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Registro Completo |
Biblioteca(s): |
Embrapa Cerrados. |
Data corrente: |
17/01/2008 |
Data da última atualização: |
17/01/2008 |
Tipo da produção científica: |
Artigo em Anais de Congresso / Nota Técnica |
Autoria: |
SABOYA, R. de C. C.; REATTO, A.; MARTINS, E. de S.; SOUSA, E. R. de; LELIS, N. R. de; LIMA, O. C. |
Afiliação: |
Rita de Cássia Cunha Saboya, CPAC; Adriana Reatto, CPAC; Éder de Souza Martins, CPAC; Edmilson Rodrigues de Sousa, Ruraltins; Norton Rodrigues de Lelis, Unitins; Olivaney Cruz Lima, Ruraltins. |
Título: |
Diagnóstico dos recursos naturais do município de Pium-TO. |
Ano de publicação: |
2007 |
Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE SISTEMAS DE PRODUÇÃO, 7., 2007, Fortaleza. Agricultura familiar, políticas públicas e inclusão social. Fortaleza: Embrapa Agroindústria Tropical, 2007. 1 CD-ROM. |
Idioma: |
Português |
Palavras-Chave: |
Brasil; Tocantins. |
Thesagro: |
Agricultura Familiar; Recurso Natural. |
Categoria do assunto: |
-- |
Marc: |
LEADER 00739naa a2200217 a 4500 001 1566868 005 2008-01-17 008 2007 bl uuuu u00u1 u #d 100 1 $aSABOYA, R. de C. C. 245 $aDiagnóstico dos recursos naturais do município de Pium-TO. 260 $c2007 650 $aAgricultura Familiar 650 $aRecurso Natural 653 $aBrasil 653 $aTocantins 700 1 $aREATTO, A. 700 1 $aMARTINS, E. de S. 700 1 $aSOUSA, E. R. de 700 1 $aLELIS, N. R. de 700 1 $aLIMA, O. C. 773 $tIn: CONGRESSO BRASILEIRO DE SISTEMAS DE PRODUÇÃO, 7., 2007, Fortaleza. Agricultura familiar, políticas públicas e inclusão social. Fortaleza: Embrapa Agroindústria Tropical, 2007. 1 CD-ROM.
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Registro Completo
Biblioteca(s): |
Embrapa Florestas. |
Data corrente: |
02/06/2020 |
Data da última atualização: |
03/06/2020 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Circulação/Nível: |
A - 2 |
Autoria: |
GODOY, R. C. B. de; CHAMBERS IV, E.; YANG, G. |
Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; Edgar Chambers IV, Kansas State University; Gongshun Yang, Kansas State University. |
Título: |
Development of a preliminary sensory lexicon for mate tea. |
Ano de publicação: |
2020 |
Fonte/Imprenta: |
Journal of Sensory Studies, v. 35, n. 3, e12570, June 2020. 13 p. |
DOI: |
https://doi.org/10.1111/joss.12570 |
Idioma: |
Inglês |
Conteúdo: |
Abstract A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical application The development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products; and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries. |
Palavras-Chave: |
Análise descritiva; Chemical components; Componentes químicos; Compostos voláteis; Descriptive analysis; Erva mate. |
Thesagro: |
Chá Verde; Ilex Paraguariensis; Sabor. |
Thesaurus NAL: |
Consumer acceptance; Flavor; Green tea; Volatile compounds. |
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
Marc: |
LEADER 02297naa a2200313 a 4500 001 2122880 005 2020-06-03 008 2020 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/joss.12570$2DOI 100 1 $aGODOY, R. C. B. de 245 $aDevelopment of a preliminary sensory lexicon for mate tea.$h[electronic resource] 260 $c2020 520 $aAbstract A Lexicon was developed for yerba mate tea including attributes, definitions, and references to describe the color, aroma, and flavor. A highly trained panel generated 39 attributes and evaluated 18 samples of tea. Some attributes such as smoky, woody, straw-like, ashy, astringent, bitter, sweet aromatics, musty dusty, and dark green were present in most of the samples. Other characteristics such as green, floral, spice brown, and petroleum-like appeared in less than 50% of the samples. The sensory profile of mate tea was complex but differed for various teas. This terminology can be useful for manufacturers, producers, and consumers and helpful for the standardization of mate tea. Practical application The development of a sensory lexicon for mate tea can be helpful for the entire mate tea chain from grower to producer to consumer. Such a lexicon aids researcher in breeding programs for Yerba Mate, can help crop managers producing mate tea with the desired characteristics; assists manufacturers in differentiating products, categorizing and selecting of raw material, optimizing processes and developing new products; and can ensure consumers they are getting a consisted, expected product. Such data are critical for use in sensory studies where descriptive data are related to consumer preferences and for conducting studies in different, labs, regions, and countries. 650 $aConsumer acceptance 650 $aFlavor 650 $aGreen tea 650 $aVolatile compounds 650 $aChá Verde 650 $aIlex Paraguariensis 650 $aSabor 653 $aAnálise descritiva 653 $aChemical components 653 $aComponentes químicos 653 $aCompostos voláteis 653 $aDescriptive analysis 653 $aErva mate 700 1 $aCHAMBERS IV, E. 700 1 $aYANG, G. 773 $tJournal of Sensory Studies$gv. 35, n. 3, e12570, June 2020. 13 p.
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