Aroma Praha (Czechia)

The phenomenon called “premature ageing”, which is characterised by uncontrolled and unwanted ageing of wines, can even impact fairly young wines. The aim of the present study was to determine the chemical nature and the relative importance of oxidation markers in Chardonnay wines through a combined approach of sensory analysis, GC-O & Olfactoscan (OLF) and GC-MS/MS (Chardonnay+ project). We systematically compared a control wine (non-oxidised Chardonnay wine, 2019-vintage) with the same wine artificially oxidised to simulate premature oxidation. On the one hand, a sensory analysis was conducted with a trained panel to characterise the sensory consequences of oxidation in the wine. Then, volatile compounds from the oxidised wine were extracted by Solid-Phase Extraction (SPE) and analysed by GC-O and Olfactoscan. Thereby, the volatile compounds were submitted to a GC/O analysis while at the olfactory port a background odour of the control wine is delivered by an olfactometer. Thus, we could identify the compounds that are responsible for the odour of oxidation within the wine aroma buffer. Finally, volatile compounds of both control and oxidised wines were analysed by GC-MS/MS after two extraction methods: Solid Phase Micro Extraction (SPME) and liquid/liquid extraction. This approach allowed pointing out the modifications in volatile compounds concentration induced by the oxidation process in Chardonnay wine.

A produção de jaca no Brasil, ocorre nos meses de janeiro a abril, necessitando de tecnologias que preservem o fruto para consumo.A utilização do método de liofilização, conhecido como processo de secagem, oferece produtos de elevada qualidade.Este estudo almejou desenvolver um sorvete com a polpa de jaca liofilizada e avaliar a sua qualidade microbiológica, e sensorial, após a aplicação de uma pesquisa de mercado, abrangendo 120 participantes.Observou-se que 38,3% dos entrevistados consomem leite uma vez ao dia, 5,8% tem o hábito de consumir leite mais de três vezes ao dia e 15% não tem o hábito de consumo.Quanto ao consumo de frutas frescas, notou-se que somente 22,5% consomem três vezes ao dia.Notou-se que o consumidor de frutas desidratadas ainda é restrito, pois 65,8% dos entrevistados afirmaram não ter o hábito de consumir frutas desidratadas, sendo um ponto positivo e motivador para a elaboração de gelados comestíveis

In this paper, analysis of Croatian wine sector in period 2006-2013 is conducted through the record of wine production, exports and imports together with Government support measures. In the light of Croatian EU membership together with opening of EU wine market and global wine market, recommendations for further discussion of support measures for small and medium winemakers are given.

La physiologie de l’odorat engage à découvrir les innombrables potentialités de l’olfaction qui s’avère être la connexion directe avec le système limbique du cerveau. Émotions et mémoires sont les deux composantes de cette fonction qui peut aussi bien graver des perturbations dans notre comportement que libérer le corps et l’esprit par une démarche personnelle grâce à l’aromacologie. Le monde embaumant des fragrances interpelle chacun dans la complémentarité des approches de santé. L’aromatique émotionnelle ouvre des horizons sur une nouvelle forme d’intelligence dans une dimension sensible et énergétique de l’individu pour lui permettre de conscientiser et de vivre son mieux-être.