Sensory Evaluation Of Black Instant Coffee Beverage With Some Volatile Compounds Present In Aromatic Oil From Roasted Coffee [análise Sensorial De Bebida Preparada Com Café Instantâneo Com Alguns Compostos Voláteis Presentes No óleo Aromático De Café Torrado]

The oil obtained from Brazilian roasted coffee by supercritical CO2 extraction shows considerable aromatic properties, mainly composed by five aromatic compounds, 2-methylpyrazine; 2-furfurylalcohol, 2,5-dimethylpyrazine; γ-butyrolactone and 2-furfurylacetate. Sensory analyses were used to verify the influence of a mixture of these important classes of aromatic coffee compounds (pyrazines, furans and lactones) and of the roasted coffee aromatic oil on the coffee aroma and flavour of black instant freeze and spray-dried coffee beverages. In the acceptance evaluation of the aroma, the samples prepared with freeze-dried instant coffee without the mixture of volatile compounds (sample 4) were not significantly different from the freeze-dried instant coffee in which the aromatic coffee oil was added (sample 5) and from the sample prepared with freeze-dried coffee in which the mixture of the five volatile was added (sample 3), coincidentally from the same drying process. Therefore, sample (3) did not differ from samples prepared with spray dried instant coffee without (sample 1) and to which (sample 2) the mixture of volatile was added. Therefore, with respect to this attribute, the addition of this mixture did not interfere in this drink acceptance. Taking into consideration the flavor, samples prepared with freeze-dried instant coffee in which the aromatic coffee oil was added (5) and the samples with (3) and without (4) the mixture of the five volatile was added did not differ significantly, however sample (4) did not differ from samples (1) and (2). Regarding this attribute, the addition of the aromatic oil of roasted coffee or a mixture of volatile in samples of freeze-dried instant coffee had a better acceptance than those dried by spray dryer (1) and (2). Thus, the enrichment of drinks with the aromatic oil of roasted coffee, or even with the mixture of the five components did not influence the consumer acceptance with respect to the aroma, but exerts influence with respect to flavour.2917680Sarrazin, C., Representativeness of coffee aroma extracts: A comparision of different extraction methods (2000) Food Chemistry, 70 (1), pp. 99-106Ramos, E., Obtention of brewed coffee aroma extract by optimized supercritical CO2-based process (1998) Journal of Agricultural and Food Chemistry, 46 (10), pp. 4011-4016Oliveira, A.L., Sensory and yield response surface analysis of supercritical CO2 extracted aromatic oil from roasted coffee (2001) Journal of Food Science and Technology, 38 (1), pp. 38-42Nijssen, L.R., (1996) Volatile Compounds in Food, , The Netherlands, TNO-CIVOHolscher, W., Vitzthum, O.G., Steinhart, H., Phenyl alcohol - Source for Odorants in roasted coffee (1992) Journal of Agricultural and Food Chemistry, 40 (4), pp. 655-658Semmelroch, P., Grosch, W., Analysis of roasted coffee powders and brews by gas chromatography-olfactometry of headspace samples (1995) Lebensmittel-Wissenschaft und-Technologie, 28 (4), pp. 310-313Pollien, P., Krebsd, Y., Chaintreau, A., Comparison of a brew and an instant coffee using a new GC-Olfactrometric method (1997), 17. , INTERNATIONAL SCIENTIFIC COLOQUIUM ON COFFEE, Proceedings... Nairobi, Association Scientifique Internationale du CaféMayer, F., Czerny, M., Grosch, W., Sensory study of the character impact aroma compounds of coffee beverage (2000) European Food Research and Technology, 211 (4), pp. 272-276Semmelroch, P., Grosch, W., Studies on character impact odorants of coffee brews (1996) Journal of Agricultural and Food Chemistry, 44 (2), pp. 537-543Maeztu, L., Characterization of espresso coffee aroma by static headspace GC-MS and Sensory flavour profile (2001) Journal of Agricultural and Food Chemistry, 49 (11), pp. 5437-5444Elmore, J.S., Nursten, H.E., The effect of 2-furanmethanethiol upon the flavour of instant coffee (1993) International Journal of Food Science and Technology, 28 (5), pp. 531-536Blank, I., Grosch, W., On the role of (-)-2-methylisoborneol for the aroma of robusta coffee (2002) Journal of Agricultural and Food Chemistry, 50 (16), pp. 4653-4656Bassoli, D.G., Instant coffee with natural aroma by spray-drying (1993), 15, pp. 712-718. , In: INTERNATIONAL SCIENTIFIC COLOQUIUM ON COFFEE, 1993, Proceedings..., Montpellier: Association Scientifique Internationale du CaféCalviño, A.M., Zamora, M.C., Sarchi, M.I., Principal components and cluster analysis for descriptive sensory assessment of instant coffee (1996) Journal of Sensory Studies, 11 (3), pp. 191-210Zamora, M.C., Calvino, A.M., A comparison of methodology applied to the selection of a panel for sensory evaluation of instant coffee (1996) Journal of Sensory Studies, 11 (3), pp. 211-226Jong, S., Heidema, J., van der Knaap, C.M., Generalized procrusters analysis of coffee brands tested by five european sensory panels (1998) Food Quality and Preference, 9 (3), pp. 111-114Oliveira, A.L., Cabral, F.A., Eberlin, M.N., Prediction of solubility of some compounds of roasted coffee aromatic oil in supercritical CO2 (2003), In: INTERNATIONAL SYMPOSIUM ON SUPERCRITICAL FLUIDS, Proceedings..., Versailles: International Society for Advancement of Supercritical FluidsWang, T.H., Shanfield, H., Zlatkis, A., Analysis of trace volatile organic compounds in coffee by headspace concentration and gas chromatography-mass spectrometry (1983) Chromatographia, 17 (8), pp. 411-417Hashim, L., Chaveron, H., Use of methylpyrazine ratios to monitor the coffee roasting (1996) Food Research International, 28 (6), pp. 619-623Roberts, D.D., Pollien, P., Milo, C., Solid-phase microextraction method development for headspace analysis of volatile flavour compounds (2000) Journal of Agricultural and Food Chemistry, 48 (6), pp. 2430-2437Rivetti, D., Effect of water composition and water treatment on expresso coffee percolation (2001), In: INTERNATIONAL SCIENTIFIC COLOQUIUM ON COFFEE, Proceedings... 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Reduction of temporomandibular joint (TMJ) luxation in a horse - case report

ABSTRACT Luxation of the temporomandibular joint (TMJ) in horses, despite being an uncommon condition, is often associated with local trauma involving the head. Its clinical importance is mainly related to the painful injury and impairment of the multiple movements involved in chewing and breaking foods. The objective of the current work is to describe the manual reduction technique of TMJ dislocation in a 6-year-old Mangalarga Marchador stallion with a history of inability to close the oral cavity and lateral displacement of the mandible. In the radiographic and ultrasonographic evaluation of the region a rostral displacement of the mandibular condyle was observed. Manual reduction was effective with the patient under dissociative anesthesia, progressing to medical discharge within 12 days

Metastability, negative specific heat and weak mixing in classical long-range many-rotator system

We perform a molecular dynamical study of the isolated $d=1$ classical Hamiltonian ${\cal H} = {1/2} \sum_{i=1}^N L_i^2 + \sum_{i \ne j} \frac{1-cos(\theta_i-\theta_j)}{r_{ij}^\alpha} ;(\alpha \ge 0)$, known to exhibit a second order phase transition, being disordered for $u \equiv U/N{\tilde N} \ge u_c(\alpha,d)$ and ordered otherwise ($U\equiv$ total energy and ${\tilde N} \equiv \frac{N^{1-\alpha/d}-\alpha/d}{1-\alpha/d}$). We focus on the nonextensive case $\alpha/d \le 1$ and observe that, for $u<u_c$, a basin of attraction exists for the initial conditions for which the system quickly relaxes onto a longstanding metastable state (whose duration presumably diverges with $N$ like ${\tilde N}$) which eventually crosses over to the microcanonical Boltzmann-Gibbs stable state. The temperature associated with the (scaled) average kinetic energy per particle is lower in the metastable state than in the stable one. It is exhibited for the first time that the appropriately scaled maximal Lyapunov exponent $\lambda_{u<u_c}^{max}(metastable) \propto N^{-\kappa_{metastable}} ;(N \to \infty)$, where, for all values of $\alpha/d$, $\kappa_{metastable}$ numerically coincides with {\it one third} of its value for $u>u_c$, hence decreases from 1/9 to zero when $\alpha/d$ increases from zero to unity, remaining zero thereafter. This new and simple {\it connection between anomalies above and below the critical point} reinforces the nonextensive universality scenario.Comment: 9 pages and 4 PS figure

Estudos sobre a nutrição mineral do arroz: VII. exigências nutricionais das variedades IAC-25 e IAC-47

Rice plants, varieties IAC 25 and IAC 47, were grown in nutrient solution till the end of the life cycle when they were analysed both for macro and micronutrients. Main conclusions were the following: IAC 47, higher yielding, showed larger requirements than IAC 25; for production (total) and export (grain), the demand for nutrients was the same in both varieties.As exigências nutricionais das variedades de arroz IAC 25 e IAC 47 foram determinadas analisando-se os diferentes órgãos de plantas cultivadas em solução nutritiva até o fim do ciclo. Verificou-se serem distintas as exigências, maior na IAC 47 (mais tardia) que deu também maior produção de grãos com casca

Studies on the mineral nutrition of the rice plant: IX. time course on the uptake of macronutrients by the variety IAC-47

Rice plants, variety IAC-47, were grown in the nº 2 nutrient solution of HOAGLAND & ARNON (1950) until the end of the life cycle. Plants were sampled at well defined physiological periods for analyses. It was verified that trends for levvelling off occurred in the case of accumulation of N, K and Ca. Translocation from leaves to grain was observed with respect to N, P and K. Maximum rates of uptake of all elements took place from 50 to 100 days after germination.Foram estudadas, em condições controladas, a acumulação de matéria seca e a de macronutrientes na variedade de arroz IAC-47. Ambos os processos em geral são descritos por sigmóides típicas; picos para os valores totais de produção de matéria seca e de acumulação de elementos entre: 100 e 140 dias depois da germinação

Estudos sobre a nutrição mineral do arroz: XIII. efeitos das deficiências de micronutrientes nas variedades IAC-25 e IAC-47

Rice plants were grown in nutrient solution lither in the presence or in the absence of B, Cu and Zn. The symptoms of deficiency were usually in agreement with those described in the literature. Growth of the variety IAC-47 (number of leaves, tillering and total dry matter) was relatively more affected; this variety, however did produce grains under the minus Cu treatment (one fourth of the yield observed in the "complete" treatment), which did not happen in the case of the other variety. At the beginning of the grain filling period the following leaf contents could be considered as indication of deficiency: B-13 to 25 ppm; Zn-20 ppm; no conclusion could be drawn with respect to Cu levels.Plantas de arroz, variedades IAC-25 e IAC-47 foram cultivadas em solução nutritiva e com deficiência de B, Cu e Zn. Foram obtidos sintomas de carência dos três micronutrientes. As deficiências induzidas provocaram diminuição na matéria seca total e no número de folhas das duas variedades. O mesmo ocorreu no numero de perfilhos da var. IAC-47. Foi feita a determinação dos teores dos micronutrientes nas plantas submetidas aos diferentes tratamentos o que forneceu dados que ajudam a avaliação do estado nutricional