Wyniki wyszukiwania

1

Influence of temperature and equilibration time on the quantification of aroma impact compounds in coffee brews

100%

Sanchez-Ayaso L., Ludwig I. A., Paz De Pena M., Cid C.

Polish Journal of Food and Nutrition Sciences

|

2011

|

tom 61

|

nr Suppl.1

2

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Volatile compounds of importance in the aroma of cultivated mushrooms Agaricus bisporus at different conditions of cultivation

100%

Zawirska-Wojtasiak R., Siwulski M., Wasowicz E., Sobieralski K.

Polish Journal of Food and Nutrition Sciences

|

2007

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tom 57

|

nr 3

367-372

Aroma in samples of two varieties of Agaricus bisporus, i.e. KORONA 7 and EUROMYCEL 12, was analysed in terms of contents of eight carbon atom compounds (1-octen-3-ol, 3-octanone, 3-octanol, 2-octen-1-ol). Carpophores were harvested in 4 flushes according to their cap sizes. Quantitatively the dominant compound in all samples was 1-octen-3-ol, found in the highest concentrations in the 1st flush of yielding. The analysis of variance for factorial experiments, performed for both cultivars in one cultivation cycle – 2001/2002 and for one variety – KORONA 7 in two cycles, showed the effect of mushroom variety, flush of yielding and carpophores size on contents of dry matter and aromatic volatiles. Carpophores of a smaller cap diameter were characterised by a higher dry matter content and usually also higher contents of aromatic volatiles. In contrast, the effect of flush of yielding was different: the highest content of dry matter was recorded in the 4th flush, while that of aromatic compounds in the 1st flush.

3

Strategy for the identification of key odorants in food

100%

Biernacka P., Chmiel T., Dymerski T., Wardencki W.

Polish Journal of Food and Nutrition Sciences

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2011

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tom 61

|

nr Suppl.1

4

Chirality and the nature of food authenticity of aroma

100%

Zawirska-Wojtasiak R.

Acta Scientiarum Polonorum. Technologia Alimentaria

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2006

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tom 05

|

nr 1

The phenomenon of chirality, common in nature, pertains also to food components. The effect of the chiral structure of chemical compounds is the occurrence of optical isomers, i.e. enantiomers. The only source of optically active substances are living organisms, which produce most frequently mostly one of isomers. Proteins and carbohydrates are chiral: amino acids are found in proteins only in the L form, whereas carbohydrates are formed of D-saccharides. Enantiomers may exhibit diverse behaviour in reactions with biologically active compounds of living organisms. Chiral structure of proteins turned out to be significant in the perception of taste perceptions as well as the perception of aroma. The most characteristic phenomenon is chirality among odorants. Numerous compounds essential for aroma are found in nature in the form of two isomers, with considerable predominance of one of them, while the ratio of these isomers is specific and stable. Enantiomers of odorants may differ in the intensity and character of their smell. The phenomenon of chirality has been known since mid-1800; however, it then constituted a serious analytical problem. Only the development of methods facilitating the separation of optical isomers created a possibility to investigate its universality and importance in living organisms. The application of more and more advanced analytical techniques in the control of chiral nature of food ingredients may be used to detect adulterations and especially to determine authenticity of fragrances.

5

Volatile compounds as coffee quality factors: preliminary studies

100%

Chrostowska-Siwek I., Jursza-Szymanska A., Sobczynski A.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

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2007

|

nr 1

6

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

84%

Polawska E., Marchewka J., Krzyzewski J., Bagnicka E., Wojcik A.

Animal Science Papers and Reports

|

2011

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tom 29

|

nr 1

The presented Part I of the review provides current information about colour, flavour and aroma, tenderness, pH, water-holding capacity and drip loss, shelf-life and microbial load, cold shortening and cooking losses of ostrich meat which is darker and contains more redness compound compared to the beef or pork. On average, ostrich meat has been classified as intermediate with regular (<5.8) to high (>6.2) pH as measured 24 h post-slaughter, generally with a rapid decline of pH. Tenderness of ostrich meat depends on type of muscle from which it originates. Its water-holding capacity is lower compared to pork or chicken meat, but similar to veal and beef. Cited are 60 references.

7

Study on the quality of wines produced from 'Syrah' and 'Tempranillo' cultivars planted in two microregions in Southern Bulgaria

84%

Angelov L., Stalev B.

Folia Horticulturae

|

2011

|

tom 23

|

nr 1

8

Aroma quality of fruits of wild and cultivated strawberry (Fragaria spp.) in relation to the flavour-related gene expression

84%

Bianchi G., Lovazzano A., Lanubile A., Marocco A.

Journal of Horticultural Research

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2014

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tom 22

|

nr 1

9

Identification of candidate genes related to aroma in rice by analyzing the microarray data of highly aromatic and nonaromatic recombinant inbred line bulks

84%

Zinati Z., Delavari A.

BioTechnologia. Journal of Biotechnology Computational Biology and Bionanotechnology

|

2019

|

tom 100

|

nr 3

10

Aroma analysis of herbal raw materials for chicory coffee

84%

Wojtowicz E.

Towaroznawcze Problemy Jakości. Polskie Towarzystwo Towaroznawcze

|

2015

|

nr 3

11

Odour influence on well-being and health with specific focus on animal production emissions

84%

Nimmermark S.

Annals of Agricultural and Environmental Medicine

|

2004

|

tom 11

|

nr 2

Odour and odorants may affect the quality of life of exposed individuals. A review of the literature on olfaction and reactions to odours was carried out with the aim of reaching an understanding of their influence on well-being and health, and to suggest possible improvements in odour environment. This review has focussed specifically on the impact of animal production emissions. Factors like emission and air movements form the physical odour levels, and individual parameters involving psychological and social factors determine the human response. An odour may have positive as well as negative effects on well-being. Learning may be important for induced approach or avoidance behaviour. Common sites of irritation and injury from odorants are the respiratory organs and the nose. In most cases, the protection system triggered by the trigeminal nerve prevents severe effects. Increased frequencies of a number of respiratory and stress-related symptoms are found in the vicinity of animal production facilities. Explanations may be odour-mediated symptoms through annoyance and/or co-existing compounds like dust and gases with synergistic effects. Besides hydrogen sulphide, a number of gases related to animal production have hazardous properties and might be contributory elements despite their low concentrations. Important factors affecting mood, stress, and perceived health are odour levels, exposure time, sensitivity, unpleasantness, cognition and coping. Odour unpleasantness influences annoyance and might be interesting for regulatory purposes.

12

Response of large pine weevil Hylobius abietis [L.] [Coleoptera, Curculionidae] beetles to the smell of alcoholic extract from plants of selected species

84%

Korczynski I., Kuzminski R.

Acta Scientiarum Polonorum. Silvarum Colendarum Ratio et Industria Lignaria

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2007

|

tom 06

|

nr 1

13

Zachowanie aromatu, zdolnosc rehydratacyjna i cechy sensoryczne suszow marchwi otrzymywanych metoda mikrofalowo-prozniowa

67%

Katulski B., Zawirska-Wojtasiak R., Wasowicz E.

Żywność Nauka Technologia Jakość

|

2001

|

tom 08

|

nr 4

57-65

Odpowiednie zachowanie aromatu, zdolność rehydratacyjna oraz właściwości sensoryczne są cechami jakościowymi pozwalającymi zakwalifikować susz do zastosowania w koncentratach zup i mieszanek warzywnych. W opracowaniu porównano cechy jakościowe suszu mikrofalowo-próżniowego z suszem konwekcyjnym i liofilizatem. Susz otrzymany nową metodą mikrofalowo-próżniową charakteryzował się dobrą zdolnością rehydratacyjną oraz wysokim stopniem zachowania związków lotnych, które są odpowiedzialne za aromat.

14

Tempting with great taste and aroma

67%

Radzewicz A.

Polish Food

|

2009-2010

|

nr 4

15

Wplyw rodzaju nosnika na zdolnosc odczuwania intensywnosci aromatow spozywczych

59%

Wichura A., Pacholek B., Chmielewski J., Malecka M., Duda G.

Bromatologia i Chemia Toksykologiczna

|

2008

|

tom 41

|

nr 3

621-625

16

Selektywna filtracja spirytualiow za pomoca plyt filtracyjnych - wazny etap w procesie produkcji wysokogatunkowych destylatow

59%

Mazur J.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2006

|

tom 50

|

nr 07-08

60-61

17

System Controx firmy Probat - sposob na aromatyczna kawe

51%

Jankowska E.

Biuletyn. Korporacja Producentów Żywności – Klub Promocji Jakości

|

1999

|

nr 1

9-10

18

Ocena preferencji smakowych sokow marchwiowych na tle wybranych parametrow jakosciowych

51%

Malik A., Krukowska A.

Bromatologia i Chemia Toksykologiczna

|

2009

|

tom 42

|

nr 3

965-968

19

Piwo w imadle, czyli słów kilka o sensoryce złocistego napoju

43%

Marczewski B., Lesiecki M., Marczak J.

Przemysł Fermentacyjny i Owocowo-Warzywny

|

2009

|

tom 53

|

nr 04

Sensory qualities, such as the taste, the aroma or the color, that we receive by means of our senses;, are identification feature of every types of beer. There are lots of factors, that have an influence on these qualities. There are internal factors, that come from materials by beer production, and external factors, that are connected with all stages of production.

20

Drozdze dzikie w przemysle piwowarskim - zagrozenia i wybrane metody wykrywania

34%

Tuszynski T., Makarewicz M.

Żywność Technologia Jakość

|

1998

|

tom 05

|

nr 3

43-57

Ograniczanie wyników

Influence of temperature and equilibration time on the quantification of aroma impact compounds in coffee brews

Volatile compounds of importance in the aroma of cultivated mushrooms Agaricus bisporus at different conditions of cultivation

Strategy for the identification of key odorants in food

Chirality and the nature of food authenticity of aroma

Volatile compounds as coffee quality factors: preliminary studies

The ostrich meat – an updated review. I. Physical characteristics of ostrich meat

Study on the quality of wines produced from 'Syrah' and 'Tempranillo' cultivars planted in two microregions in Southern Bulgaria

Aroma quality of fruits of wild and cultivated strawberry (Fragaria spp.) in relation to the flavour-related gene expression

Identification of candidate genes related to aroma in rice by analyzing the microarray data of highly aromatic and nonaromatic recombinant inbred line bulks

Aroma analysis of herbal raw materials for chicory coffee

Odour influence on well-being and health with specific focus on animal production emissions

Response of large pine weevil Hylobius abietis [L.] [Coleoptera, Curculionidae] beetles to the smell of alcoholic extract from plants of selected species

Zachowanie aromatu, zdolnosc rehydratacyjna i cechy sensoryczne suszow marchwi otrzymywanych metoda mikrofalowo-prozniowa

Tempting with great taste and aroma

Wplyw rodzaju nosnika na zdolnosc odczuwania intensywnosci aromatow spozywczych

Selektywna filtracja spirytualiow za pomoca plyt filtracyjnych - wazny etap w procesie produkcji wysokogatunkowych destylatow

System Controx firmy Probat - sposob na aromatyczna kawe

Ocena preferencji smakowych sokow marchwiowych na tle wybranych parametrow jakosciowych

Piwo w imadle, czyli słów kilka o sensoryce złocistego napoju

Drozdze dzikie w przemysle piwowarskim - zagrozenia i wybrane metody wykrywania