{"id":72,"date":"2022-09-09T00:24:42","date_gmt":"2022-09-09T00:24:42","guid":{"rendered":"http:\/\/nadp.com.br\/?page_id=72"},"modified":"2025-01-18T01:13:08","modified_gmt":"2025-01-18T01:13:08","slug":"aroma-modulation-modulacao-de-aromas","status":"publish","type":"page","link":"https:\/\/nadp.com.br\/?page_id=72","title":{"rendered":"Flavor and Aroma Modulation"},"content":{"rendered":"\n<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe loading=\"lazy\" title=\"Inova\u00e7\u00e3o na Produ\u00e7\u00e3o de Caf\u00e9\" width=\"525\" height=\"295\" src=\"https:\/\/www.youtube.com\/embed\/rCvn4CTgmqU?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" referrerpolicy=\"strict-origin-when-cross-origin\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<p>Innovative cold plasma technology presents a groundbreaking method for altering diverse food items&#8217; flavor and aroma profiles. By intensifying or reducing specific aroma descriptors, it can significantly improve sensory appeal or even craft completely new olfactory experiences. The degree to which these modifications can be achieved depends on the composition of the food and the specific chemical compounds that constitute the food&#8217;s distinctive scent.<\/p>\n\n\n\n<p>Our team has discovered a number of chemical reactions that mimic natural processes. These can enhance flavor and aroma or employ cold plasma as a quality control method to standardize flavors in food products.<\/p>\n\n\n\n<p>Cold plasma can mitigate various off-flavors in food products, enhancing overall acceptance and increasing commercial value.<\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\">A inovadora tecnologia de plasma frio apresenta um m\u00e9todo inovador para alterar os perfis de sabor e aroma de diversos alimentos. Ao intensificar ou atenuar alguns descritores de aroma, a tecnologia pode melhorar significativamente o apelo sensorial ou at\u00e9 mesmo criar experi\u00eancias olfativas completamente novas. O grau em que essas modifica\u00e7\u00f5es podem ser alcan\u00e7adas depende da composi\u00e7\u00e3o do alimento e dos compostos qu\u00edmicos espec\u00edficos que constituem o aroma e sabor caracter\u00edstico do alimento.<\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\">Nossa equipe descobriu uma s\u00e9rie de rea\u00e7\u00f5es qu\u00edmicas que imitam processos naturais, que podem melhorar o sabor e o aroma, ou empregar plasma frio como m\u00e9todo de controle de qualidade para padronizar sabores em produtos aliment\u00edcios.<\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\">O plasma frio pode mitigar v\u00e1rios sabores estranhos em produtos aliment\u00edcios (off-flavors), aumentando a aceita\u00e7\u00e3o geral e aumentando seu valor comercial.<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Descriptors that can be Modulated \/<\/strong><br>Descritivos que podem ser Modulados<\/h3>\n\n\n\n<p>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 is within some limits, which can be increased with further development of this technology.<\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\">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<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Degree of Change \/ <\/strong>Grau de Modifica\u00e7\u00e3o<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"709\" src=\"http:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-1024x709.png\" alt=\"\" class=\"wp-image-73\" srcset=\"https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-1024x709.png 1024w, https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-300x208.png 300w, https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Citrus-768x532.png 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><figcaption class=\"wp-element-caption\">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.<\/figcaption><\/figure>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"1024\" height=\"676\" src=\"http:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-1024x676.png\" alt=\"\" class=\"wp-image-74\" srcset=\"https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-1024x676.png 1024w, https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-300x198.png 300w, https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_Aroma_Cooling-768x507.png 768w\" sizes=\"(max-width: 767px) 89vw, (max-width: 1000px) 54vw, (max-width: 1071px) 543px, 580px\" \/><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\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Products Tested \/<\/strong> Produtos Testados<\/h3>\n\n\n\n<p>The technology was successfully tested on orange juice, camu-camu juice, cashew apple juice, pineapple juice, and coffee (powder and ready-to-drink). <\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\">A tecnologia j\u00e1 foi aplicada em suco de laranja, suco de camu-camu, suco de caj\u00fa, suco de abacaxi, caf\u00e9 (em p\u00f3 e pronto para beber).<\/p>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Technology Readiness Level \/ <\/strong><br>N\u00edvel de Desenvolvimento da Tecnologia<\/h3>\n\n\n\n<figure class=\"wp-block-image\"><img decoding=\"async\" loading=\"lazy\" width=\"432\" height=\"72\" src=\"http:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04.jpg\" alt=\"\" class=\"wp-image-78\" srcset=\"https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04.jpg 432w, https:\/\/nadp.com.br\/wp-content\/uploads\/2022\/09\/Fig_TRL_Nivel_04-300x50.jpg 300w\" sizes=\"(max-width: 432px) 100vw, 432px\" \/><\/figure>\n\n\n\n<div style=\"height:25px\" aria-hidden=\"true\" class=\"wp-block-spacer\"><\/div>\n\n\n\n<h3><strong>Partnership \/<\/strong> Colabora\u00e7\u00f5es<\/h3>\n\n\n\n<p>Our lab is available for scientific and industrial collaborations. <\/p>\n\n\n\n<p class=\"has-vivid-cyan-blue-color has-text-color\">Nosso laborat\u00f3rio est\u00e1 dispon\u00edvel para colabora\u00e7\u00f5es acad\u00eamica e com a ind\u00fastria.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Innovative cold plasma technology presents a groundbreaking method for altering diverse food items&#8217; flavor and aroma profiles. By intensifying or reducing specific aroma descriptors, it can significantly improve sensory appeal or even craft completely new olfactory experiences. The degree to which these modifications can be achieved depends on the composition of the food and the &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/nadp.com.br\/?page_id=72\" class=\"more-link\">Continue lendo<span class=\"screen-reader-text\"> &#8220;Flavor and Aroma Modulation&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":36,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/72"}],"collection":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=72"}],"version-history":[{"count":5,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/72\/revisions"}],"predecessor-version":[{"id":174,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/72\/revisions\/174"}],"up":[{"embeddable":true,"href":"https:\/\/nadp.com.br\/index.php?rest_route=\/wp\/v2\/pages\/36"}],"wp:attachment":[{"href":"https:\/\/nadp.com.br\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=72"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}