scholarly journals Mechanical Pruning and Soil Organic Amending in Two Terroirs. Effects on Wine Chemical Composition and Sensory Profile

2021 ◽  
pp. ajev.2021.21019
Author(s):  
Manuel Botelho ◽  
Henrique Ribeiro ◽  
Amândio Cruz ◽  
Daniel F. Duarte ◽  
Diana L. Faria ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Sensory Profile

scholarly journals Effect of genotype, age at slaughter and sex on chemical composition and sensory profile of rabbit meat

2010 ◽  
Vol 14 (3) ◽  
Author(s):  
  Gašperlin L. ◽  
Polak T. ◽  
Rajar A. ◽  
SkvarÈa M. ◽  
Zlender B.
Keyword(s):  
Chemical Composition ◽  
Sensory Profile ◽  
Rabbit Meat

scholarly journals Chemical composition, antioxidant and antimicrobial activities of the essential oil of Illicium verum

2021 ◽  
Vol 319 ◽  
pp. 01052
Author(s):  
Brahim Outemsaa ◽  
Asmaa Oubihi ◽  
Hassna Jaber ◽  
Sara Haida ◽  
Ikram Kenfaoui ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Chemical Composition ◽  
Essential Oil ◽  
Essential Oils ◽  
Staphylococcus Epidermidis ◽  
Antimicrobial Activities ◽  
Sensory Profile ◽  
Illicium Verum ◽  
The Impact ◽  
Antibacterial And Antioxidant Activity

In recent years, a concern has been expressed about the impact of antibiotics and synthetic antioxidants, which are used to inhibit microbial growth and retard fat oxidation in foods. In addition, antibiotic resistance presents a serious menace to human and environmental ecosystems. This has led the food industry to use natural resources such as essential oils in the preparation of foods, this forming their sensory profile and increasing preservation time there. The objective of this work is to determine the chemical composition and evaluate the antibacterial and antioxidant activity of the essential oil of Illicium verum. The yield of essential oil extracted by hydro distillation is about 4.13%. The chemical composition of the essential oil extracted from the dried fruits of Illicium verum was studied by gas chromatography coupled with mass spectrometry (GC and GC/MS). Twenty-eight constituents, representing 99.74% of the essential oil were identified. The major compounds are: trans-anethole (83.46%), D-Limonene (4.56%), Estragole (3.47%) and Linalool (1.07%). Antioxidant activity was determined by the DPPH assay. The essential oils of Illicium verum showed low antioxidant activity with IC50= 286.19 ± 7.4 mg/mL, compared to Ascorbic acid IC50= 0.09 ± 0.01 mg/mL. The antibacterial effect of this essential oil was tested against six microorganisms, of which Staphylococcus aureus is the most sensitive with an MIC of about 1/1000 (v/v), followed by Staphylococcus epidermidis and Enterobacter cloacae with an MIC equal to 1/100 (v/v).

scholarly journals Sensory characterisation of Cognac eaux-de-vie aged in barrels subjected to different toasting processes

OENO One ◽  
2022 ◽  
Vol 56 (1) ◽  
pp. 17-28
Author(s):  
Mathilde Gadrat ◽  
Joël Lavergne ◽  
Catherine Emo ◽  
Pierre Louis Teissedre ◽  
Kleopatra Chira
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
The Other ◽  
Sensory Profile ◽  
Organoleptic Properties ◽  
Oak Wood ◽  
Different Temperatures ◽  
Sorting Test ◽  
The Impact

Toasting is a key step in the barrel-making process. It plays an important role in the breakdown of oak wood compounds and thus influences the chemical composition and organoleptic properties of wines and brandies. However, the effect of toasting on distilled spirit quality has not yet been extensively studied. The objective of this study was therefore to study the impact of toasting on cognac eaux-de-vie by characterising the eaux-de-vie sensorially after 12 months of ageing. Eight eaux-de-vie aged in barrels with 8 different toasts were studied. The 8 toasts represented 4 different temperatures (low, medium, medium plus and high) and two toasting lengths for each temperature (one so-called “normal” and the other “slow”). Sensory analysis was carried out on these eaux-de-vie through several tests. First, a sorting test showed the differences between the samples and then training was carried out on previously chosen descriptors in order to build a sensory profile and perform a ranking test. The study was realised for two alcohol levels: 60 % (v/v), which is the alcohol level of eaux-de-vie in barrels, and 40 % (v/v), which is the alcohol level of a commercial cognac. This approach demonstrated that barrel toasting generally leads to significant sensorial differences in eaux-de-vie during ageing. These differences are greater between a lightly and a highly toasted barrel. This study is a first step in the characterisation of cognac eaux-de-vie aged in barrels made with different toasts.

Chemical composition and sensory profile of pomelo (Citrus grandis (L.) Osbeck) juice

2012 ◽  
Vol 135 (4) ◽  
pp. 2505-2513 ◽  
Author(s):  
Mun Wai Cheong ◽  
Shao Quan Liu ◽  
Weibiao Zhou ◽  
Philip Curran ◽  
Bin Yu
Keyword(s):  
Chemical Composition ◽  
Sensory Profile

scholarly journals Preparation Process, Sensory Profile And Chemical Composition of Sargyangma.

2018 ◽  
Vol 10 ◽  
pp. 24-27
Author(s):  
Prem Kumar Limbu ◽  
Devraj Acharya ◽  
Dilip Subba
Keyword(s):  
Chemical Composition ◽  
Chemical Analysis ◽  
Ethnic Community ◽  
Sensory Profile ◽  
Preparation Process ◽  
Moderate Amount ◽  
Sensory Test ◽  
Traditional Process

The aim of present work was to describe the traditional process of preparation, sensory profile and chemical composition of Sargyangma. Sargyangma was prepared in lab and its descriptive sensory test and chemical analysis were performed. The colour of Sargyangma was slightly brown and unevenly distributed. Sargyangma had characteristic aroma and taste mainly due to cooked blood and Yangben. Yangben is local word used by Limbu ethnic community for edible lichen. This had moderately intense bloody aroma and taste. Very intense Yangben aroma and taste was readily detectable. In the overall, Sargyangma had moderately intense pleasant, porky-meaty, spicy aroma. Sargyangma was moderately compact and juicy. Sargyangma contained high amount of fat (29.2%) and moderate amount of protein (13.33%).

scholarly journals Sensory Profile and Chemical Composition of Specialty Coffees from Matas de Minas Gerais, Brazil

2017 ◽  
Vol 9 (9) ◽  
pp. 78 ◽  
Author(s):  
L. O. Fassio ◽  
M. R. Malta ◽  
G. R. Liska ◽  
S. T. Alvarenga ◽  
M. M. M. Sousa ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Chemical Composition ◽  
Bioactive Compounds ◽  
Negative Correlation ◽  
Sensory Attributes ◽  
Minas Gerais ◽  
Sensory Profile ◽  
Sucrose Content ◽  
Arabica Coffee ◽  
Sensory Profiles

The aim of this work was to evaluate the sensory profile of specialty coffees, natural and pulped, from the region of Matas de Minas in the State of Minas Gerais, Brazil and correlate the sensory scores with the chemical composition of the grains. Twenty samples of Arabica coffee were assessed (10 Natural and 10 Pulped), as the sensory profile (Cup of Excellence) and sucrose content, bioactive compounds and fatty acids of raw beans. The processed pulped coffees stood out as the final scores. The attributes sweetness, acidity and flavor were important for the distinction of the pulped coffees, while natural coffees the determining attributes were body and acidity. The bioactive compounds and sucrose showed positive and negative correlation with the sensory attributes, respectively. The acids C14:0, C18:2 and C18:3, were relevant to the sensory distinction of natural coffees. The acids C18:0 and C20:2 showed positive correlation, and acids C18:2 and C18:3, negative, with the sensory attributes of the pulped coffees. The specialty coffees of the region of Matas de Minas feature distinct sensory profiles and it is possible to correlate them with the chemical composition of the grains.

scholarly journals Effect of technology differences on chemical and sensory properties of Dalmatinska pecenica (PGI)

Meso ◽  
2021 ◽  
Vol 23 (3) ◽  
pp. 210-233
Author(s):  
Marina Krvavica ◽  
Mladenka Šarolić ◽  
Marijana Drinovac Topalović ◽  
Rea Kotlar
Keyword(s):  
Chemical Composition ◽  
Sensory Analysis ◽  
Raw Materials ◽  
Intramuscular Fat ◽  
Sensory Properties ◽  
Sensory Profile ◽  
Cylindrical Shape ◽  
Initial Weight ◽  
Raw Meat ◽  
The Impact

In the registration process of the protected geographical indication (PGI) of Dalmatinska pečenica, a research was conducted to determine the impact of differences in technology on the final product's chemical composition and sensory properties. Therefore, in three facilities in three Dalmatian counties, 35 samples of Dalmatinska pečenica were produced and divided into 7 groups, which differed in the initial weight of raw materials, composition, and amount of salting/brining mixture and the length of individual technological phases. After the processing phase, the samples were taken from each group, and the proportion of fat, protein, ash, water and NaCl was determined. A professional panel of 11 members assessed the sensory profile of Dalmatinska pečenica by descriptive sensory analysis. Chemical analysis determined the following average basic chemical composition of Dalmatinska pečenica: 5.68 % fat, 41.60 % protein, 44.80 % water and 7.63 % ash, and an average of 6.17 % represented NaCl. Dalmatinska pečenica produced from heavier raw meat (initial weight ≥3.5 kg) contained more intramuscular fat and water (P <0.05) and less proteins (P <0.05). The lower the initial weight of the raw pečenica and the higher the salt/ brine consumption per kg of raw meat, the higher the NaCl content in the mature pečenica, with the length of the salting/brining phase not significantly increasing the NaCl content in the pečenica. The sensory analysis determined the sensory profile and typical sensory properties of Dalmatinska pečenica, including characteristic cylindrical shape and colour, firm and elastic consistency, compact structure, uniform red cross-section, slightly salty taste, softness and solubility when chewed as well as an aroma characteristic of dry-cured pork products with a slightly expressed smoke aroma. The pečenica produced from heavier raw materials (≥3.5 kg) using a mixture of sea and nitrite salt with spices and antioxidants, increased content of intramuscular fat and mild salinity, was rated with the highest average score (5.88 out of a possible 6), and all individual indicators of sensory properties were also rated with the highest score compared to other groups (P <0.05). The correlation coefficient (r) showed that the higher the content of intramuscular fat in the pečenica, the higher the evaluation of the cross-sectional appearance (r = 0.48), odour (r = 0.37), texture (r = 0.39), taste and aroma (r = 0.44), overall impression (r = 0.36) and mean score (r = 0.30). These data confirm the positive effect of intramuscular fat content (marbling) on the sensory properties of Dalmatinska pečenica. The examined differences in processing technology had a statistically significant effect on the parameters of chemical composition and sensory properties of Dalmatinska pečenica.

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