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Journal articles on the topic 'Aroma in the environment'

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

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1

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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2

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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3

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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4

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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5

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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6

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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7

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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8

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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9

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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10

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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11

Wang, Ziyan, Binsong Han, Wangfang Jing, Zhibiao Yi, Yi Zhang, Dabing Ren, and Lunzhao Yi. "Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME–GC–MS Coupled with Chemometric Method." Journal of AOAC International 102, no. 6 (November 1, 2019): 1834–44. http://dx.doi.org/10.5740/jaoacint.18-0405.

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Background: Black tea is famous for its unique aroma. The analysis of aroma components has attracted considerable attention worldwide because of its complex chemical composition and low concentration. Objective: Steeping temperature is one of the most important factors affecting the aroma of black tea. This study aims to evaluate the effects of four steeping temperatures [60, 70, 80, and 95°C (boiling water)]. Methods: Two major factors affecting extraction performance, including the type of extraction method [direct headspace injection (HS) and solid-phase microextraction (SPME)] and extraction time (50, 60, and 70 min), were optimized to enrich and analyze the aroma components of Congou black tea by GC–MS. In addition, heuristic evolving latent projection (HELP), an effective chemometric resolution method, was employed to resolve the overlapped peaks. Results: A total of 83 aroma components were tentatively identified by GC–MS, such as alcohol (42.06–50.52%), aldehyde (12.09–15.97%), and hydrocarbon (4.79–15.32%). Linalool and its oxides (25.49–36.24%) were the most abundant aroma components, followed by geraniol (2.55–8.54%), methyl salicylate (1.84–9.50%), and nerol (1.93–4.41%). Conclusions: The black tea steeped at 95°C smelled more pleasant with mild green, roast, and fruity aroma. Moreover, at 80°C, the tea had sweeter fragrance with floral aroma, while steeping at 60 and 70°C resulted in more reinforced woody and fatty aroma. Highlights: A total of 83 aroma components of black tea were tentatively identified by SPME–GC–MS. The overlapped peaks were resolved by the HELP method. Aroma characteristics of different steeping temperatures were revealed.
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Wang, Ziyan, Binsong Han, Wangfang Jing, Zhibiao Yi, Yi Zhang, Dabing Ren, and Lunzhao Yi. "Effects of Different Steeping Temperatures on the Leaching of Aroma Components in Black Tea by SPME–GC–MS Coupled with Chemometric Method." Journal of AOAC INTERNATIONAL 102, no. 6 (November 1, 2019): 1834–44. http://dx.doi.org/10.1093/jaoac/102.6.1834.

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Abstract Background: Black tea is famous for its unique aroma. The analysis of aroma components has attracted considerable attention worldwide because of its complex chemical composition and low concentration. Objective: Steeping temperature is one of the most important factors affecting the aroma of black tea. This study aims to evaluate the effects of four steeping temperatures [60, 70, 80, and 95°C (boiling water)]. Methods: Two major factors affecting extraction performance, including the type of extraction method [direct headspace injection (HS) and solid-phase microextraction (SPME)] and extraction time (50, 60, and 70 min), were optimized to enrich and analyze the aroma components of Congou black tea by GC–MS. In addition, heuristic evolving latent projection (HELP), an effective chemometric resolution method, was employed to resolve the overlapped peaks. Results: A total of 83 aroma components were tentatively identified by GC–MS, such as alcohol (42.06–50.52%), aldehyde (12.09–15.97%), and hydrocarbon (4.79–15.32%). Linalool and its oxides (25.49–36.24%) were the most abundant aroma components, followed by geraniol (2.55–8.54%), methyl salicylate (1.84–9.50%), and nerol (1.93–4.41%). Conclusions: The black tea steeped at 95°C smelled more pleasant with mild green, roast, and fruity aroma. Moreover, at 80°C, the tea had sweeter fragrance with floral aroma, while steeping at 60 and 70°C resulted in more reinforced woody and fatty aroma. Highlights: A total of 83 aroma components of black tea were tentatively identified by SPME–GC–MS. The overlapped peaks were resolved by the HELP method. Aroma characteristics of different steeping temperatures were revealed.
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Costa, Weverton Gomes da, Ivan de Paiva Barbosa, Jacqueline Enequio de Souza, Cosme Damião Cruz, Moysés Nascimento, and Antonio Carlos Baião de Oliveira. "Machine learning and statistics to qualify environments through multi-traits in Coffea arabica." PLOS ONE 16, no. 1 (January 12, 2021): e0245298. http://dx.doi.org/10.1371/journal.pone.0245298.

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Several factors such as genotype, environment, and post-harvest processing can affect the responses of important traits in the coffee production chain. Determining the influence of these factors is of great relevance, as they can be indicators of the characteristics of the coffee produced. The most efficient models choice to be applied should take into account the variety of information and the particularities of each biological material. This study was developed to evaluate statistical and machine learning models that would better discriminate environments through multi-traits of coffee genotypes and identify the main agronomic and beverage quality traits responsible for the variation of the environments. For that, 31 morpho-agronomic and post-harvest traits were evaluated, from field experiments installed in three municipalities in the Matas de Minas region, in the State of Minas Gerais, Brazil. Two types of post-harvest processing were evaluated: natural and pulped. The apparent error rate was estimated for each method. The Multilayer Perceptron and Radial Basis Function networks were able to discriminate the coffee samples in multi-environment more efficiently than the other methods, identifying differences in multi-traits responses according to the production sites and type of post-harvest processing. The local factors did not present specific traits that favored the severity of diseases and differentiated vegetative vigor. Sensory traits acidity and fragrance/aroma score also made little contribution to the discrimination process, indicating that acidity and fragrance/aroma are characteristic of coffee produced and all coffee samples evaluated are of the special type in the Mata of Minas region. The main traits responsible for the differentiation of production sites are plant height, fruit size, and bean production. The sensory trait "Body" is the main one to discriminate the form of post-harvest processing.
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Ali, Ahmad Jum’a Khatib Nur, and Retno Budi Astuti. "Narrative Functions of Ecology in The Novel Aroma Karsa by Dee Lestari." Vivid: Journal of Language and Literature 9, no. 2 (December 9, 2020): 44. http://dx.doi.org/10.25077/vj.9.2.44-50.2020.

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Nature and Literature have a related meaning relationship. Ecological aspects paradigmatically can have a role in telling the story of literary works. This study aims to determine the narrative functions of ecology in the novel Aroma Karsa. The method of this study is a narrative analysis with a literary ecology approach in the ontological, epistemological and axiological scope focusing on the characters’ narrative functions. The data are obtained through the documentation process, which is in-depth reading; with the aim of identifying, classifying and categorizing the story based on the concept of the narrative function by Vladimir Propp. The results of the study identify four characters who ontologically have a strong relation to the ecological aspects of the story, namely; Sangyang Batari Karsa/Puspa Karsa, Jati Wesi/Randu, Tanaya Suma/Malini, and Raras Prayugung. Epistemologically, it is known that Aroma Karsa (1) builds perception of the cultural environment and ideal environmental criteria, and (2) enriches the ecological knowledge of the readers. Axiologically, Aroma Karsa mutually reveals the symbolic relationship of nature with the readers’ cultural receptions related to myths, medications, fragrances, gender and cleanliness. There are 5 spheres of action (villain, hero, helper, false hero, princess) out of 7 with 24 supporting functions on 4 identified characters. The mechanism of narrative function uses special personage in the form of character condensation to convey the premise of the story. The mechanism of the narrative function is centered on Puspa Karsa who becomes the symbol of ecocentric narrative in the novel Aroma Karsa.
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Ali, Ahmad Jum’a Khatib Nur, and Retno Budi Astuti. "Narrative Functions of Ecology in The Novel Aroma Karsa by Dee Lestari." Vivid: Journal of Language and Literature 9, no. 2 (December 9, 2020): 44. http://dx.doi.org/10.25077/vj.9.2.44-50.2020.

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Nature and Literature have a related meaning relationship. Ecological aspects paradigmatically can have a role in telling the story of literary works. This study aims to determine the narrative functions of ecology in the novel Aroma Karsa. The method of this study is a narrative analysis with a literary ecology approach in the ontological, epistemological and axiological scope focusing on the characters’ narrative functions. The data are obtained through the documentation process, which is in-depth reading; with the aim of identifying, classifying and categorizing the story based on the concept of the narrative function by Vladimir Propp. The results of the study identify four characters who ontologically have a strong relation to the ecological aspects of the story, namely; Sangyang Batari Karsa/Puspa Karsa, Jati Wesi/Randu, Tanaya Suma/Malini, and Raras Prayugung. Epistemologically, it is known that Aroma Karsa (1) builds perception of the cultural environment and ideal environmental criteria, and (2) enriches the ecological knowledge of the readers. Axiologically, Aroma Karsa mutually reveals the symbolic relationship of nature with the readers’ cultural receptions related to myths, medications, fragrances, gender and cleanliness. There are 5 spheres of action (villain, hero, helper, false hero, princess) out of 7 with 24 supporting functions on 4 identified characters. The mechanism of narrative function uses special personage in the form of character condensation to convey the premise of the story. The mechanism of the narrative function is centered on Puspa Karsa who becomes the symbol of ecocentric narrative in the novel Aroma Karsa.
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16

Wang, Yuanyuan, Chad Finn, and Michael C. Qian. "Impact of Growing Environment on Chickasaw Blackberry (RubusL.) Aroma Evaluated by Gas Chromatography Olfactometry Dilution Analysis." Journal of Agricultural and Food Chemistry 53, no. 9 (May 2005): 3563–71. http://dx.doi.org/10.1021/jf048102m.

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17

ZHOU, Hai-Yan, Fei SU, Jun-Wei SUN, Shu-Zhang XUAN, Chun-Ming ZHOU, Hong-Lian SUN, Yue-Hui WEI, Jiang WU, and Hong-Zhi SHI. "Effect of ecological environment on upper stalk leaves quality and neutral aroma components of burley tobacco." Chinese Journal of Eco-Agriculture 21, no. 7 (October 6, 2013): 844–52. http://dx.doi.org/10.3724/sp.j.1011.2013.00844.

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18

Tahir, Ibrahim I., Eva Johansson, and Marie E. Olsson. "Groundcover Materials Improve Quality and Storability of 'Aroma' Apples." HortScience 40, no. 5 (August 2005): 1416–20. http://dx.doi.org/10.21273/hortsci.40.5.1416.

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To decrease the unfavorable effects of herbicides on human health and on the environment, new sustainable mulching methods have been developed. These methods aim to impede weed growth and also result in good yield and high fruit quality. The objective of the present study was to investigate the effects of the replacement of conventional methods (chemical treatments or mechanical) with different groundcover material systems (GCMSs) that use aluminum, bark and black polypropylene on 'Aroma' apple (Malus domestica) fruit maturity and quality, and fruit resistance to bruising and decay. The experiment was carried out from 1995 to 2001. Compared with conventional mulching methods, aluminum mulching was found to control annual weeds more effectively, to increase soil temperature, light reflection, yield, and fruit weight, to decrease bruise occurrence, to intensify and saturate the red coloration of apples, and to increase firmness and acid and sugar contents, resistance to storage disorders and decay after storage and shelf life. The other two used GCMSs, bark and black polypropylene also influenced many yield and quality parameters. However, less positive influences on the different parameters were found for bark compared with aluminum, and the use of black propylene was not favorable compared with the conventional mulching methods. Generally, decreased starch content at early picking dates was found for apples grown with GCMSs, indicating an earlier ripening for these apples compared with apples grown with a conventional mulching system. In summary, aluminum mulching was found to be the best alternative mulching method for production of 'Aroma' apples.
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Kyraleou, Maria, Dustin Herb, Grace O’Reilly, Neil Conway, Tom Bryan, and Kieran N. Kilcawley. "The Impact of Terroir on the Flavour of Single Malt Whisk(e)y New Make Spirit." Foods 10, no. 2 (February 18, 2021): 443. http://dx.doi.org/10.3390/foods10020443.

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The impact of barley variety and its geographical growth location (environment) on the flavour of new make spirit was investigated to determine if “terroir” can be applied in the production of single malt whisk(e)y. New make spirits were produced at laboratory scale under controlled conditions from two different barley varieties (Olympus and Laureate) grown at two distinct environments (Athy, Co Kildare and Bunclody, Co Wexford) in Ireland over two consecutive seasons (2017 and 2018). The spirit samples were analysed by gas chromatography mass spectrometry olfactometry and descriptive sensory analysis. Forty-two volatiles were detected with eight deemed as very influential and fifteen deemed as influential to the aroma of new make spirit. Sensory attributes were influenced by barley variety, environment, and the interactions thereof over both seasons, with environment and the interaction of variety x environment having a greater impact than variety alone. Chemometric analysis of the olfactometry and sensory data found that both environment and season had a greater impact on the aromatic sensory perception of the new make spirits than variety alone. Therefore, this study clearly demonstrates a “terroir” impact on the flavour of new make spirit and highlights its potential importance especially in relation to single malt whisk(e)y.
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Rusdi, Rusdi, and Deny Kurniawan. "PELATIHAN PENGOLAHAN MINYAK JELANTAH MENJADI LILIN AROMA DAUN JERUK UNTUK IBU-IBU PKK KELURAHAN SUNGAI PINANG LUAR SAMARINDA." SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan 4, no. 3 (August 5, 2021): 557. http://dx.doi.org/10.31764/jpmb.v4i3.4801.

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ABSTRAKPermasalahan utama yang dihadapi oleh pihak kelurahan Sungai Pinang Luar Samarinda adalah penggunaan minyak jelantah yang berulang kali oleh ibu rumah tangga untuk menggoreng makanan dan membuang minyak jelantah tersebut sembarangan. Pengabdiaan ini bertujuan untuk memberikan pemahaman kepada ibu-ibu PKK kelurahan Sungai Pinang Luar Samarinda tentang bahayanya penggunaan minyak jelantah yang digunakan berulangkali bagi kesehatan dan pembuangan minyak jelantah ke lingkungan yang akan mengganggu stabilitas ekologi pada lingkungan tersebut, sehingga dibentuk sebuah upaya tindakan melalui pelatihan pengolahan minyak jelantah menjadi sesuatu yang bernilai ekologis dan ekonomis. Metode yang digunakan dalam pengabdian ini adalah pelatihan langsung kepada ibu-ibu PKK di kelurahan Sungai Pinang Luar dalam pembuatan lilin aroma daun jeruk dari minyak jelantah. Hasil pengabdian ini terlihat antusiasme peserta untuk mencoba membuat sendiri lilin aroma daun jeruk dari minyak jelantah yang digunakan. Kata Kunci: pelatihan; minyak jelantah; lilin aroma daun jeruk. ABSTRACTThe main problem faced by the Sungai Pinang Luar village Samarinda is the repeated use of used cooking oil by housewives to fry food and throw the oil carelessly. This service aims to provide an understanding to PKK women in Sungai Pinang Village, Luar Samarinda about the dangers of using used cooking oil repeatedly for health and the disposal of used cooking oil into the environment which will disrupt the ecological stability of the environment, so that an action effort is formed through oil processing training, waste cooking becomes something of ecological and economic value. The method used in this service is direct training to PKK women in Sungai Pinang Luar village in making orange leaf scented candles from used cooking oil. The results of this service were seen by the enthusiasm of the participants to try to make their own orange leaf scented candles from the used cooking oil.Keywords: training; cooking oil; citrus leaf scented candle.
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Yiman, Qi, Liu Miaomiao, Yang Kun, and Fan Mingtao. "Effect of Skin Maceration Treatment on Aroma Profiles of Kiwi Wines Elaborated with Actinidia deliciosa “Xuxiang” and A. chinensis “Hort16A”." Journal of AOAC INTERNATIONAL 102, no. 2 (March 1, 2019): 683–85. http://dx.doi.org/10.5740/jaoacint.18-0290.

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Abstract Background: Kiwi has become an important and promising fruit to ferment kiwi wine in recent years in China. Objective: The objective of this study was to evaluate the effect of skin maceration treatment on aroma profiles of kiwi wine elaborated with two representative kiwi varieties (Actinidia deliciosa “Xuxiang” and A. chinensis“Hort16A”). Methods: Aroma profiles were characterized using solid-phase microextraction GC-MS method. Principal component analysis was used to separate and group the wines as well as for identifying the aroma components that best differentiate the wines. Results: Esters and alcohols were the two most abundant compounds in kiwi wine. Skin macerationtreatment gave rise to a positive effectof aroma profiles, resulting in a significant increase of terpenes. A total of 11 volatile compounds were found at concentrations higher than their odor threshold in kiwi wine samples. Conclusions:The study could play a role in laying a foundation for the development of the kiwi fruit wine industry. Highlights: Different aroma profiles were presented because of variety differences.Skin maceration treatment gave rise to a positive effect of aroma profiles, which resulted in a significant increase of terpenes.
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Berčík, Jakub, Katarína Neomániová, Anna Mravcová, and Jana Gálová. "Review of the Potential of Consumer Neuroscience for Aroma Marketing and Its Importance in Various Segments of Services." Applied Sciences 11, no. 16 (August 19, 2021): 7636. http://dx.doi.org/10.3390/app11167636.

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In the current era of a strongly competitive business environment, it is more difficult for companies to attract customers. Consumer neuroscience has growing potential here, as it reveals internal consumer preferences by using innovative methods and tools, which can effectively examine consumer behavior and attract new customers. In particular, smell has a great ability to subconsciously influence customers and, thus, support profitability. This paper examines the importance of consumer neuroscience and its modern technologies used for exploring human perceptions to influence customers and benefit from the aromatization of business spaces. We focused our analysis on various service sectors. Despite the potential of the examined issue, there are a limited number of studies in the field of service providers that use neuroscience tools to examine the effect of aromas on human emotions. Most studies took place in laboratory conditions, and the used methodological procedures varied widely. Our analysis showed that, in spite of the positive impact of aromatization in the majority of aromatized spaces, service companies still do not use the potential of consumer neuroscience and aroma marketing to a sufficient degree. Innovative methods and tools, in particular, are still very underused.
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Dewi Alfianti, Ahsani Taqwiem. "SAMPAH DALAM NOVEL AROMA KARSA KARYA DEWI LESTARI: TINJAUAN EKOLOGI SASTRA." JURNAL BAHASA, SASTRA DAN PEMBELAJARANNYA 10, no. 1 (April 29, 2020): 1. http://dx.doi.org/10.20527/jbsp.v10i1.8392.

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Abstract Garbage in the Aroma Karsa Novel by Dewi Lestari: Literature Ecology Review. Literary texts are not autonomous. The world in a literary work is related to the world outside the literary text. Literary ecology tries to look at a literary work from an environmental standpoint. Aroma Karsa is a novel written by Dewi Lestari. It contained the adventures of Jati Wesi as the central figure who tried to solve various kinds of conflicts about her identity, which related to genetic or environmental problems from beginning to the end. This research is qualitative research using an ecocritical approach. This study reveals how environmental problems, especially waste, are depicted in the novel. The results revealed that waste causes many problems such as high waste production that exceeds the capacity of the final landfill, derelict children, the smell of uncontrolled garbage, the circulation of hard drinks and illegal drugs, to unfair competition between lenders that led to murder. These issues are packaged with well written so they can be the foundation of forming a meaningful and robust novel. It is making Aroma Karsa an ecological novel which is an alternative reading to remind people that waste is a severe problem. Key words: novels, ecocriticism, environment, garbage Abstrak Sampah dalam Novel Aroma Karsa karya Dewi Lestari: Tinjauan Ekologi Sastra. Teks sastra bukanlah sesuatu yang otonom. Dunia di dalam sebuah karya sastra berkaitan dengan dunia di luar teks sastra. Ekologi sastra berusaha melihat sebuah karya sastra dari sudut pandang yang memihak pada lingkungan. Aroma Karsa adalah novel yang ditulis Dewi Lestari. Isinya menceritakan petualangan Jati Wesi sebagai tokoh utama yang berusaha memecahkan berbagai macam konflik mengenai jati dirinya yang sering terkait dengan masalah alam atau lingkungan sejak awal hingga akhir. Penelitian ini merupakan penelitian kualitatif dengan menggunakan pendekatan ekokritik. Tujuan dari penelitian ini adalah mengungkap bagaimana masalah lingkungan khususnya sampah digambarkan di dalam novel. Hasil penelitian mengungkapkan bahwa sampah menyebabkan banyak masalah seperti isu tingginya produksi sampah yang melebihi kapasitas tempat pembuangan sampah akhir, anak-anak terlantar di lingkungan tempat pembuangan sampah, bau sampah yang tidak terkontrol, peredaran minumas keras dan obat-obatan terlarang, hingga persaingan tidak sehat antartengkulak yang berujung pembunuhan. Seluruh isu tersebut dikemas dengan apik hingga mampu menjadi fondasi pembentuk novel yang kuat dan penuh makna. Menjadikan Aroma Karsa sebagai novel ekologis yang menjadi alternatif bacaan untuk mengingatkan masyarakat bahwa sampah adalah masalah serius. Kata-kata kunci: novel, ekokritik, lingkungan, sampah
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Pereira, Maria Tereza, Elsa Helena Walter de Santana, and Joice Sifuentes dos Santos. "Importância das Bactérias Ácido Láticas e não Starter (NSLAB) na Tecnologia de Produção dos Derivados Lácteos." Ensaios e Ciência C Biológicas Agrárias e da Saúde 24, no. 4 (December 2, 2020): 348–52. http://dx.doi.org/10.17921/1415-6938.2020v24n4p348-352.

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Produtos lácteos fermentados contêm bactérias ácido lácticas (BAL), naturalmente presentes ou adicionadas na matriz láctea como culturas iniciadoras (starters), contribuindo com aroma, textura, valor nutricional e segurança microbiológica. Lactobacillus spp., Streptococcus spp., Lactococcus spp. e Leuconostoc spp. são utilizados como culturas starters em laticínios. As BAL podem ser classificadas em mesofílicas (ex Lactococcus lactis) e termofílicas (ex Streptococcus thermophilus), e de acordo com seus metabólitos de fermentação em homofermentativas (ácido lático) e heterofermentativas (ácido lático, dióxido de carbono, diacetil e outros compostos flavorizantes). Entre as BAL há um grupo de bactérias lácticas que não fazem parte da cultura láctica (non starter lactic acid bacteria - NSLAB), que são oriundas do leite cru, do ambiente de ordenha ou da indústria formando biofilmes. As NSLAB são representadas por espécies heterofermentativas de lactobacilos mesofílicos como Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. e L. plantarum spp., e ainda por Pediococcus spp., Leuconostoc spp. e Micrococcus spp. NSLAB termoduricas como Bacillus spp. também são relatadas. As NSLAB em queijos podem ajudar a desenvolver sabor e aroma, porém também são associadas aos defeitos em queijos e leites fermentados. Problemas como odores estranhos, sabor amargo ou muito ácido, perda de viscosidade, perda de coloração, estufamento e formação de gás são associados com a presença e contaminação por NSLAB. Assim, as BAL são importantes micro-organismos na indústria láctea, garantindo sabores e aromas aos derivados. Já a presença de NSLAB podem ser associados com defeitos em queijos e leites fermentados, sendo um problema na indústria beneficiadora. Palavras-chave: Característica Sensorial. Leites Fermentados. Queijo. Textura. Abstract Fermented dairy products contain acid bacteria (BAL) naturally present or added to the dairy matrix as starter cultures (starters), contributing to aroma, texture, nutritional value and microbiological safety. Lactobacillus spp., Streptococcus spp., Lactococcus spp. and Leuconostoc spp. are used as starter dairy crops. As BAL it can be classified as mesophilic (ex: Lactococcus lactis) and thermophilic (ex: Streptococcus thermophilus), and agree with its fermentation metabolites in homofermentative (lactic acid) and heterofermentative (lactic acid, carbon dioxide, diacetyl and other flavorings). Among the BAL, there is a group of lactic bacteria that are not part of the dairy culture (non-initiating lactic acid bacteria - NSLAB) that originate from raw milk, the milking environment or the biofilm-forming industry. NSLAB is represented by heterofermentative species of mesophilic lactobacilli such as Lactobacillus casei spp., L. paracasei spp., L. rhamnosus spp. and L. plantarum spp., and also by Pediococcus spp., Leuconostoc spp. and Micrococcus spp. Termoduric NSLAB such as Bacillus spp. are also related. NSLAB in cheeses may help develop flavor and aroma, and they are also associated with defects in fermented cheeses and milks. Problems such as strange odors, bitter or very acidic taste, loss of viscosity, loss of color, establishment and gas training are associated with the presence and contamination by NSLAB. Thus, BALs are important microorganisms in the dairy industry, contributing to the dairy flavors and aromas. The presence of NSLAB, on the other hand, can be associated with defects in fermented milk and cheese, being a problem in the processing industry. Keywords: Cheese. Fermented Milk. Sensory Characteristic. Texture.
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Cebolla-Cornejo, Jaime, Salvador Roselló, Mercedes Valcárcel, Elena Serrano, Joaquim Beltrán, and Fernando Nuez. "Evaluation of Genotype and Environment Effects on Taste and Aroma Flavor Components of Spanish Fresh Tomato Varieties." Journal of Agricultural and Food Chemistry 59, no. 6 (March 23, 2011): 2440–50. http://dx.doi.org/10.1021/jf1045427.

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Meistermann, Eric, Stéphanie Villaumé, Delphine Goffette, Corinne Trarieux, Morvan Coarer, Claudie Roulland, and Joëlle Dupont. "A Basidiomycete Fungus Responsible for Fresh Mushroom Off-Flavour in Wines: Crustomyces subabruptus, (Bourdot & Galzin) Jülich 1978." OENO One 55, no. 3 (September 10, 2021): 283–98. http://dx.doi.org/10.20870/oeno-one.2021.55.3.3004.

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Grape rot can cause organoleptic deviations in wines, including the aroma of fresh mushrooms; one of the molecules responsible for this is 1-octen-3-one. The bunches affected by this defect are often contaminated by Botrytis cinerea; however, they may also contain a whitish mycelium that cannot be attributed to B. cinerea. This additional fungal growth is the subject of this study. Several isolations of this fungus were carried out on grape bunches from different vineyards in the French Alsace and Champagne regions using a culture medium containing an anti-Botrytis fungicide (Boscalid). The sequencing of the ITS regions showed that most isolations corresponded to Crustomyces subabruptus (Bourdot & Galzin; Jülich 1978), an endophyte basidiomycete. Contamination tests carried out on bunches and grape juice with this fungus confirmed its responsibility for the appearance of fresh mushroom defects in wines, and showed that it has the capacity to produce large quantities of 1-octen-3-one in a wet and warm environment. The results of this study suggest that this basidiomycete is responsible for fresh mushroom aromas in wines.
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Chung, Minjay, Sensung Cheng, Chunya Lin, and Shangtzen Chang. "Profiling of aroma compounds released from cooking Dendrocalamus latiflorus shoots." BioResources 15, no. 4 (September 25, 2020): 8744–55. http://dx.doi.org/10.15376/biores.15.4.8744-8755.

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Volatile aroma compounds in Dendrocalamus latiflorus shoots were extracted using solid-phase microextraction (SPME) and then heated at various temperatures and for various durations. Gas chromatography-mass spectrometry (GC-MS) analyses showed that frozen D. latiflorus shoots at ambient temperature contain 18 volatile aroma compounds, with limonene and 2-pentyl furan being the major components. Limonene has the fragrance of lemon and citrus fruits, while 2-pentyl furan gives off the scent of flowers and fruits. Additionally, heating temperature had a significant influence on the volatile aroma compounds. Some, including limonene, 2-pentyl furan and n-hexanal, showed marked decrement in content and vaporized almost completely at 100 C, while others, including n-heneicosane and 4-hydroxybenzaldehyde, showed pronounced increase in relative contents. Furthermore, there was a positive relationship between n-heneicosane content and heating duration but a negative relationship between 4-hydroxybenzaldehyde content and heating duration, revealing substantial effects of heating duration on the volatile aroma compounds of D. latiflorus shoots.
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Beauch�ne, Dominique, Jo�lle Grua-Priol, Thierry Lamer, Michel Demaimay, and Francis Qu�meneur. "Concentration by pervaporation of aroma compounds fromFucus serratus." Journal of Chemical Technology & Biotechnology 75, no. 6 (2000): 451–58. http://dx.doi.org/10.1002/1097-4660(200006)75:6<451::aid-jctb231>3.0.co;2-u.

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Obendorf, S. Kay, Haiqing Liu, Kuitian Tan, Michael J. Leonard, Timothy J. Young, and Michael J. Incorvia. "Adsorption of Aroma Chemicals on Cotton Fabric in Different Aqueous Environments." Journal of Surfactants and Detergents 12, no. 1 (December 24, 2008): 43–58. http://dx.doi.org/10.1007/s11743-008-1103-5.

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Esti, M., and P. Tamborra. "Influence of winemaking techniques on aroma precursors." Analytica Chimica Acta 563, no. 1-2 (March 2006): 173–79. http://dx.doi.org/10.1016/j.aca.2005.12.025.

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31

Gomes, Erik Nunes, Marília Pereira Machado, José Miola, and Cícero Deschamps. "Leaf area and intermittent misting on hop plants propagation by stem cuttings." Revista Colombiana de Ciencias Hortícolas 12, no. 2 (May 1, 2018): 508–13. http://dx.doi.org/10.17584/rcch.2018v12i2.7652.

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Hop (Humulus lupulus L.) is a plant with economic importance due to its use in the brewing industry. The cones produced by the species contain the main substances responsible for the beer’s bitterness and aroma. Hop plants cultivation in Brazil is still incipient and information on efficient methods for its propagation in this context are scarce. The objective of the present study was to evaluate the effect of different leaf areas (two whole leaves, two leaves in half, one whole leaf, one leaf in half and without leaves) in herbaceous stem cuttings planted in environments with and without intermittent misting. The experiment was conducted in a greenhouse in Curitiba-PR, Brazil (25º25’40 “S and 49º16’23” W). After 30 days of planting, the survival, rooting, sprouting and leaf retention percentages, roots number, average roots length and roots and sprouts dry mass were evaluated. Cuttings with one or two whole leaves and two leaves in half in the misting environment showed the highest rooting percentages (between 90.0 and 97.5%). In the without misting environment, the highest values were observed in cuttings with one or two leaves in half and one whole leaf (between 62.5 and 72.5%). Leafless cuttings had low survival percentages (2.5% in both environments). Under intermittent misting conditions it is recommended to prepare stem cuttings with one or two whole leaves and, in the absence of control over the environment humidity, cuttings with one whole leaf are recommended.
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Carsono, Nono, Amalia Purdianty, Santika Sari, and Citra Bakti. "Sensory Test and Molecular Marker Based-Selection for Aromatic Rice in the F3 Progenies." Agrikultura 31, no. 2 (August 11, 2020): 109. http://dx.doi.org/10.24198/agrikultura.v31i2.27085.

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Aromatic rice is a special type of rice that highly preferred by people in Asia due to the presence of aroma. Aroma in rice is determined by 2-acetyl-1-pyrroline (2AP) compound which is controlled by a recessive fgr gene. A hybridization between cv. Sintanur (aromatic rice) and PTB33 (non-aromatic, resistant to brown planthopper/BPH) has been done in order to develop aromatic rice lines that resistant to BPH. In the F2 progeny, molecular marker-based selection and bioassay for the brown planthopper resistant lines have been carried out; however selection for the aromatic trait has not been performed yet. The objective of this study was to obtain the F3 progeny’s individual with aromatic trait. Sensory test was conducted by KOH 1.7% solution, meanwhile molecular markers applied were ESP (External Antisense Primer), IFAP (Internal Fragrant Antisense Primer), INSP (Internal Non fragrant Sense Primer) and EAP (External Antisense Primer). Eighty-eight plants from two selected (SP#31 and SP#224) F3 lines progenies derived from cv. Sintanur and PTB33 have been evaluated in this study. Detection by molecular markers found seventy-five genotypes (85.23%) were homozygous recessive (aromatic rice) and one was heterozygous (non-aromatic). Eighty-five (96.59%) genotypes were aromatic as detected by sensory test alone. Seventy-two (81.82%) genotypes were categorized as aromatic rice based on sensory test and molecular markers. Due to inconsistency results from each method alone, it is advised both methods to be applied to ensure the reliability and the accuracy since aroma in rice is affected by genetic composition and environment conditions. Selected genotypes will be continued for breeding program in developing aromatic rice with improved agronomic traits.
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Yeap, H. Y., G. Faruq, H. P. Zakaria, and J. A. Harikrishna. "The Efficacy of Molecular Markers Analysis with Integration of Sensory Methods in Detection of Aroma in Rice." Scientific World Journal 2013 (2013): 1–6. http://dx.doi.org/10.1155/2013/569268.

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Allele Specific Amplification with four primers (External Antisense Primer, External Sense Primer, Internal Nonfragrant Sense Primer, and Internal Fragrant Antisense Primer) and sensory evaluation with leaves and grains were executed to identify aromatic rice genotypes and their F1individuals derived from different crosses of 2 Malaysian varieties with 4 popular land races and 3 advance lines. Homozygous aromatic (fgr/fgr) F1individuals demonstrated better aroma scores compared to both heterozygous nonaromatic (FGR/fgr) and homozygous nonaromatic (FGR/FGR) individuals, while, some F1individuals expressed aroma in both leaf and grain aromatic tests without possessing thefgrallele. Genotypic analysis of F1individuals for thefgrgene represented homozygous aromatic, heterozygous nonaromatic and homozygous nonaromatic genotypes in the ratio 20 : 19 : 3. Genotypic and phenotypic analysis revealed that aroma in F1individuals was successfully inherited from the parents, but either molecular analysis or sensory evaluation alone could not determine aromatic condition completely. The integration of molecular analysis with sensory methods was observed as rapid and reliable for the screening of aromatic genotypes because molecular analysis could distinguish aromatic homozygous, nonaromatic homozygous and nonaromatic heterozygous individuals, whilst the sensory method facilitated the evaluation of aroma emitted from leaf and grain during flowering to maturity stages.
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Vilela, Alice, Rita Ferreira, Fernando Nunes, and Elisete Correia. "Creation and Acceptability of a Fragrance with a Characteristic Tawny Port Wine-Like Aroma." Foods 9, no. 9 (September 6, 2020): 1244. http://dx.doi.org/10.3390/foods9091244.

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Port wine, the ultimate expression of the Demarcated Douro Region’s (DDR’s) history, cultural heritage experience, and art, was born on the slopes of the Douro river valley. One of the categories of port wine that is much appreciated by consumers is tawny port wine. This category of wine is aged in oak barrels and is characterized by oxidative aromas. Thus, the objective of the present work was to develop a tawny port wine-like fragrance, the first according to the literature. First, a group of 50 consumers in an informal environment and using two samples of tawny port wine (13 and over 40 years of aging in wood, respectively) was asked about the pleasantness of the aromas and the possible use of a tawny port wine-like fragrance. More than 80% of the group stated that they would use the fragrance as an air freshener (scent marketing in restaurants) or even in personal-use products. Then, a sensory panel of 12 participants (3 men and 9 women) was trained, and using tawny port wines of various brands and ages, the panel selected six descriptors to aromatically describe this type of wine. For the descriptors, seven aromatic chemical compounds were appointed and fragrances were developed with contributions from the panel. After several sessions with the sensory panel, three fragrances were selected, created with only three of the aromatic compounds initially used: benzaldehyde, sotolon, and vanillin. Afterward, the levels of consumer acceptability (150 individuals) for the three developed fragrances were studied and the optimization of their sensory characteristics was evaluated using a “just about right” (JAR) scale. It was found that male individuals assigned higher ratings and preferred fragrance 5.1, which was a statistically significant result (p < 0.001). Regarding age, Tukey’s test showed significant differences in responses to fragrance 5.3 between young adults and middle-aged adults (p = 0.018). Young adults gave higher scores for this fragrance. Additionally, consumers considered that the intensity of the tawny port wine aroma was ideal in the three fragrances, however, the fragrance color was not very intense. The use of the three compounds (benzaldehyde, sotolon, and vanillin) seems to be enough to obtain a tawny port wine-like fragrance.
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Bernadino Filho, R., Osvaldo S. Silva, Lucivânia A. O. Navarro, Artur X. M. de Queiroga, Silvana N. Oliveira, Marcela N. Oliveira, and Ubieli A. A. Vasconcelos. "Elaboration of Aromatic Extracts From the Industrial Waste of White Shrimp." Journal of Agricultural Science 11, no. 6 (May 15, 2019): 218. http://dx.doi.org/10.5539/jas.v11n6p218.

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The objective of this research was the elaboration of extracts from the solid industrial waste of Litopenaeus vannamei shrimp and to define the extract with the highest acceptance rate and highest extraction yield through physicochemical, microbiological and sensorial analysis. The extracts were obtained through a process of lyophilization of the liquid extracts from the baking of the waste. Three types of extracts were prepared with different raw materials: Ecasca (shells), Ecefa (cephalothorax) and Emix (50% shells&plusmn;50% cephalothorax). With the exception of humidity, all other physical-chemical parameters presented significant differences between them. All data from the microbiological analysis were within the limits required by current Brazilian legislation. In the sensory evaluation, all the extracts were well accepted, the Ecefa being the treatment that obtained the highest index of acceptability for the aroma and flavor. The Ecefa treatment obtained the highest extraction yield. In view of the obtained data, it was possible to determine that the Ecefa treatment would have a greater potential as an extract to be applied in foods that can present shrimp aroma and flavor, thus contributing to the use of shrimp industry waste in the offer of a natural aromatic extract and for the preservation of the environment by avoiding the disposal of such waste improperly.
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Catallo, Martina, Fabrizio Iattici, Cinzia L. Randazzo, Cinzia Caggia, Kristoffer Krogerus, Frederico Magalhães, Brian Gibson, and Lisa Solieri. "Hybridization of Saccharomyces cerevisiae Sourdough Strains with Cryotolerant Saccharomyces bayanus NBRC1948 as a Strategy to Increase Diversity of Strains Available for Lager Beer Fermentation." Microorganisms 9, no. 3 (March 2, 2021): 514. http://dx.doi.org/10.3390/microorganisms9030514.

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The search for novel brewing strains from non-brewing environments represents an emerging trend to increase genetic and phenotypic diversities in brewing yeast culture collections. Another valuable tool is hybridization, where beneficial traits of individual strains are combined in a single organism. This has been used successfully to create de novo hybrids from parental brewing strains by mimicking natural Saccharomycescerevisiae ale × Saccharomyceseubayanus lager yeast hybrids. Here, we integrated both these approaches to create synthetic hybrids for lager fermentation using parental strains from niches other than beer. Using a phenotype-centered strategy, S. cerevisiae sourdough strains and the S. eubayanus × Saccharomyces uvarum strain NBRC1948 (also referred to as Saccharomyces bayanus) were chosen for their brewing aptitudes. We demonstrated that, in contrast to S. cerevisiae × S. uvarum crosses, hybridization yield was positively affected by time of exposure to starvation, but not by staggered mating. In laboratory-scale fermentation trials at 20 °C, one triple S. cerevisiae × S. eubayanus × S. uvarum hybrid showed a heterotic phenotype compared with the parents. In 2 L wort fermentation trials at 12 °C, this hybrid inherited the ability to consume efficiently maltotriose from NBRC1948 and, like the sourdough S. cerevisiae parent, produced appreciable levels of the positive aroma compounds 3-methylbutyl acetate (banana/pear), ethyl acetate (general fruit aroma) and ethyl hexanoate (green apple, aniseed, and cherry aroma). Based on these evidences, the phenotype-centered approach appears promising for designing de novo lager beer hybrids and may help to diversify aroma profiles in lager beer.
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Mitachi, S., K. Sasaki, M. Kondoh, and I. Sugimoto. "ODOR SENSING IN NATURAL ENVIRONMENT USING QUARTZ CRYSTAL RESONATORS: APPLICATION TO AROMA SENSING OF ROSES CULTIVATED IN AN OUTSIDE GARDEN." Acta Horticulturae, no. 679 (February 2005): 113–19. http://dx.doi.org/10.17660/actahortic.2005.679.13.

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Bureau, Sylvie M., Alain J. Razungles, and Raymond L. Baumes. "The aroma of Muscat of Frontignan grapes: effect of the light environment of vine or bunch on volatiles and glycoconjugates." Journal of the Science of Food and Agriculture 80, no. 14 (2000): 2012–20. http://dx.doi.org/10.1002/1097-0010(200011)80:14<2012::aid-jsfa738>3.0.co;2-x.

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Patel, Rajendra P., Rakshapal Singh, B. R. Rajeswara Rao, R. R. Singh, Abhilasha Srivastava, and R. K. Lal. "Differential response of genotype × environment on phenology, essential oil yield and quality of natural aroma chemicals of five Ocimum species." Industrial Crops and Products 87 (September 2016): 210–17. http://dx.doi.org/10.1016/j.indcrop.2016.04.001.

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Cuamea, Onesimo, and Karen Ramos. "Triggers to Word of Mouth and Revisit Intention to Chinese Food Restaurant." International Journal of Management Excellence 11, no. 1 (June 30, 2018): 1513–19. http://dx.doi.org/10.17722/ijme.v11i1.998.

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The purpose of this study is to probe the differences between the main triggers to revisit intention (RI) and word of mouth (WOM) intention of the Chinese Restaurants´ consumers. The research method is quantitative; 525 consumers were surveyed in Tijuana. Ten indicators of the consumer behavioural intention were included to carried out multiple linear regressions. It was found that empathy, food taste and physical environment are related to both, but with different levels of importance and effect. Nevertheless, price ratio, and time to receive the food have a statistically relationship with RI and food aroma and time to receive the restaurant bill are significant just to the WOM.
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Kłobukowski, Filip, Magdalena Skotnicka, and Maria Śmiechowska. "Możliwości wykorzystania karobu (Ceratonia siliqua) w sektorze żywnościowym i żywieniowym." Zeszyty Naukowe SGGW w Warszawie - Problemy Rolnictwa Światowego 18(33), no. 2 (July 2, 2018): 140–48. http://dx.doi.org/10.22630/prs.2018.18.2.41.

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Carob flour is produced from carob seeds and can be widely utilized in the food industry. It is mainly used as a thickener or stabilizer, and in certain conditions can have gel-forming abilities and is used as a medium (mainly for flavour). Many consumers consider carob flour as a cocoa substitute thanks to its flavour and aroma. In Mediterranean climates, which is the carob’s natural growth environment, carob flour is utilized in sweets production. The aim of this study was to point out possibilities of utilizing carob as a product that is beneficial to health, which should therefore be considered as a valuable resource in producing functional food.
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Boonyaroj, Varinthorn, and Amara Amornkaew. "Production of Essention Oil from Tobacco Leaves for Insect Repellents." Applied Mechanics and Materials 866 (June 2017): 53–56. http://dx.doi.org/10.4028/www.scientific.net/amm.866.53.

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The production of essential oil from tobacco leaves for insect repellents using a combination of solvent extraction was investigated. Tobacco essential oil is generally different from other essential oils, which usually consist of several special aroma compounds. The tobacco essential oil and solvent extracts were analyzed by gas chromatography with a mass spectrometer (GC–MS). Tobacco essential oils are concentrated odorous substances. Nicotine is present as a major substance and found only trace amounts of the essential oils. Nicotine is an insecticide that affects to insects. This research showed that a development of products forms tobacco leaves and environmentally. This product evaporated pass through a packaging made from luffa gourd. The luffa gourd is a natural packaging can be easily degradation in the environment. Moreover, this product also helped to reduce the hazardous chemicals or pesticides usage in agricultural activities and not residues in the environment for long times.
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Hussain, Sana, and Danish Ahmed Siddiqui. "The Influence of Impulsive Personality Traits and Store Environment on Impulse Buying of Consumer in Karachi." International Journal of Business Administration 10, no. 3 (March 27, 2019): 50. http://dx.doi.org/10.5430/ijba.v10n3p50.

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This study was aimed to understand and assess the role of store environment, impulsive buying personality traits, impulsive buying tendency, and urge to buy on impulsive buying. Data was collected from 250 respondents and analyzed using Structural Equation Modeling technique, findings suggested that impulse buying was positively associated with impulse buying tendency, impulsively personality trait and urge to buy. The most important finding of the study is the insignificant effect of store environment on consumers that are instinctive buyers. The study also suggests that impulsive traits of the consumer directly lead to impulse buying. It actually don’t need some drive such as store environment that would stimulate their impulse buying tendency. However, this study didn’t find any effect of demographic variables (gender and income) on impulse buying tendency. The overall store environment has insignificant effect on consumer impulse purchase but different attributes such as cleanliness and arrangement of product has relative impact on impulse buying that’s why the retailers should focus on store environment elements such as crowd, sales employee, entertainment, lighting, aroma and display etc. to stimulate impulse buying. This study confirmed the role of personality in encouraging impulse buying at retail outlets. Marketers should identify ways to reach out open ended and extrovert people to target their promotional offers.
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Krings, Ulrich, Markus Kelch, and Ralf G. Berger. "Adsorbents for the recovery of aroma compounds in fermentation processes." Journal of Chemical Technology & Biotechnology 58, no. 3 (April 24, 2007): 293–99. http://dx.doi.org/10.1002/jctb.280580314.

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朱, 翠英. "Comparative Analysis of Aroma Components of ‘Lumi 1’ Cultivated in Different Cultivation Environments." Hans Journal of Agricultural Sciences 05, no. 05 (2015): 167–74. http://dx.doi.org/10.12677/hjas.2015.55025.

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Agapios, Agapiou, Vasileiou Andreas, Stylianou Marinos, Mikedi Katerina, and Zorpas A. Antonis. "Waste aroma profile in the framework of food waste management through household composting." Journal of Cleaner Production 257 (June 2020): 120340. http://dx.doi.org/10.1016/j.jclepro.2020.120340.

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Sorrentino, F., A. Voilley, and D. Richon. "Activity coefficients of aroma compounds in model food systems." AIChE Journal 32, no. 12 (December 1986): 1988–93. http://dx.doi.org/10.1002/aic.690321208.

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Hasbullah, Umar Hafidz Asy'ari, Allikha Bias Mentari, Siti Nur Kholisoh, and Taufik Nor Hidayat. "SENSORY PROPERTIES OF ANALOG COFFEE FROM BANANA PEELS." AGROINTEK 15, no. 2 (May 6, 2021): 497–506. http://dx.doi.org/10.21107/agrointek.v15i2.6219.

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Banana peel had the potential to be used as analog coffee. The sensory of analog coffee will determine consumer acceptance and potential for production. This research aims to study the effect of banana peel maturity and the length of the oven on the sensory characteristics of banana peel analog coffee. Ripe and unripe Kepok banana peels were dried and then baked in the oven with time variations of 5, 10, and 15 minutes/ 50 gram. Then it was reduced in size and sieved with 60 mesh. The sensory test was used hedonic were performed by untrained panelists and descriptive methods were performed by the first training panelists. The results were showed that the panelists' preference towards color and aroma of analog coffee powder increased with the length of baking time. The preference for ripe banana peel analog coffee was greater than that of unripe banana peel. The panelists' preference for the color, aroma, and taste of brewed analog coffee was increased with longer baking time. The flavor of brewed analog coffee of ripe banana peel was stronger than that of the unripe peel. The most preferred banana peel coffee was ripe banana peel baked at 180°C for 15 minutes. It was showed characteristics of darker color and a stronger aroma of coffee powder. The most preferred brewing analog coffee was that with the darkest color, the coffee's strongest aroma, and the strongest bitter taste.
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Qi, Chen, Guo Tianyang, Wu Qiong, Yao Jian, Liao Renyi, Wu Peng, Jiang Shaotong, and Dong Yiyang. "Evaluation of Orchid-Like Aroma Between Different Grades of Taiping Houkui Tea by Solid-Phase Microextraction and Comprehensive Two-Dimensional Gas Chromatography Coupled with Time-of-Fight Mass Spectrometry." Journal of AOAC INTERNATIONAL 103, no. 2 (March 2020): 433–38. http://dx.doi.org/10.5740/jaoacint.19-0266.

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Abstract Background: Taiping houkui tea won the title of “the King of Green Tea” at the International Tea Exposition in 2004, which had an orchid fragrance but the material basis of the orchid fragrance had not been revealed yet. Objective: To investigate the material basis of the orchid fragrance and identify the quality grade of Taiping houkui tea. Methods: A method was developed for evaluating orchid-like aroma between different grades Taiping houkui tea by solid-phase micro extraction (SPME) and comprehensive two-dimensional gas chromatography coupled with time-of-fight mass spectrometry (GC×GC-TOFMS). The crushed tea sample in a 25 mL headspace bottle was incubated at 90°C for 10 min. Then the gaseous sample was extracted by SPME divinylbenzene/polydimethylsiloxane fiber for 50 min and thermally desorpted at 250°C for 2 min. Results: In total, 735 volatile compounds were determined by SPME- GC×GC-TOFMS and 15 compounds were related to orchid-like aroma. Conclusions: The high-quality Taiping houkui tea has the orchid fragrance and the low-grade one does not; thus orchid-like aroma can be used as a reference of grades of Taiping houkui tea. Highlights: Thirty different grades of Taiping houkui tea samples were compared and analyzed experimentally, and the results showed that the special aroma substances, which played a key role in grade discrimination of Taiping houkui tea, were found by the statistical method.
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Turner, Lucy, Stella Lignou, Frances Gawthrop, and Carol Wagstaff. "Investigating the Relationship of Genotype and Climate Conditions on the Volatile Composition and Sensory Profile of Celery (Apium graveolens)." Foods 10, no. 6 (June 10, 2021): 1335. http://dx.doi.org/10.3390/foods10061335.

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Apium graveolens is a biennial crop grown across the globe for its stalks, leaves and seed and is known for its distinct flavour and strong taste. Various extraction methods on fresh and dried celery and its essential oil are reported in the literature examining the aroma profile of this crop and demonstrating that its volatile composition is determined by variables including cultivar, season, geographical location and agronomic practices. This study investigated the volatile and sensory profile of eight celery genotypes grown over two years (2018 and 2020) in the same location in the UK. Solid-phase-micro-extraction followed by gas chromatography-mass spectrometry were used to determine the volatile compounds present in these genotypes and sensory evaluation using a trained panel to assess the sensory profile of fresh celery. Significant differences (p < 0.05) in the volatile composition and sensory profile were observed and influenced by both genotype and harvest year. Two genotypes exhibited similar aroma composition and sensory profile between the years. Celery samples harvested in 2018, which possessed air temperatures that were considerably warmer than in 2020, exhibited higher proportions of sesquiterpenes and phthalides and we hypothesise that the higher proportions were generated as a response to heat stress. Studying the relationship between the genotype and the environment will provide clear information to guide growers in how to consistently produce a higher quality crop.
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