Higher-quality Touriga Nacional (TN) wines are characterized by a fruity-citric aroma described as sweet and fresh citrus evoking the bergamot fruit (Citrus bergamia). In fact, "bergamot-like" descriptor is currently employed to rate higher quality TN wines. The aim of this work was to identify among volatile compounds present in bergamot fruit extracts (mainly terpenes) which of them contribut...

Mead is a traditional drink that contains 8%-18% (v/v) of ethanol, resulting from the alcoholic fermentation of diluted honey by yeasts. Mead fermentation is a time-consuming process and the quality of the final product is highly variable. Therefore, the present investigation had two main objectives: first, to determine the adequate inoculum size of two commercial wine-making strains of Sacchar...

Aim of the study: To determine the pharmacological activity relevant to ulcer healing of Acacia farnesiana (aroma) leaf, a folk medicine used in the treatment of Ulcer. Materials and Methods: MEAF extract was done by using soxhelet apparatus and was further subjected to screening of the qualitative analysis of phyto chemicals. Consequently the Methanolic extract of leaf was tested against ulcer...

Chinese liquor aroma components were characterized during the aging process using gas chromatography (GC). Principal component and cluster analysis (PCA, CA) were used to discriminate the Chinese liquor age which has a great economic value. Of a total of 21 major aroma components identified and quantified, 13 components which included several acids, alcohols, esters, aldehydes and furans decrea...

SUMMARY CalMaTe calibrates preprocessed allele-specific copy number estimates (ASCNs) from DNA microarrays by controlling for single-nucleotide polymorphism-specific allelic crosstalk. The resulting ASCNs are on average more accurate, which increases the power of segmentation methods for detecting changes between copy number states in tumor studies including copy neutral loss of heterozygosity....

This paper presents the results obtained by AROMA for its second participation to OAEI. AROMA is an hybrid, extensional and asymmetric ontology alignment method that makes use of the association paradigm and a statistical interestingness measure, the implication intensity. AROMA performs a post-processing step that includes a terminological matcher. This year we modify this matcher in order to ...

Soybean oil is a vegetable that produced from soybean seeds. Some products are often adulterated with other ingredients in order to benefit by enhancing their taste and aroma. This palm oil. To improve aroma taste, it lard. Adulteration events greatly affect the halalness of food product. study aims analyze A completely randomized design method was developed two factorials, namely concentration...