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Tesis sobre el tema "Olfactometry"

Autor: Grafiati
Publicado: 4 de junio de 2021
Última modificación: 25 de julio de 2025

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1

Носова, Я. В., N. D. Evstratov, and О. Г. Аврунін. "Modern methods of olfactometry diagnostic." Thesis, Кременчцький національний університет ім. Михайла Остроградського, 2016. http://openarchive.nure.ua/handle/document/7389.

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Большинство методов оценки обонятельных расстройств имеют широкий спектр применения для диагностики различных заболеваний, в том числе психических расстройств, повреждения головного мозга и нервной системы. Однако , необходимо рассмотреть обонятельную дисфункцию в связи с проблемой блокирования воздушного канала в обонятельной системе человека. Поэтому необходимо разработать узкоспециализированный метод оценки обонятельно-респираторных заболеваний, которые имели бы высокую степень объективности для использования в клинической практике оториноларингологов.
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2

Davies, Ceri Wyn. "A theoretical and experimental investigation into objective olfactometry." Thesis, University of the West of England, Bristol, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.387407.

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3

Seebungkert, Benchamaporn. "The physiological regulation of the voltage gated K+ and Na+ channels in olfactory receptor neurons /." St. Lucia, Qld, 2002. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe16428.pdf.

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4

Sokolic, Ljiljana. "Olfactory discrimination in the rat odour masking phenomena and the disruptive effects of benzodiazepines and cannabinoids /." Connect to full text, 2008. http://ses.library.usyd.edu.au/handle/2123/4986.

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Thesis (Ph. D.)--University of Sydney, 2009.<br>Includes graphs and tables. Includes list of publications and three published articles co-authored with others. Title from title screen (viewed June 9, 2009) Submitted in fulfilment of the requirements for the degree of Doctor of Philosophy to the School of Psychology. Degree awarded 2009; thesis submitted 2008. Includes bibliographical references. Also available in print form.
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5

Williams, Jacqueline C. (Jacqueline Clare). "Human olfactory memory : effect of temporal-lobe lesions on immediate and delayed recognition of odours." Thesis, McGill University, 1991. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=59906.

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Odour recognition memory was studied in 49 patients with unilateral temporal lobe excision, and 20 control subjects. Odours were presented monorhinally to explore any asymmetry in performance between nostrils, and to test for hemispheric differences between patients with excision from the right versus the left temporal lobe. Testing was by a 2-alternative, forced-choice procedure, immediately after presentation and 24 hours later. A discrimination test was carried out at the conclusion of the memory test, and nondiscriminated odours were excluded from the final memory scores. The contribution
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6

Wise, Paul M. "Latency and accuracy of same-different discriminations of odor quality between binary mixtures and their components /." Diss., Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC campuses, 2000. http://wwwlib.umi.com/cr/ucsd/fullcit?p9992387.

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7

Cotte, Virginie. "Flavour analysis of tobacco smoke by GC-Olfactometry and by nosespace-APCI-MS." Thesis, University of Nottingham, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.490826.

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The aroma quality of cigarette smoke is an important characteristic for smokers. It is therefore critical to understand the nature of the key aroma compounds in tobacco smoke and to identify them. Also, knowing how flavour compounds in tobacco smoke are released and how they persist in the nose of smokers would help in designing cigarettes with optimised flavour release for the consumer. One approach is to use Gas Chromatography with Olfactometry detector (GC-0). The GC-Olfactometry technique and the Nasal Impact Frequency (NIF) method were proven to be applicable in analysing the aroma of com
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8

Thomas, Rhiannon D. "Olfactory matching-to-sample in rats using a novel apparatus /." Electronic version (PDF), 2006. http://dl.uncw.edu/etd/2006/thomasr/rhiannonthomas.pdf.

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9

Legha, Prem, University of Western Sydney, of Science Technology and Environment College, and of Science Food and Horticulture School. "Molecular structure and odor mixture perception." THESIS_CSTE_SFH_Legha_P.xml, 2004. http://handle.uws.edu.au:8081/1959.7/549.

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The sense of smell is a primal sense for humans as well as animals.In everyday life the smells encountered are composed of dozens, even hundreds of odors; few arise from a single odorant. Enormous numbers of odors occur due to the vast variation in the concentration, size and structure of odorant molecules that makes olfaction differ from simpler visual or auditory dimensions. Accordingly, little is known about the ways in which changes in molecular structure and concentration of individual odorants change odor quality. Also, currently not much is understood about synergism/antagonism, how one
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10

Stitzel, Shannon E. "Microsphere array-based artificial nose : a continuing study toward multiple applications /." Thesis, Connect to Dissertations & Theses @ Tufts University, 2003.

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Thesis (Ph.D.)--Tufts University, 2003.<br>Adviser: David R. Walt. Submitted to the Dept. of Chemistry. Includes bibliographical references. Access restricted to members of the Tufts University community. Also available via the World Wide Web;
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11

Pouliot, Sandra. "Recognition memory for emotionally arousing odors : a neuropsychological investigation." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=107473.

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Note:<br>The aim of this dissertation was 10 investigate if and how emotional arousalinfluences odor memory. I conducted three studies , one of which invo lved pat ients withresect ion from the medial tcmporal lobc including the amygd ala (MTLR). In the first experiment of Study 1, participants showed better memory for odo rs rated as being more emotionally arousing than tor odors rated as less arousing.<br>Cette dissertation avail pour objectif d'etudier si, de quelle maniere. L'eveil emotionnel influence la memoire olfactive. J'ai effectue trois etudes, dont une impliquant des patients ayant
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12

Spada, Fernanda Papa. "Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application." Universidade de São Paulo, 2017. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-16082017-091728/.

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Jackfruit seeds are an under-utilized waste in many tropical countries. In this work, we demonstrated the potential of roasted jackfruit seeds to generate chocolate aroma for use as a cocoa substitute in foodstuffs. Twenty-seven different flours were produced from a hard pulp variety of jackfruit by drying (DJS), acidifying (AJS), or fermenting (FJS) the seeds prior to roasting under different time/temperature combinations. The chocolate aroma of groups of four flours were ranked by a sensory panel (n=162) and response surface methodology was used to identify optimum conditions for producing c
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13

Носова, Я. В., О. С. Шевченко, С. А. Худаева, and Ibrahim Younouss Abdelhamid. "Calculation of weight indicators of the importance of using odorivectors for the purpose of formalizing olfactometry diagnosis." Thesis, RS Global S. z O.O, 2018. http://openarchive.nure.ua/handle/document/6895.

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In this article an attempt is made to standardize the results of diagnosis of olfactory analyzer disorders. For the development of the integral indicator of olfactory sensitivity in order to formalize the diagnostic data on the basis of the method of increasing the objectivity of alfakometric studies, weighting coefficients were determined based on the method of attribution of points. A questionnaire was prepared for our study.
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14

Legha, Prem. "Molecular structure and odor mixture perception." Thesis, View thesis, 2004. http://handle.uws.edu.au:8081/1959.7/549.

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The sense of smell is a primal sense for humans as well as animals.In everyday life the smells encountered are composed of dozens, even hundreds of odors; few arise from a single odorant. Enormous numbers of odors occur due to the vast variation in the concentration, size and structure of odorant molecules that makes olfaction differ from simpler visual or auditory dimensions. Accordingly, little is known about the ways in which changes in molecular structure and concentration of individual odorants change odor quality. Also, currently not much is understood about synergism/antagonism, how one
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15

Shi, Minghua. "Gas identification system based on an array of gas sensors and an integrated committee machine classifier /." View abstract or full-text, 2006. http://library.ust.hk/cgi/db/thesis.pl?ECED%202006%20SHI.

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16

Prat, i. Botanch Chantal. "Incidència de microorganismes i de compostos orgànics volàtils en l'aparició de defectes sensorials en suro." Doctoral thesis, Universitat de Girona, 2010. http://hdl.handle.net/10803/7878.

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La incidència sobre el suro de defectes sensorials amb descriptors de florit-humitat és un dels principals problemes amb què s'enfronta la indústria surera. Els principals compostos relacionats amb aquest defecte son cloroanisoles, metoxipirazines, geosmina i metilisoborneol. Aquesta recerca s'ha fet amb l'objectiu principal d'aprofundir en els mètodes de determinació de compostos volàtils en suro. S'ha desenvolupat una metodologia basada en la microextracció en fase sòlida i la cromatografia de gasos per a l'anàlisi conjunta d'aquests compostos en macerats de suro. El fet que la majoria dels
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17

Roche, Alice. "Towards the improvement of food flavor analysis through the modelling of olfactometry data and expert knowledge integration." Thesis, Bourgogne Franche-Comté, 2018. http://www.theses.fr/2018UBFCK059.

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Parmi les dimensions sensorielles engagées dans la perception de la flaveur, la composante odorante est déterminante car elle porte le plus souvent l’identité et la typicité d’un aliment. L’analyse chimique de la composante odorante repose sur une stratégie séparative qui permet d’identifier les différents odorants présents dans l’aliment. Cependant, la perception des odorants en mélange induit des interactions au niveau perceptif qui ne sont pas prises en compte dans les techniques séparatives. Les mécanismes sous-jacents aux interactions perceptives sont mal connus, ce qui limite les possibi
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18

Wetter, Spencer Ryan. "Olfactory psychophysics and electrophysiology in Huntington's Disease /." Diss., Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC campuses, 2003. http://wwwlib.umi.com/cr/ucsd/fullcit?p3083456.

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19

Wang, Kezhou Denney Thomas Stewart. "Numerical modeling of nasal cavities and air flow simulation." Auburn, Ala., 2006. http://repo.lib.auburn.edu/2006%20Spring/doctoral/WANG_KEZHOU_24.pdf.

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20

Legha, Prem. "Molecular structure and odor mixture perception." View thesis, 2004. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20040723.142239/index.html.

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Thesis (M.Sc. (Hons)) -- University of Western Sydney, 2004.<br>"This thesis was submitted in fulfilment of the requirements for the degree of Master of Science (Hons) in the Centre for Advanced Food Research, University of Western Sydney, June 2004" Includes bibliography.
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21

Ferreira, David Manuel Lopes. "Pesquisa de compostos voláteis de enxofre varietais em vinhos brancos elementares de castas portuguesas." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4183.

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Mestrado em Viticultura e Enologia - Instituto Superior de Agronomia / Faculdade de Ciências. Universidade do Porto<br>In this work, the sulphur varietal compound aromatic potencial of 7 Portuguese Grapes wines was studied in comparision with Sauvignon Blanc. The aroma compounds containing sulphur compounds as 3-mercaptohexyl acetate (A3MH), 3-mercaptohexanol (3MH) and 4-mercapto-4-methylpentan-2-one (4MMP) were searched in particular. GCFPD, GC-MS and GC-Olfactometry analysis were conducted to obtain confirmation of the existence of those compounds. Only GC-olfactometry revealed the pre
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22

Powell, Jodi. "Evaluation of Initial Flavor Fade in Fresh Roasted Peanuts using Gas Chromatography-Flame Ionization Detection, Gas Chromatography-Olfactometry, Sensory Analysis, and Chemosensory Techniques." Diss., Virginia Tech, 2004. http://hdl.handle.net/10919/29127.

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Preventing flavor fade requires an understanding of the relationship between carbonyl amine and lipid oxidation reactions. The polyunsaturated fatty acid content of lipids in peanuts makes them more susceptible to lipid oxidation. The major by-products of the oxidation reaction are nonanal, hexanal, octanal, and decanal. These chemicals are associated with cardboardy, painty, and oxidized flavors associated with flavor fade. The carbonyl-amine reaction yields a variety of pyrazines with positive flavor attributes. Initial flavor notes were explored through sensory work, Gas Chromatograp
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23

Xiong, Li. "Correlation of analyses of odor profiles of HDPE films coated with different adhesives using electronic nose, sensory evaluation, and GC-MS." Diss., Connect to online resource - MSU authorized users, 2006.

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24

Sokolic, Ljiljana. "Olfactory discrimination in the rat." Thesis, The University of Sydney, 2008. http://hdl.handle.net/2123/4986.

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Abstract Olfactory tasks are used very often with laboratory animals in studies of the neurobiology of learning and memory. Rats and mice are extremely sensitive in their detection and discrimination of odours, learn olfactory tasks rapidly, and can display higher order cognitive functions in olfactory tasks. This cognitive capacity may rival the ability of primates to learn analogous tasks with visual cues and most likely reflects strong anatomical connections between the olfactory bulbs and higher brain regions such as the piriform cortex, orbitofrontal cortex and hippocampus. The current
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25

Albert, Keith J. "Microbead array-based artificial nose : explosives detection and simple/complex odor discrimination /." Thesis, Connect to Dissertations & Theses @ Tufts University, 2001.

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Thesis (Ph.D.)--Tufts University, 2001.<br>Adviser: David R. Walt. Submitted to the Dept. of Chemistry. Includes bibliographical references. Access restricted to members of the Tufts University community. Also available via the World Wide Web;
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26

Calhoun, Haney Rose. "Effect of age on the functional connectivity of brain regions involved in olfaction /." Diss., Connect to a 24 p. preview or request complete full text in PDF format. Access restricted to UC campuses, 2005. http://wwwlib.umi.com/cr/ucsd/fullcit?p3175295.

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27

Ciampone, Suziley. "Perfil de volateis em water phase de maracuja amarelo (Passiflora edulis f. flavicarpa Degener) e avaliação de seu potencial para a produção de essencia natural." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254975.

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Orientadores: Maria Aparecida Azevedo Pereira da Silva, Maria Regina Bueno Franco<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T12:20:48Z (GMT). No. of bitstreams: 1 Ciampone_Suziley_D.pdf: 1270029 bytes, checksum: 3ddff7b8b0634cc33f1e540f767dc1bf (MD5) Previous issue date: 2007<br>Resumo: A aceitação dos consumidores por suco de maracujá deve-se ao seu aroma e sabor exóticos. No entanto, na etapa de concentração do suco, juntamente com a água, são também arrastados compostos voláteis responsáveis pelo
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28

Wagner, Roger. "Composição de volateis e earoma de salames nacionais tipos Italiano e Milano." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254973.

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Orientadores: Maria Aparecida Azevedo Pereira da Silva, Maria Regina Bueno Franco<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-11T06:51:20Z (GMT). No. of bitstreams: 1 Wagner_Roger_D.pdf: 16615627 bytes, checksum: b068e5da383032c870abd8ff386a4d07 (MD5) Previous issue date: 2007<br>Resumo: Os salames são produtos cárneos fermentados e desidratados/maturados apreciados mundialmente e possuem características sensoriais peculiares, principalmente envolvendo o aroma e sabor. No Brasil este produto tem conquist
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29

Almeida, Selma Bergara 1970. "Efeito de diferentes aromas citricos sobre a qualidade e estabilidade sensoriais de suco de laranja pronto para beber." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254951.

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Orientador: Maria Aparecida A. P. da Silva<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T15:54:43Z (GMT). No. of bitstreams: 1 Almeida_SelmaBergara_D.pdf: 1651470 bytes, checksum: a5ee60dbc52c3dc1aeab330822f4380b (MD5) Previous issue date: 2006<br>Resumo: Para a recuperação do aroma e sabor de fruta fresca ao suco industrializado, subprodutos do processamento do suco de laranja, como óleo essencial e essências aquosa e oleosa, são normalmente reincorporados ao produto processado. A adição de cada um des
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30

Choinière, Denis. "Zeolite in pig diet : effect on growth performance and air quality." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape8/PQDD_0028/MQ50736.pdf.

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31

Winegar, Bruce D. (Bruce David). "Roles of Calcium Ions and Cyclic AMP in Olfactory Transduction." Thesis, North Texas State University, 1986. https://digital.library.unt.edu/ark:/67531/metadc331287/.

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The roles of Ca2 + and cAMP in olfactory transduction were explored using agents which affect calcium channels and second messenger systems. These agents were applied at certain calculated final concentrations onto olfactory epithelia of urethane-anesthetized frogs (Sana PiPlens) by two-sec aerosol spray. During extracellular recording, saturated vapors of isoamyl acetate were delivered every 100 sec in 0.3 sec pulses to produce an electroolfactogram (EOG). Inorganic cations that block inward calcium currents inhibit EOG responses with the following rank order: (La3+) > (Zn2+, Cd2+) > (Al3+,
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32

Richard, Charlotte. "Typicité aromatique des vins rosés de Provence : approches analytiques et sensorielles." Electronic Thesis or Diss., Université Côte d'Azur, 2025. http://www.theses.fr/2025COAZ5000.

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Le marché du vin rosé s'étend mondialement depuis les dernières décennies. Ce type de vin est désormais produit dans de plus en plus de régions viti-vinicoles. Dans ce contexte, la Provence, leader mondial de la production de vin rosé d'appellation d'origine protégée (AOP), cherche à approfondir les liens entre les perceptions sensorielles et la composition aromatique de ses vins afin d'étayer son positionnement sur le marché et de conserver la qualité aromatique de ses vins, reconnue internationalement. Les travaux de cette thèse portent sur : 1) L'optimisation et la comparaison de trois méth
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33

Santos, Betania Araujo Cosme dos. "Compostos volateis e qualidade dos vinhos secos jovens varietal cabernet suavignon produzidos em diferentes regiões do Brasil." [s.n.], 2006. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255043.

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Orientador: Maria Regina Bueno Franco<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T19:08:05Z (GMT). No. of bitstreams: 1 Santos_BetaniaAraujoCosmedos_D.pdf: 3332145 bytes, checksum: a5f2c537c582a4aff99c0c55902993f7 (MD5) Previous issue date: 2006<br>Resumo: Apesar da importância do aroma e sabor para determinar a qualidade dos vinhos, praticamente não existe nenhum estudo sobre a composição de voláteis dos vinhos nacionais. Os poucos que existem utilizam ainda coluna empacotada e outros traçam apenas o
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34

Bellaio, Giulia. "Characterization of different hop (Humulus lupulus L.) cultivars: response to drought stress, chemical composition and sensory profile." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3424356.

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Hop cones, the immature inflorescences of the female plant of Humulus lupulus L., have an important role in defining flavour, bitter stability and shelf life of beer. Hop cones are characterised by a wide range of molecules, such as α- and β-acids that contribute to the bitter taste of beer, and essential oils, which are responsible for the aroma. Nowadays hop is mainly cultivated in other countries and imported in Italy as raw material. Despite hop’s cultivation is not widespread in Italy, the number of Italian microbreweries is increasing and most of them are located in Northern-Italy. Takin
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35

Biasoto, Aline Camarão Telles 1981. "Dinâmica da perda e formação de compostos voláteis durante a concentração de suco de caju (Anacardium Occidentale L.) e impacto sobre o perfil sensorial da bebida." [s.n.], 2013. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254971.

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Orientador: Maria Aparecida Azevedo Pereira da Silva<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T10:21:59Z (GMT). No. of bitstreams: 1 Biasoto_AlineCamaraoTelles_D.pdf: 2961321 bytes, checksum: 2144f2646383ead14df3703953f1a70a (MD5) Previous issue date: 2013<br>Resumo: O suco concentrado de caju apresenta grande potencial de mercado, mas tem sua receptividade prejudicada em decorrência da perda, por evaporação ou degradação, de compostos voláteis importantes para o aroma e sabor da bebida. Os objetivo
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36

Vieira, Magnun Maciel. "Contribution au développement de politiques publiques de lutte contre les nuisances olfactives au Brésil." Thesis, Montpellier, 2017. http://www.theses.fr/2017MONTT164/document.

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Les nuisances causées par les odeurs sont devenues un problème environnemental et de santé publique majeur au cours des dernières décennies, surtout dans les zones densément peuplées. Pour cette raison, les odeurs environnementales sont un sujet de préoccupation mondiale et qui reçoivent une attention de plus en plus importante au Brésil. Cependant, il manque aux autorités brésiliennes les instruments réglementaires pour prévenir ou atténuer ces impacts. Plus précisément, au niveau national, aucune législation n’établit des limites d’exposition aux odeurs (critères d’acceptabilité) basé sur le
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37

Massei, Kimberley. "Caractérisation et valorisation de matières premières aromatiques : le ciste, la myrrhe et l'encens." Electronic Thesis or Diss., Université Côte d'Azur, 2022. http://theses.univ-cotedazur.fr/2022COAZ4096.

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Depuis leur apparition sur Terre, les Hommes utilisent les substances naturelles présentes dans leur environnement afin de répondre à leurs besoins vitaux. Ces matières premières, d'origine minérale, végétale ou animale, sont utilisées quotidiennement par les Hommes pour se nourrir, se protéger et s'abriter. Outre ces fonctions essentielles à notre survie, les matières végétales sont utilisées depuis l'Antiquité pour de nombreuses autres vertus : religieuses, curatives et odorantes. Des préparations à base de matières végétales étaient couramment obtenues à partir de fleurs, de plantes aromati
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38

Legrand, Paul. "Traitement de composés soufrés organiques récalcitrants par biofiltration : optimisation des conditions opératoires pour une application industrielle." Thesis, Montpellier 2, 2011. http://www.theses.fr/2011MON20071.

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Les émissions odorantes constituent un enjeu environnemental dont l'importance n'a cessé de croître dans les zones urbaines et industrielles. Les émissions anthropogéniques de composés soufrés contribuent à une concentration locale excédant fortement le seuil de perception. Afin de satisfaire des contraintes règlementaires de plus en plus strictes, les procédés biologiques dont la biofiltration sont une alternative intéressante car respectueuse de l'environnement et de moindre coût. Les seuils de perception des composés soufrés, très bas (µg. m-3), obligent à atteindre des efficacités d'abatte
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39

Eichholz, Stephan. "Objektive Riechprüfung mit kognitiven Potentialen durch Aufzeichnung olfaktorisch evozierter Potentiale (OEP) und der kontingenten negativen Variation (CNV)." Doctoral thesis, Humboldt-Universität zu Berlin, Medizinische Fakultät - Universitätsklinikum Charité, 2004. http://dx.doi.org/10.18452/15086.

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Hintergrund: Zur Begutachtung von Riechschäden werden immer häufiger objektive Befunde benötigt. Die bisher meist übliche Registrierung olfaktorisch evozierter Potenziale (OEP) ist technisch aufwändig und von der Atemtechnik des Probanden abhängig. Zur Diagnostik der Anosmie und Parosmie wird hier die methodisch einfachere Messung der "contingent negative variation" (CNV) eingesetzt. Patienten und Methode: An 25 Probanden mit normalem Riechvermögen und 16 Patienten mit dem subjektiven Befund einer Anosmie nach Unfallverletzung wurden OEP- und CNV-Messungen vorgenommen. Bei der "direkten" CNV
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40

Dussort, Pierre. "L'arôme du gin : identification des composés clés et rôle des matières premières." Thesis, Dijon, 2012. http://www.theses.fr/2012DIJOS098.

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Afin d’identifier les composés responsables de l’arôme du gin, une procédure GC-O-MS se basant sur la fréquence de détection a été développée. Elle a permis de déterminer l’intensité odorante des composés volatils. Leur qualité d’odeur a pu être définie par le développement d’une roue des odeurs utilisée pour catégoriser les descripteurs obtenus. Cette approche nous a dans un premier temps permis d’identifier les composés potentiellement importants pour l’arôme du gin. L’origine de ces composés a ensuite été déterminée par l’étude de la fraction volatile de différents « botanicals » appartenan
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41

Aceña, Muñoz Laura. "Aplicación de la cromatografía de gases-olfatometría en la caracterización del aroma del vinagre de vino, de los pistachos y del aceite de oliva." Doctoral thesis, Universitat Rovira i Virgili, 2011. http://hdl.handle.net/10803/31908.

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En esta Tesis Doctoral se aplica la cromatografía de gases con detector olfatométrico (la nariz humana) en el análisis de los compuestos volátiles aromáticos de distintos alimentos: el vinagre de vino con Denominación de Origen Protegida “Vinagre de Jerez”, los pistachos tostados y el aceite de oliva. Los distintos métodos de preparación de muestra (la microextracción en fase sólida sobre el espacio de cabeza, o HS-SPME, y la extracción directa con disolvente, o DSE) han proporcionado extractos representativos del aroma de estos productos, y gracias a la técnica olfatométrica empleada (Aroma E
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42

Vedin, Viktoria. "Molecular and functional anatomy of the mouse olfactory epithelium." Doctoral thesis, Umeå : Umeå universitet, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-868.

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43

Osawa, Cibele Cristina. "Estudo analitico e olfatometrico de oleo de algodão e oleina de palma utilizados em fritura de produtos carneos." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254686.

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Orientador: Lireny Aparecida Guaraldo Gonçalves<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-13T18:54:24Z (GMT). No. of bitstreams: 1 Osawa_CibeleCristina_D.pdf: 4048890 bytes, checksum: 700fec6a76f6c4dc29fc9038f5b8e288 (MD5) Previous issue date: 2009<br>Resumo: Pretendeu-se através deste estudo levantar dados sobre frituras, em colaboração com agências fiscalizadoras das boas práticas de frituras. Estudou-se o grau de conhecimento de manipuladores de alimentos de 13 estabelecimentos comerciais de Campina
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44

Guvener, Meltem Hatice. "Investigation Of Odorous Emissions And Immissions In Ankara With Olfactometer." Master's thesis, METU, 2004. http://etd.lib.metu.edu.tr/upload/12605184/index.pdf.

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Turkish Air Quality Control Regulation (AQCR) is in force since 1986. However, AQCR does not contain any standards for odour control. In order to respond to various odour complaints and handle odour problems in Turkey, a regulation for odour control is necessary. Since Turkey is a candidate country for European Union, environmental legislation of Turkey has to be improved to the standards of the other member countries. The purpose of this study is to investigate the &ldquo<br>odour problem&rdquo<br>in Turkey, specifically in Ankara, and to establish the odour measurement techniques. The tech
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45

Suhas, Emilie. "Etude sur les déterminants moléculaires du bouquet de vieillissement des vins. Impact de l'OTR de l'obturateur." Electronic Thesis or Diss., Bordeaux, 2023. http://www.theses.fr/2023BORD0458.

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Ce travail de recherche a pour objectif de caractériser le vieillissement aromatique des grands vins blancs et rouges, afin de mieux comprendre l’impact de la perméabilité à l’oxygène des obturateurs (OTR) sur leur évolution. Le premier volet présente l’adaptation d’un protocole de coulométrie permettant de caractériser l’OTR du système d’obturation et son lien avec l’évolution sensorielle et moléculaire d’un vin blanc de Sauvignon conservés 12 ans en bouteille. Ces résultats ont permis de confirmer la forte hétérogénéité des vieux bouchons en liège naturel et plus généralement l’impact de l’o
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46

Thomas, Caroline. "Préservation de l'arôme dans un jambon cuit non nitrité." Thesis, Clermont-Ferrand 2, 2014. http://www.theses.fr/2014CLF22522.

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Le nitrite est un ingrédient essentiel à la fabrication du jambon cuit, pourtant les risques sanitaires dont il est accusé remettent en question son utilisation. L’emploi de cet unique additif permet de remplir de nombreuses fonctions comme la protection antioxydante et antimicrobienne mais aussi le développement de la couleur et de l’arôme. C’est sur cette dernière fonction que ce travail de thèse s’est focalisé avec pour objectif la suppression du nitrite dans la fabrication du jambon cuit. La mise en œuvre de plusieurs techniques complémentaires de chromatographie en phase gazeuse couplées
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47

Tissandié, Loïc. "Analyse et valorisation des matières premières à odeur boisée : ciblage des composés odorants." Thesis, Université Côte d'Azur (ComUE), 2018. http://www.theses.fr/2018AZUR4244.

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Ce mémoire de doctorat rassemble les travaux réalisés dans le cadre d’une étude analytique approfondie et systématique des substances à odeur boisée. Ces substances définissent une famille d’ingrédients unanimement appréciés pour leurs notes puissantes et recherchés par les parfumeurs pour composer les accords parmi les plus emblématiques de la profession. Les matières premières inscrites au programme de cette étude sont les essences de Gaïac, d’Araucaria, de Patchouli, de Cyprès Jaune d’Alaska, de Vétiver et d’Agarwood, ainsi que certains de leurs produits dérivés. La plupart de ces matières
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48

Amante, Marco. "Applicative, biological and olfactometer responses of Hymenoptera Bethylidae with special attention to Holepyris sylvanidis and Cephalonomia waterstoni." Doctoral thesis, Università di Catania, 2016. http://hdl.handle.net/10761/3739.

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The natural enemies reported as biocontrol agents of stored products pests have showed promising characteristics to keep the damaging insects under the economic damaging level. Mainly, the studies conducted until now have been focalised on those natural enemies belonging to the families: Pteromalidae, Ichneumonidae, Braconidae and Trichogrammatidae. The biology and the applicative aspects of the parasitoids belonging to the family Bethylidae have been only partially evaluated, thus a lack of knowledge is present. The aim of this study was to collect the studies reported in the literature in or
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49

Pinho, Andreia Catarina Moreira de. "Desenvolvimento de um olfactómetro dinâmico." Master's thesis, Universidade de Aveiro, 2008. http://hdl.handle.net/10773/607.

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Mestrado em Engenharia do Ambiente<br>As emissões de odores são cada vez mais valorizadas sob os pontos de vista ambiental e social, e resultam de várias fontes e actividades, tais como processos industriais e tratamento de resíduos e águas residuais. A implementação de medidas destinadas a minimizar o impacto de odores exige a respectiva avaliação da intensidade, do tom hedónico e da concentração de odor. Para realizar a medida da concentração de odor o método de referência usado baseia-se na Norma Europeia 13725. Este trabalho descreve o conjunto de especificações e procedimentos pr
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50

Teparkum, Sirasak. "Interaction Between Insects and Apple (Malus X Domestica Borkh.): Insect Behavior, Genotypic Preference, and Plant Phenolics With Emphasis on Japanese Beetle (Popillia Japonica Newman)." Diss., Virginia Tech, 2000. http://hdl.handle.net/10919/27920.

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Leaves and fruit of nine apple (Malus x domestica Borkh.) genotypes were evaluated for insect injury in 1998 and 1999. Foliar and fruit injury from 12 insect species was inconsistently affected by genotype. Spraying trees with oil affected neither fruit insect injury nor fruit phytotoxicity. In choice feeding assays, incidence of Japanese beetle (JB) feeding and leaf area consumed was greater for 'Liberty' than for 'York.' Genotypes did not differ in no-choice feeding assays. Choice and no-choice feeding assays between apple and oak indicated that JB could distinguish host plants in an artif
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