperature and ammonium supplementation on fermentation profile, volatile aroma composition and wine sensory characteristics were evaluated in Torrontés Riojano (Vitis vinifera L.) wines from Mendoza ... -
Direct and indirect host-related volatile compounds attract a fruit fly parasitoid, Diachasmimorpha longicaudata
(Wiley, 2024-02)Fruit fly pests (Diptera: Tephritidae) are a serious problem for fruit production and for local and international trade. Biological control is increasingly included as a pest control tool within integrated pest management ... -
Effect of different drying conditions on volatile compounds of Canelo pepper (Drimys winteri)
(Update Publishing House, 2020-08-17)Canelo pepper is produced with the fruit of Drimys winteri (Winteraceae family). Driven by gourmet cuisine, this product is becoming increasingly in demand. The aim of this work was to study the effect of two drying ... -
Effect of Fruit Volatiles from Native Host Plants on the Sexual Performance of Anastrepha fraterculus sp. 1 Males
(MDPI, 2023-02)Anastrepha fraterculus sp.1 males are sexually stimulated by the aroma of fruit of its native host Psidium guajava (guava). Other hosts, which are exotic to A. fraterculus, do not enhance male sexual behavior. Here we ... -
Effect of low temperature fermentation on the yeast-derived volatile aroma composition and sensory profile in Merlot wines
(Elsevier, 2021-02)Different winemaking practices have been tried to improve wine quality and differentiate wine styles. Low temperature fermentation has been proposed to enhance the aroma profile in young red wines. The aim of this work was ... -
Enzymatic activities produced by mixed Saccharomyces and non-Saccharomyces cultures : relationship with wine volatile composition
(2015-11)During certain wine fermentation processes, yeasts, and mainly non-Saccharomyces strains, produce and secrete enzymes such as b-glucosidases, proteases, pectinases, xylanases and amylases. The effects of enzyme activity ... -
Free Volatile Compounds of cv. Pedro Giménez (Vitis vinifera L.) White Grape Must Grown in San Juan, Argentina
(2018)The free aromatic composition of must from Pedro Giménez grapes, grown in San Juan, Argentina, was characterised. Samples from the vintages of 2008 and 2009 were analysed by gas chromatography–mass spectrometry–solid phase ... -
Fruit flesh volatile and carotenoid profile analysis within the Cucumis melo L. species reveals unexploited variability for future genetic breeding
(2018-08)Aroma profile and carotenoids content of melon flesh are two important aspects influencing the quality of this fruit that have been characterized using only selected genotypes. However, the extant variability of the whole ... -
Male Sexual Behavior and Pheromone Emission Is Enhanced by Exposure to Guava Fruit Volatiles in Anastrepha fraterculus
(Plos One, 2015-04)Background: Plant chemicals can affect reproductive strategies of tephritid fruit flies by influencing sex pheromone communication and increasing male mating competitiveness. Objective and Methodology: We explored whether ... -
Oxidative Stability and Sensory Properties of Pecan Nuts
(IntechOpen, 2022-10-04)Pecans are the nut with the higher oil content. In addition, they present a large number of polyunsaturated fatty acids, which are susceptible to oxidation. Oxidative damage in pecans is traduced in lower quality aspects, ... -
Relationships among Consumer Liking, Lipid and Volatile Compounds from New Zealand Commercial Lamb Loins
(Multidisciplinary Digital Publishing Institute (MDPI), 2021-05)Loin sections (m. Longissimus lumborum) were collected at slaughter from forty-eight lamb carcasses to evaluate consumer-liking scores of six types of typical New Zealand commercial lamb and to understand the possible ... -
Screening of Saccharomyces strains for the capacity to produce desirable fermentative compounds under the influence of different nitrogen sources in synthetic wine fermentations
(Elsevier, 2021-02)A collection of 33 Saccharomyces yeasts were used for wine fermentation with a sole nitrogen source: ammonium and four individual aroma-inducing amino acids. The fermentation performance and chemical wine composition were ... -
Solar UV-B radiation modifies the proportion of volatile organic compounds in flowers of field-grown grapevine (Vitis vinifera L.) cv. Malbec
(2014-11)Ultraviolet-B solar radiation (UV-B) is an environmental signal with biological effects in different plant tissues. Recent investigations reported dramatic changes of terpenes with a protective role in plant tissues submitted ... -
Temporal changes in volatile profiles of Varroa destructor-infested brood may trigger hygienic behavior in Apis mellifera
(Wiley, 2021-03-16)Varroa destructor Anderson & Trueman (Acari: Varroidae) is one of the major contributors to the significant losses of western honey bee, Apis mellifera L. (Hymenoptera: Apidae), colonies worldwide. Hygienic behavior, in ... -
The effects of Saccharomyces cerevisiae strains carrying alcoholic fermentation on the fermentative and varietal aroma profiles of young and aged Tempranillo wines
(Elsevier, 2021-03)Ten different Saccharomyces cerevisiae strains fermented semi-synthetic musts containing a Polyphenolic and Aroma Precursor Fraction (PAF) extracted from Tempranillo grapes. Aroma compounds were studied by Gas Chromatography ... -
The peach volatilome modularity is reflected at the genetic and environmental response levels in a QTL mapping population
(2014-05-19)Background: The improvement of fruit aroma is currently one of the most sought-after objectives in peach breeding programs. To better characterize and assess the genetic potential for increasing aroma quality by breeding, ... -
Volatile compounds released by maize grains and silks in response to infection by Fusarium verticillioides and its association with pathogen resistance
(2016)Many plants respond to fungal infections by producing and/or emitting a specific blend of oxylipins, some of them through the lipoxygenase (LOX) pathway. In vitro bioassays revealed that volatiles from silks and grains of ... -
Volatile metabolite profiling reveals the changes in the volatile compounds of new spontaneously generated loquat cultivars
(2017-10)In recent years, the advantageous traits of three new loquat cultivars have drawn the attention of breeders and growers. All three have spontaneously arisen from the ‘Algerie’ cultivar: the new ‘Xirlero’ cultivar is a bud ... -
Volatile organic compounds characterized from grapevine (Vitis vinifera L. cv. Malbec) berries increase at pre-harvest and in response to UV-B radiation
(2013-12)Ultraviolet-B solar radiation (UV-B) is an environmental signal with biological effects in plant tissues. Recent investigations have assigned a protective role of volatile organic compounds (VOCs) in plant tissues submitted ... -
Volatile Profile Characterization of Extra Virgin Olive Oils from Argentina by HS-SPME/GC-MS and Multivariate Pattern Recognition Tools
(2014-11)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 ...