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Dissertations / Theses on the topic 'Natural flavours'

Author: Grafiati

Published: 7 September 2022

Last updated: 31 July 2025

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1

Santos, Luísa Ferreira dos. "Metabolic engineering of actinobacteria for the production of flavours." Thesis, université Paris-Saclay, 2022. http://www.theses.fr/2022UPASL034.

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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 produ

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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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3

Sluss, Randi Jasmine. "Comparison of Artificial Flavors in Commercial Products and Actual Natural Flavor via Gas Chromatography Mass Spectroscopy Data." Digital Commons @ East Tennessee State University, 2009. https://dc.etsu.edu/etd/1804.

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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 K

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4

West, Rebecca. "Natural Flavors: Rhetorical Stories of Food Labels." Diss., North Dakota State University, 2017. https://hdl.handle.net/10365/28363.

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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

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5

Bouges, Hélène. "Modifications enzymatiques de la composition de mélanges naturels complexes utilisés en parfumerie." Thesis, Université Côte d'Azur (ComUE), 2018. http://www.theses.fr/2018AZUR4024.

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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 natur

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6

Oliveira, Fernanda de Carvalho. "Produção de lipase por Penicillium roqueforti e sua aplicação na obtenção de aroma de queijo." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/97/97132/tde-27092012-110159/.

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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 ob

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7

Valverde, Pellicer Laura. "Comparison of sensory characteristics, and instrumental flavor compounds analysis of milk produced by three production methods." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/5057.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.<br>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.

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Azevedo, Orlando Delfim Carvalho Couto de. "Avanços metodológicos na síntese de novos derivados de flavonas." Master's thesis, Universidade de Aveiro, 2014. http://hdl.handle.net/10773/14509.

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Mestrado em Química - Química Orgânica e Produtos Naturais<br>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-estirilfl

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9

Scanavini, Helena Finardi Alvares. "Destilação em batelada de aroma natural de caju e oleo essencial de manjericão : investigação via simulação computacional." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255111.

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Orientadores: Antonio Jose de Almeida Meirelles, Luiz Fernando de Lima Luz Junior<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>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<br>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 comb

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10

Nardella, Flore. "Flavones substituées : une nouvelle classe de composés pour le traitement du paludisme : optimisation vers un candidat médicament." Thesis, Strasbourg, 2017. http://www.theses.fr/2017STRAF018.

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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

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11

Greene, Jeffrey Lynnette. "Characterization of Naturally Occurring Fruity Fermented Off-flavor in Peanuts Using Descriptive Sensory, Consumer, and Instrumental Analyses." NCSU, 2007. http://www.lib.ncsu.edu/theses/available/etd-06192007-175623/.

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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, th

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12

Slabizki, Petra [Verfasser], and Hans-Georg [Akademischer Betreuer] Schmarr. "Identification and quantification of cork off-flavor compounds in natural cork stoppers by multidimensional gas chromatographic methods / Petra Slabizki. Betreuer: Hans-Georg Schmarr." Duisburg, 2016. http://d-nb.info/1101343516/34.

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13

Abdulmalik, Takiyah. "Use of plant-derived essential oil compounds and naturally-occurring apple flavor compounds to control foodborne pathogens in apple juice." Diss., Virginia Tech, 2012. http://hdl.handle.net/10919/77367.

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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 combin

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14

Vu, Michael, and Sofie Holmberg. "Ett doft- och smakbibliotek avseende hampfrö-presskaka, gula mjölmasklarver, texturerad veteprotein, ärtproteinisolat och ärtprotein koncentrat : En sensorisk undersökning av alternativa proteinkällor." Thesis, Högskolan Kristianstad, Fakulteten för naturvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:hkr:diva-22333.

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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 intensite

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15

Rahmouni, Hidayat. "Stress oxydant et sensibilisation à l'ischémie/reperfusion myocardique dans le syndrome métabolique et le diabète chez le rat. Evaluation de l'apport de composés antioxydants et à visée antidiabétique, naturels ou de synthèse." Electronic Thesis or Diss., Aix-Marseille, 2012. http://www.theses.fr/2012AIXM4795.

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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 métab

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Rahmouni, Hidayat. "Stress oxydant et sensibilisation à l'ischémie/reperfusion myocardique dans le syndrome métabolique et le diabète chez le rat. Evaluation de l'apport de composés antioxydants et à visée antidiabétique, naturels ou de synthèse." Thesis, Aix-Marseille, 2012. http://www.theses.fr/2012AIXM4795.

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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 métab

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17

Valente, Inês Maria Afonso. "Desenvolvimento de metodologias analíticas para a determinação de off-flavours em bebidas." Tese, 2014. https://repositorio-aberto.up.pt/handle/10216/75680.

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Valente, Inês Maria Afonso. "Desenvolvimento de metodologias analíticas para a determinação de off-flavours em bebidas." Doctoral thesis, 2014. https://repositorio-aberto.up.pt/handle/10216/75680.

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19

Ferreira, Inês Filipa Mourão. "Chemical Changes and off-flavours development in beer during storage." Doctoral thesis, 2021. https://hdl.handle.net/10216/139306.

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20

Teixeira, Samira Patricia dos Reis Borges. "Compostos Responsáveis pelo "Off-Flavour" da Cerveja. Caracterização e Impacto Sensorial." Dissertação, 2016. https://repositorio-aberto.up.pt/handle/10216/85356.

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21

"Comparison of Artificial Flavors in Commercial Products and Actual Natural Flavor Via Gas Chromatography Mass Spectroscopy Data." East Tennessee State University, 2009. http://etd-submit.etsu.edu/etd/theses/available/etd-0430109-153628/.

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22

Lin, Chilong, and 林志隆. "Type III natural flavour-conserving model." Thesis, 1994. http://ndltd.ncl.edu.tw/handle/50076462725030281721.

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Teixeira, Samira Patricia dos Reis Borges. "Compostos Responsáveis pelo "Off-Flavour" da Cerveja. Caracterização e Impacto Sensorial." Master's thesis, 2016. https://repositorio-aberto.up.pt/handle/10216/85356.

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24

Ferreira, Miguel Coelho. "Adding flavor degrees of freedom to the AdS/CFT correspondence." Dissertação, 2014. https://repositorio-aberto.up.pt/handle/10216/77350.

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Ferreira, Miguel Coelho. "Adding flavor degrees of freedom to the AdS/CFT correspondence." Master's thesis, 2014. https://repositorio-aberto.up.pt/handle/10216/77350.

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26

Kaushik, Abhiram B. "Heavy flavour and direct photon probes of the gluon Sivers function." Thesis, 2018. https://etd.iisc.ac.in/handle/2005/4884.

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Traditionally the production of heavy quarkonia, heavy-flavour mesons as well as of direct photons, has been used to constrain the gluon density inside the proton. In this thesis, I have assessed various heavy flavour and direct photon probes of the poorly constrained gluon Sivers function (GSF) in a transversely polarised proton. The GSF is a transverse-momentum dependent parton distribution function that describes the momentum distribution of unpolarised partons (quarks and gluons) inside a transversely polarised proton. Since the existence of a non-zero Sivers function requires non-ze

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27

Peixoto, Ana Paula Pereira. "Search for tZ production via Flavour Changing Neutral Currents with the ATLAS experiment at the LHC." Master's thesis, 2016. http://hdl.handle.net/1822/56022.

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Dissertação de mestrado em Física (área de especialização em Física Aplicada)<br>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 searc

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28

Sharma, Sipaz. "Chiral Phase Transition Temperature in 3-flavor QCD." Thesis, 2021. https://etd.iisc.ac.in/handle/2005/5726.

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The nature of the chiral phase transition in QCD with three massless flavors of quarks remains unresolved despite being studied for nearly four decades. This Ph.D. thesis is a study using Lattice QCD to determine the chiral phase transition temperature Tc, at which the spontaneously broken 3- flavor chiral symmetry is expected to restore. Four pion masses - highest being the physical pion mass of about 140 MeV - have been studied. Our analysis takes into account the temperature dependence of various chiral observables, such as 3- flavor chiral condensate and chiral susceptibility. A

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29

Mendes, Inês Isabel Moreira Moutinho Vieira. "Systems biology approaches for the design of novel Saccharomyces cerevisiae winemaking strains for enhanced flavour compounds synthesis." Doctoral thesis, 2015. http://hdl.handle.net/1822/40427.

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Tese de Doutoramento em Biologia Ambiental e Molecular<br>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-disc

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30

Chatterjee, Shiuli. "Phenomenological Explorations in Dark Matter." Thesis, 2021. https://etd.iisc.ac.in/handle/2005/5707.

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The previous decade has seen an explosive increase in explorations into the nature of dark matter (DM) encompassing astrophysical, particle and cosmological probes. We face today a large body of gravitational evidences supporting the existence of dark matter and yet must grapple with ambiguity about its particle nature. This makes it one of the most important and challenging questions in physics, with a wide range of implications. Of particular interest is the interplay between the particle nature of dark matter and its astrophysical and cosmological manifestations. In this thesis, we address

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31

Lamba, Priyanka. "Aspects of Heavy Supersymmetry." Thesis, 2020. https://etd.iisc.ac.in/handle/2005/4985.

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The recent discovery of a Higgs boson with a mass around 125 GeV, taken together with experimental results from flavor factories, dark matter direct detection, and searches for SUSY particles in the LHC suggest that supersymmetric particles could be heavy in the range of multi-TeV beyond the reach of LHC. In typical supersymmetry breaking models, supersymmetry breaking in the hidden sector is parametrised by a single spurion field mediated at a specific scale, which we call single scale breaking. Although in this case, heavy-scale SUSY breaking models have very large fine-tuning, they are simu

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32

Βλάχος, Παναγιώτης. "Ανάπτυξη εναλλακτικών διεργασιών για την απολύμανση και απόσμηση των φυσικών φελλών". Thesis, 2007. http://nemertes.lis.upatras.gr/jspui/handle/10889/618.

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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

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Aguiar, Dayana Nataly de Menezes. "Evolution of staling aldehydes on lager beer stability: impact of maritime transport and storage condidtions." Master's thesis, 2021. http://hdl.handle.net/10400.13/4055.

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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, n

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