Дисертації з теми "Flavour"
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Yang, Ni. "Flavour reformulation and flavour stability." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12595/.
Повний текст джерелаSenia, Fabrizio. "The flavour puzzle and flavour symmetries." Doctoral thesis, Scuola Normale Superiore, 2017. http://hdl.handle.net/11384/85900.
Повний текст джерелаDavies, Sarah. "The role of context in flavour-flavour evaluative conditioning." Thesis, University of Manchester, 2013. https://www.research.manchester.ac.uk/portal/en/theses/the-role-of-context-in-flavourflavour-evaluative-conditioning(799fc71d-da53-4269-9eb7-3e59e659af06).html.
Повний текст джерелаNewton, Angela. "Flavour formation in ghee." Thesis, University of Canterbury. Biology, 2014. http://hdl.handle.net/10092/9276.
Повний текст джерелаRopkins, K. "Flavour generation in wheatflakes." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310834.
Повний текст джерелаClawson, A. R. "Flavour formation in wheatflakes." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284429.
Повний текст джерелаFoster, John Julian. "Flavour violation and supersymmetry." Thesis, University of Sheffield, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422121.
Повний текст джерелаMacNamara, Kevin. "Flavour components of whiskey." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.
Повний текст джерелаENGLISH ABSTRACT: Aged distilled spirits such as whiskey are complex mixtures of flavour compounds in an ethanol-water matrix. The flavour compounds involved can have widely different volatility and relative amounts. Many of the organoleptic properties that make whiskey suitable for commercial sale have their origin in reactions occurring during the ageing process in oak wood barrels. To investigate the complex changes that take place during spirit ageing a preparative fractional vacuum distillation process was developed. Both high and low volatility compounds could be individually isolated as fractions and free from both the ethanol matrix and the fermentation fusel alcohols. This allowed a range of sensory and analytical procedures to be conducted on these fractions, in particular to investigate changes occurring during ageing. Gas chromatographic (GC) analysis of the low volatility fraction is complicated by the fact that both the compounds and their ethanol matrix have very similar chromatographic behaviour when separated simultaneously on standard chromatographic phases. Compound and matrix co-elution becomes a major problem and conditions for mass spectrometric (MS) investigation are disadvantageous. A two-dimensional GC configuration using dissimilar chromatographic phases was configured to overcome these limitations. Using this approach 27 compounds were separated and identified. Headspace injection was used to increase detection sensitivity. Changes with ageing for seven compounds present at very low levels were quantified. In addition changes in the most abundant compounds were quantified by standard split injection, and changes in trace level sulfur compounds by headspace injection with sulfur chemiluminescent detection (SCD). Increases of the concentrations of pleasant fruity ethyl esters and acetates were established. Volatile sulfides with generally objectionable aroma showed concomitant major decreases. Appropriate techniques could also be applied to the low volatility compounds recovered from the whiskey water fraction. High temperature GC-MS analysis of an extract of the water fraction allowed the identification of 30 compounds. Three phenolic esters were identified in whiskey for the first time. These compounds were synthesised and shown to be contributory to desirable ageing flavour. Increases in concentrations of 16 oak derived compounds during alO year ageing period were established. Several compounds increased significantly over this time period. Ratios of aromatic phenolic aldehydes, and changes in these ratios during ageing, were unique to the type of barrel used in these experiments. This suggests that the final sensory properties of aged whiskey may be more dependent on wood parameters than previously thought. Preparative reverse phase High Pressure Liquid Chromatography (HPLC) with an ethanol water gradient was used to further fractionate an extract of the low volatility compounds. Subsequent analysis and sensory testing allowed a group separation of compounds with each group contributing characteristic attributes to the total flavour. One group contained the three new phenolic esters together with a number of other unidentified compounds. This group was found to be important for desirable ageing flavour that seems to develop slowly with time. Further studies in this area to understand the individual and synergistic contributions of the many facets of ageing chemistry will have important commercial implications.
AFRIKAANSE OPSOMMING: Verouderde spiritus soos Whiskey is 'n komplekse mengsel van geurstowwe in 'n etanolwater oplossing. Die vlugtigheid van die geurstowwe asook die konsentrasies waarin hul aanwesig is, varieer aansienlik. Verskeie van die sintuiglike eienskappe wat kommersiële waarde aan whiskey verleen, het huloorsprong in reaksies wat tydens die verouderingsproses in eikehoutvate plaasvind. Ten einde die ingewikkelde veranderinge wat tydens die veroudering van spiritus plaasvind, te ondersoek, is 'n preparatiewe fraksionele vakuumdistillasieproses ontwikkel. Hoogs vlugtige en minder vlugtige verbindings kon geskei word in afsonderlike fraksies wat vry was van etanol en fuselalkohole. Dit het die sintuiglike en fisies-chemiese analises van die fraksies moontlik gemaak, veralom die veranderings wat tydens veroudering plaasvind, te ondersoek. Gaschromatografiese (GC) analise van die fraksie met 'n lae vlugtigheid word gekompliseer deur die feit dat hierdie komponente en die etanol waarin dit opgelos is soortgelyke chromatografiese eienskappe toon wanneer hul gelyktydig op standaard gaschromatografie fases geskei word. Die gelyktydige eluering van dié komponente en etanol waarin hul opgelos is, skep 'n probleem wat nadelig vir massaspektrometriese (MS) analise is. Die beperkings is oorkom deur die gebruik van tweedimensionele GC en stasionêre fases met uiteenlopende eienskappe. Op dié wyse is 27 verbindings geskei en geïdentifiseer. Die veranderinge in konsentrasies tydens veroudering is vir sewe verbindings gekwantifiseer. Veranderinge in die konsentrasies van die verbindings teenwoordig in die hoogste konsentrasies is gekwantifiseer deur split-inspuitings, terwyl veranderinge in die spoorkonsentrasies van vlugtige swawelverbindings mbv dampfase-inspuitings en met swawel chemolumisensie deteksie (SCD) bepaal is. Toenames in die konsentrasies van die aangename vrugtige esters en asetate is bepaal. Vlugtige sulfiede met meesalonaanvaarbare aromas toon gelyktydige groot afnames. Geskikte tegnieke is ook gebruik vir die herwinning van minder vlugtige verbindings met die waterfase van whiskey. Hoë temperatuur GC-MS analises van 'n ekstrak van die waterfase het die identifikasie van 30 komponente moontlik gemaak. Drie fenoliese esters is vir die eerste keer in whiskey gevind. Hierdie verbindings is gesintetiseer en hul bydrae tot die gewenste verouderingsgeur is sintuiglik bevestig. Toenames in die konsentrasies van 16 eikehoutverwante verbindings gedurende 'n verouderingsperiode van 10 jaar is bepaal. 'n Betekenisvolle toename het voorgekom in die konsentrasies van verskeie van hierdie whiskey verbindings. Die verhoudings van aromatiese fenoliese aldehiede en die verandering in die verhoudings tydens veroudering was kenmerkend van die tipe eikehoutvat wat gebruik is. Dié bevinding dui daarop dat die fenole sintuiglike eienskappe van verouderde whiskey meer afhanklik mag wees van eikehout parameters as wat voorheen algemeen aanvaarbaar is. Preparatiewe omgekeerde fase hoëdrukvloeistofchromatografie met etanol/water as 'n gradient elueermiddel is gebruik om 'n ekstrak van die minder vlugtige verbindings verder te fraksioneer. Verdere GC-, MS- en sintuiglike analise het die skeiding van groepe van verbindings waarvan elk kenmerkende bydraes tot die totale geur lewer, moontlik gemaak. Een groep het drie nuut geïdentifiseerde fenoliese esters, tesame met 'n aantal ongeïdentifiseerde verbindings, bevat. Daar is vasgestel dat hierdie groep 'n belangrike bydrae maak tot die gewenste geur wat klaarblyklik stadig tydens veroudering ontwikkel. Verdere ondersoeke in hierdie verband om die individuele en sinergistiese bydraes van verskeie fasette van die chemie van veroudering te verstaan, kan belangrike kommersiële implikasies hê.
Tietz, Melanie. "Starch-flavour interactions : impact on flavour retention and release in model food systems /." Zürich : ETH, 2007. http://e-collection.ethbib.ethz.ch/show?type=diss&nr=17517.
Повний текст джерелаBird, Thomas. "Flavour studies with LHCb : b-meson mixing, lepton-flavour violation and the velo upgrade." Thesis, University of Manchester, 2016. https://www.research.manchester.ac.uk/portal/en/theses/flavour-studies-with-lhcb-bmeson-mixing-leptonflavour-violation-and-the-velo-upgrade(7a8a7cf6-4885-4bc3-80b7-8208d606cf9f).html.
Повний текст джерелаWright, Jonathan P. "Tea flavour : delivery and perception." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439985.
Повний текст джерелаBeal, Andrew David. "Flavour development in malted barley." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386977.
Повний текст джерелаBoddington, John. "The flavour chemistry of rhubarb." Thesis, University of Bath, 1993. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760646.
Повний текст джерелаClark, Rebecca A. "Multimodal flavour perception : the impact of sweetness, bitterness, alcohol content and carbonation level on flavour perception." Thesis, University of Nottingham, 2011. http://eprints.nottingham.ac.uk/13432/.
Повний текст джерелаPerkins, Melinda Louise. "Stale flavour volatiles in UHT milk /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18113.pdf.
Повний текст джерелаEdwards-Stuart, Rachel. "Creating innovative flavour and texture experiences." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/27644/.
Повний текст джерелаHau, Miranda Y. M. "Dynamics of flavour binding to starch." Thesis, University of Nottingham, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.339656.
Повний текст джерелаSymonds, Michelle. "Perceptual learning in flavour aversion conditioning." Thesis, University of York, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.282301.
Повний текст джерелаHill, Victor John. "Heavy flavour physics from lattice QCD." Thesis, University of Southampton, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252696.
Повний текст джерелаGranger, Andrew. "The flavour of warped extra dimensions." Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/61606/.
Повний текст джерелаWhite, Christopher David. "Heavy flavour production at small χ". Thesis, University of Cambridge, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.614367.
Повний текст джерелаJones, David Andrew. "A fuller flavour treatment of leptogenesis." Thesis, University of Southampton, 2013. https://eprints.soton.ac.uk/347525/.
Повний текст джерелаHunt, Philip. "A study of B → DK and D0 production using D0 → K+π-π+π-decays at LHCb". Thesis, University of Oxford, 2012. http://ora.ox.ac.uk/objects/uuid:4b48ebc4-dd04-4741-8ab3-1ac8620f1cb0.
Повний текст джерелаGrabalosa, Gándara Marc. "Flavour Tagging developments within the LHCb experiment." Doctoral thesis, Universitat de Barcelona, 2012. http://hdl.handle.net/10803/84088.
Повний текст джерелаSingh, Simon L. "Heavy flavour physics at CERN pp collider." Thesis, University of Cambridge, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.385498.
Повний текст джерелаGkatzionis, Konstantinos. "Flavour production of Stilton blue cheese microflora." Thesis, University of Nottingham, 2010. http://eprints.nottingham.ac.uk/11395/.
Повний текст джерелаBurseg, Kerstin M. M. "Flavour perception of biscuits a psychophysical approach." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.503909.
Повний текст джерелаChannell, Guy Andrew. "Oxidative flavour chemistry and biochemistry in parsley." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/13970/.
Повний текст джерелаLangridge, James P. "Correlating instrumental and sensory analyses of flavour." Thesis, University of Nottingham, 2004. http://eprints.nottingham.ac.uk/11060/.
Повний текст джерелаHollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.
Повний текст джерелаHayashida, Yasuo. "The furanones in Japanese barley miso flavour." Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/566.
Повний текст джерелаDimelow, Christopher P. "Flavour retention and release in crumb foods." Thesis, University of Nottingham, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415490.
Повний текст джерелаCook, David J. "The effects of viscosity on flavour perception." Thesis, University of Nottingham, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.289066.
Повний текст джерелаBrauss, Michael S. "Flavour release from fresh and processed foods." Thesis, University of Nottingham, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310836.
Повний текст джерелаHarter, Margaret. "Microbial demethylation for flavour and fragrance compounds." Thesis, University of Kent, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293959.
Повний текст джерелаCowan, Greig Alan. "Single-colour and single-flavour colour superconductivity." Thesis, University of Glasgow, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.412941.
Повний текст джерелаSehra, Gurmukh S. "Surface acoustic wave based flavour sensor system." Thesis, University of Warwick, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.416148.
Повний текст джерелаMarriott, Raymond. "The phytochemistry of blackcurrant flavour and aroma." Thesis, University of Bath, 1986. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760553.
Повний текст джерелаTurner, Jessica Margaret. "Leptonic flavour symmetries and their cosmological dynamics." Thesis, Durham University, 2017. http://etheses.dur.ac.uk/12249/.
Повний текст джерелаSaporta, Albert. "Phenomenological analysis of charged lepton flavour changes." Thesis, Lyon, 2019. http://www.theses.fr/2019LYSE1110/document.
Повний текст джерелаIn this doctoral thesis, we investigate charged lepton flavour violating processes in effective field theory, in which possible new physics effects can be parametrized by higher dimensional gauge invariant operators built from Standard Model fields. The discovery of neutrino oscillations is a clear evidence that lepton flavour violation can occur and that neutrinos are massive. In the Standard Model extended with massive neutrinos, charged lepton flavour violating processes are strongly suppressed, and the discovery of such processes would be a clear signal of physics beyond the Standard Model. After a general introduction on the Standard Model of particle physics and beyond, this manuscript contains two introductory chapters. The first one introduce the theoretical and experimental context for the searches of charged lepton flavour violating processes, and their huge potential to constrain new physics model. We make a review of many processes and the current experiments, then we discuss the prospects for the upcoming experiments. The second chapter describe the formalism of the effective field theory approach. We discuss the principles of renormalization and loop integrals calculations with dimensional regularization. We also discuss the renormalization group equations that describe the running and the mixing of the coefficients with the energy scale. Finally, we discuss two different approaches in effective field theories. After introducing the experimental context and the effective field theory formalism, we study the μ → e conversion on nuclei in a top-down approach and charged lepton flavour violating two and three body decays of pseudoscalar mesons in a bottom-up approach. We first list all the operators and their associated coefficients that contribute to the processes. In our work, we mostly focus on dimension six operators. We compute the branching ratios for each processes as a function of the operator coefficients at the experimental scale, and use the experimental upper limit to constrain the coefficients. We also use the renormalization group equations to compute the running and the mixing of the coefficients with energy scale in both top-down and bottom-up approaches. The results discussed in this thesis are based on two publications [1, 2]
Lee, K. Y. Monica. "Nature and origins of sensory character in Scotch whisky." Thesis, University of Strathclyde, 2000. http://oleg.lib.strath.ac.uk:80/R/?func=dbin-jump-full&object_id=20360.
Повний текст джерелаStephens, Elke M. "Effect of fatty acid composition on the flavour of Korean and Australian beef." Title page, table of contents and abstract only, 2001. http://hdl.handle.net/2440/37938.
Повний текст джерелаThesis (M.Ag.Sc.)--School of Agriculture & Wine, 2001.
CHIARELLI, PERDOMO IGOR. "PRODUCTION OF NATURAL AROMA COMPOUNDS BY BIOCATALYSIS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/694810.
Повний текст джерелаEsters play a significant role in the food industry, they are among the most important and versatile components of natural flavours and fragrances in food, drinks and cosmetics Their preparation starting from natural substrates and using bioprocesses (e.g., fermentation or enzymatic reactions) is appealing, since the final product can be labelled and commercialized in EU and USA as natural. Therefore, new biotechnological approaches for obtaining flavours are highly demanded as long as they are efficient and sustainable. Many flavour/fragrance esters can be enzymatically obtained using lipases that catalyse esterification, transesterification or interesterification reactions. In this PhD thesis we studied two systems for production of flavours esters: 1) A straightforward biocatalytic method for the enzymatic preparation of different flavour esters starting from primary alcohols (e.g., isoamyl, n-hexyl, geranyl, cinnamyl, 2-phenethyl, and benzyl alcohols) and naturally available ethyl esters (e.g., formate, acetate, propionate, and butyrate) was developed. The biotransformations are catalysed by an acyltransferase from Mycobacterium smegmatis (MsAcT) and preceded with excellent yields (80-97%) and short reaction times (30-120 minutes), even when high substrate concentrations (up to 0.5 M) were used. This enzymatic strategy represents an efficient alternative to the application of lipases in organic solvents and a significant improvement compared to already known methods in terms of reduced use of organic solvents, paving the way to a sustainable and efficient preparation of natural flavouring agents. 2) Mycelium-bound lipase of dry mycelium of Aspergillus oryzae catalysed direct esterification of alcohols and acetic acid in organic solvent, showing high stability towards substrates and products. Water produced during the esterification did not significantly affect the equilibrium of the reaction, allowing for high conversions. These features were exploited for preparing flavour-active acetate esters (e.g., isoamyl and cinnamyl acetate) in batch and continuous systems. A continuous stirred tank membrane reactor (CST-MR) was developed securing good reactor productivity and high biocatalyst stability. Both production systems are promising, represent two different alternatives and can be further optimized and scaled up for the interests of the industry.
Pettersson, Kristian. "Musik som "krydda" : En studie i hur musik kan användas på stjärnkrogar för att förhöja upplevelsen av mat och dryck." Thesis, Luleå tekniska universitet, Institutionen för konst, kommunikation och lärande, 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-60005.
Повний текст джерелаWhen the restaurant guide Michelin awards its prestigious stars, the review is to be based solelyon the quality of food and beverages. However, visiting a starred restaurant, the visitor enters awhole atmosphere experienced through all senses (sight, hearing, touch, smell and taste). Theexperience of food and beverages is multi-sensorial stemming from neurological processes inthe brain. Hence, everything our senses register before and during the meal will affect ourexperience of what we are eating and drinking. In light of this, questions can be raised aboutthe reviews of the Michelin Guide – are there perhaps other factors besides the quality of thefood and beverages influencing the assessment of the restaurants? Can music be such aninfluence?This study has examined in which ways Michelin starred restaurants can develop the mealexperience, specifically how music can enhance the experience of food and beverages.Semi-structured interviews have been conducted with four Michelin starred restaurants inStockholm. Moreover, the study aims to outline previous research connecting food, beveragesand music.The result of the study shows the possibility for Michelin starred restaurants to use music as anenhancement in the creation of the experience of food and beverages. A construction of anexplicit model for restaurants hasn't been possible. The study contains generalrecommendations and suggestions, which in turn would require changes in star restaurants’work methods.Additional research is seen as necessary before the study of the influence of music on the mealexperience can have a broader practical application.
Huber, Patrick. "Three flavour effects in future neutrino oscillation experiments." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=969864272.
Повний текст джерелаKoliandris, Andreas. "Relationship between texture of gels and flavour release." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/11689/.
Повний текст джерелаPlotkowiak, Margarethe. "Maximising nutritional and flavour qualities of pork sausages." Thesis, Queen's University Belfast, 2012. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.579775.
Повний текст джерелаJasionowicz, Piotr. "The chemical and genetic basis of tomato flavour." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12792/.
Повний текст джерелаPetit, CeÌline E. F. "Multimodal flavour perception : influence of colour and chemesthesis." Thesis, University of Nottingham, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.438309.
Повний текст джерелаBingham, Alison F. "Mechanisms by which maltol and talin potentiate flavour." Thesis, University of Reading, 1990. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293502.
Повний текст джерела