Dissertations / Theses on the topic 'Natural flavours'

Cette thèse a été réalisée en collaboration avec ENNOLYS, une société de biotechnologies spécialisée dans la production de biomasse, d'enzymes et de molécules aromatiques naturelles. Dans ce contexte, l'objectif principal de ce projet de thèse est l'ingénierie métabolique d'actinobactéries, dont celles du genre Amycolatopsis, pour le développement et l'amélioration de procédés de bioproduction de molécules aromatiques naturelles, dont la vanilline. Pour ce faire, nous avons séquencé le génome de la souche industrielle Amycolatopsis ZYL926 afin de mieux connaitre ses potentialités dans la production de métabolites spécialises ainsi que dans la biosynthèse de la vanilline. De plus, par comparaison de séquence nous avons pu identifier des gènes impliqués dans la dégradation de la vanilline (ou de ces intermédiaires de biosynthèse). Ensuite, nous avons identifié des outils (vecteurs et promoteurs) pour l'insertion et l'expression efficace de gènes hétérologues chez Amycolatopsis. En plus, nous avons développé des outils pour la délétion propre (sans marqueur de résistance) de gènes ou de grandes régions génomiques chez ces bactéries. Ces outils génétiques sont polyvalents et susceptibles d'être utilisés chez de nombreuses espèces du genre Amycolatopsis. Enfin, dans le but d'implémenter une voie de biosynthèse de la vanilline à partir d'un substrat peu coûteux, nous avons choisi et étudié quelques enzymes candidates pour chaque nouvelle étape de biosynthèse. Ces études nous ont permis d'identifier parmi les enzymes candidates celles qui sont actives chez Amycolatopsis dans les conditions de bioconversion utilisées industriellement. De plus, nous avons pu étudier une étape limitante et suggérer des moyens pour améliorer l'efficacité de cette voie de biosynthèse
This thesis was carried out in collaboration with ENNOLYS, a French biotechnology company specialised in the production of biomass, enzymes, and natural aromatic molecules. In this context, the main objective of this thesis project is the metabolic engineering of actinobacteria, including those of the genus Amycolatopsis, for the development and improvement of bioproduction processes for natural aromatic molecules, including vanillin, the most used flavouring agent in the world. To this end, we sequenced the genome of the industrial strain Amycolatopsis ZYL926 in order to better understand the potential of this bacterium in the production of specialised metabolites and in the biosynthesis of vanillin. Furthermore, we were able to identify genes involved in the degradation of vanillin (or of its biosynthetic intermediates) by sequence comparison analysis. Secondly, we have identified genetic tools (including vectors and promotors) for the stable insertion and efficient expression of heterologous genes in Amycolatopsis. In addition, we have developed tools for marker-free deletion of genes or large genomic regions in these bacteria. These genetic tools are versatile and could be used in many species of the genus Amycolatopsis. Finally, in order to implement a vanillin biosynthetic pathway from a low-cost substrate, we selected and studied a few candidate enzymes for each new biosynthetic step. These studies enabled us to identify among the candidate enzymes those which are active in Amycolatopsis under the bioconversion conditions used industrially. In addition, we were able to study a limiting step and suggest ways to improve the efficiency of the studied biosynthetic pathway

In this research project, real natural strawberries bought from different local sources were profiled by gas chromatography-mass spectroscopy (GCMS). These profiles were then used as a reference to compare GCMS profiles of commercial artificial strawberry flavor products such as strawberry flavored Cool Splashers™, Gatorade®, and Aquacal® flavored water. The chromatograms obtained were patterned using simple visual observations, scatter plot designs, Mann-Whitney U Test, and correlation coefficients. The artificially flavored commercial products tend to have simpler chromatograms. The Burger King® milkshake, Gatorade®, and Hi-C® are the most similar to that of the natural strawberry flavor. Their correlation coefficients are 0.972, 0.870, and 0.984 respectively. The Mann-Whitney U Test results also support the conclusions from correlation coefficients. However, the natural products tend to have more constituents including the main flavoring compounds. Thus fresh produce have better flavor and are more nutritious for a good reason.

What is in our food? What can food labels tell us about what is in our food? This dissertation applies rhetoric in the everyday human act of reading food labels and making decisions about what to eat based on those labels. Rhetoric is continually operating from the beginning of the food manufacturing process, to designing and writing food labels and packaging, and finally to the consumer reading the label in the store. ?Natural flavors? is an ingredient listing that appears more frequently on food labels, especially in the organic and natural foods industries. I collected food labels and used qualitative methods as I rendered labels textually into Word documents in order to see the discursive elements of food labels away from the sometimes elaborate graphic design. I found that food labels contained three elements: the story, the reality, and the credibility. The story of the food label lures the consumer into an emotional response in either purchasing the food item or putting it back on the shelf. The reality of the label is in the ingredients list, or what is actually in that food item. The credibility is the availability of the manufacture in connecting with the consumer and to what extent they have transparency. By comparing these three elements on a textual page, we can see if there is truth and label equivalence between them, with ?natural flavors? as a central component when it appears in the ingredients list. To the extent that there is or is not equivalence is explored through qualitative rhetorical analysis and briefly discussed by engaging Brummett?s rhetorical homologies.

Dans le domaine de la chimie des parfums, l’optimisation des propriétés biologiques et sensorielles de substances naturelles complexes, via la biocatalyse, présente un fort intérêt. Dans un contexte de chimie durable, ces travaux de recherche sont dédiés aux développements de modifications enzymatiques de composés purs, d’extraits et d’huiles essentielles de l’industrie des arômes et parfums. Une étude bibliographique a ainsi été consacrée à la composition des matières premières naturelles, leurs propriétés et les principales voies de biosynthèse des composés présents dans les substances naturelles complexes, ainsi que quelques éléments de réglementation. Dans un premier volet, selon un procédé de chimie durable, le but a été de rendre des produits naturels plus sains tout en conservant leurs propriétés et leur « naturalité ». La détoxification en atranol et en chloroatranol de l’extrait de mousse de chêne a été effectué menant à des absolues de mousse de chêne modifiées par biocatalyse conservant leur qualité odorante. Dans le cadre d’un projet collaboratif public-privé, des protocoles de suivis de transformations biocatalytiques ont été établis et mis en œuvre. Dans un troisième volet, des méthodologies de chimie durable ont été mises à profit afin de proposer de nouveaux ingrédients grâce à l’utilisation de procédés biotechnologiques procédant selon le principe d’économie circulaire. Le caractère naturel a été conservé et la méthode a permis de réaliser des transformations fines et ciblées pour développer des facettes olfactives intéressantes
In the field of flavor and fragrance industry, the optimization of natural flavoring essential oils and extracts’ properties by biocatalysis is really interesting. In a context of sustainable chemistry, this research project is dedicated to the development of pure compounds, extracts and essential oils by enzymatic modifications. In this way, a bibliographic study has been carried out on the composition of the natural raw materials, their properties and the main biosynthetic pathways of the compounds present in the natural complex substances and some regulation elements. In the first place, according to a process of sustainable chemistry, the goal is to make healthier natural products while keeping their properties and their "naturalness". The detoxification in atranol and chloroatranol of the oak moss extract was carried out with the oak moss absolute by biocatalysis preserving their olfactory quality. Through an academic /industrial collaboration, protocols for monitoring biocatalytic transformations were established and implemented. In a third part, sustainable chemistry methodologies were used to propose new ingredients through the use of biotechnological processes based on the circular economy principle. The natural character has been preserved and the method allowed targeted transformations to develop interesting olfactory facets

A proposta desse trabalho foi avaliar meios de cultivo para produção de lipase por Penicillium roqueforti e utilizá-la na forma bruta em um processo industrial em escala de bancada de síntese de aroma de queijo, procurando, desta forma, contribuir na busca por processos biotecnológicos viáveis para síntese de aroma natural desse produto que participa da formulação de muitos produtos alimentício, o aroma de queijo. Para tanto, estudou-se a produção de lipase pelo fungo em fermentação submersa, utilizando dez diferentes meios de cultivo, na presença e na ausência de óleo de oliva. Os extratos obtidos foram avaliados quanto à atividade de lipase, protease e quantificação de biomassa. O meio denominado H+óleo induziu a maior atividade lipolítica em 96 h (7,5 U/mL) e foi, portanto, selecionado para aplicação no processo industrial em escala de bancada. A produção da enzima foi realizada utilizando o fungo Penicillium roqueforti em meio H+óleo, sendo esta denominada extrato enzimático bruto, apresentando atividade lipolítica de 10,97 U/mL e atividade específica de 2184,07 U/mg. A atividade proteolítica desse extrato foi 166,30 U/mL e seu perfil eletroforético apresentou 7 bandas proteicas de massas molares variando entre 122,2 kDa e 11,9 kDa. Após a determinação das atividades enzimáticas, este extrato enzimático bruto foi aplicado no processo na indústria através de um planejamento fatorial completo avaliando a influência da temperatura, tempo de reação e pH sobre a intensificação de sabor e odor de queijo, sendo esta determinada através de análise sensorial utilizando Teste de Comparação Múltipla, definindo como padrão o aroma produzido por este processo nas condições realizadas pela empresa. O mesmo planejamento fatorial foi aplicado para este processo avaliando uma enzima comercial. O extrato enzimático aplicado nas condições de temperatura de 50°C, tempo de reação de 24 h e pH 5,0 levou a síntese de um aroma de queijo mais intenso, sendo este o preferido pelos provadores quando avaliado juntamente com o aroma padrão da empresa e o aroma mais intenso resultante do planejamento utilizando a enzima comercial, em análise sensorial utilizando teste de preferência. Esses resultados evidenciam a potencialidade do uso desse extrato enzimático na obtenção de aroma natural de queijo.
Not avaliable.

Thesis (M.S.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on November 6, 2007 Includes bibliographical references.

Mestrado em Química - Química Orgânica e Produtos Naturais
As estirilflavonas poli-hidroxiladas são compostos heterocíclicos de natureza polifenólica que suscitam interesse devido à atividade biológica que possuem atuando, por exemplo, como antioxidantes. O desenvolvimento de novas rotas de síntese de estirilflavonas constitui um desafio e é neste contexto que se têm efetuado vários estudos sobre a aplicação de reações de acoplamento cruzado catalisadas por paládio, como a reação de Heck, na preparação deste tipo de compostos. Nesta dissertação reporta-se a síntese de (E)-8-estirilflavonas através da reação de Heck de 8-iodoflavonas com derivados de estireno com rendimentos excelentes, descrevendo-se um estudo no qual se optimizaram as condições experimentais desta reação. Adicionalmente, descrevem-se duas tentativas de desmetilação da (E)-8-[2-(4-metoxifenil)vinil]-4’,5,7-trimetoxiflavona. As 8- iodoflavonas foram preparadas com elevada regiosseletividade através da ciclização oxidativa/iodação das (E)-2’-hidroxicalconas correspondentes por aplicação do sistema de reagentes I2/DMSO. A propósito, descreve-se um estudo de ciclização oxidativa/iodação da (E)-2’-hidroxi-4,4’,6’- trimetoxicalcona, no qual se testou a aplicação do sistema de reagentes I2/DMSO na síntese de iodoflavonas em reações one-pot. As (E)-2’- hidroxicalconas foram sintetizadas através da condensação aldólica catalisada por base entre a 2’-hidroxi-4’,6’-dimetoxiacetofenona, previamente preparada, e derivados de benzaldeído. A caraterização estrutural da maioria dos compostos obtidos neste trabalho foi efetuada com base em estudos de espetroscopia de ressonância magnética nuclear (RMN), nomeadamente de 1H e 13C, e, sempre que possível, em estudos bidimensionais de correlação espetroscópica heteronuclear (HSQC e HMBC), bem como em estudos de espetrometria de massa (EM).
Polyhydroxylated styrylflavones are heterocyclic compounds of polyphenolic nature that have gained interest due to their biological activity, e.g., acting as antioxidants. The development of new synthetic routes of styrylflavones is a challenge, therefore several studies have been conducted on the application of palladium catalysed cross-coupling reactions, such as Heck reaction, in the synthesis of these compounds. In this work it is reported the synthesis of (E)-8-sytrylflavones through the Heck reaction of 8-iodoflavones with styrene derivatives with excellent yields. A study to optimize the experimental conditions of the Heck reaction is performed and described. Additionally, it is described two demethylation assays of (E)-8-[2-(4- methoxyphenyl)vinyl]-4',5,7-trimethoxyflavone. The 8-iodoflavones were prepared with high regioselectivity by cyclodehydrogenation/iodination of (E)-2'- hydroxychalcones with I2/DMSO. It is also described a study of the cyclodehydrogenation/iodination of (E)-2'-hydroxy-4,4',6'-trimetoxychalcone using I2/DMSO as the reagent system in the synthesis of iodoflavones in onepot reactions. The (E)-2'-hydroxychalcones were synthesized by basecatalyzed aldol reactions of 2'-hydroxy-4',6'-dimethoxyacetophenone, previously prepared, with benzaldehyde derivatives. The structural characterization of most of the compounds obtained in this work was based on studies of nuclear magnetic resonance spectroscopy (NMR), namely 1H and 13C and, when possible, on two-dimensional heteronuclear studies (HSQC and HMBC), as well as on mass spectrometry studies (MS).

Orientadores: Antonio Jose de Almeida Meirelles, Luiz Fernando de Lima Luz Junior
Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos
Made available in DSpace on 2018-08-08T15:25:45Z (GMT). No. of bitstreams: 1 Scanavini_HelenaFinardiAlvares_M.pdf: 3144443 bytes, checksum: f6733d6ff56270059b3021e96e08e996 (MD5) Previous issue date: 2006
Resumo: O aroma de um alimento é o resultado da combinação de diversas substâncias voláteis, de diferentes classes químicas, sendo que nenhuma delas é individualmente responsável pelo aroma, mas sim a combinação entre elas. Atualmente, os aromatizantes são amplamente utilizados na indústria alimentícia, seja para conferir um determinado aroma a um produto, ou para reforçar o aroma característico já existente, como de um suco, por exemplo. A concentração de sucos de frutas reduz o volume, sendo importante para o armazenamento, embalagem e transporte. Porém, durante o processo convencional de concentração, a maioria dos componentes aromatizantes é perdida, sendo necessário recuperar a fração aromatizante do suco de fruta durante a concentração. Existem vários processos utilizados para a recuperação de aroma e concentração de suco. O aroma concentrado pode, então, ser reincorporado no suco concentrado para obter uma bebida com aroma natural e característico da fruta. O mercado internacional tem demonstrado grande interesse nos sucos de frutas tropicais, entretanto parcela das indústrias nacionais ainda não alcançou desenvolvimento tecnológico para competir em um mercado no qual os produtos obtidos devem apresentar certas características de qualidade. No caso do óleo essencial de manjericão, ele tem atraído a atenção de pesquisadores por possuir grande quantidade de linalol, uma substância de largo emprego na indústria de aromas e perfumes, também encontrada no pau-rosa, árvore amazônica em extinção. Assim, neste trabalho foram estudadas, através da simulação computacional, condições operacionais e construtivas (número de estágios) de colunas de destilação em batelada de aroma natural de caju e de óleo essencial de manjericão. No caso do aroma natural de caju, foram investigadas as condições que garantissem uma maior recuperação dos compostos voláteis desejáveis, para serem reincorporados ao suco concentrado ou utilizados na formulação de outros produtos alimentícios e também a purificação deste aroma em relação ao ácido 2-metil butanóico, considerável indesejável, devido ao seu odor desagradável. Enquanto que para o óleo essencial de manjericão, foram estudadas as melhores condições para o fracionamento de seus componentes de maior interesse comercial, visando a obtenção destes com o maior grau de pureza possível, para a utilização pela indústria alimentícia, de perfumaria ou farmacêutica
Abstract: The flavor is a combination of some volatile substances, of different chemical classes. However none of them is individually responsible for a specific flavor, but a combination of them. Nowadays flavor compounds are widely used in the food industry, either to confer one definitive flavor to a product, or to strengthen an existing characteristic flavor, as of a juice, for example. The fruit juice concentration reduces the volume, being important to the storage, packing and transportation. However, during the conventional concentration process, the majority of the flavor components is lost, being necessary to recover the juice flavor fraction lost during the concentration. There are some information of different processes used for the flavor recovery and juice concentration. The concentrated flavor can then be reintroduced in the concentrated juice to get a beverage with the natural and characteristic flavor of the fruit. The international market has demonstrated a great interest in tropical fruit juices. However, a share of the domestic industries still has not developed technologies to compete in a market in which the products must present certain quality characteristics. In the case of the essential oil of basil, it has attracted the attention of researchers for containing a large amount of linalool, a substance with high ability of setting odors, also found in the wood-rose, an Amazonian tree in extinguishing. Therefore, in this work, it had been studied, through computer simulation, operational and design conditions of a batch distillation column of the natural flavor of cashew fruit and essential oil of basil. In the case of the cashew natural flavor, it was investigated the conditions that guarantee a larger recovery of desirable volatile compounds, to be reintroduced to the concentrated juice or used in the formulation of other nourishing products and also the purification of this flavor in relation to the 2-methylbutanoic acid, considered undesirable and of unpleasant odor. For the essential oil of basil, the best conditions for the purification of its components of larger commercial interest had been studied, aiming at obtaining them with the largest degree of possible purity, for the nourishing, cosmetic or pharmaceutical industry uses
Mestrado
Mestre em Engenharia de Alimentos

Le paludisme est responsable de plus de 438 000 morts en 2015. L’apparition et la propagation de P. falciparum résistants à l’artémisinine, l’antipaludique le plus puissant, est un problème majeur en Asie du Sud-Est. Un besoin impérieux de nouveaux médicaments présentant une action rapide et conservée vis-à-vis de ces parasites résistants se fait sentir pour remplacer l’artémisinine. Cette thèse porte sur le développement d’une nouvelle série chimique inspirée d’un biflavonoïde naturel, la lanaroflavone. Le composé tête-de-série MR27770 présente des propriétés intéressantes : il agit de façon plus rapide que l’artémisinine tout au long du cycle érythrocytaire du parasite, ses propriétés pharmacocinétiques sont prometteuses et il est partiellement actif chez la souris impaludée. De plus, il ne présente pas de résistances croisées avec l’artémisinine ou les autres antipaludiques. Son mécanisme d’action n’est pas connu mais pourrait impliquer un stress osmotique. Ce composé prometteur présente néanmoins une activité moyenne in vitro ce qui a motivé l’étude topologique de sa structure et mené à des dérivés optimisés
Malaria was responsible for 438.000 deaths in 2015. The increasing proportion of P. falciparum parasites resistant to artemisinin, the most potent antimalarial, is a major concern in Southeast Asia. Fast acting drugs with unaltered activity versus the current multi-drug resistant strains are urgently needed to replace artemisinin. This thesis deals with a new antimalarial series based on the structure of an active natural biflavonoid called lanaroflavone. The lead compound, MR27770, displays interesting properties: it acts throughout the blood cycle faster than artemisinin, its pharmacokinetic properties are promising, and it exhibits a partial in vivo antimalarial activity. Plus, it has no cross-resistance with artemisinin or other antimalarials. Its mode of action is unknown and could imply an osmotic stress. This promising compound has however a mild in vitro activity which motivated the topological study of its structure and led to optimized derivatives

Peanuts are a valuable agricultural commodity and roasted peanut flavor is the driving force for consumer purchase and consumption. The development of off-flavors is a major concern to the peanut industry and physiological differences (i.e. oil and sugar content) among the different maturity classes can influence the presence and/or absence of specific flavors. Fruity fermented (FF) is a common off-flavor found in peanuts and is developed when peanuts are cured at excessive temperatures (>35ºC). Previous literature has characterized FF off-flavor using descriptive sensory analysis; however, there is little information on FF off-flavor using consumer evaluation. The peanut plant has an indeterminate flowering pattern meaning a range of maturities are present at harvest and the immature and mature peanuts differ in roasting and flavor quality. Immature peanuts tend to have more FF off-flavor than mature peanuts which results in a FF distribution within large peanut lots. The flowering pattern and heterogeneous distribution of immature and mature seed make it challenging to obtain an accurate determination of FF off-flavor in a bulk lot. Establishing links between flavor and volatile flavor compounds can be obtained by using sensory and instrumental analyses. Currently, there is little research published on the volatile components that contribute to naturally occurring FF off-flavor. The objectives of this research were to: i) characterize consumer?s perception of FF off-flavor, ii) measure the variability and determine the FF distribution in bulk lots, iii) and identify the volatile compounds responsible for naturally occurring FF off-flavor using sensory and instrumental analyses. Descriptive sensory analysis was conducted to determine the no FF and FF samples used for the consumer study. Two-hundred and eight consumers evaluated a control (no FF off-flavor), low (1.0 FF) intensity, and a high (3.0 FF) intensity using two different scaling techniques: category and line scales. Results indicated FF off-flavor negatively impacts consumer acceptance of peanuts and the line scales were more sensitive and showed more differences among the samples compared to the category scale. The second study investigated the distribution of FF off-flavor in peanut lots and the results indicated that FF intensity varied from lot to lot and within a single bulk lot. Solvent assisted flavor evaporation (SAFE), solidphase microextraction (SPME), gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and model systems were conducted to identify the compounds responsible for naturally occurring FF off-flavor. Volatile analysis indicated that ethanol and the esters previously reported as causing FF off-flavor were not detected in natural FF samples by solvent extractions; however, they were present in natural and artificially created Georgia Green and Flavor Runner 458 samples by headspace extractions. These findings emphasizes that the use of laboratory created samples should not be used to identify off-flavor sources in peanuts. Additionally, the use of analytical techniques to identify FF off-flavor in bulk lots cannot be achieved using ethanol or esters as indicators.

Recent demands for minimally-processed foods, has led to the exploration of plant-derived essential oil (EO) compounds as an alternative means of preservation. While some of these compounds are effective against foodborne pathogens, their strong aroma and "spicy" flavor are not compatible with the flavor of juice. The purpose of this research was to evaluate the antimicrobial activity of three EO compounds (thymol, eugenol, and trans-cinnamaldehyde) alone and in combination with three naturally-occurring apple aroma compounds (hexanal, trans-2-hexenal and 1-hexanol) in order to identify combinations that lower the concentrations needed to destroy foodborne pathogens in apple juice. The standard agar dilution method (SAD) and the Spiral Gradient Endpoint method (SGE) were compared for their abilities to determine minimum inhibitory concentrations (MIC) of the EO compounds. Both methods produced similar patterns of inhibition; however, the MICs produced by the SGE system were significantly higher than those produced by the SAD method of analysis (P<0.05). Since the results produced by the SAD method were more comparable with those published in literature, this method was selected for further testing. In general, the EO compounds were significantly more effective against the test pathogens (Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aurues) than were the apple aroma compounds (P<0.05). Cinnamaldehye exhibited the highest degree of activity, followed by thymol and eugenol. Eugenol was the only compound that acted synergistically with the apple aroma compounds. The most effective compounds (cinnamaldehyde, eugenol and trans-2-hexenal) were then used to inactivate L. monocytogens and S. Typhimurium in preservative-free apple juice. In most cases, treatment with 0.05% of each compound resulted in a 5 log CFU/ml reduction in bacterial numbers following one day of storage at 4°C or 25°C. Likewise, treatment with antimicrobial combinations (containing 0.025% of trans-2-hexenal in combination with 0.025% trans-cinnamaldehyde or eugenol) also resulted in a 5 log CFU/ml reduction in bacterial numbers, following one day of storage at 4°C or 25°C. Since these combinations contained half the effective concentration of the essential oil compounds, they may be used to preserve the microbial quality of apple juice, while reducing the likelihood of off flavors in the final juice product.
Ph. D.

Syftet med studien är att genom sensoriska analyser sammanställa ett doft- och smakbibliotek för hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat. Metoderna pilotstudie, konsensustest och in-house intensitetstest används i studieprocessen. Pilotstudiens syfte är att få en ökad förståelse för produkternas doft och smak. Konsensustestet är en central punkt för uppbyggnaden av doft- och smakbiblioteket, eftersom övervägande attribut som genererats under testet används till produktbeskrivningen i doft- och smakbiblioteket. Inhouse intensitetstestet avsikt är verifiera attributgenereringens validitet från konsensustestet. Resultatet från pilotstudien bidrar med referenser till konsensustestet. Det finns även gemensamma egenskapsord för produkternas doft- och smak i pilotstudien och i konsensustestet. Resultatet från konsensustestet visar att det är svårt att särskilja smak från munkänsla, där till exempel olja kan fastställas som en smak från hampfrö-presskaka. Resultatet från inhouse intensitetstestet har ett större bortfall, vilket gör det svårt att fastställa attributen på grund av differentialen i minimum- och maximum värdet. Attribut som gav en beskrivande text till biblioteket visar att hampfrö-presskaka har en doft av gräs och tång där smak påminner om doft. Ärtproteinisolat doftar framför allt spannmål och smaken påminner om frön och majs. Gula mjölmasklarver doftar cerealier och valnötter, där smaken utgår från grundsmaken umami. Texturerad veteprotein har en doft som kan härledas till rostade vetepuffar och havregryn, där smak påminner om doft. Sista produkten ärtprotein koncentrat, har en doft av ärtskott och en besk smak.
The purpose of the study is to construct a fragrance- and flavour library for sensory analyses for hemp seed press cake, yellow mealworms, textured wheat protein, pea protein isolate and pea protein concentrate. The methods pilot study, consensus test and inhouse intensity test are used to be able to execute the study. The purpose of the pilot study is to gain an increased understanding of the fragrance- and flavour of the pre-products. The consensus test is a central point for the structure of the fragrance- and flavour library, since predominant attributes generated during the test are used for the product description in the fragrance- and flavour library. The purpose of the inhouse intensity test is to verify the validity of the attribute generation from the consensus test. The results from the pilot study contribute with references to the consensus test. There are also common attributes for the products' fragrance- and flavour in the pilot study and in the consensus test. The results from the consensus test show that it is difficult to distinguish between taste and mouthfeel. For example, can oil from hemp seed press cake be determined as a flavour. The result from the inhouse intensity test has a large statistical error, which makes it difficult to determine the attributes due to the differential in the minimum- and maximum value. Attributes that gave a descriptive text to the library show that hemp seed press cake has a scent of grass and seaweed where the taste is reminiscent of the scent. Pea protein isolate mainly smells of grain, the taste is reminiscent of seeds and corn. Yellow mealworms smell like cereals and walnuts where the taste is based on the basic taste umami. Textured wheat protein has a scent that can remind of roasted wheat puffs and oatmeal, where the taste is reminiscent of the scent. The last product is pea protein concentrate, which has a scent of pea shoots, and the taste is bitter.

Les complications cardiovasculaires au décours du syndrome métabolique ou le diabète, sont une conséquence directe de l'installation d'un stress oxydant, dont la progression est associée à une augmentation de la production de radicaux libres et des composés de dégradation des molécules biologiques, parallèlement à une diminution des défenses antioxydantes. Ces pathologies, enjeux important de santé publique, suscitent la recherche de méthodes de prévention ou de traitement. Dans ce contexte notre 1er objectif a été de développer deux modèles chez le rat, mimant les conditions du syndrome métabolique et du diabète, le premier par administration d'un régime ou d'une boisson riches en fructose, le deuxième étant induit par voie chimique. Notre 2ème objectif a été de préparer des extraits riches en phycocyanines d'un antioxydant naturel, la spiruline, et de les évaluer dans ces deux modèles expérimentaux. Les résultats ont montré l'effet bénéfique de la spiruline sur la diminution de la glycémie, l'amélioration de l'insulinémie et du profil lipidique, ainsi que sur le renforcement des défenses antioxydantes et l'amélioration de la récupération fonctionnelle du myocarde après ischémie/reperfusion. Notre 3ème objectif a été de d'évaluer la capacité antioxydante et cardioprotectrice de nouveaux dérivés polyphénoliques. Une trentaine de nouveaux flavonols ont été isolés au Laboratoire, les meilleurs résultats ont été obtenus avec ceux portant un groupement ionisable en C6, et des groupements méthoxy en C3' et C5', apportant une meilleure solubilité et une plus faible cytotoxicité
Cardiovascular disorders related to metabolic syndrome or diabetes are a direct consequence of the installation of oxidative stress, which progress is associated with free radicals overproduction and increase of biomolecules degradation, in parallel with lowered antioxidant defenses. These pathologies represent a considerable public health problem, and research to improve prevention and treatment is strongly encouraged. In this context, our 1st objective was to develop two models in vivo, mimicking on rats metabolic syndrome and diabetes conditions, one by administration of a fructose-enriched diet or drink, the second being chemically induced. Our 2nd objective was to prepare phycocyanine-rich extracts of spirulina, a natural antioxidant, and to evaluate their properties on the two experimental animal models. Results showed the beneficial effect of spirulina on glycemia decrease, insulinemia improvement and lipid profile, accompanied by and increase of the antioxidant defenses and an improvement of myocardial functional recovery after ischaemia/reperfusion. Our 3rd objective was of to evaluate the antioxidant and cardioprotective capacities of new polyphenol derivatives. Around thirty new flavonols have been isolated in our Laboratory; best results were obtained with molecules bearing an ionizable group in C6 position, and methoxy groups in C3' and C5', leading to better solubility and lower cytotoxicity. Finally, the 4th objective was to quantify the therapeutic and cardioprotective potential of hybrid compounds, associating an antioxidant pattern with an antidiabetic molecule

Dissertação de mestrado em Física (área de especialização em Física Aplicada)
The subject of the present dissertation is the search for tZ event production by Flavour Changing Neutral Currents (FCNC) through the analysis of data collected by the ATLAS detector of the Large Hadron Collider located in CERN. The FCNC processes are very rare in the Standard Model of Particle Physics since they are not allowed at tree-level and extremely suppressed at loop-level. However, this processes have a higher probability to occur in several models beyond the Standard Model. In this thesis, a search for the production of a top quark and a boson Z via FCNC in a trileptonic topology is discussed. The final state of the tZ production consists in a pair of leptons with opposite sign and same flavour having a mass compatible with the decay of a Z boson, a charged lepton and a neutral lepton classified as coming from the decay of a top quark and finally a jet coming from a bottom quark (b-tagged jet). The analyzed data coming from proton-proton collisions at the centre-of-mass energy of √s = 13 TeV was collected in the data-taking period between July and November of 2015 corresponding to an integrated luminosity of 3.21 fb−1. A complementary study of possible discriminant variables is presented. Through this study, expected upper limits at 95% confidence level on the cross-section of tZ production via FCNC were obtained. An interpretation of these limits in terms of branching ratios for t → qZ and the tZq coupling is also presented.
A presente dissertação tem como objectivo a pesquisa da produção de eventos tZ através de processos de mudança de sabor por correntes neutras recorrendo a uma análise de dados colectados pelo detector ATLAS do Large Hadron Collider localizado no CERN. Os processos de mudança de sabor por correntes neutras são muito raros no Modelo Padrão da Física de Partículas, sendo ausentes a tree-level e extremamente suprimidos a loop-level. No entanto, estes processos têm uma maior probabilidade de ocorrer em vários modelos para além do Modelo Padrão. Neste trabalho é estudada a produção de um quark top e de um bosão Z através de processos de mudança de sabor por correntes neutras numa topologia trileptónica. O estado final desta pesquisa consiste num par de leptões de carga oposta e sabor idêntico com uma massa compatível com o decaimento de um bosão Z, um leptão carregado em conjunto com um leptão neutro provenientes do decaimento de um quark top e finalmente um jacto proveniente de um quark bottom (b-tagged jet). Os dados analisados, relativos a colisões protão-protão a uma energia de centro de massa de √s = 13 TeV, foram obtidos no período de Julho a Novembro de 2015 correspondendo a uma luminosidade integrada de 3.21 fb−1. Um estudo complementar de possíveis variáveis discriminantes é apresentado. Através deste estudo, são obtidos limites superiores esperados com um nível de confiança de 95% na secção eficaz de produção deste processo. Estes limites são interpretados em termos do acoplamento tZq e da fracção de decaimento t → qZ.
Laboratório de Instrumentação e Física Experimental de Partículas, FCT/MEC (Fundação Ciência e Tecnologia /Ministério da Educação e da Ciência), FEDER (Fundo Europeu de Desenvolvimento Regional) for funding my activities this past year, as established by the partnership PT2020 partnership with COMPETE2020 (Autoridade de Gestão do Programa Operacional Competitividade e Internacionalização), by providing me with a research scholarship (Reference LIP/BI-26/2015).

Tese de Doutoramento em Biologia Ambiental e Molecular
Wine flavour and aroma are the result of yeast metabolism and must compounds interactions. During must fermentation thousands of volatile aroma compounds are formed, with higher alcohols, acetate esters and ethyl esters being the main aromatic compounds contributing to a floral and fruity aroma. The action of yeast, in particular of Saccharomyces cerevisiae strains, on the must components will build the architecture of the wine flavour and their fermentation bouquet. Only a holistic approach based on systems biology, an inter-disciplinary area combining the study of biology, chemistry, physics and mathematics, based on data-driven and model-based elucidation of complex biological systems, will allow the complete understanding on the vast and dynamical relationships between genomics, phenomics and metabolomics. In this work a S. cerevisiae collection was constituded comprising 172 strains of worldwide geographical origins and different technological applications. This collection was characterized regarding 30 physiological traits that are important mostly from an oenological point of view. From the different traits studied, growth in the presence of potassium bisulphite, growth at 40 ºC, and resistance to ethanol contributed the most to strain variability, as shown by the principal component analysis. Computational methods were developed in order to assess the importance of phenotypic features to identify candidate strains to be used commercially in winemaking. In particular, the probability of a strain to be assigned to the group of commercial strains was 27% using the entire phenotypic profile and increased to 95%, when only results from the three tests suggested by the model were considered. Results show the usefulness of the mentioned approaches to simplify strain selection procedures. In addition to the phenotypic characterization, we undertook genetic typing of the 172 S. cerevisiae strains, using 11 polymorphic microsatellites. We found 280 alleles, whereas microsatellite ScAAT1 contributed the most to intra-strain variability, together with the alleles 20, 9 and 16, from microsatellites ScAAT4, ScAAT5 and ScAAT6, respectively. These microsatellite allelic profiles are characteristic for both the phenotype and origin of yeast strains. Data were computationally related with the previously obtained results of the 30 phenotypic tests, and the phenotypes associated with higher number of alleles were the capacity to resist to sulphur dioxide (tested by the capacity to grow in the presence of potassium bisulphite) and the presence of galactosidase activity. Our study demonstrated the utility of computational modelling to estimate a strain technological group and phenotype from microsatellite allelic combinations as tools for preliminary yeast strain selection. To better understand the molecular and metabolic bases of aroma production during a fermentation process, we used comparative transcriptomic and metabolic analysis of four yeast strains from different origins and/or technological applications (cachaça, sake, wine, and laboratory), to rationally identify new targets for improving aroma production. Results showed that strains from cachaça, sake and wine presented a higher production of acetate esters, ethyl esters, acids and higher alcohols, in comparison with the laboratory strain S288c. At fermentation time T1 (5 g/L of CO2 released), comparative transcriptomics of these three S. cerevisiae strains from different fermentative environments in comparison with the laboratory yeast S288c, showed an increased expression of genes related with tetracyclic and pentacyclic triterpenes metabolism, involved in sterol synthesis. Sake strain showed also an upregulation of genes ADH7 and AAD6, involved in the formation of higher alcohols in the Ehrlich pathway. For fermentation time point T2 (50 g/L CO2 released), again sake strain, but also wine strain, showed an increased expression of genes involved in formation of higher alcohols in the Ehrlich pathway, namely ADH7, ADH6 and AAD6, which is in accordance with the higher levels of methionol, isobutanol, isoamyl alcohol and phenylethanol observed. Our approach revealed successful to integrate data from several technologies (HPLC, GC-MS and microarrays) and using different data analysis methods (PCA, MFA). The results obtained, increased our knowledge on the association of genes with the formation of metabolic compounds that contribute to the wine aroma and flavour, and showed differences in the metabolism of cachaça, sake and wine strains not yet addressed, and mainly explained by the production of fatty acids, and ethyl and acetate esters.
This work was supported by FCT I.P. through the strategic funding UID/BIA/04050/2013 and the project PTDC/AGR-ALI/121062/2010, and Inês Mendes was recipient of a fellowship from the Portuguese Science Foundation, FCT (SFRH/BD/74798/2010).
O aroma e o sabor do vinho resultam das interações entre o metabolismo das leveduras e os compostos presentes no mosto. Durante a fermentação do mosto formamse milhares de compostos voláteis, sendo que os álcoois superiores, os esteres de acetato e os esteres de etilo são os compostos que mais contribuem para o aroma floral e frutado. A ação das leveduras, em particular das estirpes de Saccharomyces cerevisiae, nos componentes do mosto contribui para a arquitetura do cheiro do vinho e do seu bouquet fermentativo. Apenas uma visão holística baseada na biologia de sistemas, uma área interdisciplinar que combina o estudo da biologia, química, física e matemática, baseada na elucidação de dados e modelos de sistemas biológicos complexos, permitirá uma completa compreensão das vastas e dinâmicas relações entre genómica, fenómica e metabolómica. No presente trabalho uma coleção de 172 estirpes de S. cerevisiae foi constituída com isolados provenientes de diferentes origens geográficas e diferentes aplicações tecnológicas. O seu fenótipo foi avaliado considerando 30 testes fenotípicos, selecionados de forma a avaliar características importantes do ponto de vista enológico. O crescimento na presença de bissulfito de potássio, crescimento a 40 ˚C e resistência ao etanol foram os fenótipos que mais contribuíram para a variabilidade entre estirpes, de acordo com o revelado pela análise de componentes principais. Foram desenvolvidos métodos computacionais com o objetivo de avaliar a importância das características fenotípicas na identificação de estirpes candidatas para serem usadas comercialmente na produção de vinho. Em particular, a probabilidade de uma estirpe pertencer ao grupo das estirpes comerciais foi de 27% usando o perfil fenotípico completo e aumentou para 95% quando foram apenas considerados os 3 testes sugeridos pelo modelo. Os resultados mostraram a utilidade dos métodos mencionados para simplificar os procedimentos de seleção de estirpes. Além da caracterização fenotípica, fez-se a tipagem genética das 172 estirpes de S. cerevisiae, usando para isso 11 microssatélites polimórficos. A caracterização genética identificou 280 alelos, sendo o microssatélite ScAAT1 o que mais contribuiu para a variabilidade entre estirpes, em conjunto com os alelos 20, 9 e 16 dos microssatélites ScAAT4, ScAAT5 e ScAAT6, respetivamente. Este perfil alélico de microssatélites revelou-se como característico tanto para o fenótipo como para a origem da estirpe de levedura. Estes dados foram relacionados computacionalmente com os resultados obtidos previamente para os 30 testes fenotípicos e os fenótipos associados com o maior número de alelos foram a capacidade de resistir ao dióxido de enxofre (testado pela capacidade de crescer na presença de bissulfito de potássio) e a presença de atividade da galactosidase. Este estudo demonstrou a utilidade da modelação computacional para fazer uma estimativa do grupo tecnológico de uma estirpe e do seu fenótipo a partir de combinações alélicas de microssatélites como ferramentas para seleção preliminar de estirpes de leveduras. De forma a contribuir para uma melhor compreensão das bases moleculares e metabólicas da produção de aroma durante o processo fermentativo, fez-se transcritómica comparativa e análise metabólica de quatro estirpes de levedura com diferentes origens e /ou aplicações tecnológicas (cachaça, saké, vinho e laboratório), para identificar novos alvos para o melhoramento da produção de aroma. Os resultados mostraram que as estirpes de cachaça, saké e vinho apresentaram uma maior produção de esteres de acetato, esteres de etilo e álcoois superiores, em comparação com a estirpe laboratorial S288c. No tempo de fermentação T1 (5 g/L de CO2 libertado), a transcritómica comparativa das três estirpes de S. cerevisiae obtidas em diferentes ambientes fermentativos em comparação com a estirpe laboratorial S288c, mostrou um aumento da expressão de genes relacionados com o metabolismo dos triterpenos tetracíclicos e pentacíclicos, envolvidos na síntese de esteróis. A estirpe de saké mostrou também um aumento na regulação dos genes ADH7 e AAD6, envolvidos na formação de álcoois superiores na via de Ehrlich. Para o tempo de fermentação T2 (50 g/L de CO2 libertado), mais uma vez a estirpe de saké, mas também a estirpe vínica, mostraram um aumento da expressão de genes envolvidos na formação de álcoois superiores na via de Ehrlich, nomeadamente ADH7, ADH6 e AAD6, o que está de acordo com elevados níveis de metionol, isobutanol, álcool isoamilico e feniletanol observados. A nossa abordagem revelou-se bem-sucedida para integrar dados de diferentes plataformas (HPLC, GC-MS e microarrays) e usando diferentes métodos de análise de dados (PCA, MFA). Os resultados obtidos aumentaram o conhecimento sobre a associação de genes com vias de formação de compostos que contribuem para o aroma e sabor do vinho, e mostraram diferenças no metabolismo das estirpes de cachaça, saké e vinho que não tinham ainda sido investigadas, e principalmente explicadas pela produção de ácidos gordos, e esteres de etilo e de acetato.

Στην παρούσα διατριβή, αναπτύχθηκαν και εφαρμόστηκαν πρωτοποριακές διεργασίες, με σκοπό την απολύμανση και την απόσμηση των φλοιών φελλού και των φυσικών φελλών. Στόχος της απολύμανσης του φελλού είναι η μείωση του μικροβιακού του φορτίου, τόσο σε βακτήρια όσο και σε ζύμες-μύκητες, ενώ με την απόσμησή του επιχειρείται η μείωση της άμεσα απελευθερούμενης 2,4,6-Τριχλωροανισόλης (2,4,6-TCA) που περιέχεται σε αυτόν. Η εφαρμογή της διεργασίας του απλού οζονισμού αποδείχθηκε ιδιαίτερα ικανοποιητική στην επεξεργασία των φλοιών φελλού, ενώ συγκρίσιμα αποτελέσματα λήφθηκαν και μέσω της απλής ή παλμικής έκθεσής τους στον ατμό. Στην περίπτωση των φυσικών φελλών, είτε πρόκειται για τεχνητά ή φυσικά μολυσμένους και με βάση τεχνοοικονομικά κριτήρια, επιλέχθηκε ως βέλτιστη διεργασία, η παλμική διεργασία με έκθεση στον ατμό (SPP). Για την πληρέστερη περιγραφή της απόσμησης των φελλών, υλοποιήθηκε κατάλληλο μαθηματικό μοντέλο, του οποίου οι κρίσιμες παράμετροι προσδιορίστηκαν μετά από προσομοίωση των αποκτηθέντων πειραματικών αποτελεσμάτων. Στο δεύτερο μέρος της παρούσας διατριβής, μελετήθηκε η απόσμηση των φυσικών φελλών με χρήση εμπορικών προσροφητικών μέσων, διαμέσου της υγρής και αέριας φάσης και ως καταλληλότερο επιλέχθηκε το πολυμερές Tygon. Τέλος, προκειμένου να λάβει χώρα η διαχείριση της 2,4,6-TCA που αποβάλλεται από τους φελλούς κατά την απόσμησή τους στην υγρή και αέρια φάση, δοκιμάστηκε η χρήση διάφορων οξειδωτικών μέσων.
Novel processes for sterilization and deodorization of cork stoppers and cork barks have been developed and evaluated. Cork sterilization targets to microbial load reduction, either for bacteria or yeasts-moulds, while the reduction of rapidly releasable 2,4,6-trichloroanisole (2,4,6-TCA) of cork is achieved via their deodorization. The application of the plain ozonation process proved to be particularly efficient in cork barks treatment, while similar results were achieved using their plain or pulsed steam exposure. In the case of naturally or artificially contaminated cork stoppers, the steam pulsed process (SPP) was chosen as the optimum, based on techno economical criteria. The detailed description of cork deodorization was based on an appropriate mathematical model and the determination of its critical parameters was carried out via the simulation of the obtained experimental results. In the second part, the cork deodorization using commercially available adsorption materials via gas or liquid phase was studied and the polymer Tygon was chosen as the optimum. Finally, the management of 2,4,6-TCA, as a waste from cork deodorization in liquid and gas phase was tested using various oxidizing agents.

A estabilidade organolética da cerveja engarrafada é atualmente um dos principais desafios da indústria cervejeira. Não obstante à contribuição de inúmeras substâncias, os compostos carbonilos, em particular os aldeídos, são responsáveis por muitas das mudanças desfavoráveis e percetíveis ao consumidor. Estas modificações são favorecidas por temperaturas não refrigeradas, armazenamento durante períodos longos, vibrações induzidas pelo transporte, entre outros fatores. Atualmente, existem ainda poucos dados na literatura científica sobre o impacto das condições reais de transporte, nomeadamente impacto das vibrações e temperaturas não refrigeradas, na estabilidade organolética da cerveja. O presente trabalho teve como objetivo avaliar a evolução de 10 aldeídos em cerveja Lager engarrafada durante exportação por via marítima e armazenamento no destino. Para tal, simulou-se as condições reais que a cerveja produzida localmente é submetida, nomeadamente temperatura (19-30ºC), vibração (1.7 Hz) e tempo (até 120 dias). A análise dos compostos em estudo foi realizada por micro-extração em fase sólida seguida por cromatografia gasosa acoplada a espetrometria de massa. Os resultados obtidos revelaram que as condições de transporte (influência de tempo, temperatura e vibração) e armazenamento (tempo, temperatura) simuladas i) promoveram o aumento médio na concentração dos aldeídos de Strecker, de 65%, ii) enquanto os aldeídos formados a partir oxidação lipídica bem como o acetaldeído, regra geral, não apresentam variações significativas neste período. O aumento descrito em i) apresentou dois padrões: garrafas com abertura tradicional (carica) apresentavam valores médios de 131.6±9.9 e 190.3±9.4 µg/L enquanto garrafas com um sistema de abertura fácil 190.5±10.0 e 180.3±9.5 µg/L, após transporte e armazenamento respetivamente. O fenilacetaldeído foi o composto com maior variação nas condições estudadas, aumentando de 94.7±7.3 (cerveja fresca) para 143.6±8.0 e 168.9±8.9 µg/L, após transporte e considerando um período adicional de armazenamento, respetivamente. Adicionalmente, verificou-se que o procedimento de envelhecimento forçado tipicamente adotado, pode apresentar limitações a reproduzir as condições reais em alguns compostos. Em particular, destaca-se o benzaldeído, que em qualquer período de envelhecimento forçado, 7, 14 e 28 dias, apresentou concentrações, em média, inferiores, de 5.3±0.3 µg/L, 5.4±0.3 µg/L e 5.4±0.3 µg/L, respetivamente, em comparação com o teor real ao fim de 120 dias, de 6.4±0.4 µg/L.
The flavour stability of bottled beer is the main challenge of the brewing industry. Carbonyl compounds, in particular aldehydes, are responsible for the unfavourable and perceptible changes detected by consumers. Those modifications are favoured by unrefrigerated temperatures, prolonged storage, transport-induced vibrations, among other factors. Currently, there are few data in the scientific literature on the impact of real transport conditions, namely vibrations and unrefrigerated temperatures, on beer stability. The aim of this study was to evaluate the evolution of 10 aldehydes in bottled Lager beer during maritime exportation and storage at the destination. To this end, the real conditions that the locally produced beer is subjected to, namely temperature (19-30ºC), vibration (1.7 Hz) and time (up to 120 days) were simulated. The analysis of the compounds under study was performed by solid-phase microextraction followed by gas chromatography coupled with mass spectrometry. The results revealed that the conditions of transport and storage simulated i) promoted an average increase in the concentration of Strecker aldehydes of 65%, ii) while the aldehydes formed from lipid oxidation as well as acetaldehyde, in general, do not present significant variations. The increase described in i) presented two patterns: bottles with traditional cap had mean values of 131.6±9.9 and 190.3±9.4 µg/L while bottles with a ring pull cap had 190.5±10.0 and 180.3±9.5 µg/L, after transport and storage respectively. Phenylacetaldehyde was the compound with the greatest variation, increasing from 94.7±7.3 (fresh beer) to 143.6±8.0 and 168.9±8.9 µg/L, after transport and considering an additional storage period, respectively. Additionally, it was found that the forced ageing procedure typically adopted may have limitations in reproducing the real conditions. Benzaldehyde stands out, which in any period of forced ageing, 7, 14 and 28 days, presented concentrations, on average, lower, of 5.3±0.3 µg/L, 5.4±0.3 µg/L and 5.4±0.3 µg/L, respectively, compared to the actual content after 120 days, of 6.4±0.4 µg/L.