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Dissertations / Theses on the topic 'Flavour'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Yang, Ni. "Flavour reformulation and flavour stability." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12595/.

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ABSTRACT This project addressed two areas in the flavour industry – flavour reformulation required as a consequence of ingredient changes and flavour stability in solid food products. The aim of the flavour reformulation study was to evaluate both instrumental and modelling approaches to reformulate commercial flavourings for food products of different fat contents. A strawberry flavouring was chosen, which delivered an acceptable flavour in pectin jelly (0% fat) but did not perform so well in chewy candy (8% fat). Aroma release profiles in people eating these two sweets were measured by APCI-

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2

Senia, Fabrizio. "The flavour puzzle and flavour symmetries." Doctoral thesis, Scuola Normale Superiore, 2017. http://hdl.handle.net/11384/85900.

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The presence of approximate flavour symmetries is invoked to make New Physics models near the TeV scale compatible with the very demanding quark flavour violation tests. These tests pose a serious threat for any acceptable Standard Model extension at the TeV scale, motivated by naturalness issues. Suitable approximate flavour symmetries can provide an appropriate suppression to unwanted flavour effects, while leading to peculiar patterns of small, but potentially detectable in forthcoming experiments, deviations in flavour observables. After reviewing the two most popular options in the liter

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3

Davies, 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.

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In recent decades the role of context in food consumption behaviour has been the focus of some research. However little is known about whether context influences the way in which we learn to like foods. Most of our food likes and dislikes are acquired through experience. A number of different processes are thought to be involved. One such mechanism is flavour-flavour evaluative conditioning (EC). In flavour-flavour EC a novel flavour (Conditioned Stimuli; CS) is repeatedly paired with a flavour that already evokes an affective response (Unconditioned Stimuli; US). The outcome of these repeated

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4

Newton, Angela. "Flavour formation in ghee." Thesis, University of Canterbury. Biology, 2014. http://hdl.handle.net/10092/9276.

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Consumers place a high level of importance on flavour when assessing the acceptability of food. The flavour of dairy products can be affected by heating both during processing and by consumers during food preparation. Of particular importance to the flavour of heated dairy products is the highly complex network of Maillard reactions. Previously, emphasis has been placed on undesirable flavours generated through the Maillard reaction in dairy products and efforts have been made to minimise the formation of these flavours. However, beneficial flavours are also formed by the Maillard reaction. Da

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5

Ropkins, K. "Flavour generation in wheatflakes." Thesis, University of Nottingham, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.310834.

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6

Clawson, A. R. "Flavour formation in wheatflakes." Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.284429.

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7

Foster, John Julian. "Flavour violation and supersymmetry." Thesis, University of Sheffield, 2005. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.422121.

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8

MacNamara, Kevin. "Flavour components of whiskey." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52849.

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Thesis (PhD)--Stellenbosch University, 2002.<br>ENGLISH 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

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9

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.

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10

Bird, 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.

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Semileptonic B decays of the type Bq⁰→Dq⁻μ⁺ν (where Dq⁻→K⁻K⁺pie⁻) are selected and their lifetimes are corrected using a statistical simulation-based correction called the k-factor. Using 1 fb⁻¹ of LHCb data the B⁰ and Bs⁰ mixing frequencies are measured to be Deltamd = ( 0.503 ± 0.011 (stat) ± 0.013 (syst) ) ps⁻¹ and Deltams = ( 17.93 ± 0.22 (stat) ± 0.15 (syst) ) ps⁻¹. We exclude the null hypothesis of no mixing for the B⁰ and Bs⁰ by 5.8 and 13.0 standard deviations respectively. This is the first observation of Bs Bsbar mixing using only semileptonic B decays. The lepton flavour violating d

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11

Wright, Jonathan P. "Tea flavour : delivery and perception." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.439985.

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12

Beal, Andrew David. "Flavour development in malted barley." Thesis, University of Reading, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.386977.

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13

Boddington, John. "The flavour chemistry of rhubarb." Thesis, University of Bath, 1993. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760646.

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14

Clark, 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/.

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Flavour perception of food and beverages is a complex multisensory experience involving the gustatory, olfactory, trigeminal, auditory and visual senses. Thus, investigations into multimodal flavour perception require a multidisciplinary design of experiments approach. This research has focussed on beer flavour perception and the fundamental interactions between the main flavour components - sweetness, bitterness (from hop acids), alcohol content and carbonation level. A model beer was developed using representative ingredients which could be manipulated to systematically vary the concentratio

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15

Perkins, Melinda Louise. "Stale flavour volatiles in UHT milk /." [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe18113.pdf.

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16

Edwards-Stuart, Rachel. "Creating innovative flavour and texture experiences." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/27644/.

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The work presented in this thesis describes the use of scientific research in the development of novel texture and flavour experiences and their potential for use in fine gastronomy. In order to create an interesting textural experience, modified celluloses were investigated. Their unique property is that they have the ability to gel at high temperatures, but return to the solution state upon cooling. This phenomena was used to test the hypothesis that hot gels made from these materials could melt at temperatures greater than mouth temperature, providing a melt-in-the-mouth sensation on consum

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17

Hau, 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.

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18

Symonds, Michelle. "Perceptual learning in flavour aversion conditioning." Thesis, University of York, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.282301.

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19

Hill, Victor John. "Heavy flavour physics from lattice QCD." Thesis, University of Southampton, 1989. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252696.

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20

Granger, Andrew. "The flavour of warped extra dimensions." Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/61606/.

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Models with warped extra dimensions offer a promising solution to the hierarchy problem. However, it is known that flavour changing neutral currents arise at tree level in models with warped extra dimensions, which can lead to fatally large corrections to rare processes in the standard model. Since the introduction of the warped mechanism in 1999 by Randall and Sundrum, modifications of the original AdS5 geometries have been considered, having different phenomenologies. In particular, it has been previously shown that CP-violation in the K-K mixing system can be suppressed in what is known as

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21

White, Christopher David. "Heavy flavour production at small χ". Thesis, University of Cambridge, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.614367.

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22

Jones, David Andrew. "A fuller flavour treatment of leptogenesis." Thesis, University of Southampton, 2013. https://eprints.soton.ac.uk/347525/.

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The theoretical foundations of the seesaw mechanism and baryogenesis are developed, prior to a discussion of leptogenesis - the idea that the baryon asymmetry of the universe (BAU) originates in the physics of the seesaw mechanism. Particular emphasis is placed upon several novel lepton avour effects arising from decays of the next-to-lightest right-handed neutrino (RHN), N2. Two new effects are identified: the "flavour swap scenario" and "phantom leptogenesis", either of which can give local order-of-magnitude enhancements to a BAU generated via leptogenesis. Leptogenesis is next reformulated

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23

Hunt, 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.

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A precision measurement of the CKM angle γ from tree-level processes is one of the principal goals of the LHCb experiment. The results from this study are compared to predictions from two different theoretical models and from the default LHCb tuning of the PYTHIA Monte Carlo event generator, and the results shown to be in good agreement. The cross-section results are also compared to an independent LHCb measurement. LHCb analyses rely on the ability to identify kaons and pions with a high efficiency and low mis-identification rate, achieved by two Ring Imaging Cherenkov (RICH) detectors. To en

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24

Grabalosa, Gándara Marc. "Flavour Tagging developments within the LHCb experiment." Doctoral thesis, Universitat de Barcelona, 2012. http://hdl.handle.net/10803/84088.

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Flavour Tagging at the LHCb experiment is a fundamental tool for the measurement of B oscillations and the study of CP violation. This document explains the development of different tagging techniques and the different strategies used to combine them to determine the flavour of the B meson as precisely as possible. The response of the tagging algorithms also needs to be optimized and calibrated. Both procedures are described using the available LHCb datasets corresponding to various integrated luminosities. First results on the tagging performances are shown for different control channels and

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25

Singh, 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.

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26

Gkatzionis, Konstantinos. "Flavour production of Stilton blue cheese microflora." Thesis, University of Nottingham, 2010. http://eprints.nottingham.ac.uk/11395/.

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In the blue cheese Stilton the starter mould Penicillium roqueforti grows and sporulates during the ripening period and is considered to be responsible for the unique blue cheese aroma. However, the sporulation of the mould, which results in the formation of blue veins, takes place in a fraction of the Stilton matrix which overall is very heterogeneous. Most blue cheeses develop a secondary microflora of yeasts which may affect their aroma. The aim of this study was to investigate the yeast flora of Stilton, the aroma profile of the cheese and the role of the yeasts in the aroma production. Th

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27

Burseg, 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.

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A psychophysical approach was applied to study cross-modality between texture, sweetness and aroma in a real food system (biscuits). A range of biscuits varying in fat, flour and sugar levels as well as sugar form and sugar pre-treatment were made according to a statistical D-optimal Mixture Design (main effects crossed with a categorical factor). This allowed control of the interactions between ingredients in the complex biscuit system but also expressed ingredient-texture relationships in mathematical terms. Studying biscuit texture (structure and mechanical properties) revealed that the bis

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28

Channell, Guy Andrew. "Oxidative flavour chemistry and biochemistry in parsley." Thesis, University of Nottingham, 1996. http://eprints.nottingham.ac.uk/13970/.

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Deterioration of flavour quality during processing and storage is often brought about by oxidative processes. These typically involve oxygen or an active form of oxygen in effecting transformation of a wide range of volatile and non-volatile compounds, including key quality chemicals, flavour precursors and antioxidants. To investigate the nature of the chemical and biochemical change within vegetables and herbs, unblanched frozen parsley was selected as a suitable tissue. The chemical status of parsley during technological processing was determined using novel analytical protocols (SNCV A/SNC

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29

Langridge, James P. "Correlating instrumental and sensory analyses of flavour." Thesis, University of Nottingham, 2004. http://eprints.nottingham.ac.uk/11060/.

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The relationship between in vivo captured data from an atmospheric pressure chemical ionisation mass spectrometer (APCI-MS) and sensory/psychophysical analyses was investigated. The stimuli used were mainly single volatiles under gas phase control or calibration by development of different olfactometry methods. Gas phase concentration retronasal (via the mouth to the nasal cavity) and orthonasal (via the nostrils) thresholds were determined for a trained panel of 13 individuals. Four volatiles were used with different sensory/physico-chemical properties and an adapted staircase method was empl

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30

Hollowood, Tracey Ann. "Taste-aroma-matrix interactions determine flavour perception." Thesis, University of Nottingham, 2002. http://eprints.nottingham.ac.uk/10262/.

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A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data was collected after swallowing aqueous solutions containing a cocktail of aroma compounds. The compounds varied in their persistence during subsequent exhalations dependent on the degree of association with the mucous lining of the throat. The rate of breathing had no effect on the shape or intensity o

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31

Hayashida, Yasuo. "The furanones in Japanese barley miso flavour." Thesis, Heriot-Watt University, 2000. http://hdl.handle.net/10399/566.

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32

Dimelow, 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.

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33

Cook, 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.

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34

Brauss, 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.

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35

Harter, Margaret. "Microbial demethylation for flavour and fragrance compounds." Thesis, University of Kent, 1991. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.293959.

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36

Cowan, 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.

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37

Sehra, 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.

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38

Marriott, Raymond. "The phytochemistry of blackcurrant flavour and aroma." Thesis, University of Bath, 1986. https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.760553.

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39

Turner, Jessica Margaret. "Leptonic flavour symmetries and their cosmological dynamics." Thesis, Durham University, 2017. http://etheses.dur.ac.uk/12249/.

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Neutrino oscillations, and the implication of non-zero neutrino masses and mixing, is one of the most significant particle physics discoveries in recent times. Flavour symmetries provide a compelling explanation of the pattern of mixing we observe in the lepton sector. The discovery of neutrino oscillations provides indisputable evidence that neutrinos have non-zero masses and mixing. Measuring the fine structure of neutrino mixing is one of the foremost challenges in experimental neutrino physics and understanding the origin of the pattern of mixing is of great interest from a theoretical per

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40

Saporta, Albert. "Phenomenological analysis of charged lepton flavour changes." Thesis, Lyon, 2019. http://www.theses.fr/2019LYSE1110/document.

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Dans cette thèse de doctorat, nous étudions les processus de violation de la saveur des leptons chargés dans le cadre de la théorie des champs effective, dans laquelle les effets de nouvelle physique peuvent être paramétrés par des opérateurs invariants de jauge et de dimension plus élevées, construits avec les champs du modèle standard. La découverte de l'oscillation des neutrinos est une preuve claire que la violation de la saveur leptonique peut se produire et que les neutrinos ont une masse. Dans le modèle standard avec des neutrinos massifs, les processus de violation de la saveur des lep

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41

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.

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Scotch whisky production is central to the local economy, with an interesting history, and dominates international markets for brown spirit products. Researchers have characterised whisky congener compositions, behaviour and the nature of wood maturation of whisky. However there remain difficulties in understanding the nature and origins of sensory character in Scotch whiskies, a central issue being development of a consistent flavour terminology. A key aim was revision of the Scotch whisky flavour wheel, to optimise sensory analysis and training of assessors in the distilling industries, and

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42

CHIARELLI, PERDOMO IGOR. "PRODUCTION OF NATURAL AROMA COMPOUNDS BY BIOCATALYSIS." Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/694810.

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Gli esteri svolgono un ruolo rilevante nell'industria alimentare, sono tra i composti più importanti e versatili di aromi e fragranze naturali in alimenti, bevande e cosmetici. La loro preparazione da substrati naturali e l'utilizzo di bioprocessi (eg. fermentazione o reazioni enzimatiche) è attrattivo, perché il prodotto finale può essere etichettato e commercializzato in UE e USA come naturale. Pertanto, nuovi approcci biotecnologici per ottenere aromi sono desiderati, una volta che siano efficienti e sostenibili. Molti esteri con proprietà aromatiche possono essere ottenuti enzimaticam

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43

Stephens, 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.

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A preliminary trial to determine the effect of repeated freezing and thawing on beef striploins, showed that the effect of thawing on frozen non-aged beef significantly improved tenderness, flavour and acceptability, indicating that thawing had a similar effect to aging. In the subsequent study, 207 beef striploins were collected from the Southern Crossbreeding Project (SXB: 70 heifers grainfed for 80 days, 70 steers grainfed for 180 days), Davies Gene Mapping Project (DGM: 30 steers grainfed for 180 days) and also 37 Hanwoo striploins imported into Australia from Korea. SXB animals consisted

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44

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.

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När restaurangguiden Guide Michelin utdelar de prestigefyllda stjärnorna är det endast matenoch drycken som ska bedömas. Vid ett besök på en stjärnkrog möter vi emellertid en helhet iform av en atmosfär som vi upplever genom våra sinnen (syn, hörsel, känsel, lukt och smak).Upplevelsen av mat och dryck är en multisensorisk upplevelse som skapas via neurologiskaprocesser i hjärnan. Det innebär att allt runtomkring oss som vi registrerar med våra sinneninnan, samt medan vi äter och dricker kommer att påverka hur vi upplever maten ochdrycken. Därför kan det ifrågasättas om det möjligtvis kan finna

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45

Huber, Patrick. "Three flavour effects in future neutrino oscillation experiments." [S.l. : s.n.], 2003. http://deposit.ddb.de/cgi-bin/dokserv?idn=969864272.

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46

Koliandris, Andreas. "Relationship between texture of gels and flavour release." Thesis, University of Nottingham, 2009. http://eprints.nottingham.ac.uk/11689/.

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To provide further insight into the relationship between the structure of hydrocolloid solutions and gels and perception of taste and flavour, solutions of gelatin and locust bean gum, and gels prepared from mixtures of (a) high acyl and low acyl gellan (b) carrageenan and locust bean gum were studied. Both solutions contained sodium chloride and the gels were flavoured with ethyl butyrate. The gels were classified from rheological measurements into 3 categories: strong/brittle, intermediate and soft/elastic. Volatile release was measured by monitoring nose space volatile concentration during

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47

Plotkowiak, 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.

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Both lipid oxidation and the Maillard reaction have been researched extensively. There has been a multitude of books, reviews and publications dealing with the details and products of either reaction. Both are key contributors to the formation of flavour and aromas of cooked foods. However, while many compounds are formed that are desirable, some compounds have been found formed by both reactions which are possibly detrimental to human health. In 2002, it emerged that acrylamide has been found in foods. As acrylamide is a potent toxin, a lot of research has been done in the last years to deter

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48

Jasionowicz, Piotr. "The chemical and genetic basis of tomato flavour." Thesis, University of Nottingham, 2012. http://eprints.nottingham.ac.uk/12792/.

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Tomatoes often lack the characteristic good taste that consumers expect. In recent years, the fruit and vegetable industry has focused on traits such as yield, colour, and fruit size; however, flavour has been largely forgotten, at least for varieties that are grown in bulk and are cheap to purchase. Tomato volatiles are one of the most important flavour contributors along with sugars and organic acids. Over 400 volatiles are present in tomato, but only about 30 are considered critical to tomato flavour. The purpose of this study was to identify volatile Quantitative Trait Loci (vQTL) using pu

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49

Petit, 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.

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50

Bingham, 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.

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