It is not uncommon for criminals to start a fire at a crime scene to conceal evidence of the initial crime. The rationale for this can be attributed to the belief that a fire will destroy all physical evidence. It has been shown in previous research that physical evidence in the form of ignitable liquid residues, fingerprints and even DNA (deoxyribonucleic acid) evidence can still be recovered from the scene of a fire. However, testing of fire debris evidence for multiple forms of evidence has no universally accepted protocol or order of testing. The purpose of this study is two-fold. DNA recovered from simulated fire debris evidence exposed to various ignitable liquids and burn conditions was compared to determine under what scene conditions it could be feasible to recover DNA evidence and generate usable profiles. Additionally, DNA recovered from samples subjected to different time and temperature conditions of heated passive headspace concentration (HPHC) were compared to determine if it was advisable to perform HPHC in an attempt to recover volatile ignitable liquid evidence prior to testing for DNA. The HPHC overall had no significant effect on the degradation or recovered quantities of DNA, and, under the conditions tested, this would not preclude testing for ignitable liquids prior to testing for DNA. The presence of ignitable liquids did not affect the ability to recover DNA or result in degraded DNA, while burning samples prevented DNA from being recovered in all but a few samples, primarily semen samples.

Indiana University-Purdue University Indianapolis (IUPUI) / Canines can detect different diseases simply by smelling different biological sample types, including urine, breath and sweat. This has led researchers to try and discovery unique volatile organic compound (VOC) biomarkers. The power of VOC biomarkers lies in the fact that one day they may be able to be utilized for noninvasive, rapid and accurate diagnostics at a point of care using miniaturized biosensors. However, the identity of the specific VOC biomarkers must be demonstrated before designing and fabricating sensing systems. Through an extensive series of experiments, VOCs in urine are profiled by solid phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS) to identify biomarkers for breast cancer using murine models. The results from these experiments indicated that unique classes of urinary VOCs, primarily terpene/terpenoids and carbonyls, are potential biomarkers of breast cancer. Through implementing chemometric approaches, unique panels of VOCs were identified for breast cancer detection, identifying tumor location, determining the efficacy of dopaminergic antitumor treatments, and tracking cancer progression. Other diseases, including COVID-19 and hypoglycemia (low blood sugar) were also probed to identify volatile biomarkers present in breath samples. VOC biomarker identification is an important step toward developing portable gas sensors, but another hurdle that exists is that current sensors lack selectivity toward specific VOCs of interest. Furthermore, testing sensors for sensitivity and selectivity is an extensive process as VOCs must be tested individually because the sensors do not have modes of chromatographic separation or compound identification. Another set of experiments is presented to demonstrate that SPME fibers can be coated with materials, used to extract standard solutions of VOCs, and analyzed by GC-MS to determine the performance of various gas sensing layers. In the first of these experiments, polyetherimide (PEI) was coated onto a SPME fiber and compared to commercial polyacrylate (PAA) fibers. The second experiment tuned the extraction efficiency of polyvinylidene fluoride (PVDF) - carbon black (CB) composites and showed that they had higher sensitivity for urinary VOC extraction relative to a polydimethylsiloxane (PDMS) SPME fiber. These results demonstrate SPME GC-MS can rapidly characterize and tune the VOC adsorption capabilities of gas sensing layers.

Lipid oxidation is one of the leading causes of food quality degradation. Manufacturers typically add antioxidants or purge a product's package of oxygen to inhibit oxidation and the resulting off-flavors. Synthetic antioxidants (e.g. BHT, BHA) and some natural antioxidants (e.g. α-tocopherol) have found widespread use in this application. Unfortunately, the public views synthetic additives in a negative light and the current natural antioxidants have been unable to match the protection afforded by the synthetic antioxidants. The search for underutilized and natural antioxidants has led scientists to investigate many different plant-based extracts for use in food and in the treatment and prevention of disease. The objectives of this research were (1) to use ORAChromatography to identify peanut root extract fractions with high antioxidant capacity, (2) identification of compounds in peanut root extracts using HPLC and mass spectrometry, (3) test for the presence of aflatoxins in the extracts, (4) test peanut root extract in food model system for oxidation reduction capabilities, and (5) Testing peanut root extract's ability to decrease protein oxidation in cell culture. Crude peanut root extracts have high antioxidant activities that do not vary by cultivar. The ORAC activities of the peanut root fractions separated by HPLC with a C18 column varied (600.3 – 6564.4 μM TE/g dry extract), as did the total phenolic contents (23.1 – 79.6 mg GAE/g dry extract). Peanut root fractions had aflatoxins contamination well above the 20 ppb limit. Peanut root extracts and the known antioxidants tested were found to have no significant effect in inhibiting oxidation of peanut paste or HBMEC. Peanut root extracts were not shown to have any positive effects, but further research is necessary to eliminate peanut root extracts as a possible food ingredient and health supplement. / Ph. D.

The global nitrogen cycle has been disrupted by large anthropogenic inputs of reactive nitrogen to the environment. Excess nitrogen underlies environmental problems such as eutrophication, and can negatively affect human health. Managing the natural microbial process of denitrification is advocated as a promising avenue to reduce excess nitrogen, and denitrifying bioreactors (DNBRs) are an emerging technology harnessing this biochemical process. Previous DNBR research has established successful nitrate removal, whereas this study examines the potential to expand DNBR functionality to address excess phosphorus and mitigate the production of nitrous oxide, a potent greenhouse gas. Results from a laboratory experiment supported the hypothesis that the addition of biochar, a charcoal-like soil amendment and novel organic carbon source in DNBR research, would increase nitrate and phosphorus removal as well as decrease the accumulation of nitrous oxide, an intermediate product of microbial denitrification. In order more closely examine the ratio of the products nitrous oxide and inert dinitrogen, development of a novel analytical method to quantify dissolved gases in environmental water samples using gas chromatography mass spectrometry was undertaken. Although static headspace analysis is a common technique for quantifying dissolved volatiles, the variation in sample preparation has recently been revealed to affect the determination of dissolved concentrations of permanent gases and convolute comparison between studies. This work demonstrates the viability of internal calibration with gaseous standard addition to make dissolved gas analysis more robust to variable sample processing and to correct for matrix effects on gas partitioning that may occur in environmental samples. / Master of Science

In der vorliegenden Arbeit wurde ein analytisches Verfahren zur quantitativen Bestimmung von Fettsäureethylestern (FSEE) im Haar und in Hautoberflächenlipiden mittels Headspace-Festphasenmikroextraktion (HS-SPME) und Gaschromatographie-Massenspektrometrie (GC-MS) sowie eine auf Hochleistungs-Flüssigchromatographie mit Photodiodenarray-Detektion (HPLC-DAD) basierende Methode zur Bestimmung der Squalenkonzentrationen in Lipidextrakten entwickelt. Die bei Untersuchung von Proben verschiedener Konsumentengruppen erhaltenen Konzentrationswerte wurden hinsichtlich ihrer Eignung als Marker für chronisch exzessiven Alkoholkonsum untersucht. Aus den Ergebnissen lässt sich schließen, dass Fettsäureethylester im Haar als Alkoholmarker den bisher üblicherweise genutzten Markern wie GGT, CDT oder MCV bezüglich Sensitivität und Spezifität mindestens ebenbürtig sind. Es wurden die folgenden vorläufige Cut-off-Werte festgelegt: wenn sich im Haar für die Summenkonzentration der vier in der höchsten Konzentration vorkommenden FSEE (Ethylmyristat, Ethylpalmitat, Ethyloleat und Ethylstearat) ein Wert > 1 ng/mg ergibt, kann mit hoher Sicherheit von chronisch exzessivem Alkoholkonsum ausgegangen werden, für Abstinenzler werden typischerweise Werte < 0,4 ng/mg gefunden. Durch Bildung des Quotienten der FSEE-Konzentrationen und der Squalenkonzentrationen wurden relative FSEE-Konzentrationen erhalten, die im Falle der Haaranalyse zu einer Verbesserung der Zuordnungssicherheit zu den entsprechenden Konsumentengruppen führten bzw. bei der Analyse von Hautoberflächenlipiden einen sinnvollen Vergleich der Werte erst ermöglichten. Als vorläufiger Cut-off-Wert für die relativen FSEE-Konzentrationen wurde ein Wert von 2 ng/µg vorgeschlagen. Als weiteres wichtiges Ergebnis der Arbeit wurde der Einlagerungsmechanismus der FSEE ins Haar aufgeklärt. Es konnte gezeigt werden, dass Fettsäureethylester in erster Linie über das Sebum ins Haar gelangen. / The current doctoral thesis presents the development of an analytical procedure for the quantitative analysis of fatty acid ethyl esters (FAEE) in hair and in skin surface lipids using headspace solid phase microextraction (HS-SPME) and gas chromatography-mass spectrometry (GC-MS) as well as a method based on high-performance liquid chromatography with photodiode array detection (HPLC-DAD) to determine squalene concentrations in lipid extracts. The results obtained from analysis of samples from different alcohol consuming groups showed that FAEE are suitable markers for long-term alcohol misuse. Concerning sensitivity and specifity they are at least as good as other commonly used markers like GGT, CDT or MCV. The following provisional cut-off values were established: for chronically excessive alcohol consumption, the sum of the four FAEE (ethyl myristate, ethyl palmitate, ethyl oleate and ethyl stearate) found in the highest mean concentrations should be > 1 ng/mg in hair; for non-drinkers, concentrations < 0,4 ng/mg are typical. The quotient obtained by dividing the FAEE concentration by the squalene concentration was defined as the relative FAEE concentration, which provides a better classification of the samples regarding the consumer groups through hair analysis. Relative FAEE values also allow a reasonable comparison in the case of skin surface lipid concentrations for the first time. 2 ng/µg is suggested as a preliminary cut-off value. As a further important result of the current work, the mechanism of incorporation of FAEE into hair was clarified. It was shown that fatty acid ethyl esters are incorporated into hair mainly through sebum.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / This work was divided into three parts focusing two main topics: the study of volatiles compouds of P. graveolens and the study of the essential oil of L. alba and its evaluation of insecticidal activity against Spodoptera frugiperda. The chapter 2 approuch the study of the volatile compounds of the leaves of P. graveolens extracted by dynamic headspace using Porapak Q® as adsorbent and in nature peat, a novel adsorbent in the extraction of plant volatiles, and the results were compared with those obtained by hidrodestilation. The results showed that hydrodistilation (HD) was more efficient for extracting linalool and citronellyl formate. While citroneol, geraniol and geranyl tiglate were obtained in greater quantity by dynamic headspace using in nature peat (HSD-T), isomenthone, 6,9- guaiadiene and - muurolene by headspace using Porapak Q® (HSD-P). The study of conversion proved that geraniol converts in linalool when geraniol is subjected to water vapor and high temperature, nevertheless a small ratio. This also prove, in parts, the high percentage of linalool obtained by HD compared to HSD-T and HSD-P. The chapter 3 approuch the study of the essential oils of 9 accessions of L. alba collected in 4 states of Brazil using statistical methods and checking the accessions with the best essential oil content. The statistical methods of hierarchical cluster analysis (HCA) and Principal component analysis (PCA) were used to prove the experimental data and confirmation of training groups. Three groups representatives of the three chemotypes were formed: Group I was characterized by linalool and 1,8-cineole; group II, by limonene and carvone; and group III by neral and geranial. In chapter 4 was approached the evaluation of insecticidal activity of the essential oils of P. graveolens (PEL-001) and L. alba (accessions LA-10, LA-22 and LA-57) and also of the main compounds (geraniol, linalool, 1,8-cineole, limonene, carvone) against S. frugiperda via topical aplication. The test of topical application showed that the essential oils of P. graveolens (PEL-001) and L. alba (accessions LA-10, LA-22, LA-57) showed acute toxicity against larvae of S. frugiperda, causing mortality of up to 100% at a dose 192 μg/larvae. / O presente trabalho foi dividido em 3 partes os quais abordam 2 temas centrais: estudo dos compostos voláteis de Pelargonium graveolens e do óleo essencial de Lippia alba e avaliação de atividade inseticida frente à Spodoptera frugiperda. O capítulo 2 abordou o estudo dos voláteis das folhas de P. graveolens extraídos por headspace dinâmico utlizando Porapak Q® como adsorvente e turfa in natura, um adsorvente inédito empregado na extração de voláteis de plantas, sendo os resultados comparados com àqueles obtidos por hidrodestilação. Os resultados mostraram que a hidrodestilação (HD) foi mais eficiente na extração de linalol e formiato de citronelila. Enquanto citronelol, geraniol e tiglato de citronelila foram obtidos em maior proporção por headspace dinâmico utilizando turfa in natura como adsorvente (HSD-T), isomentona, 6,9- guaiadieno e -muuroleno foram identificados em maior proporção por headspace dinâmico utilizando Porapak Q® (HSD-P). O estudo de conversão comprovou que geraniol se converte em linalol, quando o geraniol é submetido a vapor d água e altas temperaturas, porém a um pequeno percentual. Isso também comprova, em partes, o alto percentual de linalol obtido por HD em relação à HSD-T e HSD-P. A extração do hidrolato revelou variações na composição volátil em comparação com os outros métodos de extração. O Capítulo 3 abordou o estudo dos óleos essenciais de 9 acessos de L. alba coletados em 4 estados do Brasil empregando métodos estatísticos e verificando os acessos com melhores teor de óleo essencial. Os métodos estatísticos de análise hierárquica de agrupamentos (HCA) e análise de componentes principais (PCA) foram empregados para comprovar os dados experimentais e confirmar a formação dos grupos. Três grupos, representando os três quimiotipos, foram formados, dos quais o grupo I foi caracterizado por linalol e 1,8-cineol, grupo II por limoneno e carvona e grupo III por neral e geranial. No capítulo 4 foi abordado a avaliação de atividade inseticida dos óleos essenciais de P. graveolens (PEL-001) e L. alba (acessos LA-10, LA-22 e LA-57), bem como dos seus principais compostos majoritários (geraniol, linalol, 1,8-cineol, limoneno e carvona) frente à S. VII frugiperda. O ensaio de aplicação tópica mostrou que óleos essenciais de P. graveolens (PEL-001) e L. alba (acessos LA-10, LA-22, LA-57) apresentaram toxicidade aguda nas lagartas S. frugiperda, ocasionando mortalidade de até 100% na dose 192 μg/lagarta.

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior / Among the products of the hive, honey is considered the principal, standing out as natural food and for having multiple pharmacological applications. Honey can be produced by honey bees (Apis mellifera, L.) from the nectar, fruit, plant secretions and excretions of aphids or other sweetened solutions.Their nutritive power, pharmacologic and commercial value depends on its botanical origin, which can be obtained through classical methods as sensory evaluation, physicochemical analyses or melissopalynology. Although, these methods require much experience of the analyst and are costly.In view of the current difficulties in conducting these analyses, methods based on the study of volatile constituents have emerged as an alternative in the search for the source of compound markers of floral honeys. For the identification of these compounds, techniques such as solid in solid phase (SPME) and dynamic headspace (HSD) followed by analysis on gas chromatography coupled to mass spectrometer (GC-MS) are suggested. In this work, different honeyproducing regions in the State of Sergipe were studied, as well as samples of honey originated from other states of Brazil, purchased in local supermarkets. Analyses of volatile components were obtained by dynamic headspace using Porapak Q® and Peat in natura as adsorbent materials. For both, parameters such as amount of sample, salt addition, time and temperature of extractionhave been optimized. Optimization, made possible the identification of 112 different compounds belonging to classes of aliphatic alcohols, aliphatic aldehydes, benzene derivatives, monoterpene hydrocarbons, oxygenated hydrocarbons, norisoprenoids, sesquiterpenes, oxygenated sesquiterpenes, carboxylic acids and others. Among these, a group of senior compounds were studied by principal components analysis and hierarchical cluster analysis. With these analyses was likely to identify the components with biggest weights in the samples and cluster them into five groups with a similarity of 48% based on Euclidean distance. Among the weighty compounds are furfuraldehyde, benzaldehyde, cis-linalool oxide (furanoid), trans-linalool oxide (furanoid), linalool, hotrienol, 4-ketoisoforone, aldehyde lilac (isomer I), cis-linalool oxide (pyranoid) and -terpineol. / Dentre os produtos apícolas o mel é considerado o principal por se destacar como alimento natural e ter várias aplicações farmacológicas, podendo ser produzido por abelhas Apis mellifera a partir do néctar, secreções das plantas e frutos, excreções de afídeos e outras soluções adocicadas. Seu poder nutritivo, farmacológico e valor comercial dependem de sua origem botânica, a qual pode ser obtida através de métodos clássicos como a avaliação sensorial, a melissopalinologia ou análises físico-químicas, porém estes métodos exigem muita experiência do analista e são dispendiosas. Em virtude das dificuldades atuais em realizar essas análises os métodos baseados no estudo dos constituintes voláteis têm surgido como uma alternativa na procura de compostos marcadores da origem floral de méis. Para a identificação destes compostos, técnicas como a microextração em fase sólida (SPME) e headspace dinâmico (HSD) seguido de análise em cromatógrafo em fase gasosa/espectrômetro de massas (CG/EM) são sugeridas. Neste trabalho foram estudados méis de diferentes regiões produtoras do estado de Sergipe, bem como amostras de méis adquiridos em supermercado de Aracaju oriundas de outros estados do Brasil através da análise dos componentes voláteis obtidos por headspace dinâmico utilizando Porapak Q® e Turfa in natura como materiais adsorventes. Para tanto foram otimizados parâmetros como quantidade de amostra, adição de sal, tempo e temperatura de extração. Nas condições otimizadas foi possível identificar 112 diferentes compostos pertencentes às classes dos álcoois alifáticos, benzenóides, aldeídos alifáticos, hidrocarbonetos lineares, monoterpenos, monoterpenos oxigenados, sesquiterpenos, sesquiterpenos oxigenados, norisoprenóides, ácidos carboxílicos e outros. Dentre estes, um grupo de compostos majoritários foram estudados por análise de componentes principais e análise de agrupamento hierárquico. Com estas análises foi possível identificar os componentes de maiores pesos das amostras e agrupá-las em cinco grupos com uma similaridade de 48%, tendo como base a distância Euclidiana. Dentre os compostos de maiores pesos estão o furfural, benzaldeído, cis-óxido de linalol (furanóide), trans-óxido de linalol (furanóide), linalol, hotrienol, 4-ceto-isoforona, lilac aldeído (isômero I), cis-óxido de linalol (piranóide) e o -terpineol.

Une approche intégrée physicochimie et relations structure-activité a été mise en œuvre afin d’étudier le phénomène rétention-libération des composés d’arôme dans un gel laitier allégé additionné de pectine. Notre objectif était d’identifier les propriétés moléculaires qui régissent ce phénomène en supposant que la modification de la structure entraîne forcement un changement dans la rétention-libération des composés d’arôme. Dans ce but, nous avons déterminé les coefficients de partage de 28 composés d’arôme dans l’eau, dans des gels de pectine et dans des gels laitiers avec ou sans de pectine, à l’équilibre en utilisant la méthode PRV (Phase Ratio Variation). Nous avons ensuite effectué une étude des relations structure-rétention en évaluant les corrélations entre les coefficients de partage et quatre descripteurs traduisant quatre propriétés moléculaires : l’hydrophobie globale, la surface moléculaire, la polarisabilité et la densité de charge négative. Notre démarche d’étude des relations structure-activité (Structure-Activity Relationships, SAR) consistait à étudier des composés d’arôme appartenant à une gamme de structures variée, dans un même ensemble, puis en sous-groupes en fonction d’une particularité structurale donnée afin de révéler les particularités de la structure qui influent sur le phénomène rétention-libération. La comparaison des rétentions entre les milieux n’a pas montré l’existence d’un effet pectine. Les études des relations structure-activité ont montré l’impact de certaines particularités structurales telles que la ramification et la double liaison sur la rétention. Elles ont également montré que l’hydrophobie globale des molécules n’était pas la propriété moléculaire la plus à même d’expliquer les phénomènes impliqués dans les interactions de molécules odorantes avec les constituants du milieu (eau ou gel laitier). La surface et la polarisabilité rendent mieux compte des rétentions des composés d’arôme. Les corrélations impliquant la surface, la polarisabilité et l’hydrophobie globale, confirment que les interactions de type van der Waals (essentiellement Keesom et London) sont favorables à la rétention dans les gels laitiers et défavorables à la rétention dans l’eau. De même, les corrélations impliquant la densité de charge montrent que les interactions polaires sont favorables à la rétention dans l’eau. Notre choix de départ, qui consistait à faire varier la structure des composés d’arôme afin d’apprécier son effet sur le phénomène rétention-libération des composés d’arôme, s’est avéré concluant, et le groupe de 28 composés permet effectivement de mener une étude quantitative des relations structure-propriété. Cette démarche QSAR pourra se transposer à des systèmes alimentaires simples ou complexes. / An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relationships study for the aroma compounds by estimating correlations between the partition coefficients and four descriptors representing four molecular properties: Global hydrophobicity, molecular area, polarizability and negative charge density. Our methodology concerning the structure-activity relationships study (SAR) consisted on studying a varied range of aroma compounds in terms of molecular structure, first taking into account all of them in the same set, then in separated subgroups according to a given structural particularity in order to reveal which structural particularities control the retention-release phenomenon. The comparison of retention between the several media has not shown any effect of pectin. Structure-activity relationships studies have shown the impact of some structural particularities like branching and double linking. They have also shown that the global hydrophobicity was not the best molecular property to explain the phenomena involved in the interactions between aroma compounds and matrix components (water and dairy gel). Molecular area and polarizability are more likely to report of aroma retention-release. Correlations implying molecular area, polarizability or global hydrophobicity confirm that van der Waals (especially Keesom and London) are involved in the retention in dairy gels and unfavourable in the retention in water. Correlations implying negative charge density show that polar interactions are favourable in the retention in water as well. Our strategy which consisted on varying the structure of aroma compounds to exanimate its effect on the retention-release phenomenon was found to be effective, and the set of 28 aroma compounds allowed as leading a quantitative structure-property relationships study. This QSAR approach can be transposed to simple or complex food systems.

Binding of volatile flavour compounds to plant proteins is known to be an issue, particularly for developers of flavoured gluten-free snacks made with pea protein. This project used a model system to describe the effects of extraction and heat on the binding of hexanal (Hex), hexyl acetate (HxAc) and 2-octanone (2-Oct) to pea protein isolate and to evaluate any resulting change in protein functionality.

Une approche intégrée physicochimie et relations structure-activité a été mise en œuvre afin d'étudier le phénomène rétention-libération des composés d'arôme dans un gel laitier allégé additionné de pectine. Notre objectif était d'identifier les propriétés moléculaires qui régissent ce phénomène en supposant que la modification de la structure entraîne forcement un changement dans la rétention-libération des composés d'arôme. Dans ce but, nous avons déterminé les coefficients de partage de 28 composés d'arôme dans l'eau, dans des gels de pectine et dans des gels laitiers avec ou sans de pectine, à l'équilibre en utilisant la méthode PRV (Phase Ratio Variation). Nous avons ensuite effectué une étude des relations structure-rétention en évaluant les corrélations entre les coefficients de partage et quatre descripteurs traduisant quatre propriétés moléculaires : l'hydrophobie globale, la surface moléculaire, la polarisabilité et la densité de charge négative. Notre démarche d'étude des relations structure-activité (Structure-Activity Relationships, SAR) consistait à étudier des composés d'arôme appartenant à une gamme de structures variée, dans un même ensemble, puis en sous-groupes en fonction d'une particularité structurale donnée afin de révéler les particularités de la structure qui influent sur le phénomène rétention-libération. La comparaison des rétentions entre les milieux n'a pas montré l'existence d'un effet pectine. Les études des relations structure-activité ont montré l'impact de certaines particularités structurales telles que la ramification et la double liaison sur la rétention. Elles ont également montré que l'hydrophobie globale des molécules n'était pas la propriété moléculaire la plus à même d'expliquer les phénomènes impliqués dans les interactions de molécules odorantes avec les constituants du milieu (eau ou gel laitier). La surface et la polarisabilité rendent mieux compte des rétentions des composés d'arôme. Les corrélations impliquant la surface, la polarisabilité et l'hydrophobie globale, confirment que les interactions de type van der Waals (essentiellement Keesom et London) sont favorables à la rétention dans les gels laitiers et défavorables à la rétention dans l'eau. De même, les corrélations impliquant la densité de charge montrent que les interactions polaires sont favorables à la rétention dans l'eau. Notre choix de départ, qui consistait à faire varier la structure des composés d'arôme afin d'apprécier son effet sur le phénomène rétention-libération des composés d'arôme, s'est avéré concluant, et le groupe de 28 composés permet effectivement de mener une étude quantitative des relations structure-propriété. Cette démarche QSAR pourra se transposer à des systèmes alimentaires simples ou complexes.