subject:(Aromas)

University of Adelaide

1. Mendez-Costabel, Martin Pablo. Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.

Degree: 2012, University of Adelaide

URL: http://hdl.handle.net/2440/84752

► Two field trials and a regional survey were conducted in Vitis vinifera L.Merlot vineyards located in California over several seasons to investigate the effects of… (more)

▼ Two field trials and a regional survey were conducted in Vitis vinifera L.Merlot vineyards located in California over several seasons to investigate the effects of weather variables such as rainfall and growing degree days and vineyard management practices, such as irrigation and fertilization, on the main compounds responsible for fruit and wine green aromas, 3- isobutyl -2 -methoxypyrazine (IBMP) and C 6 compounds. In the first study, the concentration of IBMP and C6 compounds in fruit harvested from 69 commercial vineyards located in three distinctly different wine grape growing regions were measured at commercial maturity from 2007 to 2010. Seasonal variation of green aromas was found to be more important than regional variation, with similar trends among regions observed between for each season. The temperature during the spring, i.e. a period of active vine growth, was found to be the main driver of fruit green aromas at harvest, likely due to interactions with vine vigour and fruit shading. A first field trial was conducted in 2009 and 2010 to investigate the influence of irrigation and N fertilization on green aromas in fruit and wine. Experimental treatments comprised two irrigation levels (the standard irrigation rate of 70% ETc, and 100% of ETc) and a higher than standard nitrogen fertilisation (60 kg/ha, also at 100% of ETc). Irrigation and nitrogen fertilization promoted canopy growth and the decreased fruit exposure resulted in elevated levels of IBMP through fruit maturation compared to the standard irrigation. However, C6 compounds were not affected by either factor. Fruit colour and aroma precursors were higher under deficit irrigation conditions, while vine yield decreased significantly. Wines made with fruit derived from the deficit irrigation treatment were perceived as having less intense vegetal notes, and enhanced fruit characters compared to those from the non deficit treatment. The additional application of nitrogen fertilizer also had a significant and positive effect on the vegetal perception of wines. A second field trial involving exclusion of winter rainfall was also conducted during the 2009 and 2010 growing seasons. Control vines were exposed to normal rainfall conditions, while winter rainfall was excluded from experimental vines by covering the ground with a plastic tarpaulin during the entire dormant season. During the growing season, irrigation in both treatments was maintained at a rate of 70%; of crop evapotranspiration (ETc) until commercial harvest. Canopy growth, berry size and vine yield were significantly reduced on the vines from the rainfall exclusion treatment, and a significant increase in the fruit to pruning weight ratio was recorded over time. IBMP concentration was greater under normal rainfall conditions, and fruit levels remained significantly higher during the season compared to fruit from vines that did not receive winter rainfall. Significantly different concentrations of C6 compounds were only observed in rainfall exclusion fruit towards the end of the second… Advisors/Committee Members: Wilkinson, Kerry Leigh (advisor), Ford, Christopher Michael (advisor), Bastian, Sue (advisor), McCarthy, Michael George (advisor), Dokoozlian, Nick (advisor), School of Agriculture, Food and Wine (school).

Subjects/Keywords: green aromas; yield; rainfall; methoxypyrazine; irrigation; wine

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APA (6^th Edition):

Mendez-Costabel, M. P. (2012). Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot. (Thesis). University of Adelaide. Retrieved from http://hdl.handle.net/2440/84752

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Mendez-Costabel, Martin Pablo. “Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.” 2012. Thesis, University of Adelaide. Accessed January 19, 2021. http://hdl.handle.net/2440/84752.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Mendez-Costabel, Martin Pablo. “Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot.” 2012. Web. 19 Jan 2021.

Vancouver:

Mendez-Costabel MP. Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot. [Internet] [Thesis]. University of Adelaide; 2012. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/2440/84752.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Mendez-Costabel MP. Factors affecting the levels of 3-isobutyl-2-methoxypyrazine and C6 compounds in Vitis vinifera L. Merlot. [Thesis]. University of Adelaide; 2012. Available from: http://hdl.handle.net/2440/84752

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Nova

2. Schmitz, Fabíola Zimmermann. Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura.

Degree: 2015, Universidade Nova

URL: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393

► O creme de pasteleiro é uma das preparações clássicas mais utilizadas em pastelaria e a principal base para recheios de diversos produtos. Apesar de ser… (more)

▼ O creme de pasteleiro é uma das preparações clássicas mais utilizadas em pastelaria e a principal base para recheios de diversos produtos. Apesar de ser profusamente utilizado, este creme tem um conjunto de limitações que a serem ultrapassadas permitiriam obter produtos com melhores propriedades organolépticas e um maior tempo de vida útil em prateleira. Tem ainda o inconveniente de não poder ser submetido a processos de congelamento e descongelamento devido à ocorrência de sinérese. O objectivo do presente trabalho foi desenvolver um creme com características funcionais idênticas às do creme pasteleiro clássico, mas sem as limitações referidas, nomeadamente um creme com uma melhor textura e libertação de aromas, que não forme um filme à superfície ao arrefecer e que possa ser submetido a processos de congelamento/descongelamento. Através de análises de textura e reologia, avaliou-se o efeito da substituição do amido por goma xantana e goma xantana de rápida dispersão (RD). Tendo-se verificado que a goma xantana RD permitia obter resultados mais compatíveis com a funcionalidade pretendida. Para avaliação do efeito do texturizante usado na libertação de aromas, prepararam-se cremes de pasteleiro aromatizados com maracujá. Usando como técnica a microextração em fase sólida do headspace (HS-SPME) e a cromatografia gasosa-espectrometria de massa (GC-MS) levou-se a cabo uma comparação do perfil de libertação de compostos voláteis dos cremes com amido de milho e goma xantana RD. Finalmente, para avaliar a aceitação por parte do consumidor, foram realizados testes de análise sensorial. Os resultados obtidos permitem concluir que o produto desenvolvido tem características reológicas adequadas para poder ser usado em substituição do creme de pasteleiro clássico, apresentando ainda vantagens, nomeadamente: uma boa performance quando submetido a processos de congelamento/descongelamento, um maior tempo de prateleira, melhores características organolépticas, nomeadamente uma textura mais agradável e uma melhor libertação de aromas. Estes resultados levam-nos a sugerir que este novo produto pode ter um impacto significativo na confeção de pastelaria do ponto de vista da qualidade e gestão de trabalho. Advisors/Committee Members: Noronha, João, Mata, Paulina.

Subjects/Keywords: Creme de pasteleiro; Hidrocolóides; Amido de milho; Goma xantana; Textura; Aromas

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APA (6^th Edition):

Schmitz, F. Z. (2015). Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura. (Thesis). Universidade Nova. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Schmitz, Fabíola Zimmermann. “Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura.” 2015. Thesis, Universidade Nova. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Schmitz, Fabíola Zimmermann. “Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura.” 2015. Web. 19 Jan 2021.

Vancouver:

Schmitz FZ. Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura. [Internet] [Thesis]. Universidade Nova; 2015. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Schmitz FZ. Substituição do amido de milho por goma xantana na preparação de cremes de pasteleiro: impacto nas componentes de aroma e de textura. [Thesis]. Universidade Nova; 2015. Available from: http://www.rcaap.pt/detail.jsp?id=oai:run.unl.pt:10362/14393

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

3. Amores Arrocha, Antonio. Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica.

Degree: 2018, Universidad de Cádiz

URL: http://hdl.handle.net/10498/21018

► Los activadores de fermentación son productos enológicos que se están empleando para la mejora de las condiciones de crecimiento y disminución del estrés de las… (more)

▼ Los activadores de fermentación son productos enológicos que se están empleando para la mejora de las condiciones de crecimiento y disminución del estrés de las levaduras durante la fermentación alcohólica. Los elevados grados alcohólicos potenciales, el déficit en nitrógeno fácilmente asimilable de los mostos, la necesidad de implantar con rapidez los pies de cuba, la presencia de sustancias tóxicas inhibidoras del crecimiento de las levaduras y los riesgos de aparición del fenómeno de reducción son algunos de los argumentos que justifican el uso de activadores fermentativos. La mayoría de ellos responden, hasta el momento, a formulaciones químicas con una base importante de nitrógeno amoniacal (fosfato amónico), ácidos grasos insaturados y vitaminas (tiamina). Algunos contienen polvo de celulosa y/o autolisados de levaduras que adsorben sustancias tóxicas inhibidoras del medio. Sin embargo, en esta amplia lista no existe ningún producto natural que pueda contener una formulación óptima capaz de dar respuesta integral a todas las necesidades previstas durante la fermentación alcohólica, entre las que cabría destacar la activación al inicio de la fermentación, el aumento de la supervivencia de las levaduras al final del proceso y la mejora de la producción de compuestos aromáticos, minimizando la aparición de defectos olfativos. Las nuevas tendencias de mercado orientadas a la utilización de productos de origen natural, muy poco procesados y que respeten el medioambiente, da sentido al presente proyecto de tesis, en el cual, se propone el uso del polen de abeja como activador-nutriente natural en la fermentación alcohólica. Esta Tesis Doctoral, se ha financiado dentro del Plan Propio de Investigación de la Universidad de Cádiz (2013-023/PU/EPIF-FPI-CT/CP), con el título “Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica”. La investigación tiene como objetivo principal estudiar tanto la viabilidad, como los efectos positivos y negativos producidos por el uso del polen de abeja en la vinificación en blanco y en tinto. La metodología de trabajo se ha desarrollado a escala laboratorio-piloto. En una primera fase se analizaron los efectos de diferentes dosis de polen, tanto en la vinificación en blanco como en tinto. Posteriormente, en una segunda fase, se validó el uso del polen frente a otros activadores comerciales. Para cumplir con los objetivos marcados, se han llevado a cabo la vinificación en blanco de las variedades Palomino fino y Riesling, y la vinificación en tinto de la variedad Tintilla de Rota. La aplicación del polen fue realizada directamente sobre los mostos blancos desfangados o sobre la vendimia tinta despalillada y molturada antes de la fermentación alcohólica. Para todas las variedades se emplearon diferentes dosis de polen (0,1, 0,25, 1, 5, 10 y 20 g/L) de acuerdo con estudios preliminares del equipo investigador. En primer lugar, se estudió si el polen en sus diferentes dosis tenía algún tipo de efecto sobre la composición fisicoquímica de los mostos… Advisors/Committee Members: Caro Pina, Ildefonso (advisor), Palacios Macías, Victor Manuel (advisor), Ingeniería Química y Tecnología de Alimentos (other).

Subjects/Keywords: Polen; Fermentación alcohólica; Activador fermentativo; NFA; Aromas; Cinética fermentativa

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Amores Arrocha, A. (2018). Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica. (Thesis). Universidad de Cádiz. Retrieved from http://hdl.handle.net/10498/21018

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Amores Arrocha, Antonio. “Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica.” 2018. Thesis, Universidad de Cádiz. Accessed January 19, 2021. http://hdl.handle.net/10498/21018.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Amores Arrocha, Antonio. “Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica.” 2018. Web. 19 Jan 2021.

Vancouver:

Amores Arrocha A. Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica. [Internet] [Thesis]. Universidad de Cádiz; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10498/21018.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Amores Arrocha A. Aplicación de polen de abeja como activador en el proceso de fermentación alcohólica. [Thesis]. Universidad de Cádiz; 2018. Available from: http://hdl.handle.net/10498/21018

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

4. Esteves, Ana Filipa Matos. Análise e caracterização de perfis voláteis de méis com e sem aromatização .

Degree: 2017, Universidade de Aveiro

URL: http://hdl.handle.net/10773/22640

► O mel é uma substância doce natural produzida pelas abelhas Apis mellifera. Os tipos de mel obtidos de diferentes origens florais apresentam aromas e sabores… (more)

▼ O mel é uma substância doce natural produzida pelas abelhas Apis mellifera. Os tipos de mel obtidos de diferentes origens florais apresentam aromas e sabores distintos devido à sua diferente composição volátil. Apesar de estarem presentes em baixas concentrações, os compostos voláteis contribuem para o aroma e para as propriedades benéficas do mel. O objetivo deste estudo foi a caracterização da composição volátil de seis méis aromatizados (canela, chocolate, limão, menta, picante e salgado) e três não aromatizados, fornecidos pela marca Beesweet. Para os méis não aromatizados (mel base, inverno e verão), procedeu-se também à análise polínica para determinar a respetiva origem botânica. As amostras de mel foram caracterizadas de acordo com os seus parâmetros físico-químicos (pH e atividade da água) e pela capacidade antioxidante. Todas as amostras apresentaram valores dentro dos intervalos de referência. Algumas aromatizações (canela, chocolate, salgado e limão) contribuíram para um aumento da atividade da água. No que diz respeito à capacidade antioxidante, nas três amostras de mel sem aromatização, a que apresentou uma maior atividade foi o mel verão (8,25 μM de equivalentes de trolox/g de mel); das amostras de méis aromatizados foram a chocolate (8,01 μM de equivalentes de trolox/g de mel) e limão (6,95 μM de equivalentes de trolox/g de mel). Pela análise polínica foi possível verificar que, das três amostras de mel sem aromatização, só uma pode ser classificada como mel monofloral, apresentando 89,1% de pólen de Eucalytus spp (mel inverno) e as restantes como méis multiflorais. A extração de compostos voláteis do mel foi realizada por microextração em fase sólida em espaço de cabeça e cromatografia em fase gasosa acoplada à espetrometria de massa com quadrupolo (HS-SPME/GC-qMS). No mel monofloral foi possível identificar compostos característicos do eucalipto, como o nonanal, o p-menta-1,5,8-trieno e o aromadendreno, sendo este último apenas identificado neste mel. No mel base, os compostos que apresentaram maiores áreas cromatográficas foram o nonanal e decanal. Já no mel verão os compostos que se destacaram foram o nonanal e 1,1,6-trimetil-1,2-di-hidro-naftaleno. Nas aromatizações chocolate, picante e salgado, o composto que se destacou foi o nonanal, estando associado a aromas cítricos e picantes. Nos méis menta e canela foi o composto 1,8-cineol e no mel limão o limoneno, estando associados a aromas agradáveis e a possíveis propriedades benéficas. As aromatizações canela, limão e menta contribuíram para um aumento significativo dos compostos terpénicos, apresentando 18, 12 e 11 compostos, respetivamente, em comparação com o mel base que apresenta 5. Uma presença adicional destes compostos terpénicos confere aromas com descritores frutados, doces, picantes e cítricos a um mel base muito neutro em termos de aroma. O estudo do perfil volátil permitiu a identificação dos principais compostos que contribuem para o aroma dos méis. Pela análise polínica foi possível verificar quais as famílias botânicas que… Advisors/Committee Members: Coelho, Elisabete Verde Martins (advisor), Coimbra, Manuel António (advisor).

Subjects/Keywords: Química dos alimentos; Mel; Compostos orgânicos voláteis; Aromas

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Esteves, A. F. M. (2017). Análise e caracterização de perfis voláteis de méis com e sem aromatização . (Thesis). Universidade de Aveiro. Retrieved from http://hdl.handle.net/10773/22640

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Esteves, Ana Filipa Matos. “Análise e caracterização de perfis voláteis de méis com e sem aromatização .” 2017. Thesis, Universidade de Aveiro. Accessed January 19, 2021. http://hdl.handle.net/10773/22640.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Esteves, Ana Filipa Matos. “Análise e caracterização de perfis voláteis de méis com e sem aromatização .” 2017. Web. 19 Jan 2021.

Vancouver:

Esteves AFM. Análise e caracterização de perfis voláteis de méis com e sem aromatização . [Internet] [Thesis]. Universidade de Aveiro; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10773/22640.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Esteves AFM. Análise e caracterização de perfis voláteis de méis com e sem aromatização . [Thesis]. Universidade de Aveiro; 2017. Available from: http://hdl.handle.net/10773/22640

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

5. Allamy, Lucile. Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches.

Degree: Docteur es, Oenologie, 2015, Bordeaux

URL: http://www.theses.fr/2015BORD0362

►

Depuis les années 2000, les odeurs de fruits cuits, évoquant le pruneau, la figue, ou encore la pêche cuite sont de plus en plus fréquemment… (more)

▼

Depuis les années 2000, les odeurs de fruits cuits, évoquant le pruneau, la figue, ou encore la pêche cuite sont de plus en plus fréquemment retrouvées dans les vins rouges de la région bordelaise. Les marqueurs responsables de ces nuances associés à l’état de maturité des raisins sont inconnus. Dans un premier temps, nous montrons que ces nuances, qui étaient jadis très rarement rencontrées dans les vins d’une appellation que nous avons appelée A, figurent aujourd’hui parmi les arômes considérés comme typiques de ces vins. Cependant, les dégustateurs qui assimilent ce caractère au type de cette appellation tendent à confondre l’arôme de fruits cuits du vin jeune à celui du caractère oxydé des vins prématurément vieillis. Les analyses par CPG-O, CPG-SM et CPG-CPG-SM de moûts et de vins marqués par des nuances de fruits cuits ont permis de valider l’existence de zones odorantes rappelant l’odeur de ces échantillons. L’analyse par GC-MS de nombreux échantillons de moût et de vin montrent que le furanéol (caramel), la γ-nonalactone (coco, pêche cuite), la (Z)-1,5-octadien-3-one (géranium) contribuent à cet arôme. Nous révélons également l’existence d’un composé à odeur de fruits cuits, de type lactone et non identifié à ce jour. L’impact de la (Z)-1,5-octadien-3-one est clarifiée pour la première fois dans les moûts. Nous précisons également l’incidence de la date de récolte des raisins de Merlot et Cabernet-Sauvignon sur l’arôme et la composition fine des moûts et des vins. La vinification de raisins récoltés tardivement voire flétris produit des vins marqués par des nuances de fruits cuits accompagnées de teneurs élevées en furaneol et γ-nonalactone.

In the 2000s, aromas of dried fruits, referring to prune, fig or cooked peach are found more and more often in Bordeaux red wines. The markers responsible for these aromas related to the grape maturity are unknown. Firstly, we show that these shades, which were rarely encountered in wines from an appellation named A in this study, are now part of the distinctive aromas of these wines. However, the tasters that assimilate these characteristics to the distinctive aromas and the type of the appellation tend to get mistaken between the cooked fruit aromas from young wines and the ones from the oxidized character of prematurely aged wines. The GC-O, GC-MS and GC-GC-MS analysis of musts and wines, that had shades of cooked fruits aromas, allowed to confirm the realness of a scented area reminding of the scent of the samples. The analysis by GC-MS of number of must and wine samples show that the furaneol (caramel), the γ-nonalactone (coconut, cooked peach), the (Z)-1,5-octadien-3-one (geranium) take part in this aroma. We also reveal the presence of a lactone type compound having a cooked fruit aroma, but not identified so far. The influence of the (Z)-1,5-octadien-3-one has been identified for the first time in musts. The influence of the harvest date of Merlot and Cabernet-Sauvignon grapes on the aromas and fine composition of musts and wines is also specified. Winemaking…

Advisors/Committee Members: Pons, Alexandre (thesis director).

Subjects/Keywords: Arômes; Raisins; Maturité; Vins; Aromas; Grapes; Maturation; Wines

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Allamy, L. (2015). Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches. (Doctoral Dissertation). Bordeaux. Retrieved from http://www.theses.fr/2015BORD0362

Chicago Manual of Style (16^th Edition):

Allamy, Lucile. “Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches.” 2015. Doctoral Dissertation, Bordeaux. Accessed January 19, 2021. http://www.theses.fr/2015BORD0362.

MLA Handbook (7^th Edition):

Allamy, Lucile. “Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches.” 2015. Web. 19 Jan 2021.

Vancouver:

Allamy L. Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches. [Internet] [Doctoral dissertation]. Bordeaux; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015BORD0362.

Council of Science Editors:

Allamy L. Recherches sur les marqueurs moléculaires de l’arôme de « fruits cuits » des raisins et des vins rouges issus des cépages Merlot et Cabernet-Sauvignon : Approches sensorielle, analytique et agronomique : Study of « dried fruits » aromas molecular markers in Merlot and Cabernet-Sauvignon grapes and red wine : Sensory, analytical and agronomic approaches. [Doctoral Dissertation]. Bordeaux; 2015. Available from: http://www.theses.fr/2015BORD0362

RMIT University

6. Alqahtani, N. Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality.

Degree: 2016, RMIT University

URL: http://researchbank.rmit.edu.au/view/rmit:161952

► Oat grain, being one of the major cereals in Australia, contains various macromolecules and microconstituents including protein, lipid, dietary fibre and phytochemicals that are beneficial… (more)

▼ Oat grain, being one of the major cereals in Australia, contains various macromolecules and microconstituents including protein, lipid, dietary fibre and phytochemicals that are beneficial to human health. Despite its advantageous attributes, inclusion of sufficient amount of finely milled oat powder in commercial food formulations is still limited due to undesirable organoleptic properties that might develop during storage prior to consumption. Therefore, the objective of this study is to probe the influence of oat in model liquid and solid systems through an armoury of analytical and physicochemical techniques, i.e. chromatography, spectroscopy, rheology, calorimetry, microscopy and sensory evaluation. The first experimental chapter deals with the development of various analytical protocols to probe the presence of microconstituents in model liquid oat systems following UHT processing and subsequent storage. Compounds of interest included phenolic acids (ferulic and para-coumaric acids), avenanthramides, free fatty acids and volatile lipid oxidation products. Sample preparation involved a UHT treatment at 145 °C for 5 s followed by a twelve-week storage at 22 and 30 °C. Soluble and insoluble dietary fibre fractions (SDF and IDF, respectively) were extracted from defatted oat samples through sequential enzymatic digestion. In order to extract ester bound phenolic acids, alkaline hydrolysis and liquid–liquid partitioning steps were applied to SDF and IDF. Moderate enzymatic digestion temperature (50 °C) and saponification (2M NaOH for 6 hr) were found to produce the best separation of phenolic compounds analysed by high performance liquid chromatography (HPLC). Chromatograms showed prominent ferulic and para-coumaric acids in both fractions, which were located mainly in IDF, and that was confirmed by the total phenolic content results obtained from Folin-Ciocalteau assay. Alkaline based extraction with methanol and an HPLC method were developed to analyse the avenanthramide content in oat samples. Results demonstrated that the protocols were able to detect the primary avenanthramides, i.e. A, B and C. In addition to phenolic compounds, the work examined oat lipids and their oxidation products which are the main culprit of rancid flavour in liquid oat systems. Free fatty acid determination involved fatty acid methyl ester (FAME) analysis coupled with a comprehensive gas chromatography (GC×GC) technique. Chromatograms recorded three main fatty acids, i.e. palmitic, linoleic and oleic acids, which accounted for nearly 98% of the total free fatty acids. In the case of secondary lipid oxidation compounds, head space solid phase micro-extraction (SPME) coupled with gas chromatography-mass spectroscopy (GC-MS) analysis was developed to detect the presence of volatiles, which are predominantly hexanal and 2-pentyl furan. Once the required analytical protocols were established, the focus in this work turned to the evolution of the aforementioned microconstituents during extended…

Subjects/Keywords: Fields of Research; Insoluble oat fibre; Phenolic compounds; Off-aromas; UHT beverage; Gelatin-oat composites

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APA (6^th Edition):

Alqahtani, N. (2016). Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality. (Thesis). RMIT University. Retrieved from http://researchbank.rmit.edu.au/view/rmit:161952

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Alqahtani, N. “Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality.” 2016. Thesis, RMIT University. Accessed January 19, 2021. http://researchbank.rmit.edu.au/view/rmit:161952.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Alqahtani, N. “Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality.” 2016. Web. 19 Jan 2021.

Vancouver:

Alqahtani N. Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality. [Internet] [Thesis]. RMIT University; 2016. [cited 2021 Jan 19]. Available from: http://researchbank.rmit.edu.au/view/rmit:161952.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Alqahtani N. Inclusion of dietary fibre in model liquid and solid systems using chemistry and structure to probe potential functionality. [Thesis]. RMIT University; 2016. Available from: http://researchbank.rmit.edu.au/view/rmit:161952

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

7. CORREIA, Jackelline Larissa Albuquerque. Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue .

Degree: 2015, Universidade Federal de Pernambuco

URL: http://repositorio.ufpe.br/handle/123456789/17135

► A aplicação de processos biotecnológicos para a produção de aromas alimentares tem apresentado um crescimento bastante significativo, já que esses aromas são classificados como aromas… (more)

▼ A aplicação de processos biotecnológicos para a produção de aromas alimentares tem apresentado um crescimento bastante significativo, já que esses aromas são classificados como aromas naturais. Acetoína (3-hidroxi 2-butanona ou metil carbinol acetil) é uma sustância volátil bastante utilizada em produtos alimentícios, com a finalidade de intensificar o sabor e o aroma dos alimentos, deixando-os mais atrativos aos consumidores. Este trabalho tem como objetivo produzir o bioaroma acetoína por via bioquímica a partir de hidrolisado de melaço utilizando as bactérias do gênero Bacillus isoladas do sedimento de mangue da Lagoa do Araçá (Recife-PE). Foi possível identificar nove espécies desse gênero (B.alvei, B. badius, B. circulans “A”, B. circulans “B”, B. coagulans, B. larvae, B. licheniformis, B. polymyxa, B. popilliae e B.subtilis.) sendo cinco espécies (B. subtilis, B. licheniformis, B. polymyxa, B. alvei e B. coagulans)produtoras do bioaroma acetoína. Foi realizado um planejamento fatorial 23com as variáveis independentes: agitação (0 rpm a 200 rpm), pH (6,5 a 8,5), concentração de melaço (60 g·L-1 a 100 g·L-1) e como variáveis dependentes a conversão de substrato em produto por três bactérias (Bacillus licheniformis, Bacillus alvei e Bacillus polymyxa).Com esse estudo foi possível observar que a agitação foi a principal variável que afetou os três processos de conversão de substrato em acetoína e que a interação do pH com agitação mostrou-se bastante significativo favorecendo essa conversão com os três micro-organimos. Os Bacillus licheniformis foi a bactéria queapresentou maior percentual de YP/S (52,88%) com pH 6,5, agitação de 200 rpm e concentração de melaço de 100 g·L-1. A partir deste resultado foi realizado um estudo cinético em reator batelada de 3L, do tipo tanque agitado, com sistema de aeração. O processo foi acompanhado por determinação de açúcares redutores totais (ART), biomassa (Peso seco), produto (Cromatografia Gasosa). A síntese bioquímica foi interrompida em 144 horas com consumo de 54% dos açúcares. No final do processo a concentração de açúcar residual estabilizou-se em 23,44 g·L-1 e a produção máxima de acetoína foi de 16,11 g·L-1. A produtividade de acetoína foi Pv = 0,11 g·L-1·h. A velocidade específica máxima de crescimento do B. licheniformis foi μmáx = 0,025 h-1. Os coeficientes de conversão de substrato em células e substrato em produto foram respectivamente: YX/S = 0,1 g/g e YP/S = 0,58 g/g. Com esse estudo pode-se concluir que a produção de bioaromas, utilizando hidrolisado de melaço por Bacillus pode ser uma alternativa de produção para gerar produtos com baixo custo e alto valor agregado. Advisors/Committee Members: VINHAS, Glória Maria (advisor), http://lattes.cnpq.br/6404643744960977 (advisor).

Subjects/Keywords: Bacillus; Hidrolisado de melaço; Acetoína; Aromas; Bacillus; Hydrolyzate of molasses; Acetoin; Aroma

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

CORREIA, J. L. A. (2015). Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue . (Thesis). Universidade Federal de Pernambuco. Retrieved from http://repositorio.ufpe.br/handle/123456789/17135

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

CORREIA, Jackelline Larissa Albuquerque. “Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue .” 2015. Thesis, Universidade Federal de Pernambuco. Accessed January 19, 2021. http://repositorio.ufpe.br/handle/123456789/17135.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

CORREIA, Jackelline Larissa Albuquerque. “Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue .” 2015. Web. 19 Jan 2021.

Vancouver:

CORREIA JLA. Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue . [Internet] [Thesis]. Universidade Federal de Pernambuco; 2015. [cited 2021 Jan 19]. Available from: http://repositorio.ufpe.br/handle/123456789/17135.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

CORREIA JLA. Produção do bioaroma acetoína a partir de hidrolisado de melaço por bactérias do gênero bacillus isolados do sedimento de mangue . [Thesis]. Universidade Federal de Pernambuco; 2015. Available from: http://repositorio.ufpe.br/handle/123456789/17135

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade Estadual de Campinas

8. Sganzerla, Marla, 1986-. Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense.

Degree: 2015, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303

► Abstract: The Capsicum peppers are largely used due their sensorial properties as color, pungency and aroma. These characteristics occur by the presence of determinate classes… (more)

▼ Abstract: The Capsicum peppers are largely used due their sensorial properties as color, pungency and aroma. These characteristics occur by the presence of determinate classes of compounds including carotenoids, capsaicinoids and volatiles. These secondary metabolism derivatives compounds are influenced by two factors: genetics and plant-environment interactions and are susceptible to water availability conditions. This study had a proposal of the characterization of the capsaicinoids and volatile composition of the Capsicum chinense pepper fruits. The analysis were carried out by using of chromatographic methods (UPLC, UHPLC-MS and GC-MS). The results obtained and the characterization of the C. chinense fruits regarding the mainly compounds which influenced in the quality of the peppers provide the scientific subsidies for improvement of general quality, agricultural practices, industrial applications and breeding programs and also, the knowledge about substances potentially beneficial to the human organism. Initially, was developed and validated a fast, efficient and reproducible method to analyze capsaicinoids in Brazilian Capsicum chinense fruits by means the use of an optimization strategy to extracted the capsaicinoids. The extracts were obtained following the condition 100% of methanol and 10 min on ultrasound assisted extraction. The analytical method developed in an ultra high performance liquid chromatographic system coupled to a mass spectrometer permits the separation of 8 capsaicinoids in 4 min of time analysis expending only 2 mL of solvent as mobile phase. The method achieved was fully validated and show the effectiveness and satisfactory performance to answer the analytical needs of this research area. Different accessions of C. chinense fruits were analyzed, the contents of capsaicin and dihydrocapsaicin were in the range of 156 - 1442 ?g.g?1 and 26 - 478 ?g.g?1 of fresh fruit, respectively. Characterization of aroma profile of Capsicum chinense peppers 'Habanero' type, using Headspace Solid-Phase Microextraction (HS-SPME), was performed after an optimization step by GC-MS. Central composite design and Derringer's desirability function strategies were used for this optimization, in order to evaluate simultaneously the 'total sum peak areas' and 'number of extracted compounds' responses. The maximized results for both responses were obtained using PDMS/Car/DVB fiber, temperature of 40 °C and extraction time of 30 min. Eighty-two compounds were tentatively identified in the volatile fraction of the 'Habanero' pepper and the most abundant were hexyl isovalerate, cis-hexenyl isovalerate, hexyl 3-methylbutanoate, 3,3-dimethylcyclohexanol, longifolene, and 2-methyl-1-tetradecene. The compound 2,3-dimethylcyclohexanol and longifolene were reported for the first time in 'Habanero' pepper. In addition, Brazilian 'Habanero' peppers grown under different condition of water availability were evaluated regarding their capsaicinoids and volatiles composition. The higher values of capsaicin and dihydrocapsaicin… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Godoy, Helena Teixeira, 1957- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Schroder, Claudia Hoffmann Kowalski (committee member), Ballus, Cristiano Augusto (committee member), Wagner, Roger (committee member), Junior, Stanislau Bogusz (committee member).

Subjects/Keywords: Pimenta; Capsicum; Aroma; Compostos orgânicos voláteis; Otimização; Peppers; Capsicum; Aromas; Volatile organic compounds; Optimization

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Sganzerla, Marla, 1. (2015). Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Sganzerla, Marla, 1986-. “Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense.” 2015. Thesis, Universidade Estadual de Campinas. Accessed January 19, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Sganzerla, Marla, 1986-. “Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense.” 2015. Web. 19 Jan 2021.

Vancouver:

Sganzerla, Marla 1. Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense. [Internet] [Thesis]. Universidade Estadual de Campinas; 2015. [cited 2021 Jan 19]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sganzerla, Marla 1. Study of capsaicinoids and volatile compounds in Brazilian Capsicum chinense peppers = Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense: Estudo de capsaicinoides e compostos voláteis em pimentas brasileiras Capsicum chinense. [Thesis]. Universidade Estadual de Campinas; 2015. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/254303

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universitat Politècnica de València

9. Gutiérrez Linares, Alicia. Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) .

Degree: 2013, Universitat Politècnica de València

URL: http://hdl.handle.net/10251/30774

► La carencia de nitrógeno es uno de los principales problemas encontrados en la elaboración del vino, especialmente relacionados con fermentaciones lentas e incompletas. En condiciones… (more)

Subjects/Keywords: Nitrógeno; Levaduras vínicas comerciales; Fermentación alcohólica; Crecimiento celular; Capacidad fermentativa; Producción de aromas; Adiciones nitrogenadas

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Gutiérrez Linares, A. (2013). Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/30774

Chicago Manual of Style (16^th Edition):

Gutiérrez Linares, Alicia. “Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) .” 2013. Doctoral Dissertation, Universitat Politècnica de València. Accessed January 19, 2021. http://hdl.handle.net/10251/30774.

MLA Handbook (7^th Edition):

Gutiérrez Linares, Alicia. “Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) .” 2013. Web. 19 Jan 2021.

Vancouver:

Gutiérrez Linares A. Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2013. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10251/30774.

Council of Science Editors:

Gutiérrez Linares A. Análisis del metabolismo nitrogenado durante la fermentación alcohólica en levaduras vínicas (Nitrogen metaolism in wine yeast during alcoholic fermentation: effect on growth, fermentation activity and aroma production) . [Doctoral Dissertation]. Universitat Politècnica de València; 2013. Available from: http://hdl.handle.net/10251/30774

Curtin University of Technology

10. Kennison, Kristen Renee. Smoke derived taint in grapes and wine .

Degree: 2011, Curtin University of Technology

URL: http://hdl.handle.net/20.500.11937/1506

► Smoke derived taint in grapes and wine is an issue of increasing significance and severity for the wine industry internationally. On commencement of this research,… (more)

▼ Smoke derived taint in grapes and wine is an issue of increasing significance and severity for the wine industry internationally. On commencement of this research, insufficient knowledge existed as to the effects of smoke on grapevines and the development of smoke taint in wine, with no substantial published information. This research was undertaken to investigate the effect of smoke exposure to grapevines on the development of smoke aromas, flavours and compounds in final wines. As such, this study pioneers the purposeful application of smoke to grape bunches and field-grown grapevines to establish the direct link between smoke exposure and the development of smoke taint in wine.This research identified key periods of grapevine sensitivity to smoke uptake as: (1) from shoots 10 cm in length to full-bloom (low levels of smoke taint); (2) from berries pea size to the onset of veraison (variable levels of smoke taint); and (3) from 7 days post veraison to harvest (high levels of smoke taint). A novel smoke application methodology consisting of a smoke generator and greenhouse-grade tent was developed to facilitate the accurate application of smoke treatments to field-grown grapevines. Smoke treatments were applied to grapevines at key stages during the seasonal growth cycle, on repeated occasions and at a range of densities and durations.Elevated concentrations of guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-ethylphenol, eugenol and furfural were detected, by gas chromatography-mass spectrometry analysis, in wines made from fruit exposed to smoke; whereas these compounds were either not detected or detected in trace concentrations in wines produced from unsmoked (control) fruit. Wine sensory analysis established a difference between smoked and unsmoked wines, with smoked wines exhibiting ‘smoky’, ‘dirty’, ‘earthy’, ‘burnt’ and ‘smoked meat’ aromas. The density and duration of smoke exposure to grapevines was found to affect the chemical composition and sensory properties of wine and repeated smoke applications demonstrated a cumulative effect.

Subjects/Keywords: wine; grapes; smoke exposure to grapevines; smoke aromas; flavours and compounds; Smoke derived taint

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Kennison, K. R. (2011). Smoke derived taint in grapes and wine . (Thesis). Curtin University of Technology. Retrieved from http://hdl.handle.net/20.500.11937/1506

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Kennison, Kristen Renee. “Smoke derived taint in grapes and wine .” 2011. Thesis, Curtin University of Technology. Accessed January 19, 2021. http://hdl.handle.net/20.500.11937/1506.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Kennison, Kristen Renee. “Smoke derived taint in grapes and wine .” 2011. Web. 19 Jan 2021.

Vancouver:

Kennison KR. Smoke derived taint in grapes and wine . [Internet] [Thesis]. Curtin University of Technology; 2011. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/20.500.11937/1506.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Kennison KR. Smoke derived taint in grapes and wine . [Thesis]. Curtin University of Technology; 2011. Available from: http://hdl.handle.net/20.500.11937/1506

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Universidade do Porto

11. Gomes, Paula Cristina Baldaia Martins Silva. Engineering perfumes.

Degree: 2005, Universidade do Porto

URL: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902

Tese de doutoramento. Engenharia Química. 2005. Faculdade de Engenharia. Universidade do Porto Advisors/Committee Members: Rodrigues, Alírio Egídio, Mata, Vera Lúcia Gomes, Universidade do Porto. Faculdade de Engenharia.

Subjects/Keywords: Engenharia química; Indústria de aromas; Fragrância; Indústria de perfumes

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Gomes, P. C. B. M. S. (2005). Engineering perfumes. (Thesis). Universidade do Porto. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Gomes, Paula Cristina Baldaia Martins Silva. “Engineering perfumes.” 2005. Thesis, Universidade do Porto. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Gomes, Paula Cristina Baldaia Martins Silva. “Engineering perfumes.” 2005. Web. 19 Jan 2021.

Vancouver:

Gomes PCBMS. Engineering perfumes. [Internet] [Thesis]. Universidade do Porto; 2005. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Gomes PCBMS. Engineering perfumes. [Thesis]. Universidade do Porto; 2005. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59902

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

12. Máurean Salli Tavares Barroso. Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria.

Degree: Master, 2011, Pontifícia Universidade Católica do Rio Grande do Sul

URL: http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;

►

Achyrocline satureioides, também conhecida como marcela é uma ervaaromática muito usada no Brasil e em outros países da América do Sul, devido as suas propriedades… (more)

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Achyrocline satureioides, também conhecida como marcela é uma ervaaromática muito usada no Brasil e em outros países da América do Sul, devido as suas propriedades medicinais. A marcela apresenta em sua composiçãosubstâncias fenólicas as quais se atribuem atividade antioxidante e componentes voláteis. Neste trabalho foram estudados os processos de destilação por arraste a vapor e extração supercrítica, visando avaliar o uso destas técnicas na obtenção dos extratos voláteis e não voláteis da marcela a partir de suas partes aéreas, a fim de se obter produtos com novas notas aromáticas. A extração do óleo essencial de marcela foi executada através do emprego da técnica de arraste a vapor em cinco pressões (1,0; 1,5; 2,0; 2,5 e 3,0 bar), sendo realizada para cada condição experimental a determinação da curva de rendimento de óleo essencial versus tempo. Para os extratos obtidos por essa técnica, os óleos essenciais, foi realizada a análise da composição química do extrato via cromatografia gasosa acoplada com o espectrômetro de massas (CG/EM). Em relação aos extratos não voláteis, os mesmos foram obtidos através do uso do processo de extração supercrítica em quatro pressões (90, 100, 110 e 120 bar) em duas temperaturas (303,15 e 313,15 K)e para cada condição também foram geradas curvas de rendimento versus tempo.Os extratos obtidos foram avaliados quanto ao seu potencial aromático através de uma avaliação olfatométrica. Para ambos os processos foi realizada a modelagem matemática das curvas, utilizando modelos baseados na transferência de massa condizente com a técnica de extração que representaram com êxito as curvas para ambas as técnicas. Em relação à avaliação olfatométrica, tanto os extratos voláteis como os não voláteis apresentaram potencial aromático, destacando a amostra extraída por arraste a vapor a 2,5 bar.

Achyrocline satureioides, also known as Marcela is an aromatic herb widely used in Brazil and other South American countries, due to its medicinal properties. The marcela presents in its composition phenolic substances which are attributed antioxidant activity and volatile components. In this work we studied the processes of distillation by steam distillation and supercritical extraction, to evaluate the use of these techniques in obtaining the non-volatile and volatile extracts of marcela from its aerial parts, in order to obtain new products with aromatic notes. The extraction of essential oil of marcela was performed by employing the technique of steam distillation in five pressures (1.0, 1.5, 2.0, 2.5 and 3.0 bar), and is performed for each experimental condition the determination of the yield curve of essential oil versus time. For the extracts obtained by this technique, essential oils, the analysis was performed on the chemical composition of the extract through chromatography coupled with mass spectrometry (GC/MS). In relation to non-volatile extracts, they were obtained through the use of supercritical extraction process in four pressures (90, 100, 110 and 120 bar) at two temperatures (303.15…

Advisors/Committee Members: Eduardo Cassel.

Subjects/Keywords: ENGENHARIA DE MATERIAIS; ENGENHARIA QUÍMICA; AROMAS; CROMATOGRAFIA; EXTRAÇÃO SUPERCRÍTICA; ÓLEOS ESSENCIAIS; PLANTAS AROMÁTICAS; ENGENHARIA DE MATERIAIS E METALURGICA

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Barroso, M. S. T. (2011). Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria. (Masters Thesis). Pontifícia Universidade Católica do Rio Grande do Sul. Retrieved from http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;

Chicago Manual of Style (16^th Edition):

Barroso, Máurean Salli Tavares. “Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria.” 2011. Masters Thesis, Pontifícia Universidade Católica do Rio Grande do Sul. Accessed January 19, 2021. http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;.

MLA Handbook (7^th Edition):

Barroso, Máurean Salli Tavares. “Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria.” 2011. Web. 19 Jan 2021.

Vancouver:

Barroso MST. Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria. [Internet] [Masters thesis]. Pontifícia Universidade Católica do Rio Grande do Sul; 2011. [cited 2021 Jan 19]. Available from: http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;.

Council of Science Editors:

Barroso MST. Estudo sobre processos de obtenção de extratos de Achyrocline satureioides (LAM) DC. e sua potencialidade na perfumaria. [Masters Thesis]. Pontifícia Universidade Católica do Rio Grande do Sul; 2011. Available from: http://tede.pucrs.br/tde_busca/arquivo.php?codArquivo=3798 ;

Stellenbosch University

13. Wilson, Christine Leigh. Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines.

Degree: MScAgric, Viticulture and Oenology, 2017, Stellenbosch University

URL: http://hdl.handle.net/10019.1/101250

► ENGLISH ABSTRACT: South African Chenin Blanc is gaining recognition for its high quality both domestically and abroad. As the most widely-planted cultivar in the country,… (more)

▼ ENGLISH ABSTRACT: South African Chenin Blanc is gaining recognition for its high quality both domestically and abroad. As the most widely-planted cultivar in the country, there is interest in research which can provide additional knowledge to producers and further increase Chenin Blanc wine quality. One of the sensory modalities contributing to wine quality is wine aroma, which is studied through sensory analysis and the chemical quantification of volatile compounds. Commercially-available South African Chenin Blanc wines had been characterized previously for a variety of chemical compounds, but not for thiols. Thiols, including 3-mercaptohexan-1-ol (3MH) and 3-mercaptohexyl acetate (3MHA), are volatile sulphur compounds which are important to the ‘tropical’ and ‘green’ aromas of many wines, especially Sauvignon Blanc. The main aims of this research were to chemically characterize 3MH and 3MHA levels in a variety of commercially-available dry South African Chenin Blanc wines and explore the sensory contribution of these compounds to Chenin Blanc wine aroma. Chapter 3 reported the chemical analysis results of 3MH and 3MHA in South African Chenin Blanc Wines and explored trends within the chemical results. Chapters 4, 5, and 6 addressed the sensory relevance of thiols to South African Chenin Blanc wines. In Chapter 3, both 3MH and 3MHA were quantified in South African Chenin Blanc wines at levels above their odour thresholds. The average levels found were 893 ng/L for 3MH and 23 ng/L for 3MHA, with ranges of 380-2929 ng/L for 3MH and 0-305 ng/L for 3MHA. Significant differences were found for 3MHA levels by wine age, vine age, wood contact, price, and lees contact were found, while 3MH only differed significantly for wine origin. In Chapters 4 and 5, the sensory contribution of thiols was analysed through interaction studies. In Chapter 4, interactions of a thiol (3MH), an ester (ethyl hexanoate), and a terpene (linalool) in partially-dearomatized Chenin Blanc wine were analysed by descriptive analysis. Interaction effects were identified, such as the antagonism between the ‘tropical’ attributes of 3MH and the ‘floral’ character of linalool. The second interaction experiment, reported in Chapter 5, analysed combinations of 3MH and 3MHA in different matrices by projective mapping (PM) with intensity. This study showed that the perception of thiols was affected by the volatile and non-volatile wine matrix. The addition of an intensity measure to the ultra flash profiling step of the method provided more detailed data, which made the rapid sensory method better suited to interaction studies. In all sensory studies, wines with high thiols, especially high 3MHA, were described with ‘tropical’ and ‘green’ terms In Chapter 6, polarized projective mapping (PPM) was used to characterize commercial South African Chenin Blanc wine aroma, and sensory results were compared with extensive volatile chemical analyses. Results showed a sensorial and chemical opposition between wooded and unwooded wines. The levels of 3MHA in the… Advisors/Committee Members: Buica, Astrid, Brand, Jeanne, Du Toit, Wessel Johannes, Stellenbosch University. Faculty of AgriSciences. Dept. of Viticulture and Oenology..

Subjects/Keywords: Chenin Blanc wine; Thiols – Sensory stimulation; Wine – Quality; Wine – Aromas – Sensory evaluation; Wine – Chemical compounds; UCTD

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Wilson, C. L. (2017). Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines. (Masters Thesis). Stellenbosch University. Retrieved from http://hdl.handle.net/10019.1/101250

Chicago Manual of Style (16^th Edition):

Wilson, Christine Leigh. “Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines.” 2017. Masters Thesis, Stellenbosch University. Accessed January 19, 2021. http://hdl.handle.net/10019.1/101250.

MLA Handbook (7^th Edition):

Wilson, Christine Leigh. “Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines.” 2017. Web. 19 Jan 2021.

Vancouver:

Wilson CL. Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines. [Internet] [Masters thesis]. Stellenbosch University; 2017. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10019.1/101250.

Council of Science Editors:

Wilson CL. Chemical evaluation and sensory relevance of thiols in South African Chenin Blanc wines. [Masters Thesis]. Stellenbosch University; 2017. Available from: http://hdl.handle.net/10019.1/101250

Universidade do Porto

14. Pereira, Alexandra Maria da Silva. Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP.

Degree: 2012, Universidade do Porto

URL: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096

Tese de mestrado integrado. Engenharia Química. Faculdade de Engenharia. Universidade do Porto. 2008 Advisors/Committee Members: Santos, Lúcia Maria da Silveira, Universidade do Porto. Faculdade de Engenharia.

Subjects/Keywords: Produção de sabão; Óleos alimentares; Reciclagem; Óleos essenciais; Aromas

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APA (6^th Edition):

Pereira, A. M. d. S. (2012). Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP. (Thesis). Universidade do Porto. Retrieved from http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Pereira, Alexandra Maria da Silva. “Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP.” 2012. Thesis, Universidade do Porto. Accessed January 19, 2021. http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Pereira, Alexandra Maria da Silva. “Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP.” 2012. Web. 19 Jan 2021.

Vancouver:

Pereira AMdS. Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP. [Internet] [Thesis]. Universidade do Porto; 2012. [cited 2021 Jan 19]. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Pereira AMdS. Produção de sabões líquidos com aroma e esfoliante a partir de óleos usados da cantina da FEUP. [Thesis]. Universidade do Porto; 2012. Available from: http://www.rcaap.pt/detail.jsp?id=oai:repositorio-aberto.up.pt:10216/59096

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

15. Carquet, Marie. Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway.

Degree: Docteur es, Ingénierie Microbienne et Enzymatique, 2015, Toulouse, INSA

URL: http://www.theses.fr/2015ISAT0024

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Afin d’optimiser la production d’un composé d’intérêt tout en évitant les conséquences néfastes sur la viabilité cellulaire, un défi majeur de l’ingénierie métabolique est d’obtenir… (more)

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Afin d’optimiser la production d’un composé d’intérêt tout en évitant les conséquences néfastes sur la viabilité cellulaire, un défi majeur de l’ingénierie métabolique est d’obtenir un équilibre entre les flux métaboliques endogènes de la cellule et le flux consommé par une nouvelle voie de biosynthèse. Dans ce contexte d’optimisation, les stratégies combinatoires génèrent une diversité de voies métaboliques et de modes de régulation rassemblant de précieuses informations quant aux choix d’orientations stratégiques à faire. Notre étude s’inscrit dans un projet visant à produire les molécules responsables de l’arôme, de la couleur et du parfum du safran (Crocus sativus) chez Saccharomyces cerevisiae. Une approche combinatoire a été adoptée pour moduler les niveaux d’expression de trois gènes menant à la synthèse de leur précurseur commun : la zéaxanthine. Cette stratégie nous a permis de décrire des biais inattendus dans la régulation des niveaux d’expression des gènes exprimés sur plasmide. Nous avons détecté une forte interférence transcriptionnelle entre les gènes dans notre système, ainsi qu’une influence de la nature des séquences codantes. Ces éléments, identifiés comme critiques, imposent sur les niveaux d’expression des trois gènes une régulation plus importante que la force des promoteurs qui les contrôlent. Afin de poursuivre le projet vers son objectif final, la réaction de clivage de la zéaxanthine menant à la synthèse des composés d’intérêt du safran a fait l’objet d’une analyse fonctionnelle détaillée. Une absence d’activité de l’enzyme décrite dans la littérature comme responsable de cette réaction nous a conduits à proposer des perspectives d’ingénierie pour atteindre l’objectif final du projet

To optimize the production of a value added compound while avoiding toxic consequences on the cell viability, a challenge in the metabolic engineering field is to balance the endogenous metabolic fluxes and the newly consumed fluxes. In this optimization context, combinatorial strategies can generate several variants of synthetic metabolic pathways. This strategy gives precious strategic information on the right combinations of function and regulation choices to be made in the ultimate pathway reconstruction. Our study aimed at the production of the molecules responsible for aroma, dye, and fragrance of saffron (Crocus sativus) in Saccharomyces cerevisiae. A combinatorial approach was chosen to modulate expression levels of three genes involved in their common precursor biosynthesis: zeaxanthin. This strategy allowed us to describe some unexpected bias in the regulation of the plasmid-encoded genes expression levels. We detected strong transcriptional interference between the different genes in our system, and the ORF nature also seemed to influence the expression levels. These critical factors imposed a stronger regulation of the three genes expression levels than the promoter strength initially chosen to control them. The project was continued toward its final objective by making a detailed functional…

Advisors/Committee Members: Truan, Gilles (thesis director).

Subjects/Keywords: Ingénierie métabolique combinatoire; Saccharomyces cerevisiae; Régulation transcriptionnelle; Caroténoïdes; Dioxygénases; Arômes; Combinatorial metabolic engineering; Saccharomyces cerevisiae; Transcriptional regulation; Carotenoids; Dioxygenases; Aromas; 572.8

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Carquet, M. (2015). Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway. (Doctoral Dissertation). Toulouse, INSA. Retrieved from http://www.theses.fr/2015ISAT0024

Chicago Manual of Style (16^th Edition):

Carquet, Marie. “Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway.” 2015. Doctoral Dissertation, Toulouse, INSA. Accessed January 19, 2021. http://www.theses.fr/2015ISAT0024.

MLA Handbook (7^th Edition):

Carquet, Marie. “Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway.” 2015. Web. 19 Jan 2021.

Vancouver:

Carquet M. Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway. [Internet] [Doctoral dissertation]. Toulouse, INSA; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015ISAT0024.

Council of Science Editors:

Carquet M. Approches combinatoires pour la reconstruction d'une voie de biosynthèse chez la levure : variation des niveaux d'expression et analyse fonctionnelle d'une étape clé de la voie : Combinatorial approaches to rebuild a biosynthetic pathway in yeast : variation of expression levels and functional analysis of a key step in the pathway. [Doctoral Dissertation]. Toulouse, INSA; 2015. Available from: http://www.theses.fr/2015ISAT0024

16. Bastard, Alexandre. Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak.

Degree: Docteur es, Sciences de l'alimentation, 2015, Université de Bourgogne

URL: http://www.theses.fr/2015DIJOS069

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La fermentation malolactique permet une désacidification et une amélioration de la qualité du vin. Elle est réalisée par des bactéries lactiques principalement de l’espèce Oenococcus… (more)

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La fermentation malolactique permet une désacidification et une amélioration de la qualité du vin. Elle est réalisée par des bactéries lactiques principalement de l’espèce Oenococcus oeni : cette espèce est privilégiée pour son efficacité et ses intérêts organoleptiques. La capacité de O. oeni à résister au stress du vin et à garder son activité fermentaire est un sujet d’intérêt majeur. Les prélèvements des fûts de chêne ont montré que O. oeni adhère au bois et est capable de persister plusieurs mois dans le vin. Or, dans la majorité des habitats naturels, les microorganismes se développent attachés à un support, au sein d’un écosystème structuré appelé biofilm. Sous cette forme de vie, les cellules bénéficient d’une résistance accrue au stress. Ces deux propriétés que sont l’adhésion à une surface ainsi que la résistance au stress ont donc été étudiées pour O. oeni. Des observations par microscopie électronique à balayage ont ainsi permis de mettre en évidence la formation de biofilms par O. oeni. Puis, nous avons évalué la capacité de résistance au stress du vin de O. oeni sous forme de biofilm. L’intérêt pour le biofilm est croissant dans les industries agroalimentaires et biotechnologiques, en raison de la conservation de son activité métabolique en milieu stressant. C’est pourquoi la fermentation malolactique avec un biofilm de O. oeni a été suivie dans le vin. Enfin, l’influence du biofilm de O. oeni sur les transferts de composés aromatiques entre le bois et le vin a été étudiée. Cette étude est la première caractérisation du biofilm de O. oeni, de sa résistance au stress du vin et de son potentiel fermentaire

Malolactic fermentation improves wine quality, mainly by decreasing acidity. It is carried out by lactic acid bacteria, mainly Oenococcus oeni. This species is favored for its efficiency and its organoleptic outcome. O. oeni ability to withstand wine stress and to keep its fermentation activity is a subject of major interest.Samples of oak showed that O. oeni adheres to wood and is able to persist for several months in wine. However, in the majority of natural habitats, microorganisms grow attached to a surface, within a structured ecosystem called biofilm. In this form of life, cells benefit from an increased stress resistance.These two properties, adherence to a surface and stress resistance, were studied for O. oeni. Observations by scanning electron microscopy have highlighted biofilm formation by O. oeni. Then, we evaluated the wine stress resilience of O. oeni biofilm. Biofilm is a growing interest in food and biotechnology industries, due to the conservation of its metabolic activity in stressful environment. Therefore, malolactic fermentation with an O. oeni biofilm was monitored in wine. Finally, the influence of O. oeni biofilm on transfers of aromatic compounds between wood and wine was studied.This study is the first characterization of O. oeni biofilm, its wine stress resistance and its fermentation potential.

Advisors/Committee Members: Guzzo, Jean (thesis director), Coelho, Christian (thesis director), Weidmann, Stéphanie (thesis director).

Subjects/Keywords: Oenococcus oeni; Biofilm; Vin; Fermentation malolactique; Arômes; Fût de chêne; Elevage; Oenococcus oeni; Biofilm; Wine; Malolactic Fermentation,; Oak barrel aging; Aromas; 641.22; 579

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Bastard, A. (2015). Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak. (Doctoral Dissertation). Université de Bourgogne. Retrieved from http://www.theses.fr/2015DIJOS069

Chicago Manual of Style (16^th Edition):

Bastard, Alexandre. “Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak.” 2015. Doctoral Dissertation, Université de Bourgogne. Accessed January 19, 2021. http://www.theses.fr/2015DIJOS069.

MLA Handbook (7^th Edition):

Bastard, Alexandre. “Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak.” 2015. Web. 19 Jan 2021.

Vancouver:

Bastard A. Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak. [Internet] [Doctoral dissertation]. Université de Bourgogne; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015DIJOS069.

Council of Science Editors:

Bastard A. Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus oeni : Wine malolatic fermentation ability of Oenococcus oeni biofilm on oak. [Doctoral Dissertation]. Université de Bourgogne; 2015. Available from: http://www.theses.fr/2015DIJOS069

17. Rollero, Stéphanie. Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation.

Degree: Docteur es, Biotechnologie, microbiologie, 2015, Montpellier, SupAgro

URL: http://www.theses.fr/2015NSAM0009

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Les arômes fermentaires (alcools supérieurs, esters) jouent un rôle important dans le profil organoleptique des vins jeunes. Leur production dépend à la fois de la… (more)

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Les arômes fermentaires (alcools supérieurs, esters) jouent un rôle important dans le profil organoleptique des vins jeunes. Leur production dépend à la fois de la souche de levure utilisée et des paramètres environnementaux. Pour comprendre le rôle de trois facteurs clés (température, azote, lipides) sur la production des arômes fermentaires, nous avons réalisé une étude comparative entre une souche évoluée aromatique Affinity™ ECA5 et sa souche ancestrale Lalvin EC1118®. Dans un premier temps, les effets combinés des trois paramètres environnementaux ont été étudiés grâce à un plan expérimental de Box-Behnken. L'azote est le facteur ayant la plus grande influence sur la majorité des composés volatils; cependant son effet est différent selon la molécule ciblée et les interactions entre facteurs sont importantes. Par ailleurs, si les deux souches répondent dans le même sens aux changements de conditions de fermentation, les intensités de réponse sont très différentes. Pour avancer dans la compréhension des mécanismes mis en jeu et en particulier dans l'analyse de l'interaction azote / lipides, nous avons combiné des études de suivi cinétique précis de la production des arômes fermentaires et une approche transcriptomique. Ces études ont révélé des différences entre les deux souches dans la chronologie de formation des arômes, suggérant des modifications dans la régulation de leur synthèse. En particulier, le rendement de conversion entre alcools supérieurs et esters d'acétate est largement supérieur chez Affinity™ ECA5, mais diminue fortement après addition de phytostérols, en lien avec une répression des gènes de la voie de synthèse des stérols. Ces résultats montrent une gestion différente des lipides par la souche évoluée et suggèrent qu'une plus grande disponibilité en acétyl-CoA pourrait être à l'origine des propriétés aromatiques de cette souche. Enfin, une approche quantitative basée sur la filiation isotopique de sources d'azote marquées 13C a été réalisée. Cette étude confirme le rôle clé de l'acétyl-CoA dans une gestion différentielle du pool d'α-cetoacides responsable de la surproduction des alcools supérieurs chez Affinity™ ECA5. Globalement, ce travail a permis d'identifier les paramètres les plus efficaces pour orienter le métabolisme fermentaire vers la production d'arômes ainsi que certains mécanismes impliqués. Il a également permis de mieux caractériser le métabolisme de la souche évoluée Affinity™ ECA5. Les connaissances acquises constituent une avancée importante pour une amélioration de la gestion de la nutrition en fermentation œnologique.

Fermentative aromas (higher alcohols, esters) have a major role in the organoleptic profile of young wines. Their production depends on both the used yeast strain and environmental parameters. To better understand the role of three key factors (temperature, nitrogen, lipids) on the synthesis of fermentative aromas, we compared an aromatic evolved strain Affinity™ ECA5 and its parent strain Lalvin EC1118®. First, the combined effects of these three…

Advisors/Committee Members: Dequin, Sylvie (thesis director), Sablayrolles, Jean-Marie (thesis director).

Subjects/Keywords: Levure S. cerevisiae; Fermentation alcoolique; Arômes; Métabolisme et physiologie; Suivi en ligne; Yeast S. cerevisiae; Winemaking fermentation; Aromas; Metabolism and physiology; On line monitoring

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Rollero, S. (2015). Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation. (Doctoral Dissertation). Montpellier, SupAgro. Retrieved from http://www.theses.fr/2015NSAM0009

Chicago Manual of Style (16^th Edition):

Rollero, Stéphanie. “Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation.” 2015. Doctoral Dissertation, Montpellier, SupAgro. Accessed January 19, 2021. http://www.theses.fr/2015NSAM0009.

MLA Handbook (7^th Edition):

Rollero, Stéphanie. “Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation.” 2015. Web. 19 Jan 2021.

Vancouver:

Rollero S. Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation. [Internet] [Doctoral dissertation]. Montpellier, SupAgro; 2015. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2015NSAM0009.

Council of Science Editors:

Rollero S. Impact des paramètres environnementaux sur la synthèse des arômes fermentaires par Saccharomyces cerevisiae en fermentation oenologique : Impact of the environemental parameters on the synthesis of fermentative aromas by Saccharomyces cerevisiae in winemaking fermentation. [Doctoral Dissertation]. Montpellier, SupAgro; 2015. Available from: http://www.theses.fr/2015NSAM0009

18. Sanchez Echeverri , Daniel Alberto. Influencia de los aceites esenciales en el estado de ánimo de los niños .

Degree: 2014, Universidad de los Andes

URL: http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf

► El trabajo se basa en la investigación sobre la influencia de los aceites esenciales en el comportamiento del ser humano. Esta investigación comienza con la… (more)

Subjects/Keywords: Aceites Esenciales; Aromas; Olores; Marketing; Olfativo; Influencia; Niños; Educación; Juego; Aprendizaje; Lúdica

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Sanchez Echeverri , D. A. (2014). Influencia de los aceites esenciales en el estado de ánimo de los niños . (Thesis). Universidad de los Andes. Retrieved from http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Sanchez Echeverri , Daniel Alberto. “Influencia de los aceites esenciales en el estado de ánimo de los niños .” 2014. Thesis, Universidad de los Andes. Accessed January 19, 2021. http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Sanchez Echeverri , Daniel Alberto. “Influencia de los aceites esenciales en el estado de ánimo de los niños .” 2014. Web. 19 Jan 2021.

Vancouver:

Sanchez Echeverri DA. Influencia de los aceites esenciales en el estado de ánimo de los niños . [Internet] [Thesis]. Universidad de los Andes; 2014. [cited 2021 Jan 19]. Available from: http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sanchez Echeverri DA. Influencia de los aceites esenciales en el estado de ánimo de los niños . [Thesis]. Universidad de los Andes; 2014. Available from: http://documentodegrado.uniandes.edu.co/documentos/200622370_fecha_2014_01_16_hora_11_40_38_parte_1.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

19. Garcia Salazar , Angela Natalia. CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S.

Degree: 2013, Universidad de los Andes

URL: http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf

► El presente trabajo pretende mostrar la investigación realizada para la consolidación de la empresa Perfumes con Estilo S.A.S, empresa dedicada a la producción y comercialización… (more)

▼ El presente trabajo pretende mostrar la investigación realizada para la consolidación de la empresa Perfumes con Estilo S.A.S, empresa dedicada a la producción y comercialización de perfumes con altos estándares de calidad y con propiedades extraordinarias para el cuidado de la piel. Una empresa, cuya idea de negocio surge en el 2011 pero, aún no se encuentra constituida legalmente. Por otra parte, es importante mencionar que dado el análisis de mercado que se desarrolla en el presente proyecto, se estableció que el sector en el que se desenvuelve la empresa se encuentra en expansión, tiene y ha tenido un crecimiento muy por encima del crecimiento del PIB del país, su demanda en Colombia supera la demanda de los países en Latinoamérica. Lo que permite a Perfumes con Estilo tener un excelente marco de referencia para operar. Las primeras operaciones de la compañía, se desarrollarán en la ciudad de Bogotá, en donde se atenderá el mercado objetivo, la empresa capturará este mercado con sus ventajas competitivas determinadas en encuestas enfocados a determinar los factores principales de compra y cuyos resultados se exponen en el presente documento, entre las principales se encuentran, el tiempo de fijación y el ser pionera en el concepto de desarrollar perfumes que contribuyan al mejoramiento de la textura, tono y suavidad de la piel. Con respecto a los competidores de la compañía y por medio de un análisis a la competencia se pudo identificar que existen cinco empresas que lideran el mercado. Finalmente, con el fin de formalizar la empresa, se iniciará con un capital social de $70.000.000 COP distribuidos en cuatro inversionistas. La empresa proyecta un crecimiento rápido. La compañía dejará como utilidades retenidas el 95% de la utilidad neta para expansión. Adicionalmente, mediante el análisis financiero, que se presenta más adelante, se estima que la compañía tendrá una muy buena liquidez y un valor presente neto de la inversión positivo. Advisors/Committee Members: Hilarion Madariaga Julia Esther (advisor).

Subjects/Keywords: Perfumes; Aspiracional; Fragancias; Aromas; Familias Olfativas; Sector Cosmético; Propiedades piel.

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Garcia Salazar , A. N. (2013). CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. (Thesis). Universidad de los Andes. Retrieved from http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Garcia Salazar , Angela Natalia. “CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. ” 2013. Thesis, Universidad de los Andes. Accessed January 19, 2021. http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Garcia Salazar , Angela Natalia. “CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. ” 2013. Web. 19 Jan 2021.

Vancouver:

Garcia Salazar AN. CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. [Internet] [Thesis]. Universidad de los Andes; 2013. [cited 2021 Jan 19]. Available from: http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Garcia Salazar AN. CONSOLIDACIÓN DE LA EMPRESA PERFUMES CON ESTILO S.A.S. [Thesis]. Universidad de los Andes; 2013. Available from: http://documentodegrado.uniandes.edu.co/documentos/Plan_de_Negocio.pdf;http://documentodegrado.uniandes.edu.co/documentos/PPT.pdf

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

20. Mnayer, Dima. Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials.

Degree: Docteur es, Chimie, 2014, Avignon

URL: http://www.theses.fr/2014AVIG0257

►

Les huiles essentielles et les arômes des plantes constituent un réel potentiel pour l’industrie dans le but de substituer aux composés synthétiques ayant des effets… (more)

▼

Les huiles essentielles et les arômes des plantes constituent un réel potentiel pour l’industrie dans le but de substituer aux composés synthétiques ayant des effets néfastes sur la santé et l’environnement. Afin de contribuer aux principes de la chimie verte, cette étude porte sur l’éco-extraction et la valorisation des extraits naturels des plantes et le développement d’une nouvelle technologie «verte» pour l’extraction des composés aromatiques naturels. La première partie de ce manuscrit mets en évidence les propriétés biologiques des huiles essentielles et des arômes et l’importance de leurs applications dans différents domaines surtout le domaine agroalimentaire. Dans la deuxième partie, les études sur les propriétés biologiques des huiles essentielles des plantes des Alliacées montrent leurs bonnes activités antioxydantes et antimicrobiennes. Ces résultats encourageants ont permis dans la troisième partie de valoriser les sous-produits d’oignon issus de la turbo hydrodistillation et qui sont considérés normalement comme déchets. La technique offre une bonne extraction des composés phénoliques et des flavonoïdes utilisant l’eau comme solvant naturel. La quatrième et la dernière partie de ce travail s’est orientée vers l’optimisation et le développement d’une technologie « verte» utilisant les ultrasons et l’huile de tournesol comme solvant naturel pour l’extraction des composés aromatiques du thym. Cette nouvelle approche écologique permet l’extraction des absolues dépourvues de cire et des résidus de solvants pétroliers, contenant la teneur la plus élevée en thymol et exerçant la plus forte activité antioxydante.

Plant essential oils and aromas are a real potential for the industry to substitute the synthetic compounds that might have harmful effects on the human health and the environment. In order to contribute to the green chemistry principles, this study focuses on the “eco-extraction” and valorization of natural plant extracts and the development of a new «green» technology for the extraction of aromatic compounds. The first part of this manuscript highlights the biological properties of the essential oils and aromas and the importance of their applications in various sectors especially in the food industry. In the second part, studies on the biological properties of the essential oils from plants of the Alliaceae family show their good antioxidant and antimicrobial activities. These encouraging results have allowed in the third part to evaluate the onion by-products resulting from the turbo hydrodistillation, which are normally considered as waste. The technique offers a good extraction of flavonoids and phenols using water as natural solvent. The fourth and final part of this work deals with the optimization and the development of a «green» technology using ultrasound and sunflower oil as a natural solvent for the extraction of aromatic compounds from thyme. This new ecological approach allows the extraction of absolutes free from waxes and petroleum solvent residues, having the highest content in…

Advisors/Committee Members: Fabiano-Tixier, Anne-Sylvie (thesis director).

Subjects/Keywords: Extraction; Huiles essentielles et arômes; Activité antioxydante; Turbo hydrodistillation; Ultrasons; Solvants alternatifs; Chimie verte; Turbo hydrodistillation; Ultrasounds; Extraction; Essential oils and aromas; Antioxidant activity; Alternative solvents; Green chemistry; 660

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Mnayer, D. (2014). Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials. (Doctoral Dissertation). Avignon. Retrieved from http://www.theses.fr/2014AVIG0257

Chicago Manual of Style (16^th Edition):

Mnayer, Dima. “Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials.” 2014. Doctoral Dissertation, Avignon. Accessed January 19, 2021. http://www.theses.fr/2014AVIG0257.

MLA Handbook (7^th Edition):

Mnayer, Dima. “Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials.” 2014. Web. 19 Jan 2021.

Vancouver:

Mnayer D. Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials. [Internet] [Doctoral dissertation]. Avignon; 2014. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2014AVIG0257.

Council of Science Editors:

Mnayer D. Eco-Extraction des huiles essentielles et des arômes alimentaires en vue d'une application comme agents antioxydants et antimicrobiens : Eco Extraction of essential oils and aromas for their use as antioxydants and antimicrobials. [Doctoral Dissertation]. Avignon; 2014. Available from: http://www.theses.fr/2014AVIG0257

Universitat Autònoma de Barcelona

21. Martínez Avil, Oscar Mauricio. Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies.

Degree: Departament d'Enginyeria Química, Biològica i Ambiental, 2018, Universitat Autònoma de Barcelona

URL: http://hdl.handle.net/10803/663837

► This thesis focuses on the use of solid-state fermentation (SSF) as an alternative approach to the bioproduction of value-added aroma compounds through the valorization of… (more)

▼ This thesis focuses on the use of solid-state fermentation (SSF) as an alternative approach to the bioproduction of value-added aroma compounds through the valorization of selected agro-industrial residues. Specifically, two groups of objective aroma compounds have been studied. First, the fruit-like compounds, among which could be included a set of volatile scented species such as aldehydes, ketones, alcohols and esters. From these, the straight-chain esters could be catalogued as those more appreciated due to their high fruit-like aroma profile. The second group of species studied here are the semi-volatile compounds known as rose-like compounds, which are constituted by 2-phenethyl alcohol (2-PE) and 2-phenethyl acetate (2-PEA), two value-added species widely used as additives due to the rose-like odor they provide. In both cases, the aim was to develop residue-based bioprocesses using as raw materials the agro-industrial residue sugarcane bagasse (SCB) and the industry by-product sugar beet molasses (SBM). With this aim, the Generally Recognized As Safe (GRAS) yeast Kluyveromyces marxianus was used in the study. Developments related to the bioproduction of fruit-like compounds are exposed in the first section of the thesis. They include the initial substrate screening and an initial assessment of the operational variables affecting the process. Then, the optimization of the fruit-like compounds production in a batch SSF at 0.5 L system is developed. In that sense, it was found that the bioproduction is significantly affected by operational variables like the temperature and the air flow rate. While the maximum volatile production (including all the quantified species) was 161 mgVol per gram of dry substrate (g-1TS) at 40°C, 0.14 L h-1 g-1TS and 35% SBM, the ester species were maximized at 30°C, 0.11 L h-1 g-1TS and 25% SBM up to 47 mgEst g-1TS. Finally, based on the optimization of the batch SSF at lab scale, the evaluation of the process at bench-scale was performed (4.5 and 22 L scales). In this case, the analysis has been focused on the effects of some operational strategies named intermittent mixing and fed-batch SSF in the global performance of the bioprocess. Fed-batch has shown interesting characteristics affecting the selectivity of the ester species and also improving some of the evaluated performance indices. Bioproduction of the rose-like compounds via SSF is the core of the second section of this thesis. In this case, the first part is devoted to the evaluation of the feasibility of the process under sterile conditions in a batch SSF 0.5 L system. It was found that extending the K. marxianus activity is a key factor to increase the 2-PE and 2-PEA production. In this sense, by adding supplementary carbon sources to the media or splitting the substrate load (as a manner of a fed-batch mode) resulted in efficient and consistent ways to promote the biotransformation of these compounds. Based on the results at 0.5 L, the process was further evaluated at bench-scale (1.6 and 22 L scales) by releasing… Advisors/Committee Members: [email protected] (authoremail), true (authoremailshow), Font i Segura, Xavier (director), Barrena Gómez, Raquel (director).

Subjects/Keywords: Fermentació en estat sòlid; Fermentación en estado sólido; Solid-state fermentation; Aromes; Aromas; Aroma compounds; Residu agroindustrial; Residuo agroindustrial; Agro-industrial reside; Tecnologies; 663/664

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Martínez Avil, O. M. (2018). Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies. (Thesis). Universitat Autònoma de Barcelona. Retrieved from http://hdl.handle.net/10803/663837

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Martínez Avil, Oscar Mauricio. “Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies.” 2018. Thesis, Universitat Autònoma de Barcelona. Accessed January 19, 2021. http://hdl.handle.net/10803/663837.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Martínez Avil, Oscar Mauricio. “Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies.” 2018. Web. 19 Jan 2021.

Vancouver:

Martínez Avil OM. Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies. [Internet] [Thesis]. Universitat Autònoma de Barcelona; 2018. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10803/663837.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Martínez Avil OM. Fruit-like and rose-like aroma production via solid-state fermentation of sugarcane bagasse: process optimization and production strategies. [Thesis]. Universitat Autònoma de Barcelona; 2018. Available from: http://hdl.handle.net/10803/663837

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

22. Poitou, Xavier. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin.

Degree: Docteur es, Oenologie, 2016, Bordeaux

URL: http://www.theses.fr/2016BORD0407

►

La famille aromatique du végétal dans les vins rouges recouvre une large diversité de nuances. Nos travaux révèlent que celles-ci n’ont pas toujours de lien… (more)

▼

La famille aromatique du végétal dans les vins rouges recouvre une large diversité de nuances. Nos travaux révèlent que celles-ci n’ont pas toujours de lien direct avec les composés connus (2-méthoxy-3-alkylpyrazines, alcools en C6). Aussi, après avoir été définis sensoriellement, les déterminants moléculaires de cette famille d’odeurs ont été recherchés en s’appuyant, à partir de vins représentatifs, sur différentes techniques de fractionnement (CLHP, distillation sous vide) puis MDCPG-O-SM. Une première origine de ces nuances a été développée, celle associée à la maturité des raisins. La présence du 1,8-cinéole (eucalyptol), avec des notes « vertes », selon une origine variétale en lien avec la maturité des raisins a pu être attestée dans les vins de Cabernet Sauvignon. La capacité d’un cépage à en produire des quantités significatives (Fer Servadou) ainsi qu’une origine exogène associée à la présence d’une espèce d’armoise au vignoble (Artemisia verlotiorum) sont aussi établis. Une autre origine d’apparition des nuances végétales a été considérée : le pressurage des marcs. Cette étude montre le lien étroit entre la catégorie aromatique des vins de presse et la famille du végétal. En outre, elle révèle la présence de divers marqueurs odoriférants, en particulier le (Z)-4-heptenol dont l’évolution est corrélée au niveau de pression et la contribution sensorielle établie, à l’inverse de la plupart des alcools en C6 ; de même qu’elle suggère l’implication de plusieurs composés carbonylés à l’odeur caractéristique des vins de presse. L’influence des paramètres technologiques (inertage, pression, SO2, FML) est aussi précisée. La présence du salicylate de méthyle comme marqueur de défense de la plante contre plusieurs maladies cryptogamiques (mildiou, black rot, esca) et comme contributeur à l’odeur végétale de certains vins rouges a enfin pu être démontrée.

The green aromas family includes in red wines a large diversity of nuances. First, this study revealed that these nuances are not directly related to known compounds (e.g. 2-méthoxy-3-alkylpyrazines, C6 alcohols). After a sensory definition, the molecular determinants of these aroma nuances were investigated based on fractionation strategies including HPLC and vacuum distillation then MDGC-O-MS. A first source of nuances associated with grapes ripeness was developed. The presence of 1,8-cineole (eucalyptol) with a varietal origin was evidenced in Cabernet Sauvignon wines. The ability of a grape variety to produce significant amounts (Fer Servadou) and an exogenous origin associated with the presence of Artemisia species in vineyards (Artemisia verlotiorum) were also highlighted. Another origin, related to the pressing of grape marc was then considered. This study shown the connection between the aromatic category of press wines and the green aromas. Furthermore, it revealed the presence of odoriferous molecules including (Z)-4-heptenol, with a sensory contribution, associated to the increase of pressure in the press tank, but not for the majority of C6 alcohols.…

Advisors/Committee Members: Darriet, Philippe (thesis director).

Subjects/Keywords: Vins rouges; Arômes végétaux; Maturité; Pressurage; 1,8-cinéole; Salicylate de méthyle; Red wines; Green aromas; Ripeness; Pressing of marc; 1,8-cinéole; Methyl salicylate

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Poitou, X. (2016). Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin. (Doctoral Dissertation). Bordeaux. Retrieved from http://www.theses.fr/2016BORD0407

Chicago Manual of Style (16^th Edition):

Poitou, Xavier. “Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin.” 2016. Doctoral Dissertation, Bordeaux. Accessed January 19, 2021. http://www.theses.fr/2016BORD0407.

MLA Handbook (7^th Edition):

Poitou, Xavier. “Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin.” 2016. Web. 19 Jan 2021.

Vancouver:

Poitou X. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin. [Internet] [Doctoral dissertation]. Bordeaux; 2016. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2016BORD0407.

Council of Science Editors:

Poitou X. Contribution à la connaissance aromatique des vins rouges : Approche sensorielle et moléculaire des nuances « végétales, vertes » en lien avec leur origine : Contribution to the aromatic knowledge of red wines : Sensory and molecular approach of the green nuances related to their origin. [Doctoral Dissertation]. Bordeaux; 2016. Available from: http://www.theses.fr/2016BORD0407

Brno University of Technology

23. Fink, Michael. Podnikatelský záměr firmy: Business Plan.

Degree: 2019, Brno University of Technology

URL: http://hdl.handle.net/11012/6650

► The subject of this thesis is to create a business plan to build a branch office of Zan-Aromi Ltd. based in the Czech Republic. Foundation… (more)

Subjects/Keywords: Podnikatelský záměr; finanční plán; marketingový plán; pobočka; firma; spotřební daň; propagace; distribuce; aromata; vinařské potřeby; enolog; Slovenská republika; Business plan; financial plan; marketing plan; branch; company; excise; propagation; distribution; aromas; growing needs; enologist; the Slovak Republic

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Fink, M. (2019). Podnikatelský záměr firmy: Business Plan. (Thesis). Brno University of Technology. Retrieved from http://hdl.handle.net/11012/6650

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Fink, Michael. “Podnikatelský záměr firmy: Business Plan.” 2019. Thesis, Brno University of Technology. Accessed January 19, 2021. http://hdl.handle.net/11012/6650.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Fink, Michael. “Podnikatelský záměr firmy: Business Plan.” 2019. Web. 19 Jan 2021.

Vancouver:

Fink M. Podnikatelský záměr firmy: Business Plan. [Internet] [Thesis]. Brno University of Technology; 2019. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/11012/6650.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Fink M. Podnikatelský záměr firmy: Business Plan. [Thesis]. Brno University of Technology; 2019. Available from: http://hdl.handle.net/11012/6650

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

24. Chaabani, Emna. Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus.

Degree: Docteur es, Sciences Agronomiques, 2019, Avignon; Université de Carthage (Tunisie)

URL: http://www.theses.fr/2019AVIG0714

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Le développement de la chimie verte, l’épuisement des ressources pétrolières et la prise de conscience des risques liée à l’utilisation des solvants pétroliers ont conduit… (more)

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Le développement de la chimie verte, l’épuisement des ressources pétrolières et la prise de conscience des risques liée à l’utilisation des solvants pétroliers ont conduit à la recherche de nouvelles alternatives pour réduire l’utilisation des solvants nocifs non renouvelables tels que l’hexane. L’objectif de cette thèse a donc consisté en la recherche de solvants alternatifs plus respectueux de la santé et de l’environnement pour l’éco-extraction des composés phénoliques et des acides gras à partir des graines de Pistacia lentiscus et des arômes à partir de ces feuilles. Pour ce faire, une première approche in silico basée sur des outils de prédictions tels que COSMO-RS a été complétée par une approche expérimentale associée à des traitements chimiométriques. Cette démarche a conduit à la sélection de quatre solvants verts, le MetHF pour l’extraction des acides gras, l’EtOAc pour l’extraction des arômes, l’EtOH/H2O (70/30) pour l’extraction des polyphénols et des flavonoïdes et l’EtOH/H2O (80/20) pour l’extraction des anthocyanes. Par la suite, l’activité anti-inflammatoire de l’extrait lipidique obtenu par le MeTHF et l’activité antioxydante des extraits aromatiques et des extraits phénoliques de P. lentiscus ont été évaluées in vitro. Ces travaux ont montré que l’huile végétale a présenté une activité anti-inflammatoire potentielle, inhibant de 91,9% la libération d’oxyde nitrique (NO.) dans les macrophages RAW 264,7. De plus, les résultats ont permis de mettre en évidence la richesse des fruits en antioxydants. En effet, l’extrait obtenu par l’EtOH/H2O (80/20) a montré une activité antiradicalaire (IC50 = 2,39 μg/ml) comparable à celle de l’antioxydant de synthèse le Trolox (IC50 = 2,56 μg/ml). En outre, l’extrait aromatique de P. lentiscus obtenu avec l’EtOAc a présenté une activité antiradicalaire intéressante contre le DPPH (IC50 = 5,82 μg/ml).

The development of Green chemistry, the depletion of petroleum resources and the awareness of the risks associated to the use of petroleum solvents have led to search a new alternatives to reduce the use of non-renewable petrochemical harmful solvents such as hexane. The objective of this thesis has consisted in the research of alternative solvents more respectful of health and environment for the eco-extraction of fatty acids and phenolic compounds from Pistacia lentiscus fruits and aromas from these leaves. A first in silico approach using the COSMO-RS predictions was supplemented by an experimental approach paired with chemometrics analysis. This led to selection of four alternative solvents, MeTHF for oil extraction, EtOAc for aromas extraction, EtOH/H2O (70/30) for polyphenols and flavonoids extraction and EtOH/H2O (80/20) for anthocyanins extraction. Subsequently, the anti-inflammatory activity of MeTHF lipid extract and the antioxidant activity of aromatic and phenolic extracts of P. lentiscus were evaluated in vitro. Results showed that vegetable oil exhibited a potential anti-inflammatory activity, inhibiting by 91.9% the release of (nitric oxide) NO in RAW…

Advisors/Committee Members: Abert, Maryline (thesis director), Ksouri, Riadh (thesis director).

Subjects/Keywords: Pistacia lentiscus; Solvants alternatifs; Eco-extraction; COSMO-RS; Huile végétale; Arômes; Antioxydants; Activité anti-inflammatoire; Activité antioxydante; Pistacia lentiscus; Alternative solvents; Eco-extraction; COSMO-RS; Vegetable oil; Aromas; Antioxidants; Anti-inflammatory activity; Antioxidant activity

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Chaabani, E. (2019). Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus. (Doctoral Dissertation). Avignon; Université de Carthage (Tunisie). Retrieved from http://www.theses.fr/2019AVIG0714

Chicago Manual of Style (16^th Edition):

Chaabani, Emna. “Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus.” 2019. Doctoral Dissertation, Avignon; Université de Carthage (Tunisie). Accessed January 19, 2021. http://www.theses.fr/2019AVIG0714.

MLA Handbook (7^th Edition):

Chaabani, Emna. “Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus.” 2019. Web. 19 Jan 2021.

Vancouver:

Chaabani E. Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus. [Internet] [Doctoral dissertation]. Avignon; Université de Carthage (Tunisie); 2019. [cited 2021 Jan 19]. Available from: http://www.theses.fr/2019AVIG0714.

Council of Science Editors:

Chaabani E. Eco-extraction et valorisation des métabolites primaires et secondaires des différentes parties de Pistacia lentiscus. : Eco-extraction and valorization of primary and secondary metabolites from different part of Tunisian Pistacia lentiscus. [Doctoral Dissertation]. Avignon; Université de Carthage (Tunisie); 2019. Available from: http://www.theses.fr/2019AVIG0714

Universitat Politècnica de València

25. Mifsud Grau, María. Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes .

Degree: 2008, Universitat Politècnica de València

URL: http://hdl.handle.net/10251/1821

► La preocupación por las cuestiones ambientales ha hecho que en los últimos años surja todo un enfoque dentro de la química, denominado Química Sostenible que… (more)

▼ La preocupación por las cuestiones ambientales ha hecho que en los últimos años surja todo un enfoque dentro de la química, denominado Química Sostenible que tiene como objetivo prevenir o minimizar la contaminación desde su origen, tanto a escala industrial como en los laboratorios de investigación. En este aspecto, el campo de la catálisis y sobre todo de la catálisis heterogénea puede contribuir en gran medida ya que permite tanto el manejo cómodo y seguro de la reacción como una fácil separación, recuperación y posible regeneración del catalizador, además de la ausencia de vertidos contaminantes con el consiguiente respecto al medio ambiente. En esta tesis doctoral se han descrito las posibilidades ofrecidas por distintos catalizadores heterogéneos para la obtención de productos de Química Fina en el campo de los aromas y fragancias, de la industria alimentaria y farmaceútica. Se ha detallado la síntesis de los siguientes productos con alto valor añadido usando métodos alternativos empleando catalizadores heterogéneos: - Se han logrado sintetizar moléculas interesantes desde el punto de vista industrial como el aróma a melón y la ?-Decalactona que es un importante Sn-Beta/H2O2, que produce únicamente aguacomo subproducto - También se han empleado sólidos con carácter básico, en lugar de disoluciones de hidróxido sódico, para llevar a cabo la reacción de transesterificación entre ésteres metílicos de ácidos grasos y polietilenglicoles, evitando así los problemas derivados del empleo de catalizadores homogéneos como son la corrosión de reactores, la necesidad de neutralizar el catalizador y la imposibilidad de poder ser reutilizado - Se ha planteado una nueva ruta sintética para la producción de Nabumetona, fármaco con actividad antiinflamatoria no esteroideo, combinando dos reacciones en un proceso de cascada: condensación aldólica-hidrogenación, empleando catalizadores trifuncionales - Por último, se ha logrado también la síntesis del aroma de frambuesa, impo Advisors/Committee Members: Iborra Chornet, Sara (advisor), Climent Olmedo, María José (advisor).

Subjects/Keywords: Química sostenible fina verde; Catálisis heterogenea; Catálisis básica; Oxidación de Baeyer-Villiger; Transesterificación; Heck; Condensación aldólica; Biomasa; Surfactantes; Hidrogenación; Nabumetona; D-decalactona; Productos de alto valor añadido; Fármacos aromas frambuesa melonal; Zeolitas hidrotalcitas

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Mifsud Grau, M. (2008). Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes . (Doctoral Dissertation). Universitat Politècnica de València. Retrieved from http://hdl.handle.net/10251/1821

Chicago Manual of Style (16^th Edition):

Mifsud Grau, María. “Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes .” 2008. Doctoral Dissertation, Universitat Politècnica de València. Accessed January 19, 2021. http://hdl.handle.net/10251/1821.

MLA Handbook (7^th Edition):

Mifsud Grau, María. “Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes .” 2008. Web. 19 Jan 2021.

Vancouver:

Mifsud Grau M. Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes . [Internet] [Doctoral dissertation]. Universitat Politècnica de València; 2008. [cited 2021 Jan 19]. Available from: http://hdl.handle.net/10251/1821.

Council of Science Editors:

Mifsud Grau M. Química sostenible. Empleo de catalizadores heterogéneos para la obtención de productos de alto valor añadido: fármacos, aromas y surfactantes . [Doctoral Dissertation]. Universitat Politècnica de València; 2008. Available from: http://hdl.handle.net/10251/1821

26. Sousa, Gardenia Martins de, 1985-. Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers.

Degree: 2018, Universidade Estadual de Campinas

URL: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329

► Abstract: Natural flavors that present great commercial importance and wide range of biological activities have attracted attention of researchers. á-terpineol is a monoterpenoid found in… (more)

▼ Abstract: Natural flavors that present great commercial importance and wide range of biological activities have attracted attention of researchers. á-terpineol is a monoterpenoid found in many essential oils, being one the most used in food and cosmetic industries and cleaning products, and presents promising biological properties. This work aimed to produce, by biotransformation, R-(+)-á-terpineol and (-)-á-terpineol enantiomers from limonene using the strain Sphingobium sp. and to evaluate the differences in biological effects of these enantiomers. For biotransformation, frozen biomass and soybean oil containing R-(+)-limonene or S-(-)-limonene (350 g.L-1), in the proportion of 3:1, were used. Flasks were incubated at 28° C and 200 rpm for 72 hours for R-(+)-á-terpineol production, or 120 hours for (-)-á-terpineol production. R-(+)-á-terpineol production reached 151.0 g. L-1 and 91.0 g.L-1 for S-(-)-á-terpineol and with higher enantiomeric excess than commercial standards. The á-terpineol was isolated from resulting oil of biotransformation by glass column chromatography containing silica gel as stationary phase and ethyl hexane: ethyl acetate (9:1) mixture as the mobile phase. Subsequently, its biological potential was tested in 48 Sprague-Dawley rats for 12 experimental weeks. In the first five weeks, the animals were randomly divided in two experimental groups: normolipidic control (AIN; n=6), who received a standard diet and the hyperlipidemic group (n=42) who received a high-fat diet for the obesity development and inflammation induction. After this period, the hyperlipidemic group was subdivided into seven groups (n=6): hyperlipidemic control (HF), and supplemented hyperlipidic groups of 25, 50 and 100 mg.kg-1 diet of R-(+)-á-terpineol or (-)-á-terpineol and maintained for another 6 weeks. During this period, the body weight and diet intake, glucose tolerance and insulin resistance tests were evaluated. After exsanguination of the animals, in anesthesia, blood samples were collected for biochemical analyzes and liver tissue aliquots were sent for histological analysis. Rats of HF group had higher dietary intake and body mass gain, associated with higher insulin resistance, elevated serum levels of AST and ALT aminotransferases, and greater accumulation of liver fat. TBARS, ALT, TNF-á and IL-1â cytokines were positively modulated by supplementation with á-terpineol enantiomers. The best results of serum TBARS and insulin sensitivity were observed in animals that consumed á-terpineol at concentrations higher than 50 mg.kg-1 diet. á-terpineol enantiomers treatments reduced the accumulation of hepatic fat. The in vitro antiproliferative property of á-terpineol enantiomers was evaluated in tumor cells. Results were similar in both enantiomers, highlighting cytostatic effect for the strains U251 (glioma), K562 (leukemia), PC-3 (prostate) 12 and MCF7 (breast). These results indicate that ingestion of á-terpineol enantiomers may positively influence tumor cell growth inhibition, and in parameters such as oxidative… Advisors/Committee Members: UNIVERSIDADE ESTADUAL DE CAMPINAS (CRUESP), Bicas, Juliano Lemos, 1982- (advisor), Universidade Estadual de Campinas. Faculdade de Engenharia de Alimentos (institution), Programa de Pós-Graduação em Ciência de Alimentos (nameofprogram), Ruiz, Ana Lucia Tasca Gois (committee member), Jackix, Elisa de Almeida (committee member), Souza, Jane Cristina de (committee member), Domene, Semiramis Martins Alvares (committee member).

Subjects/Keywords: Alfa-terpineol; Biotransformação; Limoneno; Sphingobium sp; Aromas naturais; Atividade biológica; Obesidade; Alfa-terpineol; Biotransformation; Limonene; Sphingobium sp.; Natural flavourings; Biological activity; Obesity

…segurança da criança sustentada por um braço forte...” (Edith Stein) 9 RESUMO Aromas… …Palavras chave: α-terpineol, biotransformação, limoneno, Sphingobium sp., aromas naturais… …23 3.1. AROMAS… …23 3.2. OBTENÇÃO DE COMPOSTOS DE AROMAS NATURAIS POR VIA BIOTECNOLÓGICA… …DIONÍSIO; PASTORE, 2009; WRIGHT, 2010). O setor de aromas e fragrâncias, em suas diversas…

10 more images…

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APA · Chicago · MLA · Vancouver · CSE | Export to Zotero / EndNote / Reference Manager

APA (6^th Edition):

Sousa, Gardenia Martins de, 1. (2018). Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers. (Thesis). Universidade Estadual de Campinas. Retrieved from http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Chicago Manual of Style (16^th Edition):

Sousa, Gardenia Martins de, 1985-. “Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers.” 2018. Thesis, Universidade Estadual de Campinas. Accessed January 19, 2021. http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

MLA Handbook (7^th Edition):

Sousa, Gardenia Martins de, 1985-. “Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers.” 2018. Web. 19 Jan 2021.

Vancouver:

Sousa, Gardenia Martins de 1. Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers. [Internet] [Thesis]. Universidade Estadual de Campinas; 2018. [cited 2021 Jan 19]. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329.

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

Council of Science Editors:

Sousa, Gardenia Martins de 1. Produção e avaliação do potencial biológico dos enantiômeros de alfa-terpineol: Production and evaluation of biological potential of Alfa alfa-terpineol enantiomers. [Thesis]. Universidade Estadual de Campinas; 2018. Available from: http://repositorio.unicamp.br/jspui/handle/REPOSIP/332329

Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation

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Open Access Theses and Dissertations