Darbo tikslas. Išanalizuoti alkoholinių gėrimų reklamos situaciją Lietuvoje, gyventojų požiūrį į jos draudimą. Darbo uždaviniai. 1. Išanalizuoti esamą alkoholinių gėrimų reklamą. 2. Nustatyti moksleivių požiūrį į alkoholinių gėrimų reklamą. 3. Nustatyti gyventojų požiūrį į alkoholinių gėrimų reklamos draudimą. 4. Išanalizuoti esminius reklamos kūrimo principus, įvertinti jų naudojimą reklamuojant alkoholinius gėrimus. 5. Įvertinti esamos alkoholinių gėrimų reklamos atitikimą egzistuojančiai įstatyminei bazei, jos pobūdį. Tyrimo metodika. 2007 m. rugsėjo mėn. alkoholinių gėrimų reklamos monitoringo duomenų analizė. Viešosios nuomonės tyrimas. Alkoholinių gėrimų reklamos analizė, atitikimas įstatyminei bazei. Kokybinis moksleivių nuomonės tyrimas. Rezultatai. Lyginant televiziją, spaudą, radiją bei lauko reklamą, daugiausiai alkoholinių gėrimų reklamų 2007 m. rugsėjo mėnesį buvo televizijoje, čia reklama pasiekia daugiausiai gyventojų. Nors stipriųjų alkoholinių gėrimų reklamos transliacijos laikas televizijoje ribojamas, tačiau jas matė 56 proc. tyrime dalyvavusių moksleivių, o 44 proc. apklaustųjų nurodė stipriųjų alkoholinių gėrimų reklamas matę spaudoje. Beveik pusė apklaustų respondentų pritaria alkoholinių gėrimų reklamos uždraudimui. Nors alkoholis yra ypatinga ir valstybės kontroliuojama prekė, jo reklamai naudojamos beveik visos priemonės, kurios naudojamos ir kitų prekių ar produktų reklamai. Išvados. 1. Dažniausiai alkoholiniai gėrimai reklamuojami televizijoje ir... [toliau žr. visą tekstą] / Aim of the study. To analyze the situation of alcohol advertising in Lithuania and the attitude of Lithuanians towards the ban of alcohol advertising. Objectives. 1. To analyze the advertising of alcoholic beverages. 2. To identify the attitude of school students towards the advertising of alcoholic beverages. 3. To determine the attitude of Lithuanian inhabitants towards the ban of alcohol advertising. 4. To analyze the fundamental principles of how advertising is being created and to estimate its application while advertising alcoholic beverages. 5. To evaluate if the current advertisements of alcoholic beverages conform with the present legal basis and its nature. Methods. Gathered data analysis using monitoring of alcoholic beverage advertisements. Public opinion poll. Advertising analysis of alcoholic beverages and its conformance with legal basis. The quantitative school’s pupil’s survey. Results. After comparing the number of advertisements showed on television, print press, radio and outdoor ads showed in September of 2007, it was identified that most of alcoholic beverage ads were showed on TV, as this kind of advertising reaches the majority of people. Although the broadcast time for advertising strong alcoholic beverages on TV is restricted, these ads were seen by 56 percent of pupils participating in the research and 44 percent admitted seeing strong alcoholic beverage ads in the printing press. Almost half of the polled pupils approve the banning of advertising... [to full text]

A research report submitted to the Faculty of Commerce, Law and Management, University of the Witwatersrand, in partial fulfilment of the requirements for the degree of Master of Management in Strategic Marketing Johannesburg, April 2016 / The study hypothesized a relationship between the dependent variable, consumers’ intention not to purchase, with four independent constructs, namely, health concerns, perceived price, restricted availability and subjective norms, as de-marketing indicators. The study targeted just over two hundred consumers, aged eighteen and above, who had consumed alcohol in the last seven days, in the greater Gaborone area. The respondents were chosen using random simple sampling and quota sampling. Because of this and the fact that the greater Gaborone area makes up about fifty percent of alcohol sales, the results of the quantitative study are reasonably representative. The data was collected using structured questionnaire. The hypotheses and models were tested, and structural equation modelling performed, using SPSS and AMOS software. The study aims to address the gap of body of knowledge on alcohol policy in Botswana and other developing countries. The undertaken literature review revealed that it is only the developed countries that have implemented and evaluated their policies. The developing countries recently followed suit because their economic growth has increased consumers’ buying power and appetite for aspirational brands. The liquor industry’s advertising, promotion and sponsorships grew consumption significantly, along with socio-economic costs, such as absenteeism, alcohol abuse, car accidents, alcohol-related diseases, and the spread of HIV. Botswana’s alcohol policy has been in effect since 2011, under the Ministry of Health. Among others, legislature was revised, government imposed a tax, liquor trading days and hours amended, health-related alcohol public campaigns rolled out, and the legal blood alcohol level lowered. The study has found that the four independent constructs all influence consumer’s intention not to purchase. The biggest opportunity revealed is the effect of subjective norms, which should be exploited going forward. It is hoped by the researcher that this study, not only adds to the body of knowledge, but stimulates more research on the same. / MT2017

Em resposta às exigências da sociedade atual, o ensino deve superar a visão fragmentadora da realidade, desenvolvendo ações educativas e contextualizadas, de tal forma que a construção do conhecimento possa ser estabelecida a partir da integração e articulação entre os diferentes saberes, implantando o pensamento complexo no ensino das ciências. Diante do desafio de desenvolver esse pensamento, a ideia de interdisciplinaridade vem ganhando forca em práticas de ensino e de aprendizagem. Contudo, para vivenciar uma pratica interdisciplinar ainda encontramos muitos desafios a serem superados no sistema educacional brasileiro. Nesse sentido, o presente trabalho objetivou desenvolver uma proposta em conjunto com o corpo docente de uma escola pública de ensino médio, abordando o tema álcool em sua complexidade. Durante o processo, foram realizadas reuniões nos horários de Aula de Trabalho Pedagógico Coletivo (ATPC) para a construção de um referencial teórico e, posteriormente, momentos de discussão para elaboração da proposta, abrangendo diferentes disciplinas do currículo oficial do Estado de São Paulo para o ensino médio. O produto final, que consiste numa proposta interdisciplinar, poderá inspirar outras instituições atendendo as solicitações que se fazem para a escola e do processo de formação do cidadão crítico e participativo, capaz de contribuir e intervir na sociedade tomando decisões para ações socialmente responsáveis. / In response to the demands of today\'s society, the teaching must overcome the fragmenting view of reality, developing educational and contextualized actions, in a way that the construction of knowledge can be established from the integration and articulation between the different knowledge by deploying complex thinking in science teaching. Faced with the challenge of developing this thought, interdisciplinary idea has been gaining strength in teaching and learning practices. However, in order to experience an interdisciplinary practice, we still found many challenges to be overcome in the Brazilian educational system. In this sense, the present study aimed to develop a proposal together with the teachers of a public high school, addressing the theme alcohol in its complexity. During the process, meetings were performed at the times of Collective Pedagogical Work Class for the construction of a theoretical reference, and after discussing times for preparation of the proposal, covering different disciplines of the State of Sao Paulo official curriculum for high school. The final product, which is an interdisciplinary proposal, can inspire other institutions attending to requests that are made to the school in relation to the formation process of critical and participative citizens, wich are able to contribute and intervene in society making decisions to socially responsible actions.

Este estudo foi realizado com o uso do discurso construcionista social. De acordo com este discurso, a construção de sentidos sobre o mundo e sobre o homem se dá através da linguagem, nos relacionamentos. As construções são também circunscritas ao contexto histórico e cultural. A linguagem está institucionalizada através de discursos que produzem determinados efeitos, construindo modos de ser e de agir no mundo. No campo de estudos de álcool e outras drogas temos diversos discursos que regulamentam o consumo destas substâncias. O discurso construcionista social nos convida a problematizar estes discursos, assumindo postura crítica frente a eles. A literatura científica apresenta diversos discursos que auxiliam a construir sentido sobre o consumo de bebidas alcoólicas por mulheres. São destacados aqui os discursos epidemiológicos, biomédico, sociológico e psicológico, refletindo sobre efeitos destes discursos. Deste modo, o objetivo deste estudo foi fazer uma aproximação do discurso construcionista social para o campo de estudos do consumo de bebidas alcoólicas por mulheres, mais especificadamente, problematizar o vocabulário disponível na área para a significação das situações referentes ao uso de álcool; analisar as implicações identitárias dos discursos tradicionais da área; produzir interpretações alternativas relativas às questões de uso do álcool (individual e social). O estudo foi realizado em um serviço ambulatorial para tratamento de farmacodependências. Participaram do estudo duas mulheres que fizeram tratamento neste serviço, recebendo diagnóstico de síndrome de dependência de álcool (Miriam e Ana). Os instrumentos utilizados foram caderno de campo e entrevista de história de vida. A análise foi realizada em dois momentos: 1. Imersão no caderno de campo, onde foram identificados discursos, vozes e posicionamentos; 2. Imersão nas entrevistas, onde foi utilizada a ferramenta da análise do discurso, identificando discursos e efeitos destes para construção de versões identitárias e de práticas sociais. Na conversa com Miriam, construímos uma narrativa saturada pelo problema. Com o uso de alguns discursos (ex. papéis sociais de gênero, psiquiátrico, motivação interna) a versão construída da história de Miriam é a de alguém que está impotente frente ao consumo. Na conversa com Ana, construímos uma narrativa de sucesso. Com o uso de alguns discursos (ex. papéis sociais de gênero, autonomia) a versão construída da história de Ana é de alguém que não tem problema com o consumo de bebidas. Entretanto, este posicionamento é colocado em questão pelas vozes dos filhos. A partir de relatos de exceção, são oferecidas histórias alternativas às histórias dominantes. Os discursos produzem diferentes efeitos que só podem ser conhecidos com seu uso. É no relacionamento que os sentidos são construídos e que se abrem as possibilidades de mudança. A postura flexível, responsiva e de co-responsabilidade é sugerida para a abordagem da questão do consumo de bebidas alcoólicas por mulheres, considerando, nos relacionamentos, quais discursos possibilitam a construção de uma relação de ajuda. / This study was carried out with the use of the social constructionist discourse. According to this discourse, the construction of meaning about the world and the being is through language in relationships. Constructions are also constrained by the historical and cultural context. Language is institutionalized through discourses that produce certain effects, constructing ways of being and acting in the world. In the field of study of alcohol and other drugs there are several discourses that regulate the use of these substances. The social constructionist discourse invites us to question these discourses, taking a critical stance towards them. The scientific literature presents several discourses that help to construct meaning about the consumption of alcohol by women. The epidemiological, biomedical, sociological and psychological discourses are highlighted here, reflecting on the effects of these discourses. Thus, the objective of this study was to bring the social constructionist discourse to the field of study of alcohol consumption by women, more specifically, to question the available vocabulary in the area used to make meanings of the situations regarding alcohol use; to analyze the identity implications of the traditional discourses in the area; to produce alternative interpretations concerning the issues of alcohol use (individual and social). The study was conducted in an outpatient clinic for substance abuse treatment and included two women who were treated in this service and had received diagnoses of alcohol dependence syndrome (Miriam and Ana). The instruments used were a field notebook and life story interview. The analysis was conducted in two parts: 1. Immersion in the field notebook, which identified discourses, voices and positioning; 2. Immersion in interviews, where discourse analysis was used, identifying discourses and the effects of these to construct versions of identity and social practices. In conversation with Miriam, we constructed a problem saturated narrative. With the use of some discourses (e.g. social roles of gender, psychiatric, internal motivation) a version of the story of Miriam as someone who is powerless against alcohol consumption was constructed. In conversation with Ana, we constructed a narrative of success. With the use of certain discourses (e.g. gender roles, autonomy) the version constructed of Anas story is of someone who has no problem with drinking. However, this position is questioned by the voices of her children. From the reports of exception, alternative stories to the dominant stories are offered. Discourses produce different effects that can only be known through their use. It is in the relationship that the meanings are constructed and possibilities for change open up. A flexible, responsive and co-responsible approach is suggested to address the issue of alcohol consumption by women, considering, within the relationship, which discourses enable the construction of a therapeutic relationship.

Este estudo foi realizado com o uso do discurso construcionista social. De acordo com este discurso, a construção de sentidos sobre o mundo e sobre o homem se dá através da linguagem, nos relacionamentos. As construções são também circunscritas ao contexto histórico e cultural. A linguagem está institucionalizada através de discursos que produzem determinados efeitos, construindo modos de ser e de agir no mundo. No campo de estudos de álcool e outras drogas temos diversos discursos que regulamentam o consumo destas substâncias. O discurso construcionista social nos convida a problematizar estes discursos, assumindo postura crítica frente a eles. A literatura científica apresenta diversos discursos que auxiliam a construir sentido sobre o consumo de bebidas alcoólicas por mulheres. São destacados aqui os discursos epidemiológicos, biomédico, sociológico e psicológico, refletindo sobre efeitos destes discursos. Deste modo, o objetivo deste estudo foi fazer uma aproximação do discurso construcionista social para o campo de estudos do consumo de bebidas alcoólicas por mulheres, mais especificadamente, problematizar o vocabulário disponível na área para a significação das situações referentes ao uso de álcool; analisar as implicações identitárias dos discursos tradicionais da área; produzir interpretações alternativas relativas às questões de uso do álcool (individual e social). O estudo foi realizado em um serviço ambulatorial para tratamento de farmacodependências. Participaram do estudo duas mulheres que fizeram tratamento neste serviço, recebendo diagnóstico de síndrome de dependência de álcool (Miriam e Ana). Os instrumentos utilizados foram caderno de campo e entrevista de história de vida. A análise foi realizada em dois momentos: 1. Imersão no caderno de campo, onde foram identificados discursos, vozes e posicionamentos; 2. Imersão nas entrevistas, onde foi utilizada a ferramenta da análise do discurso, identificando discursos e efeitos destes para construção de versões identitárias e de práticas sociais. Na conversa com Miriam, construímos uma narrativa saturada pelo problema. Com o uso de alguns discursos (ex. papéis sociais de gênero, psiquiátrico, motivação interna) a versão construída da história de Miriam é a de alguém que está impotente frente ao consumo. Na conversa com Ana, construímos uma narrativa de sucesso. Com o uso de alguns discursos (ex. papéis sociais de gênero, autonomia) a versão construída da história de Ana é de alguém que não tem problema com o consumo de bebidas. Entretanto, este posicionamento é colocado em questão pelas vozes dos filhos. A partir de relatos de exceção, são oferecidas histórias alternativas às histórias dominantes. Os discursos produzem diferentes efeitos que só podem ser conhecidos com seu uso. É no relacionamento que os sentidos são construídos e que se abrem as possibilidades de mudança. A postura flexível, responsiva e de co-responsabilidade é sugerida para a abordagem da questão do consumo de bebidas alcoólicas por mulheres, considerando, nos relacionamentos, quais discursos possibilitam a construção de uma relação de ajuda. / This study was carried out with the use of the social constructionist discourse. According to this discourse, the construction of meaning about the world and the being is through language in relationships. Constructions are also constrained by the historical and cultural context. Language is institutionalized through discourses that produce certain effects, constructing ways of being and acting in the world. In the field of study of alcohol and other drugs there are several discourses that regulate the use of these substances. The social constructionist discourse invites us to question these discourses, taking a critical stance towards them. The scientific literature presents several discourses that help to construct meaning about the consumption of alcohol by women. The epidemiological, biomedical, sociological and psychological discourses are highlighted here, reflecting on the effects of these discourses. Thus, the objective of this study was to bring the social constructionist discourse to the field of study of alcohol consumption by women, more specifically, to question the available vocabulary in the area used to make meanings of the situations regarding alcohol use; to analyze the identity implications of the traditional discourses in the area; to produce alternative interpretations concerning the issues of alcohol use (individual and social). The study was conducted in an outpatient clinic for substance abuse treatment and included two women who were treated in this service and had received diagnoses of alcohol dependence syndrome (Miriam and Ana). The instruments used were a field notebook and life story interview. The analysis was conducted in two parts: 1. Immersion in the field notebook, which identified discourses, voices and positioning; 2. Immersion in interviews, where discourse analysis was used, identifying discourses and the effects of these to construct versions of identity and social practices. In conversation with Miriam, we constructed a problem saturated narrative. With the use of some discourses (e.g. social roles of gender, psychiatric, internal motivation) a version of the story of Miriam as someone who is powerless against alcohol consumption was constructed. In conversation with Ana, we constructed a narrative of success. With the use of certain discourses (e.g. gender roles, autonomy) the version constructed of Anas story is of someone who has no problem with drinking. However, this position is questioned by the voices of her children. From the reports of exception, alternative stories to the dominant stories are offered. Discourses produce different effects that can only be known through their use. It is in the relationship that the meanings are constructed and possibilities for change open up. A flexible, responsive and co-responsible approach is suggested to address the issue of alcohol consumption by women, considering, within the relationship, which discourses enable the construction of a therapeutic relationship.

O presente trabalho de tese consistiu no processamento, na caracterização sensorial e no estudo da vida de prateleira de caldo de cana integral (pH~5,2) pasteurizado, extraído de oito cultivares: IAC 955000 (C1), SP 832847 (C2), RB 92579 (C3), RB 867515 (C4), CTC 9001 (C5), CTC 2 (C6), CTC 9003 (C7) e SP 813250 (C8). A bebida foi processada a 85 °C/30 s, acondicionada assepticamente em garrafas de polietileno tereftalato (PET) e armazenada a 7 °C, na ausência de luz. Para avaliar a qualidade do produto realizaram-se testes microbiológicos, físico-químicos, enzimáticos, sensoriais, análise instrumental de cor, determinação de viscosidade, compostos fenólicos e minerais. A caracterização sensorial da bebida foi realizada por meio das técnicas de Análise Descritiva Quantitativa (ADQ® ), Check All That Apply (CATA) e Associação de Palavras. A estimativa do tempo de vida útil do produto foi baseada em testes microbiológicos e sensoriais. Na ADQ foram gerados 14 termos descritores para o caldo extraído dos oito cultivares de cana, a saber: aroma de rapadura, aroma natural de cana, aroma doce, aroma de caldo fermentado, sabor de rapadura, sabor de caldo de cana, adstringência, gosto doce, viscosidade aparente, turbidez, uniformidade, cor verde, cor marrom e corpo. Os resultados da ADQ indicaram que para os descritores cor verde, cor marrom, gosto doce, sabor de caldo de cana e corpo foram detectadas diferenças entre as amostras dos diferentes cultivares. O teste de aceitação com escala hedônica de nove pontos aplicado em conjunto com o teste CATA mostrou que as amostras de caldo obtidas a partir de C3, C4 e C6 alcançaram maior aceitabilidade, com notas entre 6 e 7. Na análise CATA empregaram-se 19 termos adaptados da terminologia descritiva da ADQ, relacionados à aparência, corpo, sabor, gosto doce e amargo e aromas de rapadura e doce. O teste estatístico Q de Cochran indicou que os consumidores diferenciaram as amostras de caldo de cana para a maioria dos atributos. Formaram-se três agrupamentos: (1) caldo de cana extraído de C2 e C5, (2) caldo de C1, C3, C6 e C8, caracterizado por gosto muito doce, aroma de fermentado e cor marrom, e (3) caldo de C4, que destacou-se dos outros principalmente por sua cor clara. Os descritores aroma de rapadura, homogeneidade e aroma doce determinaram a aceitação, indicando que estas características são relevantes para os consumidores. No teste de associação de palavras foram avaliadas, como estímulos, imagens de bebidas não-alcoólicas como caldo cana, água de coco, suco de laranja, suco de uva, chá mate, refrigerante de guaraná e refrigerante de cola. Os termos gerados pelos consumidores foram agrupados em 13 dimensões: sensorial, tecnologia, consumo, econômico, psicológico, clima, social, marketing, meio ambiente, saúde, alimentos, pontos negativos e manchas. Verificou-se que o caldo de cana foi associado a várias dimensões como lugares, acompanhamento de alimentos, sabor, cor e também a imagem negativa, ficando mais relacionado às bebidas gaseificadas que aos outros tipos de bebidas. Os tempos de vida útil alcançados para o caldo de cana pasteurizado acondicionado em garrafas de PET, extraído dos cultivares estudados, variaram entre 1 e 40 dias sob estocagem a 7 ºC, na ausência de luz. Esta pesquisa evidenciou diferenças significativas para algumas características do perfil sensorial do caldo de cana dos diferentes cultivares. A metodologia CATA foi mais eficiente que a ADQ em relação à diferenciação das amostras nas condições deste estudo. Ademais, observaram-se diferenças relativas às outras características de qualidade. Os cultivares C4, C6 e C8 foram os mais adequados à produção de caldo de cana para consumo direto. / This study targeted the processing, sensory characterization and shelf life estimate of whole sugarcane juice (~ pH 5.2), extracted from eight cultivars: IAC 955000 (C1), SP 832847 (C2), RB 92579 (C3), RB 867515 (C4), CTC 9001 (C5), CTC 2 (C6), CTC 9003 (C7) and SP 813250 (C8). The juice was pasteurized at 85 °C/30 s, aseptically packed in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. Microbiological, physicochemical, enzymatic, sensory, instrumental color, viscosity, phenolic compounds and mineral analyses were carried out to evaluate the product quality. The sensory characterization of pasteurized juice was performed by applying the \"Quantitative Descriptive Analysis (QDA®)\", \"Check All That Apply (CATA)\" and \"Words Association\" methodologies. The shelf life estimate was based on microbiological and sensory tests. The QDA provided 14 terms to describe the juice: molasses aroma, natural cane aroma, sweet flavor, fermented cane juice aroma, molasses flavor, cane juice flavor, astringency, sweet taste, apparent viscosity, turbidity, uniformity, green color, brown color and body. Differences among cultivars were observed as for the green color, brown color, sweet taste, cane juice flavor and body. The 9-point hedonic scale test, in conjunction with CATA, showed that the C3, C4 and C6 achieved the greatest acceptance, with scores between 6 and 7. In CATA analysis, 19 terms were adapted from the ADQ descriptive terminology and related to appearance, body, flavor, sweet and bitter taste and aromas. The Cochran\'s Q statistical test showed the panelists distinguished the cultivars in most attributes. Three clusters were formed: the 1 (C2 and C5) and 2 (C1, C3, C6 and C8), which were characterized by very sweet taste, fermented aroma and brown color, and the 3 (C4), which that stood out from the others for its light color. The molasses aroma, homogeneity and sweet aroma apparently guided the juice acceptance, indicating that these characteristics are relevant for the consumers. In the Words Association test, images of non-alcoholic beverages such as cane juice, coconut water, orange juice, grape juice, mate tea, guarana and cola soft drinks were evaluated as stimuli. The terms selected by the panelists were grouped into 13 dimensions: sensory, technology, consumption, economic, psychological, climate, social, marketing, environment, health, food, negative aspects and spots. The cane juice was related to places, complementary foods, flavor, color and health effects. The shelf life of pasteurized cane juice from the eight cultivars widely ranged from 1 to 40 days, in PET bottles, stored at 7 °C in the dark. This study showed significant differences regarding some sensory characteristics of juice from different cultivars. The CATA methodology was more efficient than ADQ for differentiating the juice samples. Differences were also observed regarding the other quality characteristics of the juice obtained from different cultivars, suggesting C4, C6 e C8 the most suitable for juice production.

O presente trabalho de tese consistiu no processamento, na caracterização sensorial e no estudo da vida de prateleira de caldo de cana integral (pH~5,2) pasteurizado, extraído de oito cultivares: IAC 955000 (C1), SP 832847 (C2), RB 92579 (C3), RB 867515 (C4), CTC 9001 (C5), CTC 2 (C6), CTC 9003 (C7) e SP 813250 (C8). A bebida foi processada a 85 °C/30 s, acondicionada assepticamente em garrafas de polietileno tereftalato (PET) e armazenada a 7 °C, na ausência de luz. Para avaliar a qualidade do produto realizaram-se testes microbiológicos, físico-químicos, enzimáticos, sensoriais, análise instrumental de cor, determinação de viscosidade, compostos fenólicos e minerais. A caracterização sensorial da bebida foi realizada por meio das técnicas de Análise Descritiva Quantitativa (ADQ® ), Check All That Apply (CATA) e Associação de Palavras. A estimativa do tempo de vida útil do produto foi baseada em testes microbiológicos e sensoriais. Na ADQ foram gerados 14 termos descritores para o caldo extraído dos oito cultivares de cana, a saber: aroma de rapadura, aroma natural de cana, aroma doce, aroma de caldo fermentado, sabor de rapadura, sabor de caldo de cana, adstringência, gosto doce, viscosidade aparente, turbidez, uniformidade, cor verde, cor marrom e corpo. Os resultados da ADQ indicaram que para os descritores cor verde, cor marrom, gosto doce, sabor de caldo de cana e corpo foram detectadas diferenças entre as amostras dos diferentes cultivares. O teste de aceitação com escala hedônica de nove pontos aplicado em conjunto com o teste CATA mostrou que as amostras de caldo obtidas a partir de C3, C4 e C6 alcançaram maior aceitabilidade, com notas entre 6 e 7. Na análise CATA empregaram-se 19 termos adaptados da terminologia descritiva da ADQ, relacionados à aparência, corpo, sabor, gosto doce e amargo e aromas de rapadura e doce. O teste estatístico Q de Cochran indicou que os consumidores diferenciaram as amostras de caldo de cana para a maioria dos atributos. Formaram-se três agrupamentos: (1) caldo de cana extraído de C2 e C5, (2) caldo de C1, C3, C6 e C8, caracterizado por gosto muito doce, aroma de fermentado e cor marrom, e (3) caldo de C4, que destacou-se dos outros principalmente por sua cor clara. Os descritores aroma de rapadura, homogeneidade e aroma doce determinaram a aceitação, indicando que estas características são relevantes para os consumidores. No teste de associação de palavras foram avaliadas, como estímulos, imagens de bebidas não-alcoólicas como caldo cana, água de coco, suco de laranja, suco de uva, chá mate, refrigerante de guaraná e refrigerante de cola. Os termos gerados pelos consumidores foram agrupados em 13 dimensões: sensorial, tecnologia, consumo, econômico, psicológico, clima, social, marketing, meio ambiente, saúde, alimentos, pontos negativos e manchas. Verificou-se que o caldo de cana foi associado a várias dimensões como lugares, acompanhamento de alimentos, sabor, cor e também a imagem negativa, ficando mais relacionado às bebidas gaseificadas que aos outros tipos de bebidas. Os tempos de vida útil alcançados para o caldo de cana pasteurizado acondicionado em garrafas de PET, extraído dos cultivares estudados, variaram entre 1 e 40 dias sob estocagem a 7 ºC, na ausência de luz. Esta pesquisa evidenciou diferenças significativas para algumas características do perfil sensorial do caldo de cana dos diferentes cultivares. A metodologia CATA foi mais eficiente que a ADQ em relação à diferenciação das amostras nas condições deste estudo. Ademais, observaram-se diferenças relativas às outras características de qualidade. Os cultivares C4, C6 e C8 foram os mais adequados à produção de caldo de cana para consumo direto. / This study targeted the processing, sensory characterization and shelf life estimate of whole sugarcane juice (~ pH 5.2), extracted from eight cultivars: IAC 955000 (C1), SP 832847 (C2), RB 92579 (C3), RB 867515 (C4), CTC 9001 (C5), CTC 2 (C6), CTC 9003 (C7) and SP 813250 (C8). The juice was pasteurized at 85 °C/30 s, aseptically packed in polyethylene terephthalate (PET) bottles and stored at 7 °C in the dark. Microbiological, physicochemical, enzymatic, sensory, instrumental color, viscosity, phenolic compounds and mineral analyses were carried out to evaluate the product quality. The sensory characterization of pasteurized juice was performed by applying the \"Quantitative Descriptive Analysis (QDA®)\", \"Check All That Apply (CATA)\" and \"Words Association\" methodologies. The shelf life estimate was based on microbiological and sensory tests. The QDA provided 14 terms to describe the juice: molasses aroma, natural cane aroma, sweet flavor, fermented cane juice aroma, molasses flavor, cane juice flavor, astringency, sweet taste, apparent viscosity, turbidity, uniformity, green color, brown color and body. Differences among cultivars were observed as for the green color, brown color, sweet taste, cane juice flavor and body. The 9-point hedonic scale test, in conjunction with CATA, showed that the C3, C4 and C6 achieved the greatest acceptance, with scores between 6 and 7. In CATA analysis, 19 terms were adapted from the ADQ descriptive terminology and related to appearance, body, flavor, sweet and bitter taste and aromas. The Cochran\'s Q statistical test showed the panelists distinguished the cultivars in most attributes. Three clusters were formed: the 1 (C2 and C5) and 2 (C1, C3, C6 and C8), which were characterized by very sweet taste, fermented aroma and brown color, and the 3 (C4), which that stood out from the others for its light color. The molasses aroma, homogeneity and sweet aroma apparently guided the juice acceptance, indicating that these characteristics are relevant for the consumers. In the Words Association test, images of non-alcoholic beverages such as cane juice, coconut water, orange juice, grape juice, mate tea, guarana and cola soft drinks were evaluated as stimuli. The terms selected by the panelists were grouped into 13 dimensions: sensory, technology, consumption, economic, psychological, climate, social, marketing, environment, health, food, negative aspects and spots. The cane juice was related to places, complementary foods, flavor, color and health effects. The shelf life of pasteurized cane juice from the eight cultivars widely ranged from 1 to 40 days, in PET bottles, stored at 7 °C in the dark. This study showed significant differences regarding some sensory characteristics of juice from different cultivars. The CATA methodology was more efficient than ADQ for differentiating the juice samples. Differences were also observed regarding the other quality characteristics of the juice obtained from different cultivars, suggesting C4, C6 e C8 the most suitable for juice production.

A novel ambient ionization method which is so-called direct electrospray probe (DEP) has been developed in this study. This method provides rapid and high throughput analysis due to its advantages such as no sample pretreatment, low sample consumption, easily to change sample. In the study, we improved the interface of direct electrospray probe, and extend spray time to 1 minute for chemical analysis. Because of extending spray time, the method could be combined with principal component analysis (PCA), which is one kind of statistical method. Therefore, we applied the method for determination of alcoholic beverage which contains a lot of ions and alcohol. First, the conditions such as applying voltage, sample volume and shape of probe have been modified. The probes we used in the study were made by used metal pieces. These metal pieces with different thickness and tip angle to be test. Then, we found the optimize conditions as: voltage 7.0 kV, sample volume 3 £gL, thicknss of metal piece 0.1 mm, angle of metal piece 25 degree. Classification of 14 brands of wines which were purchased from supermarket was determined and analyzed by the method. Otherwise, we used the method to distinguish real wines from hedge wines we simulated. The hedge wines were prepared by adding flavor in alcohol solutions. Furthermore, we also used this method to observe fermentation process of wine production. Finally, deterioration of wine under exposure in air was also determined by the method. The results of the study demonstrated that the method we developed can be applied to distinguish hedge wines from real wines. And, it can used to monitor the fermentation process of wine production for quality control.

Introduction: Consuming alcohol mixed with energy drinks (AmED) has become a growing and popular trend among young adults worldwide. Although there have been some mixed findings, generally AmED use is associated with heavy drinking, risky behaviours and more negative outcomes, compared to alcohol use alone. Little research has been done outside of college samples and few researchers have investigated motivations for consuming AmED. Purpose: The purpose of the current research was to expand on previous research by investigating motivations for AmED use and the associations between AmED use and heavy drinking, alcohol use disorders, risky behaviours, and negative outcomes in community samples, while controlling for potentially important third variables, like sensation seeking. Methods: Using multivariate regression analyses the associations between AmED use and other variables were investigated in a randomly selected Canadian sample (n = 13,615) and a Canadian community young adult sample (n = 456). As well, an in-depth qualitative investigation of university students’ (n = 465) reported motivations for AmED and energy drink use was investigated using content analysis. Results: Compared to alcohol only, AmED use was found to be associated with heavy alcohol use, increased risk for alcohol use disorders, and increased risky behaviours and negative consequences (e.g., being a passenger in a vehicle with a drunk driver; drinking and driving; being involved in physical aggression; having harmful effects on relationships, health, employment) in both the Canadian and community samples. More frequent AmED use (e.g., weekly or more) was associated with ever having had a sexually transmitted infection. These relationships remained significant even after controlling for demographic variables and sensation seeking personality in the Canadian community sample. The most commonly reported motivations for AmED use were due to the taste of the beverage, enjoyment of a particular AmED (e.g., Jagerbomb), for increased stimulation (e.g., wakefulness, energy, alertness) while drinking, to facilitate “partying” or staying out late when drinking, to counteract the depressant effects of alcohol, for social purposes, and because of ease of availability (e.g., purchased by others/ given for free). Conclusions: This research has contributed to a better understanding of the relationships between AmED use and personality traits, drinking behaviours, and risk behaviours in two relatively large community samples. It has contributed to a better understanding of the motivations for AmED use and how these motivations may be related to heavy drinking and risky behaviours. Taken together, this research indicates that there may be something about AmED use which puts people at an increased risk of drinking heavily, engaging in risky behaviours, and experiencing harms, compared to alcohol use alone. Along with the accumulating research in this area, the current research could be valuable for directing and planning future research studies which are designed to investigate causative relationships and for formulating effective policies and intervention programs. / Graduate / 0621 / 0573 / kbrache@uvic.ca

Made available in DSpace on 2014-06-11T19:24:40Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-02-27Bitstream added on 2014-06-13T18:20:58Z : No. of bitstreams: 1 brunelli_lt_me_botfca.pdf: 484896 bytes, checksum: 8a1ce9743312177006e3c24ff35c682f (MD5) / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES) / Universidade Estadual Paulista (UNESP) / O objetivo do presente trabalho foi produzir e caracterizar físico-quimicamente, energeticamente e sensorialmente cervejas elaboradas com mel.. Os ensaios de produção de cerveja foram feitos com nove tratamentos, combinação de três concentrações de extrato original no mosto (11, 13 e 15 °Brix) e três porcentagens de mel na formulação do mosto (0, 20 e 40%). O experimento foi inteiramente casualizado com duas repetições, perfazendo dezoito parcelas experimentais. A mosturação foi realizada pelo processo de infusão. O mel foi adicionado na etapa de fervura. Depois de clarificado, o mosto teve seu teor de extrato corrigido e foi inoculado com levedura de baixa fermentação. A fermentação ocorreu a 10 °C. A cerveja foi engarrafada manualmente e armazenadas em freezer à temperatura de 0 °C por 15 dias. As cervejas foram analisadas físico-quimicamente, além da quantificação dos valores energéticos. A análise sensorial foi realizada por meio do teste de escala hedônica estruturada de nove pontos. A presença de mel como matéria prima cervejeira aumenta a fermentabilidade dos mostos e das cervejas, além de favorecer a formação de CO2 e elevar a densidade de espuma e total de espuma nas cervejas. Além disso, o mel diminui os teores de acidez total, de amargor e de turbidez, promovendo uma melhor clarificação na cerveja, em relação às cervejas puro malte. Todas as cervejas foram consideradas claras, pois a intensidade de cor está abaixo de 20 EBC. As cervejas comuns apresentaram os menores valores energéticos em relação às cervejas fortes e as extras. A cerveja forte elaborada sem o mel na formulação apresentou o maior valor energético. Os teores de álcool, dextrina e proteína foram predominantes nos valores energéticos das cervejas. Todas as cervejas elaboradas... / The objective of this study was to produce and characterize physico-chemically, energetically and sensory beer made with honey. The tests of beer production were made with nine treatments, three combination of the original extract concentrations in the wort (11, 13 and 15 ° Brix) and three percentages of honey in the wort formulation (0, 20 and 40%). The experiment was completely randomized with two replications, totaling eighteen plots. The mashing process was performed by infusion. The honey was added in the boiling step. After clarified, the wort had it extract contents corrected and was inoculated with low fermentation yeast. The fermentation occurred at 10 ° C. The beer was manually bottled and stored in a freezer at the temperature of 0 °C for 15 days. The beers were physico-chemically analyzed, beyond the energy values quantification. Sensory analysis was performed by means of the nine-points hedonic scale. The presence of honey as an beer increases the the musts and beers fermentability, besides encourage the CO2 formation and increasing the foam density and total foam in beers. In addition, honey decreases the total acidity levels, bitterness and turbidity, promoting a better beer clarification, regarding to pure malt beers. All beers were considered clear, since the... (Complete abstract click electronic access below)