Spanduk sebagai Sarana Promosi Aromas Café Di Legian Kuta Bali

Spanduk Pada sub ini mahasiswa akan membahas tentang visualisasi desain pembuatan media promosi spanduk yang digunakan sebagai salah satu media komunikasi visual sebagai sarana promosi Aromas Café di Jalan Legian Kuta-Bali. Unsur Visual Desain 1. Bentuk Fisik Bentuk fisik dari spanduk ini persegi panjang dan mempunyai ukuran 300 x 80 cm agar telihat jelas bila dilihat dari jarak jauh. 2. Ilustrasi Dalam desain media spanduk ini, ilustrasi yang dipergunakan adalah gambar brokoli sebagai background, gambar dari salah satu menu di Aromas Café, serta logo dari Aromas Café itu sendiri. Menggunakan background brokoli agar memberi kesan hijau yang merupakan cirri khas warna sayuran. Gambar salah satu menu di Aromas Café yaitu Aromas Pizza karena merupakan salah satu menu andalan di Aromas Café. Menggunakan gambar logo Aromas Café agar masyarakat mengetahui identitas dari Aromas Café itu sendiri

Poster, X-Baner, Dan Flyer Sebagai Sarana Promosi Aromas Café Di Legian Kuta Bali

I Poster Pada sub ini mahasiswa akan membahas tentang visualisasi desain pembuatan media promosi Poster yang digunakan sebagai salah satu media komunikasi visual sebagai sarana promosi Aromas Café di Jalan Legian Kuta-Bali. Unsur Visual Desain 1. Bentuk Fisik Bentuk fisik dari promosi poster ini persegi panjang dan mempunyai ukuran 42 x 30 cm. Ukuran dibuat dalam ukuran kertas A3 agar poster lebih jelas terlihat, walaupun jika dilihat dari jarak yang agak jauh. 2. Ilustrasi Dalam desain media poster ini, ilustrasi yang dipergunakan adalah gambar brokoli sebagai background, gambar dari salah satu menu di Aromas Café, serta logo dari Aromas Café itu sendiri. Menggunakan background brokoli agar memberi kesan hijau yang merupakan cirri khas warna sayuran. Gambar salah satu menu di Aromas Café yaitu Aromas Pizza karena merupakan salah satu menu andalan di Aromas Café. Menggunakan gambar logo Aromas Café agar masyarakat mengetahui identitas dari Aromas Café itu sendiri. Selain itu juga digunakan gambar dari tampak depan Aromas Café agar masyarakat mengetahui seperti apa rupa bangunan Aromas Café

Understanding how experts rate cigars: A “havanometric” analysis

Drawing on data from an annual French guidebook published in 2004, this paper focuses on the determinants of experts' ratings on Cuban cigars. We find that high quality cigars are more likely to be recommended to more experienced cigar lovers. Both the self-assessed quality and recommendation depend on the length and diameter of the cigars, but also on more subjective characteristics like number and type of aromas. Results from a Fields' decomposition show that the quality of cigars is much more sensitive to the presence of a defect and number of aromas than the experts' recommendation, which is more influenced by the rarity of cigars. Finally, it is essentially the cigars' objective characteristics that have an influence on their prices, meaning that consumers truly benefit from additional qualitative information when reading experts' advice and ratings.Cigars, expert opinion, quality

GC-Recomposition-Olfactometry (GC-R) and multivariate study of three terpenoid compounds in the aroma profile of Angostura bitters.

Foods and beverage aroma results from multicomponent mixtures of volatile compounds present in the food that interact with olfactory receptors and produce a perceptual response in the brain. However, the perceptual interactions that occur when complex odor mixtures are combined are not well understood. Here we used Gas chromatography-Recomposition-Olfactometry (GC-R) to better understand the role that individual compounds have on the perceived sensory aroma of bitters. Bitters are the concentrated alcoholic extract of flavorful plant materials with a wide range of complex sensory and chemical aroma profiles that have not been extensively studied. Previously, we demonstrated that Angostura bitters are characterized by complex aroma attributes described as cola, ginger, orange peel, and black pepper and that the volatile composition of Angostura bitters is predominantly composed of terpenoids. Using GC-R to create in-instrument mixtures of the Angostura headspace extracts, the sensory attributes of Angostura extracts with linalool, α-terpinyl-acetate and caryophyllene omitted were evaluated. The omission experiments demonstrated direct and indirect effects of the individual compounds on the aroma attributes of Angostura bitters, through masking, additive, and synergistic interactions. Caryophyllene in particular, which was present in the headspace extracts at concentration only slightly above sensory threshold levels, had a large and unexpected impact on the sensory properties of the mixtures and may be most responsible for the aromas associated with the whole sample. The GC-R and statistical approaches used here provided valuable tools to reveal relationships among individual compounds and aroma attributes of foods that have not been currently theorized using existing analytical approaches

A neuroimaging study of pleasant and unpleasant olfactory perceptions of virgin olive oil

Functional magnetic resonance imaging (fMRI) has been used to collect information from neurons that receive direct input from olfactory bulbs when subjects smell virgin olive oil. The pleasant aroma of three extra virgin olive oils (var. Royal, Arbequina and Picual) and three virgin olive oils with sensory defects (rancid, fusty and winey/vinegary) were presented to 14 subjects while a fMRI scan acquired data from the brain activity. Data were subjected to a two-sample t test analysis, which allows a better interpretation of results particularly when data are studied across different subjects. Most of the activations, which were located in the frontal lobe, are related to the olfactory task regardless of the hedonic component of perception (e.g. Brodmann areas 10, 11). Comparing the samples with pleasant and unpleasant aromas, differences were found at the anterior cingu�late gyrus (Brodmann area 32), at the temporal lobe (Brodmann area 38), and inferior frontal gyrus (Brodmann area 47), while intense aromas activated Brodmann area 6. The actual perceptions described by the subjects and the concentration of the odorant compounds in the samples were considered in the interpretation of the results.Estudio mediante neuroimagen de percepciones olfativas agradables y desagradables de aceites de oliva virgen. La imagen por resonancia magnética funcional (fMRI) ha sido empleada para estudiar la información de la respuesta cerebral producida al estimular las neuronas que participan en el proceso olfatorio tras percibir el aroma del aceite de oliva virgen (AOV). Se utilizó fMRI para la adquisición de los datos de la actividad cerebral de 14 sujetos a los que se presentaron tres aceites de oliva vírgenes de aroma agradable (var. Royal, Arbequina and Picual) y tres aceites de oliva vírgenes con defectos sensoriales (rancio, atrojado, avinado/avinagrado). Los datos se sometieron a una prueba t para observar diferencias entre dos grupos, la cual permite una mejor interpretación de los resultados, particularmente cuando los datos se estudian a través de diferentes sujetos. La mayoría de las activaciones, que se localizaron en lóbulos frontales, se relacionaron con la tarea olfatoria independientemente de la componente hedónica de la percepción (por ejemplo, áreas Brodmann 10, 11). Al comparar las muestras con aromas agradables y desagradables, se encontraron diferencias significativas en el giro cingulado anterior (área Brodmann 32), el lóbulo temporal (área Brodmann 38) y el giro frontal inferior (área Brodmann 47), mientras que los aromas más intensos activaron el área Brodmann 6. En la interpretación de los resultados se tuvo en cuenta tanto la percepción descrita por los sujetos como las concentraciones de los compuestos volátiles en las muestras.Ramón y Cajal Program AGL2008-01411, AGL2011- 30371-C02-01/02

More Juicy 2010 Oregon Pinot Incoming

Rusty Gaffney gives an overview of Oregon\u27s Pinot Noir in this article from his Prince of Pinot blog, volume 9, issue 15. Oregon has made a number of important contributions to the success of Pinot Noir, including strict labeling standards, sustainability, use of vertical trellising, and emphasis on matching variety to climate

Domaine Drouhin Oregon: New World’s Burgundy Presence

Rusty Gaffney gives an overview of Domaine Drouhin and has a question-and-answer session with Véronique Drouhin-Boss in this article from his Prince of Pinot blog, volume 9, issue 7. Domaine Drouhin was founded in 1987 by Robert Drouhin and has more than doubled in size since. Robert Drouhin was the first French winemaker to purchase vineyard land in the Willamete Valley. His daughter, Véronique, discusses winemaking style, goals, and history

Co-Existence of Inoculated Yeast and Lactic Acid Bacteria and Their Impact on the Aroma Profile and Sensory Traits of Tempranillo Red Wine

This study investigates the effects of simultaneous inoculation of a selected Saccharomyces cerevisiae yeast strain with two different commercial strains of wine bacteria Oenococcus oeni at the beginning of the alcoholic fermentation on the kinetics of malolactic fermentation (MLF), wine chemical composition, and organoleptic characteristics in comparison with spontaneous MLF in Tempranillo grape must from Castilla-La Mancha (Spain). Evolution of MLF was assessed by the periodic analysis of L-malic acid through the enzymatic method, and most common physiochemical parameters and sensory traits were evaluated using a standardized sensory analysis. The samples were analyzed by GC/MS in SCAN mode using a Trace GC gas chromatograph and a DSQII quadrupole mass analyzer. Co-inoculation reduced the overall fermentation time by up to 2 weeks leading to a lower increase in volatile acidity. The fermentation-derived wine volatiles profile was distinct between the co-inoculated wines and spontaneous MLF and was influenced by the selected wine bacteria used in co-inoculation. Co-inoculation allows MLF to develop under reductive conditions and results in wines with very few lactic and buttery flavors, which is related to the impact of specific compounds like 2,3-butanedione. This compound has been also confirmed as being dependent on the wine bacteria use

Carbocations and the Complex Flavor and Bouquet of Wine: Mechanistic Aspects of Terpene Biosynthesis in Wine Grapes.

Computational chemistry approaches for studying the formation of terpenes/terpenoids in wines are presented, using five particular terpenes/terpenoids (1,8-cineole, α-ylangene, botrydial, rotundone, and the wine lactone), volatile compounds (or their precursors) found in wine and/or wine grapes, as representative examples. Through these examples, we show how modern computational quantum chemistry can be employed as an effective tool for assessing the validity of proposed mechanisms for terpene/terpenoid formation

Iklan Majalah dan Brosur Sebagai Sarana Promosi Aromas Café Di Legian Kuta Bali

I Iklan Majalah Pada sub ini mahasiswa akan membahas tentang visualisasi desain pembuatan media promosi Iklan Majalah yang digunakan sebagai salah satu media komunikasi visual sebagai sarana promosi Aromas Café di Jalan Legian Kuta-Bali. Unsur Visual Desain 1. Bentuk Fisik Bentuk fisik dari iklan majalah ini adalah persegi panjang, dengan ukuran 30 x 24 cm. Hal ini tentunya mengikuti besar majalah. Pada kasus ini saya menggunakan majalah Hello Bali sebagai patokan. 2. Ilustrasi Dalam desain media promosi iklan majalah ini, ilustrasi yang dipergunakan adalah gambar brokoli sebagai background, gambar dari salah satu menu di Aromas Café, serta logo dari Aromas Café itu sendiri. Menggunakan background brokoli agar memberi kesan hijau yang merupakan cirri khas warna sayuran. Gambar salah satu menu di Aromas Café yaitu Aromas Pizza karena merupakan salah satu menu andalan di Aromas Café. Menggunakan gambar logo Aromas Café agar masyarakat mengetahui identitas dari Aromas Café itu sendiri. Selain itu juga digunakan gambar dari tampak depan Aromas Café agar masyarakat mengetahui seperti apa rupa bangunan Aromas Café. 3. Teks Pada media iklan majalah ini, menggunakan teks berupa slogan “healthy vegetarian cuisine“, dimana memberikan informasi kepada masyarakat bahwa di Aromas Café menyediakan masakann vegetarian yang menyehatkan. Sedangkan copy text menampilkan sedikit informasi tentang Aromas Cafe. Serta teks “Enjoy The Sight of a Comfortable Romantic Garden Restaurant” dimana menunjukan bahwa lingkungan di Aromas Café sangatlah asri karena terdapat banyak tanaman