Gotowe bibliografie tematyczne / Aroma

Spis treści

  1. Artykuły w czasopismach
  2. Rozprawy doktorskie
  3. Książki
  4. Części książek
  5. Streszczenia konferencji
  6. Raporty organizacyjne

Gotowa bibliografia na temat „Aroma”

Autor: Grafiati
Data publikacji: 4 czerwca 2021
Data aktualizacji: 25 lipca 2025

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Artykuły w czasopismach na temat "Aroma"

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Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang, and Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS." Foods 13, no. 6 (2024): 836. http://dx.doi.org/10.3390/foods13060836.

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seve
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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra, and Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines." Molecules 25, no. 2 (2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction
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Tomasino, Elizabeth, та Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, № 5 (2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrix
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Zhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang, and Xianli Gao. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism." Foods 11, no. 15 (2022): 2190. http://dx.doi.org/10.3390/foods11152190.

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Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 40
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Wang, Xiaoqin, Wentao Guo, Baoguo Sun, et al. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach." Foods 11, no. 17 (2022): 2598. http://dx.doi.org/10.3390/foods11172598.

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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active reg
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Bertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne, and Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling." Chemical Senses 45, no. 4 (2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.

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Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were
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Tan, Qibo, Yongjun Wu, Cen Li, et al. "Characterization of Key Aroma Compounds of Soy Sauce-like Aroma Produced in Ferment of Soybeans by Bacillus subtilis BJ3-2." Foods 13, no. 17 (2024): 2731. http://dx.doi.org/10.3390/foods13172731.

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Fermented soybeans are popular among many for their rich soy sauce-like aroma. However, the precise composition of this aroma remains elusive, with key aroma compounds unidentified. In this study, we screened the candidate genes ilvA and serA in BJ3-2 based on previous multi-omics data, and we constructed three mutant strains, BJ3-2-ΔserA, BJ3-2-ΔilvA, and BJ3-2-ΔserAΔilvA, using homologous recombination to fermented soybeans with varying intensities of soy sauce-like aroma. Our objective was to analyze samples that exhibited different aroma intensities resulting from the fermented soybeans of
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Nesvadba, Vladimír, Jana Olšovská, Lenka Straková, and Jan Hervert. "Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer." KVASNY PRUMYSL 69, no. 6 (2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.

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The aim of the study is to evaluate the intensity and character of the beer aroma in selected hop varieties. In 2022 and 2023, new Czech Flavour hop varieties of Ceres, Pluto, and Saturn were registered. Ceres exhibits a mild citrusy and fruity hop aroma. Pluto has an intense fruity and herbal aroma, while Saturn has an intense fruity aroma with a milder citrus note. Differences in the intensity and character of the beer aroma were identified based on the hop variety used and the cold hopping dose. These varieties and their combinations were tested under cold hopping at 3 g/l and 6 g/l to asse
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Takahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida, and Yujin E. Nakagawa. "AROMA (AGU Robotic Optical Monitor for Astrophysical Objects)." Advances in Astronomy 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/214604.

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We are developing and operating the automatic telescopeAoyama Gakuin University Robotic Optical Monitor for Astrophysical objects(AROMA) in the Sagamihara Campus of Aoyama Gakuin University. AROMA is composed of two observational equipments, AROMA-N and AROMA-W. AROMA-N is a 30-cm aperture telescope system for rapid follow-up observations of the optical afterglow of gamma-ray bursts. Automatic analysis pipeline for AROMA-N has been developed and is working. The other observational equipment AROMA-W is a wide-field observation system using multiple digital single-lens reflex cameras. It covers
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Dewi, Nur Ismayanti, and Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual." Notarius 16, no. 3 (2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.

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AbstractThe newest brands that are in development are not only two-dimensional signs but also appear in the form of: holograms, sounds, aromas, textures and even flavors, however, there are no regulations regarding aroma in Indonesia. Therefore, this study aims to determine the legal protection of aroma as a brand in intellectual property rights and to compare legal regulations to non-traditional brand aromas. The method used in this research is normative juridical with descriptive analysis. The result of this study is that the renewal of aroma as a brand in the perspective of intellectual pro
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Rozprawy doktorskie na temat "Aroma"

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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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Гладченко, Оксана Робертівна, Оксана Робертовна Гладченко, Oksana Robertivna Hladchenko, and A. Shymarina. "Why aroma marketing?" Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/17143.

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Haines, David Sean. "Osmologies : towards aroma composition." Phd thesis, Sydney College of the Arts, 2012. http://hdl.handle.net/2123/14423.

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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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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
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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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Robinson, Anthony. "Environmental influences on grape aroma potential." Thesis, Robinson, Anthony (2011) Environmental influences on grape aroma potential. PhD thesis, Murdoch University, 2011. https://researchrepository.murdoch.edu.au/id/eprint/5832/.

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Understanding the source of wine volatile compounds and the mechanisms that influence their formation through grape growing, winemaking and storage is essential for wine businesses when developing strategies to produce wines with specific sensory attributes that appeal to target markets. The objective of this research was to develop a greater understanding of the environmental influences that drive flavour formation in grapes and translate this information into awareness of the limitations of site and region in producing wines to specification. A novel analytical method was developed utilising
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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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Albano, Neide Munhoz. "A essência dos aromas e o aroma das essências : por um protótipo de glossário terminológico da aromaterapia." Universidade Estadual de Londrina. Centro de Letras e Ciências Humanas. Programa de Pós-Graduação em Estudos da Linguagem, 2010. http://www.bibliotecadigital.uel.br/document/?code=vtls000161004.

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O suporte teórico deste trabalho tem como base a compreensão de novas possibilidades da Terminologia, a partir das perspectivas propostas por Cabré (1999), delineando-a como campo interdisciplinar em que os termos, até então assim denominados, nada mais seriam que itens lexicais ativados em contextos específicos pela língua posta em funcionamento, a Teoria Comunicativa da Terminologia, ou simplesmente a TCT. Desta forma, a possibilidade da variação terminológica, plenamente aceita pela TCT, distanciando-se dos estudos teóricos tradicionais que propunham a descrição e análise do léxico de uma d
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Książki na temat "Aroma"

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Stavinoha, Jan. Aroma. Van Oorschot, 1988.

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1968-, Patterson Daniel, ed. Aroma. Artisan, 2004.

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

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Gimelli, Salvatore Paul. Aroma science. Micelle Press, 2001.

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Berger, Ralf G. Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8.

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

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Zakry, Zahura. Aroma hati. Dewan Bahasa dan Pustaka, 2007.

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Lisk, Thomas D. Aroma terrapin. Mellen Poetry Press, 2003.

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

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Bordiga, Matteo, and Leo M. L. Nollet. Food Aroma Evolution. Edited by Matteo Bordiga and Leo M. L. Nollet. CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837.

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Części książek na temat "Aroma"

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

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Balagiannis, Dimitris P., and J. Stephen Elmore. "Aroma." In Handbook of Seafood and Seafood Products Analysis, 2nd ed. CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-27.

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Berger, Ralf G. "Aroma Compounds in Food." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_1.

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Berger, Ralf G. "Bioprocess Technology." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_10.

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Berger, Ralf G. "Toward an Industrial Application." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_11.

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Berger, Ralf G. "Outlook." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_12.

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Berger, Ralf G. "The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_2.

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Berger, Ralf G. "Why Novel Biotechnology of Aromas?" In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_3.

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Berger, Ralf G. "Laboratory Requirements and Techniques." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_4.

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Berger, Ralf G. "Aroma Compounds From Microbial De Novo Synthesis." In Aroma Biotechnology. Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_5.

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Streszczenia konferencji na temat "Aroma"

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More, Priyanka, and Tanushri Wawge. "ARoma: Revolutionizing Dining Experiences with Augmented Reality Interactive Menus." In 2025 2nd International Conference on Trends in Engineering Systems and Technologies (ICTEST). IEEE, 2025. https://doi.org/10.1109/ictest64710.2025.11042617.

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Nurqamaradillah, Hurul Aini, Ledya Novamizanti, and Dedy Rahman Wijaya. "Comparing KNN and SVM for Aroma-Based Tuna Freshness Detection." In 2024 IEEE 2nd International Conference on Electrical Engineering, Computer and Information Technology (ICEECIT). IEEE, 2024. https://doi.org/10.1109/iceecit63698.2024.10860173.

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Dewatama, Denda, Erni Yudaningtyas, Muhammad Fauzan Edy Purnomo, and Setyawan P. Sakti. "Optimizing The Sensor Array in the Electronic Nose for Coffee Aroma." In 2024 12th Electrical Power, Electronics, Communications, Controls and Informatics Seminar (EECCIS). IEEE, 2024. https://doi.org/10.1109/eeccis62037.2024.10840052.

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Ishikawa, Mami, E. A. Chayani Dilrukshi, Tatsuki Ogino, Ayana Hirono, Yoshiyuki Oshima, and Shusaku Nomura. "Efficacy of Using Aroma Mouthwash in Recoverying from Short-term Cognitive Stressor." In 9th International Conference on Kansei Engineering and Emotion Research (KEER2022). Kansei Engineering and Emotion Research (KEER), 2022. http://dx.doi.org/10.5821/conference-9788419184849.27.

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Mouthwash prevents bad breath and sterilizes bacteria that cause dental caries and periodontal disease, so it provides important means for improving oral hygiene in our daily life. Along with active ingredients such as bactericides, mouthwash contains a variety of aromas to mask the bitterness of base ingredients and increase palatability. However, given that numerous aroma studies have demonstrated various physiological efficacies of aromas on autonomic/central nervous systems, it is no wonder that aroma mouthwash has some sort of physiological impact when it is used. In this study, we invest
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Pedersen, Elin Rønby, and Tomas Sokoler. "AROMA." In the SIGCHI conference. ACM Press, 1997. http://dx.doi.org/10.1145/258549.258584.

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Lama, Palden, and Xiaobo Zhou. "AROMA." In the 9th international conference. ACM Press, 2012. http://dx.doi.org/10.1145/2371536.2371547.

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Song, Chunyao, and Tingjian Ge. "Aroma." In CIKM '14: 2014 ACM Conference on Information and Knowledge Management. 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. 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. ACM Press, 2004. http://dx.doi.org/10.1145/1027933.1027965.

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Gaina, Boris, and Eugeniu Alexandrov. "Compușii chimici volatili și noile genotipuri de viță-de-vie." In VIIth International Scientific Conference “Genetics, Physiology and Plant Breeding”. Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2021. http://dx.doi.org/10.53040/gppb7.2021.36.

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In the process of development and ripening of berries, depending on fluctuations in climatic fac-tors, an aroma characteristic of the genotype of grapevine is formed, and as a result of processing the bunches, a bouquet of young wine is formed. Grapevine berries contain, for the most part, the same aro-matic chemical compounds, however, the specific aroma is due not only to their different mass concentra-tion, but also to their ratio in the aromatic complex of each genotype. The specific shade of aromas of a particular genotype and the accent of aromas of a particular genotype depends to a gre
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Raporty organizacyjne na temat "Aroma"

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Rouseff, Russell L., and Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and s
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Comunicación de las Ciencias, Centro. ¿Qué atributos son importantes al comprar flores? Universidad Autónoma de Chile, 2020. http://dx.doi.org/10.32457/2050012728/9580202018.

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Sin duda el aroma de las flores es un factor para considerar, sin embargo, un estudio realizado en Chile confirma que la concentración y abundancia de compuestos volátiles no está directamente relacionada con la percepción humana del aroma floral.
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Naim, Michael, Gary R. Takeoka, Haim D. Rabinowitch, and Ron G. Buttery. Identification of Impact Aroma Compounds in Tomato: Implications to New Hybrids with Improved Acceptance through Sensory, Chemical, Breeding and Agrotechnical Techniques. United States Department of Agriculture, 2002. http://dx.doi.org/10.32747/2002.7585204.bard.

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The tomato, a profitable vegetable crop in both the USA and Israel, has benefited significantly from intensive breeding efforts in both countries, and elsewhere (esp. Holland). : Modem hybrids are highly prolific and resistant to a variety of major pests. They produce attractive, firm fruit for both processing and fresh-marketing. In all cases, however, reduction in flavor and aroma have occurred concomitantly with the increase in yield. Sugars-acids ratio dominate fruit taste, whereas aroma volatiles (potent at minute ppb and ppt levels) contribute to the total characteristic tomato flavor. A
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Lewinsohn, Efraim, Natalia Dudareva, Yaron Sitrit, and Eran Pichersky. Molecular and Biochemical Basis of Terpenoid Aroma Formation in Tomato. United States Department of Agriculture, 2012. http://dx.doi.org/10.32747/2012.7593384.bard.

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Naim, Michael, Steven Nagy, Uri Zehavi, and Russell Rouseff. Bound and Free Phenolic Acids as Precursors to Objectional Aroma in Citrus Products. United States Department of Agriculture, 1992. http://dx.doi.org/10.32747/1992.7603824.bard.

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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, 2021. http://dx.doi.org/10.37766/inplasy2021.7.0091.

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Bayona Ramírez, Edgar Antonio, Julián Mateo Hernández Cavadia, Dana Valentina Carantón Nocua, and Luis Eduardo Rojas Avellaneda. Diseño de tostadora de cacao. Escuela Tecnológica Instituto Técnico Central, 2023. http://dx.doi.org/10.55411/2023.17.

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El proceso de tostado de granos es un oficio que demanda transferencia de calor entre un medio generador de calor y un recipiente donde se deposita determinada cantidad de grano o materia prima para que con el calor recibido pierda un porcentaje de humedad y adquiera una coloración uniforme, con aroma y sabor agradable.
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Dudareva, Natalia, Alexander Vainstein, Eran Pichersky, and David Weiss. Integrating biochemical and genomic approaches to elucidate C6-C2 volatile production: improvement of floral scent and fruit aroma. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7696514.bard.

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The specific objectives of approved proposal include to: 1. Elucidate the C6-C2 biochemical pathways leading to the biosynthesis of phenylacetaldehyde, phenylethyl alcohol and phenylethyl acetate in floral tissues of ornamentally important plants, pefunia and roses. 2. Isolate and characterrze genes responsible for the production of these C6-C2 compounds and those involved in the regulation of the pathway using genomic and transcriptomic tools. 3. Determine whether altering the expression of key genes of this pathway can result in changing the aroma characteristics of flowers. Aldehydes are in
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Porat, Ron, Anne Plotto, Elizabeth Baldwin, et al. Identification of key aroma compounds and optimization of postharvest handling procedures in order to improve sensory quality of mandarins. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7594400.bard.

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Butler, Bryan, Tom Barse, Nahla V. Bassil, and Kim Lewers. How we came to have the 'Monocacy' hop. Hop Growers of America, 2023. http://dx.doi.org/10.32747/2023.8127202.ars.

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The popularity of local craft beers in the US is growing, as is the desire for beers made with all-local ingredients. Maryland breweries have been able to use locally grown ingredients, including hops, but have not been able to claim use of a hop native to Maryland. 'Monocacy' hop was discovered in Maryland on a farm that was part of the original Carrollton Manor, once owned by Charles Carroll, a signer of the Declaration of Independence, in what was likely a cottage garden between the house and barn. Molecular fingerprinting established it as unique and clustering with hop accessions native t
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