Veverka L., Jelínková M., Hron K., Balík J., Stávek J., Barták P. (2012): Chemical markers in the aroma profiles of South Moravian red wine distillates. Czech J. Food Sci., 30: 369–376. HSSPME-GC/MS method was used to investigate the volatile compounds responsible for varietal character in the aroma of wine distillates made from 16 different red wine grape cultivars: Andre, Blue Frankish, Merlo...

During the last decade there has been a continuous rise in consumption of fresh easy-to-peel mandarins. However, mandarins are much more perishable than other citrus fruit, mainly due to rapid deterioration in sensory acceptability after harvest. In the current review we discuss the biochemical components involved in forming the unique flavor of mandarins, and how postharvest storage operations...

[Purpose] The purpose of this study is to examine the effect of aroma stimulation during isotonic exercise on the rating of perceived exertion (RPE) and the blood fatigue factors of athletes who have patellofemoral pain syndrome (PFPS). [Subjects and Methods] The research subjects were seven athletes in their twenties who suffer from PFPS. They were divided into a control group and an aroma sti...

Volatile oils obtained from both the liquid medium after incubation (MAI) and liquid medium before incubation (MBI) during the cultivation process of Lactobacillus brevis were isolated by hydrodistillation (HD) and analyzed to determine the utility of the liquid waste. The composition of the volatile oils was analyzed by capillary gas chromatography (GC) and gas chromatography-mass spectrometry...

Coffee beans from the same origin were roasted using six time-temperature profiles, in order to identify volatile aroma compounds associated with five common roast coffee defects (light, scorched, dark, baked and underdeveloped). Thirty-seven volatile aroma compounds were selected on the basis that they had previously been identified as potent odorants of coffee and were also identified in all ...

1 Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), Avda Agustín Escardino 7, 46980 Paterna, Valencia, Spain; e-mail: [email protected] 2 Same address ABSTRACT The actual trend in the meat industry is the development of healthy meat products with reduced fat and salt contents. In high quality products such as traditional sausages which are characterized by an absence of ferment...

PURPOSE The purpose of this study was to examine the effects of aroma hand massage on pain, state anxiety and depression in hospice patients with terminal cancer. METHODS This study was a nonequivalent control group pretest-posttest design. The subjects were 58 hospice patients with terminal cancer who were hospitalized. Twenty eight hospice patients with terminal cancer were assigned to the ...

The unique aroma of melons (Cucumis melo L., Cucurbitaceae) is composed of many volatile compounds biosynthetically derived from fatty acids, carotenoids, amino acids, and terpenes. Although amino acids are known precursors of aroma compounds in the plant kingdom, the initial steps in the catabolism of amino acids into aroma volatiles have received little attention. Incubation of melon fruit cu...

background: many alternative interventions are practiced in an effort to reduce symptoms of fibromiyalgia. the aim of this study was to determine the effects of sleep and touch therapy accompanied by music and aromatherapy on the symptoms of fibromyalgia and depression. methods: the study was carried out between september 2009 and march 2011 in the physical medicine and rehabilitation polyclini...

The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumpti...