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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agrobiologia. Para informações adicionais entre em contato com cnpab.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agrobiologia. |
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Data corrente: |
07/03/2019 |
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Data da última atualização: |
07/03/2019 |
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Tipo da produção científica: |
Video/DVD |
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Autoria: |
FREIRE, J. M. |
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Afiliação: |
JULIANA MULLER FREIRE, CNPAB. |
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Título: |
Jenipapo, bacupari e massaranduba: saiba como fazer mudas dessas espécies nativas. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Programa Globo Rural, 10 jun. 2018. |
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Idioma: |
Português |
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Thesagro: |
Germinação; Plantio; Reflorestamento; Semente; Sombreamento. |
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Categoria do assunto: |
K Ciência Florestal e Produtos de Origem Vegetal |
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Marc: |
LEADER 00471nam a2200157 a 4500
001 2106732
005 2019-03-07
008 2018 bl --- 0-- m #d
100 1 $aFREIRE, J. M.
245 $aJenipapo, bacupari e massaranduba$bsaiba como fazer mudas dessas espécies nativas.$h[electronic resource]
260 $aPrograma Globo Rural, 10 jun. 2018.$c2018
650 $aGerminação
650 $aPlantio
650 $aReflorestamento
650 $aSemente
650 $aSombreamento
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Embrapa Agrobiologia (CNPAB) |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Uva e Vinho. |
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Data corrente: |
18/11/2020 |
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Data da última atualização: |
18/11/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 1 |
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Autoria: |
AMORIM, C.; ALVES FILHO, E. G.; RODRIGUES, T. H. S.; BENDER, R. J.; CANUTO, K. M.; GARRUTI, D. dos S.; ANTONIOLLI, L. R. |
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Afiliação: |
CATHERINE AMORIM, Universidade Federal do Rio Grande do Sul; ELENILSON GODOY ALVES FILHO, Embrapa Agroindústria Tropical; TIGRESSA HELENA SOARES RODRIGUES, Universidade Estadual do Vale do Acaraú, Sobral, CE; RENAR JOÃO BENDER, Universidade Federal do Rio Grande do Sul; KIRLEY MARQUES CANUTO, CNPAT; DEBORAH DOS SANTOS GARRUTI, CNPAT; LUCIMARA ROGERIA ANTONIOLLI, CNPUV. |
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Título: |
Volatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Research International, v. 136, art. 109570, 2020. |
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DOI: |
https://doi.org/10.1016/j.foodres.2020.109570 |
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Idioma: |
Inglês |
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Conteúdo: |
The volatile profile of ?Rama Forte? persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg?1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC?MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2-treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tertbutylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on
persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2,4- di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in ?Rama Forte? persimmon fruit. MenosThe volatile profile of ?Rama Forte? persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg?1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC?MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2-treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tertbutylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on
persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations... Mostrar Tudo |
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Palavras-Chave: |
Avaliação sensorial; Diospyros kaki L; HS-SPME; Marcadores voláteis; Quimiometria; Soluble tannins; Taninos solúveis; Volatile markers. |
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Thesaurus NAL: |
Chemometrics; Sensory evaluation. |
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Categoria do assunto: |
--
F Plantas e Produtos de Origem Vegetal |
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Marc: |
LEADER 02752naa a2200325 a 4500
001 2126763
005 2020-11-18
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.foodres.2020.109570$2DOI
100 1 $aAMORIM, C.
245 $aVolatile compounds associated to the loss of astringency in 'Rama Forte' persimmon fruit.$h[electronic resource]
260 $c2020
520 $aThe volatile profile of ?Rama Forte? persimmon fruit treated with high concentration of CO2 or ethanol, as well as the association of specific volatile organic compounds (VOC) to the loss of astringency given by sensory and chemical evaluation were investigated in our study. Fruit were harvested at the maturity stage showing crisp texture and commercial color, and exposed to different astringency removal treatments: 70% CO2 for 18 h or 1.70 mL kg?1 ethanol for 6 h. Fruit were daily assessed for VOC, astringency, and soluble tannins content throughout eight days at room temperature. The HS-SPME/GC?MS analysis allowed to tentatively identify 31 volatile compounds and two fatty acids. A clear separation of the persimmon fruit from the beginning to the end of the post-treatment period was showed by PCA results, mainly from the fifth day for CO2-treated and the seventh day for ethanol-treated persimmon. The loadings from CO2 treatment highlighted the increase in the concentrations of a great number of compounds with the progression of the days. The compounds 2,4-di-tertbutylphenol and 1-pentadecanal were tentatively identified on fruit from both treatments after the longest periods and were absent on astringent non-treated fruit. These compounds are reported for the first time on persimmon fruit. Astringency tending to absent was noticed from the fifth and the seventh day after the fruit exposition to CO2 and ethanol vapor, respectively, when flesh soluble tannins concentrations close to 0.1% FW were found. Our study indicates a strong relationship between the astringency removal and the compounds 2,4- di-tert-butylphenol and 1-pentadecanal, supporting them as potential marker compounds for artificial deastringency in ?Rama Forte? persimmon fruit.
650 $aChemometrics
650 $aSensory evaluation
653 $aAvaliação sensorial
653 $aDiospyros kaki L
653 $aHS-SPME
653 $aMarcadores voláteis
653 $aQuimiometria
653 $aSoluble tannins
653 $aTaninos solúveis
653 $aVolatile markers
700 1 $aALVES FILHO, E. G.
700 1 $aRODRIGUES, T. H. S.
700 1 $aBENDER, R. J.
700 1 $aCANUTO, K. M.
700 1 $aGARRUTI, D. dos S.
700 1 $aANTONIOLLI, L. R.
773 $tFood Research International$gv. 136, art. 109570, 2020.
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