Production, chemical characterization, and sensory profile of a novel spirit elaborated from spent coffee ground

This study describes a process for the production of a spirit from spent coffee ground (SCG), the chemical composition, and sensory profile of this distillate. The process consisted in three steps starting with the extraction of aroma compounds by hydrothermal treatment of SCG, followed by the fermentation of this extract supplemented with sucrose to ethanol, and the fermented broth distillation. Seventeen volatile compounds were identified in the distillate (including alcohols, esters, aldehydes, and acids), all of them in concentrations able to promote pleasant characteristics to the product. Based on the chemical composition, \SCG\ spirit was considered as having organoleptic quality acceptable for human consumption. Twelve descriptors defined the sensory characteristics of this product, including clarity and brilliance (visual analysis), coffee, roasted, alcohol, elegance and frankly (olfactory analysis), bitter, astringent and pungent (gustatory analysis), and finesse (olfactory and gustatory analyses). Coffee was the most representative aroma by olfactory analysis. Based on the sensory analysis, \SCG\ spirit was considered as having features of a pleasant beverage, with smell and taste of coffee

NOMAD spectrometer on the ExoMars trace gas orbiter mission: part 2—design, manufacturing, and testing of the ultraviolet and visible channel

NOMAD is a spectrometer suite on board the ESA/Roscosmos ExoMars Trace Gas Orbiter, which launched in March 2016. NOMAD consists of two infrared channels and one ultraviolet and visible channel, allowing the instrument to perform observations quasi-constantly, by taking nadir measurements at the day- and night-side, and during solar occultations. Here, in part 2 of a linked study, we describe the design, manufacturing, and testing of the ultraviolet and visible spectrometer channel called UVIS. We focus upon the optical design and working principle where two telescopes are coupled to a single grating spectrometer using a selector mechanism

The importance of consumer involvement and implications for new product development

Understanding consumer needs, desires or preferences has led to an extensive body of literature in two traditionally independent disciplines: business and science. There is an increasing interest by both marketing researchers and consumer scientists to better assess the moderating role of consumer involvement on product choice and purchase and to understand its influence on consumer attitudes. This chapter defines the concept of involvement based on the theoretical background, describes the methodologies to measure it, and illustrates its influence on consumer purchase and consumption behaviour in both food and non-food contexts. The implications for new product development and innovation are also discussed. © 2010 Woodhead Publishing Limited. All rights reserved.http://trove.nla.gov.au/work/3872895

Carte sensorielle d'eaux gazeuses : une application du vocabulaire libre et de l'analyse procusteenne

National audienc

Cooperation between Penicillium camemberti and Geotrichum candidum : effect on taste and flavour qualities of camembert type cheese

National audienc