16 documents found, page 1 of 2
Combination of stable isotope analysis and chemometrics to discriminate geoclim...
Jiménez-Morillo, N.T.; Palma, V.; Garcia, R.; Barrocas Dias, Cristina; Cabrita, M.J.The knowledge of the isotopic composition of virgin olive oil (VOO) allows the evaluation of authenticity and geographical origin, being an important tool against fraud. This study aimed to assess if VOOs produced in three Mediterranean regions could be discriminated on the basis of multivariate statistical analysis of geoclimatic and isotopic data. A total of 138 geo-referenced VOO samples from Portugal, Franc...
Effect of innovative technology using staves and micro-oxygenation on the odora...
Soares, Joana Granja; Roque, Rita; Cabrita, M.J.; Anjos, O.; Belchior, A. Pedro; Caldeira, Ilda; Canas, SaraThe aged wine spirit is a beverage with great aromatic complexity. Their volatile compounds with odorant power coming from the distillate and from the wood used in its ageing, and the interactions that take place in the process, enhanced by oxygen, all contribute to this complexity. Due to time and cost inherent of ageing wine spirits in wooden barrels, research has sought to develop more sustainable alternativ...
Impact of salt reduction on biogenic amines, fatty acids, microbiota, texture a...
Laranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.Meat industry needs to reduce salt in their products due to health issues. The present study evaluated the effect of salt reduction from 6% to 3% in two Portuguese traditional blood dry-cured sausages. Physicochemical and microbiological parameters, biogenic amines, fatty acids and texture profiles and sensory panel evaluations were considered. Differences due to salt reduction were perceptible in a faint decli...
Characterisation of "Catalão" and "Salsichão" Portuguese traditional sausages w...
Laranjo, Marta; Gomes, A.; Agulheiro-Santos, A.C.; Potes, M.E.; Cabrita, M.J.; Garcia, R.; Rocha, J.M.; Roseiro, L.C; Fernandes, M.J.; Fraqueza, M.J.The present study evaluated the effect of salt reduction on traditional dry-cured sausages' safety, quality and product acceptance, comprising physicochemical and microbiological parameters, biogenic amines, fatty acids, texture profile and sensory analysis. According to our results, salt content had a major effect on microbiological counts, although not compromising the products' safety. Marked differences wer...
The use of solid-supported liquid-liquid extraction in the analysis of polyphen...
Nave, F.; Cabrita, M.J.; T. da Costa, C.Solid-supported liquid–liquid extraction (SS-LLE) was compared to liquid–liquid extraction (LLE) for the analysis of phenolic compounds in wine. Diatomaceous earth commercial cartridges were evaluated together with “in-house” made cartridges for the wine phenolic extraction. Statistical treatment, analysis of variance ANOVA-single factor, was used to compare the extraction yields obtained by these methods, and ...
Quality Evaluation of ‘Sunburst’ Cherries Harvested at Different
Agulheiro-Santos, A.C.; Palma, V.; Machado, G.; Rato, A.E.; Cabrita, M.J.The sweet cherry ‘Sunburst’ is highly appreciated by consumers due to its organoleptic traits. Regional producers tend to harvest cherries sooner in order to increase their profits. With the aim of understanding the consequences of this we have tested the effect of different ripeness stages at the moment of harvesting on fruit quality. Quality parameters tested included external colour (L*, a*, b*), fruit textu...
Effect of Different Storage Conditions on Nutritional and Quality
Palma, V.; Agulheiro-Santos, A.C.; Machado, G.; Rato, A.E.; Cabrita, M.J.; Lozano, M.; Gónzález, D.The sweet cherry ‘Sweetheart’, although having a short shelf life, is highly appreciated by consumers due to its organoleptic characteristics. Different storage methods were tested to study the maintenance of quality during a period of 27 days: 1) cold (air at 1°C and 95% relative humidity) (CC), 2) cold and polypropylene film bags (1°C and 95% relative humidity) (MA) and 3) cold and controlled atmosphere (1°C,...
The Impact of the Malolactic Fermentation in the Volatile Composition of Trinca...
Torres, Mª Pietra; Cabrita, M.J.; Gomes da Silva, M.D.R.; Palma, Vera; Costa Freitas, A.M.Use of commercial starters for malolactic fermentation (MLF) is a common practice, and outcomes of this procedure are very relevant for wine producers because aroma attributes might change according to the strain used. MLF was carried out in the Trincadeira wine variety in three batches: spontaneously and with inoculation of two different commercial starters. Wine extracts before and after MLF were obtained thr...
Sensorial analysis and electronic aroma detection to compare olive oils
Vaz-Freire, L.; Cabrita, M.J.; Gomes da Silva, M.D.R.; Costa Freitas, A.M.Sensorial analysis and electronic aroma detection to compare olive oils produced by different extraction methods. A sensorial analysis and an aroma analysis by electronic sensory devices were used to compare olive oils produced according to two different extraction methods. The extraction methods compared were the press system and two phase decanter. Samples were taken from the harvests of 2002-2004 and the oli...
Phenolic Acids, Phenolic Aldehydes and Furanic Derivatives in Oak Chips: Americ...
Cabrita, M.J.; Barrocas Dias, C.; Costa Freitas, A.M.Phenolic acids (gallic, vanillic, syringic and ellagic acids), phenolic aldehydes (vanillin, syringaldehyde, coniferaldehyde and sinapaldehyde) and furanic derivatives (furfural, 5-methylfurfural and 5-hydroxymethylfurfural) were quantified in commercial American and French oak chips. Chips with different sizes and toast degrees were used. Compounds were extracted directly from the wood samples in order to dete...