This study aimed to characterize the effects of bunch rot and powdery mildew on the primary quality parameter of wine, the aroma. The influence of these fungal diseases was studied by comparative Aroma Extract Dilution Analyses (AEDA) and sensory tests. The effect of bunch rot was investigated on three grape varieties, namely White Riesling, Red Riesling and Gewürztraminer and that of powdery m...

The objectives were to compare slice characteristics and sensory attributes of bacon from immunologically castrated (IC) barrows with bacon from other sexes using a trained sensory panel. Bacon was obtained for sensory evaluation from 3 experiments. In Exp. 1, trimmed and squared bellies (n=180) of IC barrows, IC barrows fed ractopamine hydrochloride (IC+RAC), physically castrated (PC) barrows,...

Food aromas generally are complex mixtures of volatiles. In the present study, we investigated the joint effects of hexyl acetate, trans-2-hexenal and 1-hexanol on the multi-attribute perception of an apple aroma. The first two substances were identified earlier as positive contributors to the apple aroma (high character impact), whereas the third component was identified as an irrelevant or ne...

Purpose: The purpose of this study was the comparative effects on fatigue and sleep of aroma hand massage vs. hand massage among hospice patients in a hospital. Methods: The design of this study was a nonequivalent comparison group pretest-posttest design. This study was performed from May to December 2012 in a hospice ward. A total of 30 hospice patients in a hospice ward participated in the s...

Blueberry (Vaccinium spp.) fruit consumption has increased over the last 5 years, becoming the second most important soft fruit species after strawberry. Despite the possible economic and sensory impact, the blueberry volatile organic compound (VOC) composition has been poorly investigated. Thus, the great impact of the aroma on fruit marketability stimulates the need to step forward in the und...

BACKGROUND Aroma is one of the most important attributes defining wine quality in which yeasts play a crucial role, synthesizing aromatic compounds or releasing odourless conjugates. A present-day trend in winemaking consists of lowering fermentation temperature to achieve higher aroma production and retention. S. cerevisiae × S. kudriavzevii hybrids seem to have inherited beneficial traits fro...

“Feicheng” peach is popular for its unique aroma, but defect of being highly sensitive to chilling injury (CI) often leads aroma loss and internal browning. Essential oils (EOs) are used enhance the antioxidant capacity plants fruits, as well trigger their defense against biotic/abiotic stresses. This study aimed examine effect cinnamon essential oil (CEO) vapor treatment on quality fruit durin...