Bibliografías temáticas / Aroma

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Literatura académica sobre el tema "Aroma"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 7 de julio de 2024

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Artículos de revistas sobre el tema "Aroma"

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Gao, Lu, Bolin Shi, Lei Zhao, Houyin Wang, Yake Xiang y Kui Zhong. "Aroma Characteristics of Green Huajiao in Sichuan and Chongqing Area Using Sensory Analysis Combined with GC-MS". Foods 13, n.º 6 (9 de marzo de 2024): 836. http://dx.doi.org/10.3390/foods13060836.

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Green huajiao has a unique flavor and is widely used in cooking as an edible spice. In this study, the intensity of overall aroma and aroma attributes of seven green huajiao samples from the Sichuan and Chongqing regions were evaluated using a dynamic dilution olfactometer and ranking descriptive analysis (RDA) technology. The volatile compounds and major aroma components were determined by GC-MS in combination with odor activity value (OAV) analysis. The partial least squares regression (PLSR) model was further used to identify the key aromas contributing to the aroma sensory attributes. Seven green huajiao samples were categorized into three groups: (1) huajiao samples from Liangshan have a strong intensity of pungent, floral and herbal aromas and a medium-high intensity of sweet aroma, and the key contributing aroma compounds were α-pinene, sabinene, β-pinene, myrcene, ocimene and linalool; (2) huajiao samples from Panzhihua and Hongya have a strong intensity of citrusy, lemony and minty aromas, and the key contributing aroma compound was linalool; and (3) the huajiao sample from the Chongqing region was categorized into a separate group and was characterized by a medium-high intensity of green, minty and sweet aromas, and the main aroma compounds are ocimene, citronellal and α-terpineol. These results provide useful basic data for evaluating the aroma quality and analyzing the key aroma characteristics of green huajiao in the Sichuan and Chongqing regions.
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Petronilho, Sílvia, Ricardo Lopez, Vicente Ferreira, Manuel A. Coimbra y Sílvia M. Rocha. "Revealing the Usefulness of Aroma Networks to Explain Wine Aroma Properties: A Case Study of Portuguese Wines". Molecules 25, n.º 2 (9 de enero de 2020): 272. http://dx.doi.org/10.3390/molecules25020272.

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Wine aroma is the result of complex interactions between volatile compounds and non-volatile ones and individual perception phenomenon. In this work, an aroma network approach, that links volatile composition (chromatographic data) with its corresponding aroma descriptors was used to explain the wine aroma properties. This concept was applied to six monovarietal wines from Bairrada Appellation (Portugal) and used as a case study. A comprehensive determination of the wines’ volatile composition was done (71 variables, i.e., volatile components), establishing a workflow that combines extraction techniques and gas chromatographic analysis. Then, a bipartite network-based approach consisting of two different nodes was built, one with 19 aroma descriptors, and the other with the corresponding volatile compound(s). To construct the aroma networks, the odor active values were calculated for each determined compound and combined with the bipartite network. Finally, the aroma network of each wine was compared with sensory descriptive analysis. The analysis of the specific aroma network of each wine revealed that Sauvignon Blanc and Arinto white wines present higher fruity (esters) and sweet notes (esters and C13 norisoprenoids) than Bical wine. Sauvignon Blanc also exhibits higher toasted aromas (thiols) while Arinto and Bical wines exhibit higher flowery (C13 norisoprenoids) and herbaceous notes (thiols), respectively. For red wines, sweet fruit aromas are the most abundant, especially for Touriga Nacional. Castelão and Touriga Nacional wines also present toasted aromas (thiols). Baga and Castelão wines also exhibit fusel/alcohol notes (alcohols). The proposed approach establishes a chemical aroma fingerprint (aroma ID) for each type of wine, which may be further used to estimate wine aroma characteristics by projection of the volatile composition on the aroma network.
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Tomasino, Elizabeth y Shiloh Bolman. "The Potential Effect of β-Ionone and β-Damascenone on Sensory Perception of Pinot Noir Wine Aroma". Molecules 26, n.º 5 (27 de febrero de 2021): 1288. http://dx.doi.org/10.3390/molecules26051288.

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Volatile compounds are responsible for driving the aroma of wine. Because of their low perception thresholds, norisoprenoids may play an important role in wine aroma. Studies have shown that β-damascenone may act as an aroma enhancing compound. However, the direct impact on wine aroma is unclear. Our study examined the direct impact of β-ionone and β-damascenone on the aroma sensory perception of Pinot noir wines. Triangle tests were used to determine if assessors could distinguish between wines with varying concentrations of β-ionone and β-damascenone in three different Pinot noir wine matrixes. Descriptive analysis was performed on these treatments, perceived as different in triangle tests. Results show that β-ionone acts as a significant contributor to aromas in Pinot noir wine, as individuals could differentiate both the low and high concentration wines from the control. How β-ionone impacted wine aroma depends on the wine matrix, as different aroma descriptors were affected based on the model wine used, resulting in floral, red berry or dark berry aromas. The effect of β-damascenone on Pinot noir aroma was less clear, as perception seems to be heavily influenced by wine matrix composition. This study contributes to our understanding of the complex chemical causation of fruity aromas in Pinot noir wine.
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Zhang, Yaqiong, Zhi-Hong Zhang, Ronghai He, Riyi Xu, Lei Zhang y Xianli Gao. "Improving Soy Sauce Aroma Using High Hydrostatic Pressure and the Preliminary Mechanism". Foods 11, n.º 15 (23 de julio de 2022): 2190. http://dx.doi.org/10.3390/foods11152190.

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Using high hydrostatic pressure (HHP) to treat liquid foods can improve their aroma; however, no information about the effects of HHP on soy sauce aroma has yet been reported. The effects of HHP on the aroma of soy sauce fermented for 30 d were investigated using quantitative descriptive analysis (QDA), SPME–GC–olfactometry/MS, hierarchical cluster analysis (HCA) and principal component analysis (PCA). Results showed that the pressure used during HHP treatment had a greater influence on soy sauce aroma than the duration of HHP. Compared to the control, soy sauce that was treated with HHP at 400 MPa for 30 min (HHP400–30) obtained the highest sensory score (33% higher) by increasing its sour (7%), malty (9%), floral (27%) and caramel-like (47%) aromas, while decreasing its alcoholic (6%), fruity (6%) and smoky (12%) aromas; moreover, the aroma of HHP400–30 soy sauce was comparable with that of soy sauce fermented for 180 d. Further investigation demonstrated that HHP (400 MPa/30 min) enhanced the OAVs of compounds with sour (19%), malty (37%), floral (37%), caramel-like (49%) and other aromas (118%), and lowered the OAVs of compounds with alcoholic (5%), fruity (12%) and smoky (17%) aromas. These results were consistent with the results of the QDA. HHP treatment positively regulated the Maillard, oxidation and hydrolysis reactions in raw soy sauce, which resulted in the improvement and accelerated formation of raw soy sauce aroma. HHP was capable of simultaneously improving raw soy sauce aroma while accelerating its aroma formation, and this could treatment become a new alternative process involved in the production of high-quality soy sauce.
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Wang, Xiaoqin, Wentao Guo, Baoguo Sun, Hehe Li, Fuping Zheng, Jinchen Li y Nan Meng. "Characterization of Key Aroma-Active Compounds in Two Types of Peach Spirits Produced by Distillation and Pervaporation by Means of the Sensomics Approach". Foods 11, n.º 17 (26 de agosto de 2022): 2598. http://dx.doi.org/10.3390/foods11172598.

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As a deep-processed product of peach, the aroma characteristics of peach spirit have not been systematically studied, and there has been no research on improving the aroma quality through process improvement. Pervaporation technology was used for the first time in the production of peach spirit instead of distillation, and its critical aroma compounds were analyzed compared with distilled peach spirit. Compared to the distilled peach spirit, pervaporation produced peach spirit presented stronger fruity, honey, and acidic aromas, and lighter cooked-apple aroma. Sixty-two and 65 aroma-active regions were identified in the distilled and pervaporation produced peach spirits, and 40 and 43 of them were quantified. The concentrations of esters, lactones, and acids were significantly higher in the pervaporation produced peach spirit than those in the distilled peach spirit, while terpenoids showed opposite tendency. Both of the overall aromas of distilled and pervaporation produced peach spirits were reconstituted successfully by the compounds with OAV ≥ 1. The omission tests identified 10 and 18 compounds as important aroma compounds for distilled and pervaporation-produced peach spirits, respectively. The differences in the key aroma compounds between the two types of peach spirits explained the differences in the aroma profiles.
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Bertelsen, Anne S., Line A. Mielby, Niki Alexi, Derek V. Byrne y Ulla Kidmose. "Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling". Chemical Senses 45, n.º 4 (29 de febrero de 2020): 293–301. http://dx.doi.org/10.1093/chemse/bjaa012.

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Abstract Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.
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Nesvadba, Vladimír, Jana Olšovská, Lenka Straková y Jan Hervert. "Impartment of spicy, fruity and herbal aromas from the Czech hop varieties of Ceres, Pluto and Saturn to beer". KVASNY PRUMYSL 69, n.º 6 (15 de diciembre de 2023): 831–38. http://dx.doi.org/10.18832/kp2023.69.831.

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The aim of the study is to evaluate the intensity and character of the beer aroma in selected hop varieties. In 2022 and 2023, new Czech Flavour hop varieties of Ceres, Pluto, and Saturn were registered. Ceres exhibits a mild citrusy and fruity hop aroma. Pluto has an intense fruity and herbal aroma, while Saturn has an intense fruity aroma with a milder citrus note. Differences in the intensity and character of the beer aroma were identified based on the hop variety used and the cold hopping dose. These varieties and their combinations were tested under cold hopping at 3 g/l and 6 g/l to assess the impartment of the aromas to beer. The combination of Pluto + Saturn shows the highest intensity of a spicy aroma, while Ceres exhibits the highest intensity of both the fruity and herbal aromas – all this at 6 g/l. The best character of the spicy aroma is observed with Ceres at 3 g/l. Ceres also demonstrates the best character of the fruity aroma, and Ceres + Pluto combination excels in the herbal aroma, both at the dose of 6 g/l. The popularity of beer is crucial, with the combination of Ceres + Pluto at 3 g/l proving to be the most popular. The results have practical applications in breweries producing bottom-fermented beers that utilize dry hopping. It is obvious which hop varieties or their combinations can be used to accentuate individual aroma profiles.
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Dewi, Nur Ismayanti y Ana Silviana. "Tinjauan Yuridis Aroma Sebagai Merek dalam Hak Kekayaan Intelektual". Notarius 16, n.º 3 (21 de abril de 2022): 1187–203. http://dx.doi.org/10.14710/nts.v16i3.42414.

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AbstractThe newest brands that are in development are not only two-dimensional signs but also appear in the form of: holograms, sounds, aromas, textures and even flavors, however, there are no regulations regarding aroma in Indonesia. Therefore, this study aims to determine the legal protection of aroma as a brand in intellectual property rights and to compare legal regulations to non-traditional brand aromas. The method used in this research is normative juridical with descriptive analysis. The result of this study is that the renewal of aroma as a brand in the perspective of intellectual property rights in Indonesia is very important for Indonesia because Indonesia has not carried out any reforms related to aroma regulations to obtain protection in the field of intellectual property and in terms of the legal views of brands in each country. has initiated the spirit of fragrance protection in various countries in the world. fragrance protection in countries that already have aroma regulations and apply them where these countries are members of the World Intellectual Property Organization.Keywords: legal protection; brand; aromaAbstrakMerek terbaru yang ada didalam perkembangannya tidak hanya berupa tanda dua dimensi tetapi juga muncul berupa: hologram, suara, aroma, tekstur bahkan rasa akan tetapi, belum adanya aturan tentang aroma di Indonesia. Oleh karenanya penelitian ini memiliki tujuan untuk mengetahui perlindungan hukum aroma sebagai merek dalam hak kekayaan intelektual dan perbandingan peraturan hukum terhadap aroma merek non tradisional. Metode yang digunakan pada penelitian ini yuridis normatif dengan analisis deskriptif. Hasil dari penelitian ini adalah pembaharuan aroma sebagai merek di dalam perspektif hak kekayaan intelektual di Indonesia merupakan hal yang sangat penting untuk Indonesia. Karena Indonesia belum melakukan pembaharuan terkait aturan aroma untuk mendapatkan perlindungan di bidang kekayaan intelektual dan dalam hal pandangan hukum merek pada masing-masing Negara telah memprakarsai semangat perlindungan aroma di berbagai Negara di dunia. perlindungan aroma pada negara-negara yang sudah mempunyai aturan aroma dan menerapkannya dimana negara-negara tersebut tergabung di dalam World Intellectual Property Organization.Kata kunci: perlindungan hukum; merek; aroma
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Takahashi, Ichiro, Kosuke Tsunashima, Takayuki Shiraki, Toru Kojima, Atsumasa Yoshida y Yujin E. Nakagawa. "AROMA (AGU Robotic Optical Monitor for Astrophysical Objects)". Advances in Astronomy 2010 (2010): 1–5. http://dx.doi.org/10.1155/2010/214604.

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We are developing and operating the automatic telescopeAoyama Gakuin University Robotic Optical Monitor for Astrophysical objects(AROMA) in the Sagamihara Campus of Aoyama Gakuin University. AROMA is composed of two observational equipments, AROMA-N and AROMA-W. AROMA-N is a 30-cm aperture telescope system for rapid follow-up observations of the optical afterglow of gamma-ray bursts. Automatic analysis pipeline for AROMA-N has been developed and is working. The other observational equipment AROMA-W is a wide-field observation system using multiple digital single-lens reflex cameras. It covers a large FOV of about . AROMAW provides photometric data in four bands with a limiting V magnitude of about 12-13 mag. Software to analyze massive image data automatically is being developed. We plan to monitor the luminosities of all the stars in the FOV of AROMA-W, detect optical transients, and trigger a follow-up observation with AROMA-N. We report on the development status and observational results of AROMA.
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Bertelsen, Anne Sjoerup, Line Ahm Mielby, Derek Victor Byrne y Ulla Kidmose. "Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices". Foods 9, n.º 4 (30 de marzo de 2020): 395. http://dx.doi.org/10.3390/foods9040395.

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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.
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Tesis sobre el tema "Aroma"

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Kant, Avinash. "Starch-aroma interactions". Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.403302.

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Гладченко, Оксана Робертівна, Оксана Робертовна Гладченко, Oksana Robertivna Hladchenko y A. Shymarina. "Why aroma marketing?" Thesis, Вид-во СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/17143.

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Haines, David Sean. "Osmologies : towards aroma composition". Phd thesis, Sydney College of the Arts, 2012. http://hdl.handle.net/2123/14423.

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Bernath, Konrad. "Das Böckser-Aroma in Wein /". Zürich, 1997. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=12079.

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Persson, Gabriel, Henrik Haegermark y Markus Kvarnvik. "Aroma Theory: Scenting the Attitude". Thesis, Linnéuniversitetet, Ekonomihögskolan, ELNU, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-10547.

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The thesis examines the relationship between consumer attitudes and a scented shopping environment. A relationship and phenomena concerning scent marketing, which could be seen as one of the more provocative forms of marketing since the human sense of smell, is connected to the limbic system where motivation and attitudes are created. The use of scent marketing has, so far, been proven effective in sales increasing whereas it is one of the less explored forms of marketing. The purpose of the thesis is to answer the following question: Is it possible to find differences in consumer attitudes in a scented buying environment compared to a nonscented buying environment, and thereby create new basis for segmentation? The thesis is based on a quantitative study where data has been gathered in a scent manipulated buying environment through structured interviews with consumers. The thesis applies a deductive approach to the main theories in the area of interest. The findings suggest new theory discussing that it is difficult to use consumer attitudes, towards a scented store environment, as a foundation for market segmentation. Further the results of the executed scent experiment comply with the existing theories about the affect of scent marketing as a sales increasing marketing tool.
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Lam, Siu-ping y 林少萍. "Aroma profiles of soy sauces". Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31221105.

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Lam, Siu-ping. "Aroma profiles of soy sauces /". Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21185591.

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Robinson, Anthony. "Environmental influences on grape aroma potential". Thesis, Robinson, Anthony (2011) Environmental influences on grape aroma potential. PhD thesis, Murdoch University, 2011. https://researchrepository.murdoch.edu.au/id/eprint/5832/.

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Understanding the source of wine volatile compounds and the mechanisms that influence their formation through grape growing, winemaking and storage is essential for wine businesses when developing strategies to produce wines with specific sensory attributes that appeal to target markets. The objective of this research was to develop a greater understanding of the environmental influences that drive flavour formation in grapes and translate this information into awareness of the limitations of site and region in producing wines to specification. A novel analytical method was developed utilising headspace solid-phase microextraction (HS-SPME) for the analysis of wine volatiles by comprehensive two-dimensional gas chromatography (GC × GC) time-of-flight mass spectrometry (TOFMS). The analytical technique was able to resolve and identify a substantially larger number of volatile compounds than current single dimensional GC-MS methodologies. While developing this method it became clear that there was a need to develop a greater understanding of wine matrix effects on SPME-based analyses of volatile compounds found in grape juices and wines of which ethanol and glucose had the greatest effect. Furthermore, the impact of shipping conditions in relation to wine composition and sensory characteristics was investigated to ensure sample integrity across the experiments. The HS-SPME GC × GC-TOFMS methodology was applied in conjunction with descriptive sensory analysis to field studies exploring the effects of site, viticultural management, and winemaking on wine composition and sensory characteristics. This study identified that site was a major influence on Cabernet Sauvignon wine composition and sensory characteristics leading to an extensive study exploring the composition and sensory attributes of a number of commercially produced Cabernet Sauvignon wines from ten wine growing regions of Australia. The results of the studies have enabled the integration of sensory and chemical data Australian Cabernet Sauvignon wines which has revealed potential chemical markers of sensory attributes and compositional characters that are associated with Australian wine regions.
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Spillman, Philip John. "Oak wood contribution to wine aroma /". Title page, contents and abstract only, 1997. http://web4.library.adelaide.edu.au/theses/09AHP/09ahps756.pdf.

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Albano, Neide Munhoz. "A essência dos aromas e o aroma das essências : por um protótipo de glossário terminológico da aromaterapia". Universidade Estadual de Londrina. Centro de Letras e Ciências Humanas. Programa de Pós-Graduação em Estudos da Linguagem, 2010. http://www.bibliotecadigital.uel.br/document/?code=vtls000161004.

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O suporte teórico deste trabalho tem como base a compreensão de novas possibilidades da Terminologia, a partir das perspectivas propostas por Cabré (1999), delineando-a como campo interdisciplinar em que os termos, até então assim denominados, nada mais seriam que itens lexicais ativados em contextos específicos pela língua posta em funcionamento, a Teoria Comunicativa da Terminologia, ou simplesmente a TCT. Desta forma, a possibilidade da variação terminológica, plenamente aceita pela TCT, distanciando-se dos estudos teóricos tradicionais que propunham a descrição e análise do léxico de uma dada ciência ou técnica, sistematizando-o a fim de extinguir qualquer possibilidade de ambigüidade nas linguagens técnicas, tornou possível a descrição e a análise dos usos dos termos variantes no contexto especializado da Aromaterapia. O objetivo principal desta pesquisa configura-se na compilação, descrição, análise e elaboração de um protótipo de glossário terminológico, o GLOTEAR (Glossário Terminológico da Aromaterapia). A pesquisa resultou no registro de 245 (duzentos e quarenta e cinco) termos relacionados ao campo conceptual da Aromaterapia: óleos essenciais, óleos vegetais carreadores e técnicas de extração. A análise dos termos variantes privilegiou os neologismos semânticos (tratados como casos de terminologização e metaterminologização), os neologismos alogenéticos (estrangeirismos e decalques), as variantes formais, informais e ortográficas. O trabalho demonstrou que a variação terminológica no âmbito abordado contribui substancialmente para o enriquecimento do léxico geral da língua portuguesa.
The Communicative Theory of Terminology with its new possibilities proposed by Cabré since 1999, as an interdisciplinary field when terms starteded to be seen as lexical items activated in specific contents by a certain language, is the main foundation for this research. Therefore, the possibility of terminological variation, fully accepted by TCT, leaving behind the traditional theorists and their beliefs on the description and analysis of the lexicon of a given science or a technical field, as well as the systematisation of terms, in order to extinguish the possibilities of ambiguity within technical languages, brought the possibility of description and analysis of the variation in the Aromatherapy area. This way, the main objective of this research is to develop a word list, store them and create a glossary, the so called Aromatherapy Terminological Glossary. The research made possible to register 245 terms realted to the Aromatherapy field: essential oils, carrier vegetable oils and oil extraction techniques. Special attention was given to semantic neologisms (terminologisation and metaterminologisation), alogenetic neologisms (foreing words), formal and informal variation, and also orthographic variation. The research has shown that the variation in the Aromatherapy area has contributed to enrichen the Portuguese Language Lexicon.
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Libros sobre el tema "Aroma"

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Stavinoha, Jan. Aroma. Amsterdam: Van Oorschot, 1988.

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1968-, Patterson Daniel, ed. Aroma. New York: Artisan, 2004.

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Aroma. Calcutta: Writers Workshop, 1997.

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Süskind, Patrick. To Aroma. 7a ed. Athens: Psyhoyios, 1987.

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Gimelli, Salvatore Paul. Aroma science. Port Washington, N.Y: Micelle Press, 2001.

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Berger, Ralf G. Aroma Biotechnology. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8.

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Berger, Ralf G. Aroma biotechnology. Berlin: Springer-Verlag, 1995.

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Zakry, Zahura. Aroma hati. Kuala Lumpur: Dewan Bahasa dan Pustaka, 2007.

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Lisk, Thomas D. Aroma terrapin. Lewiston, N.Y: Mellen Poetry Press, 2003.

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Aroma psy. Paris: Quotidien malin éd., 2014.

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Capítulos de libros sobre el tema "Aroma"

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Bährle-Rapp, Marina. "Aroma". En Springer Lexikon Kosmetik und Körperpflege, 46. Berlin, Heidelberg: Springer Berlin Heidelberg, 2007. http://dx.doi.org/10.1007/978-3-540-71095-0_802.

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Balagiannis, Dimitris P. y J. Stephen Elmore. "Aroma". En Handbook of Seafood and Seafood Products Analysis, 447–75. 2a ed. Boca Raton: CRC Press, 2024. http://dx.doi.org/10.1201/9781003289401-27.

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Berger, Ralf G. "Aroma Compounds in Food". En Aroma Biotechnology, 1–10. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_1.

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Berger, Ralf G. "Bioprocess Technology". En Aroma Biotechnology, 139–62. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_10.

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Berger, Ralf G. "Toward an Industrial Application". En Aroma Biotechnology, 163–74. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_11.

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Berger, Ralf G. "Outlook". En Aroma Biotechnology, 175–78. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_12.

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Berger, Ralf G. "The Roots: Empirical Food Biotechnologies and Formation of Aroma Compounds". En Aroma Biotechnology, 11–34. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_2.

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Berger, Ralf G. "Why Novel Biotechnology of Aromas?" En Aroma Biotechnology, 35–41. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_3.

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Berger, Ralf G. "Laboratory Requirements and Techniques". En Aroma Biotechnology, 42–50. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_4.

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Berger, Ralf G. "Aroma Compounds From Microbial De Novo Synthesis". En Aroma Biotechnology, 51–77. Berlin, Heidelberg: Springer Berlin Heidelberg, 1995. http://dx.doi.org/10.1007/978-3-642-79373-8_5.

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Actas de conferencias sobre el tema "Aroma"

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Ishikawa, Mami, E. A. Chayani Dilrukshi, Tatsuki Ogino, Ayana Hirono, Yoshiyuki Oshima y Shusaku Nomura. "Efficacy of Using Aroma Mouthwash in Recoverying from Short-term Cognitive Stressor". En 9th International Conference on Kansei Engineering and Emotion Research (KEER2022). Kansei Engineering and Emotion Research (KEER), 2022. http://dx.doi.org/10.5821/conference-9788419184849.27.

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Mouthwash prevents bad breath and sterilizes bacteria that cause dental caries and periodontal disease, so it provides important means for improving oral hygiene in our daily life. Along with active ingredients such as bactericides, mouthwash contains a variety of aromas to mask the bitterness of base ingredients and increase palatability. However, given that numerous aroma studies have demonstrated various physiological efficacies of aromas on autonomic/central nervous systems, it is no wonder that aroma mouthwash has some sort of physiological impact when it is used. In this study, we investigated the effect of aroma in mouthwash on peripheral and cardiac autonomic nervous system activity. The experiment was carried out in a within-subject design wherein 20 healthy women under 5 conditions, which are 4 types of mouthwashes: peppermint, peppermint + bergamot, peppermint + orange, and peppermint + lavender, and water as a control. Participants performed a 20-minute calculation task as a cognitive stressor, and then rinsing by a mouthwash or water. We evaluated the recovery period from acute stress response for 20 minutes after the task. As a result, it was observed that a mouthwash with citrus flavor had a relaxing effect in terms of subjective scores and recovering from physiological stress response. The results may illustrate a potential benefit of using aroma mouthwash.
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Pedersen, Elin Rønby y Tomas Sokoler. "AROMA". En the SIGCHI conference. New York, New York, USA: ACM Press, 1997. http://dx.doi.org/10.1145/258549.258584.

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Lama, Palden y Xiaobo Zhou. "AROMA". En the 9th international conference. New York, New York, USA: ACM Press, 2012. http://dx.doi.org/10.1145/2371536.2371547.

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Song, Chunyao y Tingjian Ge. "Aroma". En CIKM '14: 2014 ACM Conference on Information and Knowledge Management. New York, NY, USA: ACM, 2014. http://dx.doi.org/10.1145/2661829.2661886.

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Eleryan, Ahmed, Mohamed Elsabagh y Moustafa Youssef. "AROMA". En the 6th ACM international workshop. New York, New York, USA: ACM Press, 2011. http://dx.doi.org/10.1145/2030718.2030739.

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Bodnar, Adam, Richard Corbett y Dmitry Nekrasovski. "AROMA". En the 6th international conference. New York, New York, USA: ACM Press, 2004. http://dx.doi.org/10.1145/1027933.1027965.

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Gaina, Boris y Eugeniu Alexandrov. "Compușii chimici volatili și noile genotipuri de viță-de-vie". En VIIth International Scientific Conference “Genetics, Physiology and Plant Breeding”. Institute of Genetics, Physiology and Plant Protection, Republic of Moldova, 2021. http://dx.doi.org/10.53040/gppb7.2021.36.

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In the process of development and ripening of berries, depending on fluctuations in climatic fac-tors, an aroma characteristic of the genotype of grapevine is formed, and as a result of processing the bunches, a bouquet of young wine is formed. Grapevine berries contain, for the most part, the same aro-matic chemical compounds, however, the specific aroma is due not only to their different mass concentra-tion, but also to their ratio in the aromatic complex of each genotype. The specific shade of aromas of a particular genotype and the accent of aromas of a particular genotype depends to a greater extent on the transmission of hereditary traits from parental pairs of crossing, the degree of ripening of berries, the phy-tosanitary level of plantings and on the influence of factors of the growing environment. The purpose of this study is to determine and comparative analysis of aromatic compounds in the berries of the rhizogen-ic interspecific genotype of grapevine Amethyst with the same complex of volatile compounds of the classic varieties Feteasca Neagră, Cabernet-Sauvignon, Malbec.
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Nikolić, Milan P. "COMPARASION OF THE AROMA ACTIVE COMPOUNDS IN RAW SPIRITS OBTAINED FROM DIFFERENT APPLE VARIETIES". En 2nd International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2024. http://dx.doi.org/10.46793/sbt29.54mn.

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Raw spirits were produced through distillation of apple wines obtained by fermentation of selected varieties of apples. Two types of apple wine were obtained using different apple varieties. In the first case, the wine was obtained from two types of apples: Red Elstar and Vilmuta. In the second case, the wine was obtained from mixture composed of four types of apples: Idared, Golden Delicious, Jonagold and Melrose. The aromatic profiles of obtained raw spirits were strongly influenced of desirable aromas of ethylesters which contribute to the flavour of the destillates with a pleasant fruity and flowery smell, indicative of the quality of the spirit. A headspace solid phase microextraction (HS-SPME) as the extraction technique and gas chromatography coupled with mass spectrometry was utilized for the determination of volatile compounds. It was shown that raw spirits obtained from mixed combination of Red Elstar and Vilmuta have more intense aroma than obtained from second mixture (Idared, Golden Delicious, Jonagold and Melrose). Ethyl nonanoate, ethyl 9-hexadecanoate, ethyl palmitate and 9,12-octadecanoic acid ethyl ester were detected only in raw spirits obtained from Red Elstar and Vilmuta. The aroma profile of the fractions obtained during the distillation was also investigated. The most intensive aroma was detected in the first fractions (heads). On the other side, the content of ethyl esters in middle fractions was lower than that in the first fractions.
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Aust, Richard A. "The Schmidt SigmaStar™ Evaporator: An Improved Evaporator Type for the Fruit Juice Industry". En ASME 1988 Citrus Engineering Conference. American Society of Mechanical Engineers, 1988. http://dx.doi.org/10.1115/cec1988-3405.

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Figure 1. Over the years, Schmidt has paid special attention to improvements in processes for concentration and aroma recovery of fruit and vegetable juices. Our new technology was introduced in a symposium on the 26th of January 1983 in Bretten, West Germany, namely: - the new SigmaStar™ evaporator (for which we received a US patent in 1986) - new techniques for aroma recovery - new energy saving methods for multi-effect evaporation in combination with aroma recovery. We will describe and explain the new SigmaStar™ evaporator, the new aroma recovery plant as well as the integrated plant. Thereafter we will report our experiences, the quality of the final products, both aroma and concentrate, and improvements that have been developed over the years. Paper published with permission.
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Ueda, Kimi, Kohei Yumura, Hirotake Ishii, Hiroshi Shimoda y Fumiaki Obayashi. "Effect of the intermittent aroma stimuli on work performance: analysis using the drop point of time-series intellectual concentration". En Intelligent Human Systems Integration (IHSI 2023) Integrating People and Intelligent Systems. AHFE International, 2023. http://dx.doi.org/10.54941/ahfe1002890.

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With the rapid development of information society, the importance of knowledge work is increasing. Such knowledge work performance has been evaluated in various ways. The authors have developed and used CTR (Concentration Time Ratio), which is a performance evaluation index based on the ratio of time spent concentrating on a cognitive task for a total task conducted time. Although work concentration changes from moment to moment due to fatigue accumulation, distraction, and other factors, CTR ignored the time-series changes in performance while conducting the task.In this study, a new analysis method was applied to evaluate the effect of intermittent aroma stimuli on work performance, which was evaluated previously by CTR [1]. Totally 88 answering time data of the comparison task [2] that 22 participants performed 2 sets each in 2 conditions, with-aroma and without-aroma were included. Comparison task is a cognitive task developed to evaluate the workers’ intellectual concentration during conducting the task, which requires numerical and language processing, comparison and judgement [2]. Time series data of concentration were generated using the method used in our previous study [3]. In the with-aroma condition, aroma stimuli were presented for 10 seconds every 5 minutes. Therefore, the time window was decided to be relatively shorter to capture short-term temporal variation in concentration on task. We focused on the drop points of concentration. The drop points represent the timing at which the participants restarted concentrating and solving the cognitive task after slowing down due to fatigue accumulation or other factors while conducting the task. In other words, it is expected that there are more drop points when they were unable to maintain their concentration during the task time.When comparing sets conducted at the same time in two aroma conditions, in the group in which the average concentration value improved in the with-aroma condition (n=26), the average number of drop points was higher in the without-aroma condition. On the other hand, in the group in which the average concentration value decreased in the with-aroma condition (n=18), the average number of drop points was higher in with-aroma condition. It was suggested that for the participants whose concentration were improved by the intermittent aroma-stimuli, the occurrence of drop points was suppressed in with-aroma condition.[1] Kimi Ueda, et al.: An Objective and Quantitative Evaluation of Intermittent Aroma Stimuli on Intellectual Concentration. AHFE 2020 International Conference, pp.245-251, 2020.[2] Kimi Ueda, et al.: Development of a new cognitive task to measure intellectual concentration affected by room environment, ICHES2016 Nagoya, 2016.[3] Kimi Ueda, et al.: An Analysis of the Effect of Integrated Thermal Control on Cognitive Task Performance Using Time-Series Changes in Intellectual Concentration. AHFE 2022 International Conference. vol 56. pp. 205–210.
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Informes sobre el tema "Aroma"

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Rouseff, Russell L. y Michael Naim. Characterization of Unidentified Potent Flavor Changes during Processing and Storage of Orange and Grapefruit Juices. United States Department of Agriculture, septiembre de 2002. http://dx.doi.org/10.32747/2002.7585191.bard.

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Citrus juice flavor quality traditionally diminishes after thermal processing and continuously during storage. Our prior studies found that four of the five most potent off-aromas formed during orange juice storage had not been identified. The primary emphasis of this project was to characterize and identify those potent flavor degrading aroma volatiles so that methods to control them could be developed and final flavor quality improved. Our original objectives included: 1 Isolate and characterize the most important unidentified aroma impact compounds formed or lost during pasteurization and storage. 2. Determination of thiamine and carotenoid thermal decomposition and Strecker degradation pathways in model solutions as possible precursors for the unidentified off-flavors. 3. Evaluate the effectiveness of an "electronic nose" to differentiate the headspace aromas of from untreated and heat pasteurized orange and grapefruit juices. 4. Use model systems of citrus juices to investigate the three possible precursor pathways (from 2) for flavor impact compounds formed or lost during pasteurization or storage. RESULTS - The components responsible for citrus storage off flavors and their putative precursors have now been identified. Certain carotenoids (b-carotene) can thermally degrade to produce b-ionone and b-damascenone which are floral and tobacco smelling respectively. Our GC-O and sensory experiments indicated that b-damascenone is a potential storage off-flavor in orange juice. Thiamine (Vitamin B1) degradation produces 2-methyl-3-furan thiol, MFT, and its dimer bis(2- methyl-3-furyl) disulfide which both produce meaty, savory aromas. GC-O and sensory studies indicated that MFT is another storage off-flavor. Methional (potato aroma) is another off flavor produced primarily from the reaction of the native amino acid, methionine, and oxidized ascorbic acid (vitamin C). This is a newly discovered pathway for the production of methional and is more dominant in juices than the classic Maillard reaction. These newly identified off flavors diminish the flavor quality of citrus juices as they distort the flavor balance and introduce non-typical aromas to the juice flavor profile. In addition, we have demonstrated that some of the poor flavor quality citrus juice found in the market place is not only from the production of these and other off flavors but also due to the absence of desirable flavor components including several potent aldehydes and a few esters. The absence of these compounds appears to be due to incomplete flavor volatile restoration after the making of juice concentrates. We are the first to demonstrate that not all flavor volatiles are removed along with water in the production of juice concentrate. In the case of grapefruit juice we have documented which flavor volatiles are completely removed, which are partially removed and which actually increase because of the thermal process. Since more that half of all citrus juices is made into concentrate, this information will allow producers to more accurately restore the original flavor components and produce a juice with a more natural flavor. IMPLICATIONS - We have shown that the aroma of citrus juices is controlled by only 1-2% of the total volatiles. The vast majority of other volatiles have little to no direct aroma activity. The critical volatiles have now been identified. The ability to produce high quality citrus juices requires that manufacturers know which chemical components control aroma and flavor. In addition to identifying the critical flavor components (both positive and negative), we have also identified several precursors. The behavior of these key aroma compounds and their precursors during common manufacturing and storage conditions has been documented so manufacturers in Israel and the US can alter production practices to minimize the negative ones and maximize the positive ones.
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Comunicación de las Ciencias, Centro. ¿Qué atributos son importantes al comprar flores? Universidad Autónoma de Chile, enero de 2020. http://dx.doi.org/10.32457/2050012728/9580202018.

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Sin duda el aroma de las flores es un factor para considerar, sin embargo, un estudio realizado en Chile confirma que la concentración y abundancia de compuestos volátiles no está directamente relacionada con la percepción humana del aroma floral.
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Naim, Michael, Gary R. Takeoka, Haim D. Rabinowitch y Ron G. Buttery. Identification of Impact Aroma Compounds in Tomato: Implications to New Hybrids with Improved Acceptance through Sensory, Chemical, Breeding and Agrotechnical Techniques. United States Department of Agriculture, octubre de 2002. http://dx.doi.org/10.32747/2002.7585204.bard.

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The tomato, a profitable vegetable crop in both the USA and Israel, has benefited significantly from intensive breeding efforts in both countries, and elsewhere (esp. Holland). : Modem hybrids are highly prolific and resistant to a variety of major pests. They produce attractive, firm fruit for both processing and fresh-marketing. In all cases, however, reduction in flavor and aroma have occurred concomitantly with the increase in yield. Sugars-acids ratio dominate fruit taste, whereas aroma volatiles (potent at minute ppb and ppt levels) contribute to the total characteristic tomato flavor. An increase in sugars (1-2%) contributes significantly to tomato fruit taste. However, because of energy reasons, an increase in fruit sugars is immediately compensated for by a decrease in yield. Our main objectives were to: (a) pinpoint and identify the major impact aroma components of fresh tomato; (b) study the genetic and environmental effects on fruit aroma; (c) determine precursors of appealing (flavors) and repelling (off-flavors) aroma compounds in tomato. Addition of saturated salts blocked all enzymatic activities prior to isolation of volatiles by dynamic and static headspace, using solvent assisted flavor evaporation (SAFE) and solid phase micro-extraction (SPME) from highly favored (FA-612 and FA-624) and less preferred (R 144 and R 175) tomato genotypes. Impact aroma components were determined by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC- MS) and aroma extract dilution analysis (AEDA). The potent odorant (Z)-1,5-octadien-3-one, was identified for the first time in fresh tomato. From the ca. 400 volatile compounds in the headspace of fresh tomato, the following compounds are proposed to be impact aroma compounds: (Z)-3-hexenal, hexanal, 1-penten-3-one, 2-phenylethanol, (E)-2-hexenal, phenyl acetaldehyde, b-ionone, b-damascenone, 4-hydroxy-2,5-dimethyl-3-(2H)-furanone (FuraneolR), (Z)-l,5-octadien-3-one, methional, 1-octen-3-one, guaiacol, (E,E)- and (E,Z)- 2,4-decadienal and trans- and cis-4,5-EPOXY -(E)-2-decenal. This confirms the initial hypothesis that only a small number of volatiles actually contribute to the sensation of fruit aroma. Tomato matrix significantly affected the volatility of certain impact aroma components and thus led to the conclusion that direct analysis of molecules in the headspace . may best represent access of tomato volatiles to the olfactory receptors. Significant differences in certain odorants were found between preferred and less-preferred cultivars. Higher consumer preference was correlated with higher concentrations of the following odorants: l-penten-3-one, (Z)-3-hexenal, (E,E)- and (E,Z)-2,4-decadienal and especially Furaneol, whereas lower consumer preference was associated with higher concentrations of methional, 3-methylbutyric acid, phenylacetaldehyde, 2-phenylethanol, and 2-isobutylthiazole. Among environmental factors (salinity, N source, growth temperature), temperature had significant effects on the content of selected aroma compounds (e.g., 3-methylbutanal, 1- penten-3-one, hexanal, (Z)-3-hexenal, (E)-2-hexenal, 2-isobutylthiazole, 6-methyl-5-hepten- 2-one, 1-octen-3-one, methional, 2-phenylethanal, phenyl acetaldehyde, and eugenol) in fresh tomatoes. Salt stress (20 mM NaCl) increased the content of odorants such as (Z)-3-hexenal, 2-phenylethanol and 3-methylbutanal in the R-144 cultivar whereas salinity had minor effects on 1-pentene-3-one, 2-isobutylthiazole and b-ionone. This fundamental knowledge obtained by comprehensive investigation, using modem chemical, sensory and agrotechnical methodology will assist future attempts to genetically modify the concentrations of key odorants in fresh tomatoes, and thus keep the tomato production of Israel and the USA competitive on the world market.
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Lewinsohn, Efraim, Natalia Dudareva, Yaron Sitrit y Eran Pichersky. Molecular and Biochemical Basis of Terpenoid Aroma Formation in Tomato. United States Department of Agriculture, octubre de 2012. http://dx.doi.org/10.32747/2012.7593384.bard.

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Naim, Michael, Steven Nagy, Uri Zehavi y Russell Rouseff. Bound and Free Phenolic Acids as Precursors to Objectional Aroma in Citrus Products. United States Department of Agriculture, diciembre de 1992. http://dx.doi.org/10.32747/1992.7603824.bard.

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Jiang, Aiyun, Siqi Wang y Xuemei Li. Effect of Aroma Inhalation Therapy on Fatigue Level: A systematic Review and Meta-analysis. INPLASY - International Platform of Registered Systematic Review and Meta-analysis Protocols, julio de 2021. http://dx.doi.org/10.37766/inplasy2021.7.0091.

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Bayona Ramírez, Edgar Antonio, Julián Mateo Hernández Cavadia, Dana Valentina Carantón Nocua y Luis Eduardo Rojas Avellaneda. Diseño de tostadora de cacao. Escuela Tecnológica Instituto Técnico Central, 2023. http://dx.doi.org/10.55411/2023.17.

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El proceso de tostado de granos es un oficio que demanda transferencia de calor entre un medio generador de calor y un recipiente donde se deposita determinada cantidad de grano o materia prima para que con el calor recibido pierda un porcentaje de humedad y adquiera una coloración uniforme, con aroma y sabor agradable.
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Dudareva, Natalia, Alexander Vainstein, Eran Pichersky y David Weiss. Integrating biochemical and genomic approaches to elucidate C6-C2 volatile production: improvement of floral scent and fruit aroma. United States Department of Agriculture, septiembre de 2007. http://dx.doi.org/10.32747/2007.7696514.bard.

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The specific objectives of approved proposal include to: 1. Elucidate the C6-C2 biochemical pathways leading to the biosynthesis of phenylacetaldehyde, phenylethyl alcohol and phenylethyl acetate in floral tissues of ornamentally important plants, pefunia and roses. 2. Isolate and characterrze genes responsible for the production of these C6-C2 compounds and those involved in the regulation of the pathway using genomic and transcriptomic tools. 3. Determine whether altering the expression of key genes of this pathway can result in changing the aroma characteristics of flowers. Aldehydes are intermediates in a variety of biochemical pathways including those involved in the metabolism of carbohydrates, vitamins, steroids, amino acids, benzylisoquinoline alkaloids, hormones, and lipids. In plants they are also synthesized in response to environmental stresses such as salinity, cold, and heat shock or as flavors and aromas in fruits and flowers. Phenylacetaldehyde along with 2-phenylethanol and its acetate ester, are important scent compounds in numerous flowers, including petunias and roses. However, little is known about the biosynthesis of these volatile compounds in plants. We have shown that the formation PHA and 2-phenylethanol from Phe does not occur via trans-cinnamic acid and instead competes with the key enzyme of phenypropanoid metabolism Pheammonia-lyase (PAL) for Phe utilization. Using functional genomic approach and comparative gene expression profiling, we have isolated and characterized a novel enzyme from petunia and rose flowers that catalyzes the formation of the Ca-Czcompound phenylacetaldehyde (PHA) from L-phenylalanine (Phe) by the removal of both the carboxyl and amino groups. This enzyme, designated as phenylacetaldehyde synthases (PAAS), is a bifunctional enzyme that catalyzes the unprecedented efficient coupling of phenylalanine decarboxylation to oxidation, generating phenylacetaldehyde, CO2, ammonia, and hydrogen peroxide in stoichiometric amounts. Down-regulation of PAAS expression via RNA interference-based (RNAi) technology in petunia resulted in no PHA emission when compared with controls. These plants also produced no 2-phenylethanol, supporting our conclusion that PHA is a precursor of 2-phenylethanol. To understand the regulation of scent formation in plants we have also generated transgenic petunia and tobacco plants expressing the rose alcohol acetyltransferase (RhAAT) gene under the control of a CaMV-35S promoter. Although the preferred substrate of RhAAT in vitro is geraniol, in transgenic petunia flowers, it used phenylethyl alcohol and benzyl alcohol to produce the corresponding acetate esters, not generated by control flowers. These results strongly point to the dependence of volatile production on substrate availability. Analysis of the diurnal regulation of scent production in rose flowers revealed that although the daily emission of most scent compounds is synchronized, various independently evolved mechanisms control the production, accumulation and release of different volatiles. This research resulted in a fundamental discovery of biochemical pathway, enzymes and genes involved in biosynthesis of C6-C2s compounds, and provided the knowledge for future engineering plants for improved scent quality.
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Porat, Ron, Anne Plotto, Elizabeth Baldwin, Gregory McCollum, Mary Lu Arpaia, David Obenland y Efraim Lewinsohn. Identification of key aroma compounds and optimization of postharvest handling procedures in order to improve sensory quality of mandarins. United States Department of Agriculture, junio de 2014. http://dx.doi.org/10.32747/2014.7594400.bard.

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Butler, Bryan, Tom Barse, Nahla V. Bassil y Kim Lewers. How we came to have the 'Monocacy' hop. Yakima, WA: Hop Growers of America, agosto de 2023. http://dx.doi.org/10.32747/2023.8127202.ars.

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The popularity of local craft beers in the US is growing, as is the desire for beers made with all-local ingredients. Maryland breweries have been able to use locally grown ingredients, including hops, but have not been able to claim use of a hop native to Maryland. 'Monocacy' hop was discovered in Maryland on a farm that was part of the original Carrollton Manor, once owned by Charles Carroll, a signer of the Declaration of Independence, in what was likely a cottage garden between the house and barn. Molecular fingerprinting established it as unique and clustering with hop accessions native to North America. Compared with cultivars currently grown in Maryland, 'Monocacy' is very large and vigorous, late maturing, and tolerant of of two-spotted spider mites, potato leafhoppers, and hop downy mildew. 'Monocacy' produces high yields of large open cones with an herbaal-floral aroma and abundant lupulin. Most hops have more alpha acids than beta acids, and contribute a bitter flavor to beers. The 'Monocacy' alpha acid content was lower than the beta acid content, with alpha to beta acid ratios ranging from 0.54 to 0.59 and could contribute to a beer that is not overly bitter. High myrcene (12.85%) and caryophyllene (38.13%) suggest a spicy-floral character. 'Monocacy' added an earthy and spicy note to lighter beers, and in some beers when used as a dry hop it added a light fruity note on the pallet in the finish. The most recent beer using 'Monocacy' had a medium-light body with a bisquity malt aroma and delicate "spicy/hoppy" nose. Maryland breweries are anxious to use this hop in their beers.
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