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Artículo
Contributing to interpret sensory attributes qualifying Iberian hams from the volatile profile
(Consejo Superior de Investigaciones Científicas, CSIC: Instituto de la Grasa, 2009)
Artículo
Volatile and Amino Acid Profiling of Dry Cured Hams from Different Swine Breeds and Processing Methods
(MDPI, 2013)
The flavor of dry cured ham explains the high appreciation of this product and it determines consumer acceptance. Volatile compounds provide valuable information about the odor and sensory quality of dry cured hams. Since ...
Artículo
Industrial orange juice debittering: Effect on volatile compounds and overall quality attributes
(Wiley-Blackwell, 2013-05-13)
Summary: This study was aimed to analyse the impact of the debittering process (DP) in the overall sensory properties of orange juice (OJ) (Citrus sinensis L. Var. Salustiana). The fresh industrial squeezed orange juice ...
Artículo
A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil
(CSIC, 2016)
Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra ...