[EN] Volatile compounds are the major determinants of aroma and flavor in both grapes and wine. In this study, we investigated the emission of volatile and non-volatile compounds during berry maturation in two grape varieties ...
Rambla Nebot, Jose Luis(Universitat Politècnica de València, 2017-01-15)
[EN] Fruits both produce and emit volatile chemical compounds. These are short-chained low polarity molecules involved in many processes, and they are responsible of our perception of fruit aroma and of most of their ...
Martínez Bayona, Carlos(Universitat Politècnica de València, 2019-03-12)
[ES] La presente investigación pretende elaborar un catálogo de fuentes dedicadas a la percepción del gusto, un recurso poco investigado, pero de gran trascendencia. Su importancia radica en dos aspectos: una profunda ...
[EN] Water celery (Apium nodiflorum) is a wild plant traditionally harvested in some Mediterranean areas for being consumed raw. Despite its appreciated organoleptic properties, the aromatic profile of the fresh vegetable ...
Moreno Peris, Estela; Cortés Olmos, Carles; Díez-Díaz, Mónica; González-Más, M. Carmen; de Luis-Margarit, Ana; Fita, Ana; Rodríguez Burruezo, Adrián(MDPI, 2020-05)
[EN] Capsicumpeppers (Capsicumspp.), especiallyC. annuumL., are one of the most important vegetables and spices in the world and their fruits are used in a range of food dishes, to provide aroma and flavor. Pungency has ...
Sampedro Parra, Fernando(Universitat Politècnica de València, 2008-05-07)
La creciente demanda de alimentos con características lo más parecidas al producto fresco, está impulsando el desarrollo de nuevas tecnologías "no térmicas" de conservación. Dentro de las más prometedoras se encuentran el ...
Peinado Pardo, Irene; Rosa Barbosa, Estela María; Heredia Gutiérrez, Ana Belén; Escriche Roberto, Mª Isabel; Andrés Grau, Ana María(Elsevier, 2013-05)
[EN] A new strawberry spread formulated with fructose and isomaltulose (replacing sucrose partially or totally) and a high percentage of fruit was developed in line with the new trend of healthier products. This work studies ...
Castelló Gómez, María Luisa; Heredia Gutiérrez, Ana Belén; Dominguez, E.; Ortolá Ortolá, Mª Dolores; Tarrazo Morell, José(Elsevier, 2011-09-15)
The aim of this work was to develop osmodehydrated products from cubes of persimmon (var. Rojo Brillante), which could be spread as a jam but keeping the typical aroma, flavour and colour of fresh fruit. The application ...
Pérez Juan, María(Universitat Politècnica de València, 2008-05-06)
En este trabajo de tesis se estudió el efecto de la matriz en la generación y percepción de la principal característica que define la calidad del jamón curado, su aroma. Para ello, se analizó en las diferentes secciones ...
The postharvest evolution of Penjar tomatoes has been studied in four accessions representative of the variability of the varietal type. The long-term shelf life of these materials, which carry the alc allele, was confirmed ...
Ballester Pérez, Jordi(Universitat Politècnica de València, 2008-05-06)
El objetivo de este trabajo es caracterizar los compuestos volátiles responsables del aroma del vino elaborado a partir de la variedad Chardonnay, independientemente del origen geográfico y del estilo de vinificación.
...
Rico Molins, Juan(Universitat Politècnica de València, 2015-04-28)
[EN] Monoterpenes (C10) are isoprenoids usually employed as aromatic additives, are important components of wine aroma and some of them have antimicrobial and health beneficial properties. An efficient microbial production ...
Soler Gutiérrez, Patricia(Universitat Politècnica de València, 2013-11-20)
[ES] El anhídrido sulfuroso es el aditivo más empleado en el sector enológico por
sus indiscutibles ventajas tecnológicas, posee acción antioxidante,
antioxidásica y antiséptica. Por otro lado, plantea importantes ...
[EN] Although the consumption of fruits and vegetables is being promoted by different institutions as a key question of public health, their consumption is decreasing and their waste is increasing. To address this situation, ...
Ribes Moya, Ana María(Universitat Politècnica de València, 2021-01-25)
[ES] La actual problemática medioambiental está demandando sistemas de producción más sostenibles, como los de la agricultura ecológica. Una buena alternativa para estos sistemas son las variedades tradicionales de pimiento, ...
GAMERO LLUNA, AMPARO(Universitat Politècnica de València, 2011-04-15)
Aroma is one of the most important attributes involved in wine quality. Current trend in winemaking consists of producing wines with different aroma nuances to offer variety of wines to a developing market. Several studies ...
Rambla Nebot, Jose Luis; Tikunov, Y.M; Monforte Gilabert, Antonio José; Bovy, A.G.; Granell Richart, Antonio(Oxford University Press, 2014-08)
[EN] The present review aims to synthesize our present knowledge about the mechanisms implied in the biosynthesis of
volatile compounds in the ripe tomato fruit, which have a key role in tomato flavour. The difficulties ...
Guijarro Real, Carla; Ribes Moya, Ana María; Fita, Ana; Prohens Tomás, Jaime; Rodríguez Burruezo, Adrián(University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca, 2015)
This work displays the preliminary results of a study of the volatile fraction of fool s watercress (FW) (Apium nodiflorum), an underutilized vegetable species with potential use for salads and as spice. A comparative study ...