{"id":31,"date":"2022-09-10T14:47:36","date_gmt":"2022-09-10T14:47:36","guid":{"rendered":"http:\/\/frutostropicais.com.br\/?page_id=31"},"modified":"2025-03-04T21:09:29","modified_gmt":"2025-03-04T21:09:29","slug":"aroma-modulation-modulacao-de-aroma","status":"publish","type":"page","link":"https:\/\/frutostropicais.com.br\/?page_id=31","title":{"rendered":"Aroma Modulation \/ Modula\u00e7\u00e3o de Aroma"},"content":{"rendered":"\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" loading=\"lazy\" width=\"393\" height=\"366\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2025\/03\/Information.jpg\" alt=\"\" class=\"wp-image-182 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h4><strong>A Tecnologia \/ <\/strong>The Technology<\/h4>\n\n\n\n<p>A tecnologia de plasma frio pode ser usada para induzir mudan\u00e7as no aroma de muitos produtos alimentares. V\u00e1rios aromas podem ser acentuados ou reduzidos levando a uma melhor qualidade sensorial ou mesmo uma nova experi\u00eancia sensorial.<br>O grau destas modifica\u00e7\u00f5es depende da matrix alimentar e dos compostos qu\u00edmicos que fazem parte do aroma do alimento.<\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">Cold plasma technology can be used to induce changes to the aroma of many food products. Several descriptors can be accentuated or diminished, improving sensorial quality or new experiences.<br>The degree of these changes depends on the food matrix and the chemical compounds that make the food aroma<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" loading=\"lazy\" width=\"407\" height=\"353\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2025\/03\/Quimica-01.jpg\" alt=\"\" class=\"wp-image-137 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h4><strong>Produtos Testados \/ <\/strong>Tested Products<\/h4>\n\n\n\n<p>A tecnologia j\u00e1 foi aplicada em sucos (abacaxi, ara\u00e7\u00e1-boi, camu-camu, laranja, maracuj\u00e1), caf\u00e9 (em p\u00f3 e pronto para beber) e polpas de fruta (buriti, tucum\u00e3, uxi) <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">The technology was successfully tested on juices (ara\u00e7a-boi, camu-camu, cashew apple, orange, passion fruit, pineapple), coffee (powder and ready-to-drink), and fruit pulps (buriti, tucum\u00e3, uxi).<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" loading=\"lazy\" width=\"402\" height=\"372\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2025\/03\/Molecula-01.jpg\" alt=\"\" class=\"wp-image-183 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h4><strong>Descritivos que podem ser Modulados \/ <\/strong>Descriptors that can be Modulated <\/h4>\n\n\n\n<p>Nossos estudos mostrarm que os descritivos Aldeidico, Amadeirado, Bals\u00e2mico, Cacau, Caf\u00e9, Canfor\u00e1ceo, Carne, C\u00edtrico, Chocolate, Floral, Frutado, Grelhado, Herbal, Nozes, P\u00e3o, Peixe, Picante, Pinho, Terp\u00eanico e Verde podem ser modulados. Cada um em certos limites, que poder\u00e3o ser aumentados com o maior desenvolvimento desta tecnologia. <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">Our studies have demonstrated that Aldehydic, Balsamic, Bready, Camphoreous, Citrus, Chocolate, Cocoa, Coffee, Fishy, Floral, Fruity, Fusel, Green, Herbal, Meaty, Nutty, Pine, Terpenic, Roasted, Spicy, and Woody descriptors can be modulated. Each one within some limits, which can be increased with further development of this technology.<\/p>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" loading=\"lazy\" width=\"342\" height=\"352\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2025\/03\/Results-01.jpg\" alt=\"\" class=\"wp-image-184 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h4><strong>Grau de Modifica\u00e7\u00e3o \/ Degree of Change<\/strong> <\/h4>\n\n\n\n<figure class=\"wp-block-image aligncenter is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-1024x709.png\" alt=\"\" class=\"wp-image-32\" width=\"534\" height=\"370\" srcset=\"https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-1024x709.png 1024w, https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-300x208.png 300w, https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-768x532.png 768w\" sizes=\"(max-width: 534px) 100vw, 534px\" \/><figcaption class=\"wp-element-caption\"><em>Sample of the degree of change (%) that can be achieve in citrus and terpenic descriptors given the main compounds in the product aroma \/ Exemplo do grau de modifica\u00e7\u00e3o (%) que pode ser obtida no descritivos c\u00edtrico e terp\u00eanico dado o composto principal do aroma.<\/em> <\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-1024x676.png\" alt=\"\" class=\"wp-image-33\" width=\"536\" height=\"353\" srcset=\"https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-1024x676.png 1024w, https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-300x198.png 300w, https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-768x507.png 768w\" sizes=\"(max-width: 536px) 100vw, 536px\" \/><figcaption class=\"wp-element-caption\"><em>Sample of the degree of change (%) that can be achieve in spicy and cooling descriptors given the main compounds in the product aroma \/ Exemplo do grau de modifica\u00e7\u00e3o (%) que pode ser obtida no descritivos picante e refrescante dado o composto principal do aroma.<\/em> <\/figcaption><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" loading=\"lazy\" width=\"347\" height=\"346\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2025\/03\/Results-02.jpg\" alt=\"\" class=\"wp-image-185 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h4><strong>N\u00edvel de Desenvolvimento da Tecnologia \/ <\/strong>Technology Readiness Level <\/h4>\n\n\n\n<figure class=\"wp-block-image is-resized\"><img decoding=\"async\" loading=\"lazy\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04.jpg\" alt=\"\" class=\"wp-image-34\" width=\"432\" height=\"72\" srcset=\"https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04.jpg 432w, https:\/\/frutostropicais.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04-300x50.jpg 300w\" sizes=\"(max-width: 432px) 100vw, 432px\" \/><\/figure>\n<\/div><\/div>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\" style=\"grid-template-columns:15% auto\"><figure class=\"wp-block-media-text__media\"><img decoding=\"async\" loading=\"lazy\" width=\"332\" height=\"322\" src=\"http:\/\/frutostropicais.com.br\/wp-content\/uploads\/2025\/03\/Contato-01.jpg\" alt=\"\" class=\"wp-image-189 size-full\"\/><\/figure><div class=\"wp-block-media-text__content\">\n<h4><strong>Contato \/ <\/strong>Contact <\/h4>\n\n\n\n<p>Para mais informa\u00e7\u00f5es contate: <\/p>\n\n\n\n<p class=\"has-vivid-red-color has-text-color\">For more information contact:<\/p>\n\n\n\n<p><a href=\"mailto: fabiano@ufc.br\">Fabiano Andr\u00e9 Narciso Fernandes (UFC)<\/a><\/p>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>A Tecnologia \/ The Technology A tecnologia de plasma frio pode ser usada para induzir mudan\u00e7as no aroma de muitos produtos alimentares. V\u00e1rios aromas podem ser acentuados ou reduzidos levando a uma melhor qualidade sensorial ou mesmo uma nova experi\u00eancia sensorial.O grau destas modifica\u00e7\u00f5es depende da matrix alimentar e dos compostos qu\u00edmicos que fazem parte [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":27,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/pages\/31"}],"collection":[{"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=31"}],"version-history":[{"count":3,"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/pages\/31\/revisions"}],"predecessor-version":[{"id":190,"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/pages\/31\/revisions\/190"}],"up":[{"embeddable":true,"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=\/wp\/v2\/pages\/27"}],"wp:attachment":[{"href":"https:\/\/frutostropicais.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=31"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}