Isolation of the volatile fraction from cocoa powder (50 g; 20% fat content) by a careful extraction/distillation process followed by application of an aroma extract dilution analysis revealed 35 odor-active constituents in the flavor dilution (FD) factor range of 8-4096. Among them, 4-hydroxy-2,5-dimethyl-3(2H)-furanone (caramel-like), 2- and 3-methylbutanoic acid (sweaty, rancid), dimethyl tr...

Application of a comparative aroma extraction dilution analysis on unroasted and roasted Criollo cocoa beans revealed 42 aroma compounds in the flavor dilution (FD) factor range of 1-4096 for the unroasted and 4-8192 for the roasted cocoa beans. While the same compounds were present in the unroasted and roasted cocoa beans, respectively, these clearly differed in their intensity. For example, 2...

The present study investigated whether exposure to aromas during recess periods affects work performance. Subjects comprised 36 healthy male students (mean age, 24.2 +/- 2.2 years) who were randomly divided into three groups: (1) control group, not exposed to aroma during recesses; (2) jasmine group, exposed to jasmine aroma during recesses; and (3) lavender group, exposed to lavender aroma dur...

Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, "bergamot-like" descriptor is currently employed to rate higher quality TN wines. The aim of this work was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contribut...

Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives: first, to determine the adequate inoculum size of two commercial wine-making strains of Sacchar...

Aim of the study: To determine the pharmacological activity relevant to ulcer healing of Acacia farnesiana (aroma) leaf, a folk medicine used in the treatment of Ulcer. Materials and Methods: MEAF extract was done by using soxhelet apparatus and was further subjected to screening of the qualitative analysis of phyto chemicals. Consequently the Methanolic extract of leaf was tested against ulcer...

Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decrea...

This paper presents the results obtained by AROMA for its second participation to OAEI. AROMA is an hybrid, extensional and asymmetric ontology alignment method that makes use of the association paradigm and a statistical interestingness measure, the implication intensity. AROMA performs a post-processing step that includes a terminological matcher. This year we modify this matcher in order to ...