Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Ján Pet'ka"'
Publikováno v:
Flavour and Fragrance Journal. 27:273-279
Fruits of wildly growing and naturally ripened musk strawberries (Fragaria moschata) from two highland sites were studied during two seasons. The fruits were characterized on site by two flavourists and a full profile of the volatile compounds was ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::161f9b4de11e62cab3089ceb76937499
https://doi.org/10.1002/ffj.3095
https://doi.org/10.1002/ffj.3095
Publikováno v:
Food Chemistry. 123:188-195
In this work different designs of headspace devices were studied. Using these designs, 23 volatile compounds of wine aroma added to a synthetic wine were purged by an inert gas (nitrogen) and trapped in a solid-phase extraction (SPE) cartridge. Effic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5b89e2dbb19735948f046652bfa7d730
https://doi.org/10.1016/j.foodchem.2010.03.129
https://doi.org/10.1016/j.foodchem.2010.03.129
Publikováno v:
Food Chemistry. 112:1046-1052
This work demonstrates the possibility to use artificial neural networks (ANN) for the classification of white varietal wines. A multilayer perceptron technique using quick propagation and quasi-Newton propagation algorithms was the most successful.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b791f5e1c95150bd5b81424190c573be
https://doi.org/10.1016/j.foodchem.2008.06.047
https://doi.org/10.1016/j.foodchem.2008.06.047
Publikováno v:
Flavour and Fragrance Journal. 20:278-287
Four methods of panel intensity calculation were compared for 13 compounds, studied on five concentration levels using gas chromatography–olfactometry. All the methods produced sigmoidal dose–response functions or fractions of sigmoid, when the m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bb0dd8f75b96f7978c0536a9eb0410da
https://doi.org/10.1002/ffj.1581
https://doi.org/10.1002/ffj.1581
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:1508-1514
The odor thresholds of 12 different compounds have been determined in an AEDA experiment using a panel composed of 8 individuals. Only in one case is the distribution of thresholds among judges significantly different from the log-normal. The cause o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7d7bd3a7e68afd698c08fd4ff91aa1e5
https://doi.org/10.1021/jf010933u
https://doi.org/10.1021/jf010933u
Publikováno v:
Journal of the Science of Food and Agriculture. 81:1533-1539
Selected volatile compounds in the most widely produced Slovak varietal white wines, Welschriesling, Gruner Veltliner and Muller Thurgau, were analysed over a 3 year period. The study aimed to find a combination of volatiles that could serve as an in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8945933cb55e887f41541e995bc6003
https://doi.org/10.1002/jsfa.979
https://doi.org/10.1002/jsfa.979
Publikováno v:
Journal of agricultural and food chemistry. 57(3)
An indication of the amplifying effect of ethanol vapors from a humidifier on the perceived odor intensity of eluting odorants was discovered in previous GC--olfactometric (GC-O) experiments. In this study were tested 12 volatiles belonging to variou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::cdf75746e3d5e4d6785eca3d7165500f
https://pubmed.ncbi.nlm.nih.gov/19198044
https://pubmed.ncbi.nlm.nih.gov/19198044
Publikováno v:
Journal of agricultural and food chemistry. 54(2)
Hydroalcoholic solutions containing a single aroma-active compound were evaluated by a sensory panel to determine the difference between ortho and retronasal odor intensities (DeltaI(ro)), buccal savoring, and aftersmell duration. Eight compounds wer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8e6965d0b8cd53d4980669e85fb12732
https://pubmed.ncbi.nlm.nih.gov/16417310
https://pubmed.ncbi.nlm.nih.gov/16417310
A simple model able to interpret the role of the volatility of a given compound on its ortho/retro nasal odour properties and on the persistence of its aftersmell is derived. The model considers the mouth as a perfect mixing tank containing a certain
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6b733af1b7b37290ef2a4650c2137e4c
https://doi.org/10.1016/s0167-4501(06)80097-x
https://doi.org/10.1016/s0167-4501(06)80097-x
Publikováno v:
Journal of chromatography. A. 1002(1-2)
Some questions related to the ability of gas chromatography-olfactometry (GC-O) to provide quantitative measurements of the concentration of a given odorant in an extract are explored and discussed. A panel of eight individuals has been used to evalu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::26aae04c671b1fd103d3733f7f459890
https://pubmed.ncbi.nlm.nih.gov/12885088
https://pubmed.ncbi.nlm.nih.gov/12885088