Relevant bibliographies by topics / Aroma in the environment

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Academic literature on the topic 'Aroma in the environment'

Author: Grafiati
Published: 10 September 2021
Last updated: 8 February 2022

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Journal articles on the topic "Aroma in the environment"

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Moore, P. P., C. Burrows, J. Fellman, and D. S. Mattinson. "GENOTYPE X ENVIRONMENT VARIATION IN RASPBERRY FRUIT AROMA VOLATILES." Acta Horticulturae, no. 585 (September 2002): 511–16. http://dx.doi.org/10.17660/actahortic.2002.585.82.

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Pérez-Jiménez, María, Carolina Muñoz-González, and María Angeles Pozo-Bayón. "Oral Release Behavior of Wine Aroma Compounds by Using In-Mouth Headspace Sorptive Extraction (HSSE) Method." Foods 10, no. 2 (February 13, 2021): 415. http://dx.doi.org/10.3390/foods10020415.

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The oral release behavior of wine aroma compounds was determined by using an in-mouth headspace sorptive extraction (HSSE) procedure. For this, 32 volunteers rinsed their mouths with a red wine. Aroma release was monitored at three time points (immediately, 60 s, and 120 s) after wine expectoration. Twenty-two aroma compounds belonging to different chemical classes were identified in the mouth. Despite the large inter-individual differences, some interesting trends in oral release behavior were observed depending on the chemical family. In general, esters and linear alcohols showed rapid losses in the mouth over the three sampling times and therefore showed a low oral aroma persistence. On the contrary, terpenes, lactones, and C13 norisoprenoids showed lower variations in oral aroma release over time, thus showing a higher oral aroma persistence. Additionally, and despite their low polarity, furanic acids and guaiacol showed the highest oral aroma persistence. This work represents the first large study regarding in-mouth aroma release behavior after wine tasting, using real wines, and it confirmed that oral release behavior does not only depend on the physicochemical properties of aroma compounds but also on other features, such as the molecular structure and probably, on the characteristics and composition of the oral environment.
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Cutzach, Isabelle, Pascal Chatonnet, R. Henry, Monique Pons, and Denis Dubourdieu. "Study in aroma of sweet natural non Muscat wines 2nd part : quantitative analysis of volatil compounds taking part in aroma of sweet natural wines during ageing." OENO One 32, no. 4 (December 31, 1998): 211. http://dx.doi.org/10.20870/oeno-one.1998.32.4.1710.

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<p style="text-align: justify;">This study is dedicated to quantification, by gas chromatography combined with mass spectrometry, of some volatile compounds founded during ageing of sweet natural wines. Besides determination of the thresholds olfactory perception enable us knowing better the more active compound in sweet natural wines aroma.</p><p style="text-align: justify;">The results enable to know better volatile compounds which are able to produce ageing aromas characteristic of sweet natural wines. These products are always rich in sugar and grown up in a more or less oxidising environment. Logically, many of the compounds identified in this work (derived furanic compounds and many others) are Iinked with chemical like Maillard reactions between sugars and amino-acids. Others compounds as a sotolon need oxidising phenomena to increase in the environment.</p><p style="text-align: justify;">Comparatively, oldest Port wines have been analysed. The compounds measured in these Port wines also exist in French sweet natural wines of type Banyuls and Rivesaltes, keeped under oxidising environment. But the dillerences of concentrations in some compounds discriminate them from the Port wines.</p>
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Padju, Sartina, Salam Salam, and Zilfa Achmad Bagtayan. "Manusia dengan Lingkungan Alam dalam Novel Aroma Karsa Karya Dee Lestari (Kajian Ekokritik Sastra)." Ideas: Jurnal Pendidikan, Sosial, dan Budaya 7, no. 3 (August 25, 2021): 293. http://dx.doi.org/10.32884/ideas.v7i3.393.

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Penelitian ini dilakukan untuk mengkaji interaksi para tokoh yang membentuk jalinan hubungan beserta perannya dalam lingkungan alam dalam novel Aroma Karsa Karya Dee Lestari. Tujuan penelitian ini yaitu, 1) mendeskripsikan interaksi manusia dengan lingkungan alam, dan 2) mendeskripsikan peran manusia terhadap lingkungan alam dalam novel Aroma Karsa Karya Dee Lestari menggunakan teori ekokritik sastra dengan memandang karya sastram, manusia, dan lingkungannya adalah aspek hidup yang tidak terpisahkan. Metode yang digunakan dalam penelitian ini adalah metode deskriptif kualitatif. Teknik pengumpulan data dalam penelitian ini menggunakan teknik baca, cata, dan teknik riset kepustakaan. Sedangkan teknik analisis data dalam penelitian ini mengindetifikasi bagian-bagian teks kutipan novel berdasarkan indikasi hubungan manusia dengan lingkungan alam, mengklasifikasikan, menganalisis, mendeskripsikan, serta menyimpulkan hasil analisis data. Hasil penelitian menunjukkan gambaran interaksi mengenai beberapa tokoh yang memiliki hubungan khusus dengan alam melalui indra penciumannya dan perjalanan beberapa tokoh yang dimaksudkan melakukan ekpedisi perlindungan tanaman Puspa Karsa dalam novel Aroma Karsa Karya Dee lestari dengan pendeskripsian bahwa manusia dapat memberikan peran berupa hal positif dan negatif pada lingkungan alam. This research was conducted to examine the interaction of the relationshop-forming figures and their roles in the natural environment in the novel Aroma Karsa by Dee Lestari. The objectives of this study were 1) to describe human interactio with the natural environment, and 2) to describe the role of humans in the natural environment in the novel using literary ecocritical theory by reviewing literature, humans, and their environment as inseparable aspects of life. This study used a qualitative descriptive method, where the data collection techniques used technique of reading, takin notes, and literature study. Meanwhile, the data analysis technique in this study identified parts of the text of the novel excerpts based, on the indication of the human relationship with the natural environment, calculates, analyzes, describe, and concludes the results of the data analysis. The results showed a picture of the ineraction of several figures who had a special relationship with nature through their sense of smell and the journey of several figures who were intended to carry out an expedition to proted the Puspa Karsa plant in the novel Aroma Karsa by Dee Lestari with the description that human can provide positive and negative roles in the natural environment.
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MIYAHO, Noriharu, Noriko KONNO, and Takamasa SHIMADA. "Study on Healing Environment using Green, Blue and Red LED and Aroma." Journal of Light & Visual Environment 32, no. 2 (2008): 97–102. http://dx.doi.org/10.2150/jlve.32.97.

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Torrico, Damir D., Yitao Han, Chetan Sharma, Sigfredo Fuentes, Claudia Gonzalez Viejo, and Frank R. Dunshea. "Effects of Context and Virtual Reality Environments on the Wine Tasting Experience, Acceptability, and Emotional Responses of Consumers." Foods 9, no. 2 (February 14, 2020): 191. http://dx.doi.org/10.3390/foods9020191.

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Wine tasting is a multidimensional experience that includes contextual information from tasting environments. Formal sensory tastings are limited by the use of booths that lack ecological validity and engagement. Virtual reality (VR) can overcome this limitation by simulating different environmental contexts. Perception, sensory acceptability, and emotional responses of a Cabernet Sauvignon wine under traditional sensory booths, contextual environments, and VR simulations were evaluated and compared. Participants (N = 53) performed evaluations under five conditions: (1) traditional booths, (2) bright-restaurant (real environment with bright lights), (3) dark-restaurant (real environment with dimly lit candles), (4) bright-VR (VR restaurant with bright lights), and (5) dark-VR (VR restaurant with dimly lit candles). Participants rated the acceptability of aroma, sweetness, acidity, astringency, mouthfeel, aftertaste, and overall liking (9-point hedonic scale), and intensities of sweetness, acidity, and astringency (15-point unstructured line-scale). Results showed that context (booths, real, or VR) affected the perception of the wine’s floral aroma (dark-VR = 8.6 vs. booths = 7.5). Liking of the sensory attributes did not change under different environmental conditions. Emotional responses under bright-VR were associated with “free”, “glad”, and “enthusiastic”; however, under traditional booths, they were related to “polite” and “secure”. “Nostalgic” and “daring” were associated with dark-VR. VR can be used to understand contextual effects on consumer perceptions.
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Santoso, Aman, Ida Bagus Suryadarma, Sumari Sumari, and Dedek Sukarianingsih. "Pembuatan Sabun Aroma Teraphi untuk Masyarakat Pedesaan." Jurnal KARINOV 3, no. 1 (January 18, 2020): 5. http://dx.doi.org/10.17977/um045v3i1p5-9.

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Kelompok tani wilayah ponggok berpotensi sebagai penghasil produk agro seperti buah-buahan dan juga minyak atsiri seperti bunga kenanga, nilam, sereh dan cengkeh. Minyak atsiri dapat diisolasi dengan cara destilasi air, dan destilasi air-uap. Masyarakat banyak menghasilkan limbah minyak goreng. Limbah minya tidak baik untuk kesehatan dn juga mencemari lingkungan. Hasil potensi desa bisa dimanfaatkan sebagai unggulan masyarakat desa. Dengan reaksi saponifikasi minyak dapat diubah menjadi sabun. Hasil kegiatan ini menunjukkan bahwa masyarakat sangat antusias dan bisa membuat sabun cair dengan bahan baku minyak goreng, dikatalis basa, sedikit texafone, serta gloserin serta sedikti aroma minyak aisiri. Kata kunci—minyak atsiri, sabun, minyak sawit, masyarakat desa. Abstract Ponggok area farmers groups have the potential to produce agro products such as fruits and essential oils such as cananga, patchouli, lemongrass and clove. Essential oils can be isolated by water distillation, and water-steam distillation. Many people produce cooking oil waste. Oil waste is not good for health and also pollutes the environment. Village results can be used as a superior village community. With the saponification reaction the oil can be turned into soap. The findings of these activity showed that the community is very enthusiastic and can make liquid soap with raw materials for cooking oil, alkaline catalysts, a little texafone, as well as gloserin and a little aroma of essential oils. Keywords—essential oil, soap, palm oil, rural communities
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Yunita, Galuh Farah Rahma, and Sugiarti Sugiarti. "Kajian Mitos dalam Novel 'Aroma Karsa' Karya Dewi Lestari Perspektif Ekologi Budaya (The Myth Study inside of ‘Aroma Karsa’ Novel By Dewi Lestari Perspective of Culture Ecology)." Lensa: Kajian Kebahasaan, Kesusastraan, dan Budaya 9, no. 2 (December 10, 2020): 156. http://dx.doi.org/10.26714/lensa.9.2.2019.156-173.

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Lingkungan budaya dengan segala kompleksitasnya mampu memberikan sumbangan terhadap lahirnya mitos. Penelitian ini bertujuan untuk mendeskripsikan fakta-fakta mitos, fungsi mitos, dan keterkaitan mitos dengan lingkungan budaya. Ekologi budaya dipilih sebagai pendekatan, karena masyarakat dan lingkungan budaya tidak dapat dipisahkan dari aspek penciptaan karya sastra. Adapun teori yang digunakan adalah strukturalisme Claude Levi-Strauss berupa miteme yaitu unsur-unsur terkecil dalam mitos. Penelitian ini menggunakan metode deskriptif analisis untuk mendeskripsikan mitos-mitos dalam novel dengan melibatkan lingkungan budaya. Data penelitian berupa sekuen cerita, kutipan satuan cerita berwujud kutipan langsung, dialog, dan monolog tentang mitos. Sumber data penelitian berasal dari novel Aroma Karsa karya Dewi Lestari. Pengumpulan data dilakukan melalui studi pustaka berupa membaca novel Aroma Karsa karya Dewi Lestari, dan ditunjang dengan buku dan sumber lain yang relevan dengan rumusan masalah. Analisis data dilakukan dengan mengidentifikasi data, mengklasifikasikan data, menganalisis data, dan penarikan kesimpulan. Hasil penelitian yaitu mengungkapkan fakta-fakta mitos melalui rangkaian peristiwa, miteme yang menghadirkan Puspa Karsa sebagai tokoh sakral, kehidupan Puspa Karsa, dan benda-benda yang terungkap dalamnya. Kehadiran Puspa Karsa dan tokoh-tokoh mitologi lainnya memberikan fungsi tersendiri, salah satunya untuk memberikan pemahaman bahwa ada kekuatan lain yang hidup berdampingan dengan manusia. Lokasi taman Puspa Karsa memanfaatkan Lingkungan budaya masyarakat Jawa Tengah yang melahirkan beragam mitos, namun masih diyakini kebenarannya.Kata kunci: mitos, kajian budaya, mitemeABSTRACTCultural environment with all of the complexity is able to contribute to the existence of myths. This research aims to describe mythical facts, mythical function, and relation between myths with cultural environment. Cultural ecology is chosen as an approach, because society and cultural environment cannot be separated from creation of literary aspect. The theory used is the structuralism of Claude Levi-Strauss in the form of mytheme that is the smallest elements in the myth. The research uses descriptive analysis method in order to describe the myths in the novels by involving cultural environment. The data in this study are sequence story, story unit quotes in form of direct quotation, dialogue and monologues about myths. The research sources are from Dewi Lestari’s ‘Aroma Karsa’ novels. Data collection is carried out through literature studies in the form of reading ‘Aroma Karsa’, novel by Dewi Lestari also supported by another books and relevant sources for adjust the problem statement. Data analysis has done by identifying data, classifying data, analyzing data, and concluding the data. The result of the study were to reveal mythical facts through some events, a mytheme that presented Puspa Karsa as a sacred figure, the life of Puspa Karsa, anda objects revealed in it. The presence of Puspa Karsa and other mythological figure provides its own function, one of which is to provide an understanding that there are other forces that coexist with humans. The location of Puspa Karsa park makes use of the cultural environment of the Central Java people which raisesariety of myths, but the truth is still believed.
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Nur, Nadhirah H. M., Siti Zaiton M. S, M. S. Jamshed, I. S. M. Zaidul, M. R. Mokhlesur, Hafizan Juahir, M. A. Tengku, Nik W. B. Wan, and Islam M. S. Nurul. "The Superiority of Supercritical Fluid Extraction Over Steam Distillation and Solvent Extraction Methods for the Extraction of Aroma from Salacca Zalacca (Gaertn.) Voss." Oriental Journal of Chemistry 35, no. 6 (December 17, 2019): 1669–77. http://dx.doi.org/10.13005/ojc/350607.

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Salacca zalacca (Gaertn.) Voss or snake fruit is a species of palm tree native to Southwest Java and North Sumatra in Indonesia. It is known as one of the exotic fruits in Malaysia. It has a pleasant pineapple, pear and banana-like aromas. Due to its pleasant aroma, Salacca zalacca has potential in the perfumery and pharmaceutical industries. New extraction techniques were introduced in this study to overcome conventional methods limitations such as supercritical fluid extraction (SFE). This technique is available to extract aroma of plants and it is rapidly gaining attention due to its superior benefits over the conventional extraction methods. In this study, the volatile aroma of Salacca zalacca was extracted by steam distillation, solvents extraction with hexane, diethyl ether and dichloromethane (DCM) and SFE. Carbon dioxide was the supercritical fluid for the SFE. The efficiency and percentage yield of these extracts were compared. The percentage yields of SFE extracts were higher (10 MPa, 30 °C: 0.2577 %; 25 MPa, 30 °C: 0.2375 %; 30 MPa, 30 °C: 0.2721 %) than the steam distillation (0.1855 %), diethyl ether (0.5692 %), hexane (0.0511 %) and DCM (0.1358 %) solvent extracts. However, SFE produced a lower yield (40 MPa, 70 °C: 0.2721 %) than the diethyl ether solvent extraction (0.5692 %) but SFE was found to be more efficient and environmentally friendly.
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Forney, Charles F. "676 Effects of Volatiles on Postharvest Shelf Life and Quality." HortScience 35, no. 3 (June 2000): 515C—515. http://dx.doi.org/10.21273/hortsci.35.3.515c.

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Volatile compounds make a significant contribution to the quality and storage life of fresh strawberries, blueberries, and raspberries. Strawberry aroma is composed predominately of esters, although alcohols, ketones, and aldehydes are also present in smaller quantities. The major volatiles contributing to aroma include ethyl butanoate, 2,5-dimethyl-4-hydroxy-3(2H)-furanone, ethyl hexanoate, methyl butanoate, linalool, and methyl hexanoate. In lowbush (wild) blueberries, aroma is predominated by esters and alcohols including ethyl and methyl methylbutanoates, methyl butanoate, 2-ethyl-1-hexanol, and 3-buteneol, while highbush blueberry aroma is dominated by aromatic compounds, esters, terpenes and long chain alcohols. The aroma of raspberries is composed of a mixture of ketones and terpenes, including damascenone, ionone, geraniol, and linalool. The composition and concentration of these aroma compounds are affected by fruit maturity and storage conditions. As fruit ripen, the concentration of aroma volatiles rapidly increases. This increase in volatile synthesis closely follows pigment formation both on and off the plant. In strawberry fruit, volatile concentration increases about 4-fold in the 24-h period required for fruit to ripen from 50% red to fully red on the plant. In storage, volatile composition is affected by storage temperature, duration, and atmosphere. Postharvest holding temperature and concentrations of O2 and CO2 can alter the quantity and composition of aroma volatiles. The effects of postharvest environments on volatile composition will be discussed.
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Dissertations / Theses on the topic "Aroma in the environment"

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Costa, Sara João Barros da. "A fragrância da marca como aroma ambiente: estudo exploratório dos seus efeitos no consumidor." Master's thesis, Instituto Superior de Economia e Gestão, 2010. http://hdl.handle.net/10400.5/2233.

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Mestrado em Marketing
O presente estudo visa determinar se a aplicação do aroma ambiente como estímulo ambiental num ambiente de loja real se trata de uma ferramenta de marketing eficaz, capaz de influenciar os comportamentos e atitudes do consumidor. Trata-se de um estímulo cada vez mais utilizado pelos retalhistas, a fim de conseguirem distinguir¬se da concorrência e oferecer uma experiência de compra única. Através de uma estratégia de investigação quantitativa iremos investigar se a presença do perfume da marca Mango como aroma ambiente afecta positivamente as respostas e avaliações dos consumidores no seu próprio ambiente de compra. Para isso foi conduzida uma experiência numa loja de vestuário da cadeia espanhola Mango na qual desenvolvemos 2 condições de estudo, sem estímulo versus com estímulo olfactivo. Durante 28 dias de estudo procedemos à aplicação de 600 questionários presenciais. Os nossos resultados não permitiram validar muitos dos objectivos propostos na presente investigação. No entanto, verificámos que de uma forma geral os indicadores sofreram ligeiras melhorias aquando a presença do estímulo olfactivo. Destacamos o facto das percepções sobre o ambiente de loja revelarem um impacto significativo nas percepções sobre a qualidade do produto exposto nesse mesmo ambiente. A ausência de resultados positivos da influência do estímulo olfactivo sobre as avaliações do ambiente de loja e qualidade da oferta nos estados emocionais do consumidor e ainda sobre os seus gastos poderá ser explicada pela natureza do próprio perfume da marca que foi aqui usado como aroma ambiente. Talvez a grande limitação deste estudo seja o próprio aroma utilizado pois, apesar de se tratar de um perfume da marca e como tal congruente com a oferta exposta, trata-se de um perfume de uso pessoal o que poderá ter sido inapropriado e dificultado a formulação de respostas positivas por parte do consumidor.
This study aims to determine whether the use of ambient scent as environmental stimuli in a real store environment is a powerful marketing tool, capable of influencing behavior and consumer attitudes. This is a stimulus increasingly used by retailers to differentiate from the competition and offer a unique shopping experience. Through a strategy of quantitative research we will investigate whether the presence of the Mango perfume positively affects the responses and evaluations of consumers in their own shopping environment. An experiment was carried out in a clothing store of the Spanish chain Mango. Two groups were studied, one subject to olfactory stimuli and the other not. During 28 days 600 questionnaires were administered via a face-to-face interview. Our results do not validate most of the objectives proposed in this research, though we found indicators were slightly improved in the presence of olfactory stimuli. It was found, nonetheless, that perceptions of the store environment have a significant impact on perceptions of the quality of product displayed. The fact that some hypotheses were not confirmed, including the influence of olfactory stimuli on evaluations of the shopping environment and quality of product, may be explained by the nature of the used scent. Although the perfume is consistent with the offer in store, this is intended for personal use and thus may be inappropriate for ambient scent.
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Pereira, Rui Luís Alves. "Aromas nos cinemas : estudo exploratório do impacto de estímulos olfativos na perceção de qualidade e consumo de produtos em salas de cinema." Master's thesis, Instituto Superior de Economia e Gestão, 2012. http://hdl.handle.net/10400.5/10349.

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Mestrado em Marketing
Efetuou-se um estudo experimental em contexto real num cinema, com o objetivo de compreender se os estímulos aromáticos podem influenciar o comportamento do consumidor, testar se o aroma ambiente é, ou não, um instrumento de marketing eficaz. O estudo foi realizado através de uma investigação quantitativa entre a presença e ausência de aroma ambiente na aferição de respostas dos espetadores no seu ambiente de cinema. A Investigação teve por base a revisão da literatura, para o enquadramento do tema e desenvolvimento do modelo conceptual conducente à formulação da questão de pesquisa e das hipóteses a testar, tendo como alicerce a construção do questionário e desenho da experiência. A coleta dos dados foi efetuada durante quatro semanas e teve por base pesquisas similares. As análises dos dados recolhidos incluíram técnicas de estatística descritiva e teste das hipóteses relativas à avaliação do cinema, do seu ambiente, dos seus produtos, dos gastos e por último da intenção de retorno do espetador ao cinema. Foram identificadas relações de causa efeito na presença de aroma, os resultados revelaram que a presença de aroma ambiente aumentou as avaliações testadas.
A real life experimental study was conducted in a movie theatre in order to try to understand if the aromatic stimuli can influence consumer behavior, that way testing if the aroma present in the environment is an effective marketing tool. The study was a quantitative investigation of the answers given by spectators in the presence or absence of aroma in their cinema environment. The research was based on a literature revision, in order to develop both the guidelines and the conceptual model, which in turn led to the formulation of the research question and the definition of the hypothesis to be tested, which constitute the basis upon which the questionnaire and experience design were construed. The data collection was performed during a period of four weeks and based on a similar research. Data was analyzed using descriptive statistics and hypothesis testing on movie theatre, environment, product and cost evaluations and finally the intention of the spectator to return to the movie theatre. Cause and effect relations were identified in the presence of aroma. The results showed that the presence of aroma in the environment increased the evaluations tested.
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Mahomed, Nabila Sikander. "Comportamento do consumidor no retalho : o impacto dos aromas." Master's thesis, Instituto Superior de Economia e Gestão, 2014. http://hdl.handle.net/10400.5/11560.

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Mestrado em Marketing
O marketing sensorial tem vindo a transformar-se numa ferramenta relevante para diferenciação no mercado cada vez mais competitivo e globalizado. A literatura disponível aponta para o uso de aromas na gestão de marcas. Todavia, os estudos negligenciam a importância da intensidade do aroma e muito particularmente de produtos de consumo diário e comum. Este estudo explora a forma como o aroma do pão afeta o comportamento dos consumidores, suportada por dados recolhidos através de um questionário original aplicado a 293 clientes de uma loja de retalho de produtos alimentares, a fim de explorar esta relação. Os resultados obtidos indicam claramente que a intensidade do aroma tem uma influência positiva sobre a forma como os consumidores avaliam a imagem e o ambiente geral da loja assim como a qualidade de oferta dos produtos, a intenção de retorno e as respostas emocionais. Portanto, os profissionais de marketing devem estar cientes do papel do aroma nos produtos diários de modo a melhorar o reconhecimento, as avaliações dos produtos e a intenção de retornar à loja.
In an increasingly globalized and competitive environment, sensory marketing has become a relevant tool of market differentiation strategies. Previous literature has already pointed to the use of smell in branding but tends to neglect the relevance of scent intensity and the aroma in particularly of daily products. This study explores how bread's scent affects consumers' behavior and uses data collected through a survey applied to 293 customers in a major retail food store to explore this relationship. The results achieved show that scent has a positive influence on how consumers assess the general environment, store image, quality of products, as well as their willingness to return and the emotional responses of consumers. Therefore, marketing practitioners should consider using aroma on daily products to improve awareness, product evaluations and intention to return to the stores.
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Ford, R. J. "The effect of shading and crop load on flavour and aroma compounds in Sauvignon blanc grapes and wine." Lincoln University, 2007. http://hdl.handle.net/10182/498.

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The effects of crop load and berry exposure on the composition of Marlborough Sauvignon blanc grapes and wine from the Brancott vineyard, Blenheim, were explored. Commercially grown, 2-cane and 4-cane Sauvignon blanc vines were used with a row orientation of north-south. Two exposure treatments were imposed in the following manner: complete leaf removal was undertaken in the fruit zone and 50% shade cloth was erected to give a uniform shading treatment to half the trial vines. Weekly thirty-berry and whole bunch samples were taken from each of the 32 plots with the exception of the veraison period when two samples per week were taken. Vine vigour was assessed using pruning and leaf area per vine data. Harvest occurred on different dates for 2-cane and 4-cane pruned vines so that fruit attained from both treatments had similar °Brix. Fruit was processed at the Lincoln University winery. Must analysis and wine analysis were undertaken. As expected, 4-cane vines had almost double the yield of 2-cane vines. Higher crop load significantly reduced leaf area per shoot and shoot thickness. Lower leaf area to fruit ratio for 4-cane berries resulted in delayed onset of veraison and slowed the rate of sugar accumulation. Crop load, which limited leaf area to fruit ratio, appeared to be the dominant factor in determining timing of grape physiological ripeness as expressed by °Brix over other factors such as fruit exposure. Malic acid, tartaric acid, IPMP (iso-propylmethoxypyrazine) and IBMP (iso-butyl-methoxypyrazine) were lower at equivalent °Brix in 4-cane compared with 2-cane berries. Significantly higher concentrations of quercetin were found in exposed compared to shaded berries. Must analysis showed a significant influence of crop load on berry titratable acidity and pH, reflecting berry ripening results. Exposure significantly increased the concentrations of nitrogenous compounds in 4-cane must yet showed no influence on 2-cane must. After wine processing lower malic acid concentrations in wines made from 100% exposed fruit became evident in lower wine titratable acidity but showed no influence on wine pH. Bentonite addition to wines had a small but statistically significant influence on wine by reducing pH, titratable acidity and alcohol. Bound sulphur concentrations were significantly higher in 4-cane versus 2-cane wines. At harvest, methoxypyrazine levels in grapes and wines were very low; IBMP concentrations where significantly lower than those normally found in Sauvignon blanc wines from Marlborough. This was attributed to the absence of basal leaves from the shoots of ripening berries. The results suggest that leaf area to fruit ratio is a powerful determinant of grape and wine quality.
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Kant, Avinash. "Starch-aroma interactions." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403302.

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Persson, Gabriel, Henrik Haegermark, and Markus Kvarnvik. "Aroma Theory: Scenting the Attitude." Thesis, Linnéuniversitetet, Ekonomihögskolan, ELNU, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-10547.

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The thesis examines the relationship between consumer attitudes and a scented shopping environment. A relationship and phenomena concerning scent marketing, which could be seen as one of the more provocative forms of marketing since the human sense of smell, is connected to the limbic system where motivation and attitudes are created. The use of scent marketing has, so far, been proven effective in sales increasing whereas it is one of the less explored forms of marketing. The purpose of the thesis is to answer the following question: Is it possible to find differences in consumer attitudes in a scented buying environment compared to a nonscented buying environment, and thereby create new basis for segmentation? The thesis is based on a quantitative study where data has been gathered in a scent manipulated buying environment through structured interviews with consumers. The thesis applies a deductive approach to the main theories in the area of interest. The findings suggest new theory discussing that it is difficult to use consumer attitudes, towards a scented store environment, as a foundation for market segmentation. Further the results of the executed scent experiment comply with the existing theories about the affect of scent marketing as a sales increasing marketing tool.
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Bernath, Konrad. "Das Böckser-Aroma in Wein /." Zürich, 1997. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=12079.

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Lam, Siu-ping, and 林少萍. "Aroma profiles of soy sauces." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221105.

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Lam, Siu-ping. "Aroma profiles of soy sauces /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21185591.

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Spillman, Philip John. "Oak wood contribution to wine aroma /." Title page, contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09AHP/09ahps756.pdf.

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Books on the topic "Aroma in the environment"

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Tedrow, Suzanne. Environmental Health and Safety at Aroma Creations, Inc. Bellingham, WA: Huxley College of Environmental Studies, Western Washington University, 1999.

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Chiazzari, Suzy. The healing home: Creating the perfect place to live with colour, aroma, light and other natural elements. London: Ebury, 1998.

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Chiazzari, Suzy. The healing home: Creating the perfect place to live with color, aroma, light and other natural elements. N. Pomfret, VT: Trafalgar Square Pub., 1998.

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Aroma. Calcutta: Writers Workshop, 1997.

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1968-, Patterson Daniel, ed. Aroma. New York: Artisan, 2004.

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Stavinoha, Jan. Aroma. Amsterdam: Van Oorschot, 1988.

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Berger, Ralf G. Aroma biotechnology. Berlin: Springer-Verlag, 1995.

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Wildwood, Christine. Aroma remedies. London: Collins & Brown, 2000.

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Süskind, Patrick. To Aroma. 7th ed. Athens: Psyhoyios, 1987.

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Lisk, Thomas D. Aroma terrapin. Lewiston, N.Y: Mellen Poetry Press, 2003.

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Book chapters on the topic "Aroma in the environment"

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Cserháti, Tibor. "Environmental Pollution." In Chromatography of Aroma Compounds and Fragrances, 345–82. Berlin, Heidelberg: Springer Berlin Heidelberg, 2009. http://dx.doi.org/10.1007/978-3-642-01656-1_5.

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Morgan, Lynette. "Greenhouse produce quality and assessment." In Hydroponics and protected cultivation: a practical guide, 246–67. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0246.

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Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.
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Morgan, Lynette. "Greenhouse produce quality and assessment." In Hydroponics and protected cultivation: a practical guide, 246–67. Wallingford: CABI, 2021. http://dx.doi.org/10.1079/9781789244830.0013.

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Abstract 'Quality' of greenhouse and hydroponic produce implies suitability for a particular purpose or the degree to which certain set standards are met. Aspects of produce quality may encompass sensory properties (appearance, texture, taste and aroma), nutritive values, chemical constituents, mechanical properties, functional properties and defects. Quality standards and testing methods have been developed for most commercial crops to help ensure consumers receive produce of a suitable standard. These quality standards can range from basic grading for removal of damaged produce and for size, shape, weight and overall appearance, to analytical testing for compositional factors such as acidity, volatiles, dry matter, starch and sugars, toxins, vitamins and minerals, and others. This chapter discusses the components of crop quality, quality improvement, cultural practices to improve greenhouse produce quality (nutrient solution electrical conductivity levels, salinity and deficit irrigation), environmental conditions (including light and temperature) affecting quality of greenhouse crops, role of genetics in the quality of greenhouse-grown produce, microbial quality and food safety. Different quality testing and grading methods are described such as colour analysis, total soluble solids (Brix) testing, sensory evaluation of compositional quality, volatiles testing (aroma), texture and firmness quality assessment.
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Manai-Djebali, Hedia, Imen Oueslati, Zeineb M’zah, Sonia Ben Temime, Mokhtar Zarrouk, and Guido Flamini. "Tunisian Extra Virgin Olive Oil: Richness in Antioxidants and Aroma Compounds." In Recent Advances in Environmental Science from the Euro-Mediterranean and Surrounding Regions, 1187–90. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-70548-4_344.

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Bährle-Rapp, Marina. "Aroma." In Springer Lexikon Kosmetik und Körperpflege, 46. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_802.

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Gniech, Gisla. "Das Aroma." In Essen und Psyche, 46–55. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-97831-9_5.

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López, Mercedes G. "Tequila Aroma." In Flavor Chemistry of Ethnic Foods, 211–17. Boston, MA: Springer US, 1999. http://dx.doi.org/10.1007/978-1-4615-4783-9_20.

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Van Ruth, Saskia M. "Aroma Measurement." In Physics and Chemistry Basis of Biotechnology, 305–28. Dordrecht: Springer Netherlands, 2001. http://dx.doi.org/10.1007/0-306-46891-3_12.

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Rothe, Manfred. "Aroma analysis." In Introduction to Aroma Research, 30–79. Dordrecht: Springer Netherlands, 1988. http://dx.doi.org/10.1007/978-94-009-1419-3_2.

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Gniech, Gisla. "Das Aroma." In Essen und Psyche, 46–55. Berlin, Heidelberg: Springer Berlin Heidelberg, 2002. http://dx.doi.org/10.1007/978-3-642-56074-3_5.

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Conference papers on the topic "Aroma in the environment"

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Li, Xiaofen, Yuqing Liang, Hua Feng, Xiaozhen Zheng, Liubo Yang, and Xiangpei Wang. "Analysis of Meitan Cuiya Tea Aroma Components by GC-MS." In 2017 3rd International Forum on Energy, Environment Science and Materials (IFEESM 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/ifeesm-17.2018.106.

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Gutieva, N. M. "Sources for producing pelargoniums with fragrant leaves." In CURRENT STATE, PROBLEMS AND PROSPECTS OF THE DEVELOPMENT OF AGRARIAN SCIENCE. Federal State Budget Scientific Institution “Research Institute of Agriculture of Crimea”, 2020. http://dx.doi.org/10.33952/2542-0720-2020-5-9-10-13.

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Essential oil plants can heal our environment by destroying pathogens. They are especially in demand in resort areas where a large number of sanatoriums and recreation areas are situated. The creation of highly decorative varieties of pelargonium with pronounced phytoncidal properties is one of the priority areas of breeding research with representatives of the genus Pelargonium L`Herit. ex Ait at the All-Russian Institute of Floriculture and Subtropical Crops. According to the results of varietal studies and hybridological analysis of interspecific crossbreeding progenies, the sources of selection significant and important features were distinguished. From a large number of hybrids, we received 32 promising and 9 elite forms. There are five registered varieties of pelargonium with the rose-citrus aroma in the State Register of the Russian Federation. P. crispum, P. citronellum, Р. tomentosum, Р. сordifolium and fragrant pelargonium ‘Gemstone’ are recommended as source material for aroma selection.
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Batista, Sarah. "Emotional Branding: emotions and feelings aroused by the design of the olfactory experience of consumption according to the ecosystem approach to communication." In Systems & Design: Beyond Processes and Thinking. Valencia: Universitat Politècnica València, 2016. http://dx.doi.org/10.4995/ifdp.2016.3270.

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This article discusses the recognition of semiotics experience and olfactory experienced by consumers in Farm brand’s physical store environment, so that it can be achieved the goal of conceptualizing the consumer olfactory design experience within the environment aroma of the brand from the semiotic point of view and the ecosystem approach to communication. In this sense, the theoretical background involves studying and researching of languages, representations and aesthetic communication from an ecosystem perspective, according to authors Monteiro (2011) and Pereira (2012), Peirce’s semiotics and the semiotics of culture, theory the affordances Gibson (1979) and Morin’s complex thought (2008). The developed research is qualitative, empirical and exploratory nature, it has having been used in its methodology techniques by Moraes and Mont'Alvão (2010) as a basis for modeling Farm brand’s communication ecosystem, as well as systematic observation Gil (2010) to collect data on the environment selected as analysis system target. The development of the research took place in the physical store of Farm brand, located in Shopping Manauara, placed in Manaus city, within the Graduate Program in Communication Sciences - PPGCCOM, from Federal University of Amazonas - UFAM. The main results can be mentioned the presentation of communication complexity of the brand studied through systematic analysis of their contact points and the subsequent location of the physical store environment and the aroma within this ecosystem, so that they can understand the process of management of intangible presence in the consumer experience organized with the aim and achieve the emotional and sensory consumer’s memory. DOI: http://dx.doi.org/10.4995/IFDP.2016.3270
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Koura, Seigo, Heihachi Migita, Takeshi Oshikawa, Kentaro Higashi, and Tomohiro Inagaki. "Effects on Relaxation and Cognitive Impairment of Natural Plant Aroma Oil under the High Atmospheric Pressure Environment." In Annual Global Healthcare Conference. Global Science and Technology Forum (GSTF), 2012. http://dx.doi.org/10.5176/2251-3833_ghc12.16.

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Abdulkadir, Ibrahim, Ahmed Al-Jawad, Purav Shah, Quoc-Tuan Vien, Mehmet Fatih Tuysuz, and Ramona Trestian. "AROMA: An Adapt-or-Reroute Strategy for Multimedia Applications over SDN-based Wireless Environments." In 2019 IEEE International Symposium on Broadband Multimedia Systems and Broadcasting (BMSB). IEEE, 2019. http://dx.doi.org/10.1109/bmsb47279.2019.8971842.

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Zhao Hui, Li Bin, and Zhao Zhuo-qun. "Short-term wind speed forecasting simulation research based on ARIMA-LSSVM combination method." In Environment (ICMREE). IEEE, 2011. http://dx.doi.org/10.1109/icmree.2011.5930880.

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Song, Chunyao, and Tingjian Ge. "Aroma." In CIKM '14: 2014 ACM Conference on Information and Knowledge Management. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2661829.2661886.

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Eleryan, Ahmed, Mohamed Elsabagh, and Moustafa Youssef. "AROMA." In the 6th ACM international workshop. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2030718.2030739.

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Bodnar, Adam, Richard Corbett, and Dmitry Nekrasovski. "AROMA." In the 6th international conference. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1027933.1027965.

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Pedersen, Elin Rønby, and Tomas Sokoler. "AROMA." In the SIGCHI conference. New York, New York, USA: ACM Press, 1997. http://dx.doi.org/10.1145/258549.258584.

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Reports on the topic "Aroma in the environment"

1

Jiang, Aiyun, Siqi Wang, and Xuemei Li. Effect of Aroma Inhalation Therapy on Fatigue Level: A systematic Review and Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, July 2021. http://dx.doi.org/10.37766/inplasy2021.7.0091.

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ILLINOIS UNIV AT URBANA. Supercomputer Environment. Fort Belvoir, VA: Defense Technical Information Center, October 1987. http://dx.doi.org/10.21236/ada190633.

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Rajagopal, Rangaswamy, and David Osterberg. Environment Innovation. Iowa City, Iowa: University of Iowa, October 1995. http://dx.doi.org/10.17077/2a8m-eqkd.

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Bekaert, Geert, and Eric Engstrom. Asset Return Dynamics under Bad Environment Good Environment Fundamentals. Cambridge, MA: National Bureau of Economic Research, August 2009. http://dx.doi.org/10.3386/w15222.

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Partow, Perry. Scalable Programming Environment. Fort Belvoir, VA: Defense Technical Information Center, September 1994. http://dx.doi.org/10.21236/ada286390.

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Arrieta, Rudy, Connie Minish, Donal Myrick, and Larry McGlothlin. Residual Noise Environment. Fort Belvoir, VA: Defense Technical Information Center, December 1993. http://dx.doi.org/10.21236/ada406626.

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Borman, D., ed. Telnet Environment Option. RFC Editor, January 1993. http://dx.doi.org/10.17487/rfc1408.

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Alexander, S., ed. Telnet Environment Option. RFC Editor, January 1994. http://dx.doi.org/10.17487/rfc1572.

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Ilevbare, Gabriel. Extreme Environment Materials. Office of Scientific and Technical Information (OSTI), August 2017. http://dx.doi.org/10.2172/1505512.

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Pomplun, A. R., G. J. Templet, J. N. Jortner, J. A. Friesen, J. Schwegel, and K. R. Hughes. Visualization Design Environment. Office of Scientific and Technical Information (OSTI), February 1999. http://dx.doi.org/10.2172/5897.

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