Orientador: Marcelo Moraes Guzzo / Dissertação (mestrado) - Universidade Estadual de Campinas, Instituto de Fisica Gleb Wataghin / Made available in DSpace on 2018-08-09T11:03:28Z (GMT). No. of bitstreams: 1 Valdiviesso_GustavodoAmaral_M.pdf: 1768172 bytes, checksum: d1861e9e1805a2a55abc030dde4bf22b (MD5) Previous issue date: 2004 / Resumo: O objetivo deste trabalho é produzir um texto didático que sirva como base para alunos de física, ao ingressarem na área da fenomenologia de neutrinos. Introduz-se o modelo de mistura de neutrinos no vácuo, baseado no conceito de superposição de estados. Mostra-se que esta hipótese leva ao fenômeno da oscilação de sabor, o qual se propõe ser uma solução para o problema do neutrino solar. Mostra-se que a oscilação que ocorre no vácuo entre o Sol e a Terra não pode explicar os dados experimentais, sendo necessária a inclusão dos efeitos da matéria solar. O meio solar leva a uma alteração nas previsões devido a efeitos de ressonância. O conjunto de fenômenos que ocorrem devido a presença e à distribuição do meio solar, chamado efeito MSW, leva à verdadeira solução do problema do neutrino solar. Faz-se um ajuste simples no modelo, encontrando o melhor ajuste aos dados de SuperKamiokande. Com o modelo ajustado, mostra-se a concordância com os dados de Homestake / Abstract: The subject of this work is to produce a didactic text that can be used by physics students as a basis when incoming on the neutrinos phenomenology area. We introduce the neutrinos mixing model in vacuum, based on the concept of state superposition. We show that this hypothesis leads to avor oscillation phenomenon, the one is proposed to be a solution to the solar neutrino problem. We show that vacuum oscillations between the Sun and the Earth cannot explain the experimental data, making necessary the inclusion of solar matter effects. The solar medium leads to modifications on the predictions because of resonance effects. The set of phenomenon that takes place due to the presence and to the distribution of solar medium, called MSW effect, leads to the real solution of the solar neutrino problem. We make a simple fit on the models parameters, finding the best fit to de SuperKamiokande data set. With the model fitted, we show that it agrees with Homestake data / Mestrado / Teoria Geral das Particulas e Campos / Mestre em Física

Au cours des dernières années, les autorités sanitaires ont recommandé une réduction de la teneur en sel et en gras dans la consommation alimentaire quotidienne. Cependant, les aliments à teneur réduite en sel et en gras sont souvent peu appréciés par les consommateurs, ce qui a amené au développement des recherches sur les stratégies possibles pour maintenir l’acceptabilité des aliments tout en réduisant les teneurs en ces ingrédients. Dans cette thèse, l’intégration multi-sensorielle et les cinétiques de libération du sel et des arômes mesurées in vitro ont été étudiés pour évaluer leur potentialité à compenser une réduction en sel et matière grasse d’un fromage modèle de composition variable et d’un fromage réel (type trappiste).Dans une première étape, une approche sensorielle a permis d’étudier les interactions multi-sensorielles arômes-saveurs-texture pour les formages modèles et réels. La structure et la perception sensorielle de vingt-quatre modèles fromagers variant en composition (2 niveaux de gras, 2 de sel, 2 de pH à l’emprésurage) et aromatisés avec un arôme de sardine (associé au sel), d'un arôme de beurre (associé au gras) ou non aromatisés (témoin) ont été caractérisés par des mesures rhéologiques (compression uniaxiale) et des mesures sensorielles (profil descriptif). Les résultats ont montré une influence de la composition sur la structure et la texture perçue des produits. Par ailleurs, l’arôme sardine a conduit à une perception plus salé ; l’arôme de beurre a permis de renforcer la perception du caractère gras. Toutefois cette influence des arômes sur les autres dimensions sensorielles est fonction de la texture des produits donc de leur composition et de leur structure. Ces résultats ont été étendus à des fromages réels avec toutefois des spécificités. Si l’arôme sardine renforce la perception du sel, seul l’arôme de beurre associé à l’arôme de sardine permet de renforcer le caractère gras.Dans une deuxième étape, une approche physico-chimique a été développée pour explorer les cinétiques de libération des stimuli odorants et sapides dans des conditions simulant la mastication in vitro à l’aide d’un simulateur de mastication. L’objectif était d’utiliser les données ainsi obtenues pour expliquer l’influence de la structure des produits et de leur déstructuration lors de la mastication sur les effets sensoriels observés dans la première étape. Les modèles fromagers et les fromages réels ont été ainsi étudiés. La libération des composés volatils a été évaluée en connectant le simulateur de mastication à un spectromètre de masse à pression atmosphérique (PTR-MS) ; la libération du sodium a été suivie grâce à une sonde de conductivité. Les résultats ont montré une influence des trois paramètres de composition (teneur en matière grasse, en sel et pH à l’emprésurage) sur les cinétiques de la libération des arômes. Cette variation dépend néanmoins de la nature de l’arôme suivi ; les arômes plus hydrophobes étant moins sensibles aux variations de la teneur en matière grasse et plus sensibles aux variations de pH et donc à la structure du produit. La cinétique de libération du sel lors de la mastication in vitro est aussi largement influencée par la composition et la structure des produits. Outre la teneur en sel qui conditionne les quantités libérées, la teneur en matière grasse et le pH à l’emprésurage module la cinétique de libération du sel. Au final, ces travaux montrent une importante contribution de la cinétique de libération et donc probablement de la temporalité des sensations dans perception globale du sel et de la matière grasse lors de la consommation d’un aliment complexe. / In recent years, health authorities worldwide advise for a reduction of salt and fat in daily food consumption. However, foods with reduced salt and fat content are often not appreciated by consumers, Therefore, the formulation of low-salt-fat foods that maintain acceptability is a major concern in food research. In this thesis, the multi-sensory integration and release kinetics of flavor compounds were explored as strategies to compensate for salt and fat reduction in cheese products (model cheeses and real cheeses). The objective was to better understand the mechanisms leading to aroma and salt release during mastication and to evaluate how the matrix composition and structure influence salt and aroma release profile.Multisensory integration approach to compensate for salt and fat reduction was studied in a first step. The structure and sensory perception of 24 cheese models varying in composition (2 levels of fat, 2 salt, 2 pH at renneting) and flavored with either a sardine aroma (associated to salt), a butter aroma (associated to fat) or not flavoured (control) were characterised by rheological measurements (uniaxial compression) and sensory evaluation (descriptive analysis). The results demonstrated an influence of the composition on the products structure and perceived texture. Furthermore, a significant saltiness enhancement was induced by sardine aroma while significant fat perception enhancement was induced by butter aroma. However, this influence of the aroma on other sensory dimensions depends on the texture of the products thus on their composition and structure. These results have been extended to real cheeses but with specificities. If the sardine flavor enhanced the perception of salt, only butter-sardine-flavor enhanced the perception of fat.In a second step, a physico-chemical approach was developed to explore the release kinetic of flavor compounds during in vitro breakdown using a chewing simulator. The aim was to use these data to explain the influence of the structure of model cheeses and real cheeses and their breakdown during chewing on sensory effects observed in the first step. Volatile compounds release was monitored by connecting the chewing simulator to a proton transfer reaction-mass spectrometry (PTR-MS), while salt release was monitored using a conductivity probe. Results showed that product composition and structure (fat, salt and pH at renneting) influenced aroma release, which however depends on the nature of the aroma: the more hydrophobic compounds are less sensitive to variations in fat content and more sensitive to variations in pH and therefore to the products structure. The salt release kinetic during in vitro chewing was also influenced by the composition and structure of the products. Indeed, beyond salt content which determined the amount of salt released, fat content and the pH at renneting modulated the release kinetic. In conclusion, this work showed a significant impact of the flavor compounds release kinetic and probably of temporality of sensations on the overall perception of salt and fat when consuming a complex food.

L’objectif de cette thèse est d’étudier l’influence des procyanidines, du sucre, de l’acide, de l’éthanol, des arômes et du CO2 sur le goût sucré, l’acidité, l’amertume et l’astringence du cidre. Des plans d’expériences ont été réalisés en solutions modèles et avec des cidres commerciaux afin d’étudier les effets directs des composés chimiques mais également les interactions entre eux sur la perception de ces quatre attributs sensoriels.Les résultats confirment le rôle déterminant des procyanidines,du sucre, de l’acide, de l’éthanol sur les quatre caractéristiques organoleptiques étudiées. Il faut souligner l’influence de la concentration et du degré de polymérisation des procyanidines qui modifient les perceptions sucrées et acides. Ces travaux montrent également une sur expression de l’amertume pour les procyanidines tétramères et pentamères mais seulement pour des concentrations de 750 mg/L, et une interaction entre la concentration et le degré de polymérisation pour l’astringence.Excepté pour l’amertume, la présence de gaz carbonique modifie la perception sensorielle des échantillons testés :l’astringence augmente, le goût sucré diminue pour les solutions les plus sucrées et finalement, il semble que les dégustateurs aient plus de mal percevoir les différences d’acidité entre les échantillons. Enfin, les arômes peuvent modifier la perception du goût sucré de certains cidres par un effet de congruence. En effet, la présence de notes aromatiques « fruitées » est accompagnée d’une surévaluation du goût sucré et des notes « terreux-foin »conduisent à une diminution du goût sucré perçu. Cependant,ce phénomène de congruence semble être concentration dépendante. / The aim of this thesis is to study the influence of procyanidins, sugar, acid, ethanol, CO2 and aroma on the perception of sweetness, sourness, bitterness and astringency of cider. Experimental designs were carried out with model solutions or commercial ciders to study the direct effects and interactions of the chemical compounds on these four organoleptic characteristics.The results confirm the key role of procyanidins, sugar,acid, ethanol on the four organoleptic characteristics. We notably underline the influence of procyanidins concentration and polymerization degree on sweetness and sourness when literature only focused on bitterness and astringency. Our works also indicate an overexpression of bitterness for tetrameric and pentameric procyanidins but only for concentration of 750 mg/L, and an interaction between concentration and polymerization degree for astringency.Except for bitterness, adding CO2 modify sensorycharacteristics of the samples: astringency increases,sweetness decreases for the sweetest solutions and it seems that tasters have more difficulty perceive acidity differences between samples. Finally, the aromatic characteristics can modify sweetness perception of some ciders due to acongruency effect. Indeed, “fruity” notes generate an over evaluation of sweetness when “hay-earthy”aromas lead to a decrease of this taste. Nevertheless,this phenomenon appears to be concentration dependent.

El trabajo realizado presenta un modelo de negocio que pertenece a la industria de alimentos y bebidas, y se dedicará a la producción y comercialización de bocaditos chinos congelados y empaquetados al vacío en el departamento de Lima, Perú. Mediante la recopilación de información obtenida del análisis PESTEL, se determinó la situación actual de los factores Macroentorno del país para estar preparados ante situaciones inusuales. Asimismo, se consideró relevante el estudio de las cinco fuerzas de Porter para abordar los factores de Microentorno que tiene relación con la industria que deseamos ingresar, esta fase permite conocer el comportamiento y el poder de negociación de ciertos factores como los clientes, proveedores y la competencia. Además, se hizo un estudio minucioso del mercado con entrevistas a profundidad y encuestas al consumidor final, dueños o colaboradores de los restaurantes chifas y otros negocios similares, a fin de definir la idea de negocio y las verdaderas necesidades de nuestro público objetivo para dar el enfoque correcto y tomar las decisiones empresariales más adecuadas. Toda actividad relacionada con la producción, tales como: la elaboración, conservación, distribución e inversión de activos, son analizados en relación a la demanda y según la capacidad proyectada del establecimiento, por ende, el sabor, la calidad y presentación de los bocaditos serán producidos según las exigencias del público objetivo. / The work carried out presents a business model that belongs to the food and beverage industry, and will be dedicated to the production and marketing of frozen and vacuum-packed Chinese snacks in the department of Lima, Peru. Through the compilation of information obtained from the PESTEL analysis, the current situation of the country's Macroenvironment factors was determined to be prepared for unusual situations. Likewise, the study of Porter's five forces was considered relevant to address the Microenvironment factors that are related to the industry we wish to enter, this phase allows knowing the behavior and bargaining power of certain factors such as customers, suppliers and the competition. In addition, a thorough study of the market was carried out with in-depth interviews and surveys of the final consumer, owners or collaborators of chifas restaurants and other similar businesses, in order to define the business idea and the true needs of our target audience to give the correct approach and make the most appropriate business decisions. All activities related to production, such as: the preparation, conservation, distribution and investment of assets, are analyzed in relation to demand and according to the projected capacity of the establishment, therefore, the taste, quality and presentation of the snacks will be produced according to the demands of the target audience. / Trabajo de investigación

The purpose of this thesis work was to develop a headspace solid phase microextraction gas chromatography mass spectrometry (HS-SPME-GC-MS) method to detect volatile organic compounds (VOCs) in board samples and to statistically investigate potential correlation between chromatographic data and flavor data obtained from a trained panel. The developed method would hopefully serve as a complement to the already established routine analyses at Stora Enso and gain an increased understanding of which VOCs in the board influence its flavor properties. The impact of incubation time and adsorption time on the area under curve (AUC) was studied with a Design of Experiment screening using the software MODDE. The screening data showed a correlation between large AUC and low repeatability measured as relative standard deviation (RSD). The data was hard to fit to a model due to the large RSD values for the replicates, AUC for identified compounds as response gave an acceptable fit. The regression coefficients for the model showed that a longer adsorption time gave larger AUC, while incubation time had no significant impact on the response.  Instead of following up the screening with an optimization, the focus was shifted to improving the repeatability of the method, i.e. lowering the RSD. The high RSD was believed to mainly be the result of leakage of analytes and unstable temperature during adsorption, preventing the system from reaching equilibrium. Different heating options and capping options for the vial was tested. Septum in crimp cap ensured a gas tight seal for the vial, giving lower RSD values and larger AUC compared to the other alternatives, showing that there was indeed a leakage. Using oil bath ensured stable temperature during the adsorption and detection of a larger number of VOCs but created a temperature gradient in the vial due to it not being fully submerged in the oil. Oil bath gave larger AUC, but still high RSD due to the temperature gradient making the method sensitive to variance in fiber depth in the vial. The final method was performed with 2 g of board sample in a 20 ml headspace vial sealed with a crimp cap with septa. The incubation and adsorption were performed with the vial immersed in a 90-degree oil bath. 20 min incubation time was chosen based on the time it took to get a stable temperature gradient in the vial, and 20 minutes adsorption time was chosen as a good compromise between large AUC and low RSD. Compared to Stora Ensos routine analysis, the developed SPME method gave chromatograms with an improved signal-to-noise ratio for the base line and several more peaks with larger AUC. For the board sample used during method development, the SPME-method identified 34 VOCs, while the routine analysis only identified 12. The developed method was applied on 11 archived board samples of the same quality that were selected based on their original flavor properties, to get a large diversity of samples. Flavor analysis was performed by letting a trained flavor panel describe the flavor based on intensity and character of the water that had individually been in indirect contact with one of the 11 board sample for 24 h. Potential correlation between chromatographic data obtained with the developed method and the flavor experience described by the flavor panelists was statistically investigated with the multivariate analysis software SIMCA. The correlation study showed that a combination of 12 VOCs with short retention time are most likely the main source of off-flavor which of 5 could only be identified with the developed SPME method. VOCs with long retention time did not contribute to an off-flavor and might have a masking effect on flavor given by other VOCS, however not confirmed in this study. Furthermore, the age of the board samples proved to be a good indicator for prediction of the flavor intensity, whereas the total AUC of the samples was not. Possible correlation between detected VOCs in the samples and flavor character given by the flavor panel were seen, however the variation in the data and the sample set were too small, preventing from making conclusions on individual VOCs impact on the flavor experience. The developed HS-SPME-GC-MS method would serve as a complement to the already established routine analyses at Stora Enso and has slightly increased the understanding of which VOCs in the board influence the flavor properties

The umami sensation contributes to beef flavor and acceptability. Inosine 5’- monophosphate (IMP) was the most abundant nucleotide in meat known to impart umami taste which thus far had been overlooked in meat flavor studies. The objectives of this study were to determine the umami taste threshold of inosine 5'-monophosphate (IMP), the effects of spiking IMP on the sensory descriptive attributes of various USDA graded beef strip steaks, and to differentiate beef by IMP content using electrochemistry. USDA Prime, Choice, and Select steaks were spiked with 0.3 and 0.6 mM IMP and analyzed chemically and organoleptically. Liquid chromatography-mass spectrometry and descriptive sensory analysis showed no changes in IMP content and the perceived sensory attributes of steaks. The electrochemical approach successfully differentiated IMP concentrations in aqueous solutions when present at 0.5 mM or above and was able to recognize the presence of nucleotides in the meat extract.

No description available.

BACKGROUND: Alcohol use disorders (AUDs) affect 15 million people nationwide, 4% of which are adolescents (ages 12-17) and adolescents who binge drink significantly increase their likelihood of suffering from an AUD in adulthood. Research shows that cues (i.e. flavors) paired with alcohol (EtOH) produce significant cue-induced alcohol craving and contribute to relapse in adolescent and adult populations. However, there is a lack of research focused on how cues that accompany EtOH drinking during adolescence, affect EtOH craving later in life. The current study sought to examine the sex- and developmental-dependent effects of adolescent exposure to flavor cues associated with EtOH on operant-lick behavior and cue-induced dopamine (DA) levels within the nucleus accumbens shell (AcbSh; reward structure) in adulthood. METHODS: Adolescent alcohol-preferring (P) rats were randomly assigned to one of 4 groups and received 24 hr. access to three bottles on their home cage: Paired: 0.1% blueberry flavor extract (BB) + 15% v/v EtOH and 2 water bottles; Unpaired: 0.1% BB, 15% v/v EtOH, and water; 15% EtOH alone, and 2 water bottles; BB alone and 2 water bottles. Home cage fluid consumption was measured for 2-weeks. On the third week bottles were removed and all animals underwent 9 days of operant training using an operant sipper paradigm. This consisted of two sipper spouts connected to the computer by a lickometer, which registered tongue contacts with the sipper tube (Paired: BB+EtOH or water; Unpaired BB or EtOH; EtOH alone: EtOH or water; BB alone: BB or water). When the fixed ratio (FR) requirement for number of licks/tongue contacts was met, a liquid delivery solenoid dispensed 0.05 ml of fluid into the sipper tube. Following the final operant session all rats remained in their home-cage for approximately 40 days until adulthood at which point they were returned to the operant chambers and tested for appetitive and consummatory behavior in response to the flavor cue (all rats: BB or water; NO EtOH). Two weeks after the final operant session all rats underwent microdialysis testing to examine cue-induced DA levels in the AcbSh. RESULTS: Data indicated that animals in the paired group exhibited a significantly greater level of licking at the BB sipper and a significantly greater level of DA release in response to the flavor cue compared to the other groups. CONCLUSIONS: Overall, the data suggest that cues paired with EtOH during adolescence may produce persistent changes to the behavioral and neurobiological mechanisms that contribute to an increased risk of developing an AUD later in life.

<p>The ability of the Mu2e experiment to probe, or discover BSM physics in direct CLFV μ+ and π+ decay modes is estimated.</p>

Tradicionalmente los programas de mejora del melocotón (Prunus persica (L.) Batsch) se centraron fundamentalmente en la obtención de genotipos elite de alta productividad, resistentes a plagas y patógenos, adaptados a diferentes zonas agroecológicas y que produzcan frutos de gran tamaño y buen aspecto. Como resultado, muchos de estos programas han obtenido cultivares de excelentes características agronómicas. No obstante, el mejoramiento selectivo hacia caracteres agronómicos puede ir en detrimento de la calidad organoléptica del fruto como fue demostrado en el caso de fresa y tomate donde algunos aromas se perdieron en el proceso de mejora (Klee and Giovannoni, 2011; Olbricht et al., 2008). En melocotón, la disminución de la calidad del fruto ha sido percibida por los consumidores y además es la mayor causa de insatisfacción de los mismos (Bruhn et al., 1991). Un probable consecuencia de esto puede ser el bajo consumo de melocotón en comparación con otras frutas como el plátano y la manzana (Crisosto, 2006). Estudios pioneros han establecido que el aroma es uno de los atributos principales por los cuales los consumidores juzgan la calidad del melocotón (Bruhn, 1995). El aroma está definido íntegramente por los compuestos volátiles orgánicos (VOCs) los cuales también contribuyen al sabor del fruto en combinación con azucares y ácidos orgánicos. Los volátiles del melocotón han sido estudiados con anterioridad, describiéndose un poco más de 100 compuestos incluyendo: lactonas, esteres, terpenos, aldehídos, ácidos carboxílicos y alcoholes entre otros [(Aubert and Milhet, 2007) y referencias incluidas]. La identificación de regiones génicas y genes candidatos para el control de los aromas del fruto resulta un punto fundamental para su posterior implementación en programas de mejora con el fin de obtener melocotones de mayor calidad. En este sentido nos propusimos la identificación de QTLs (del inglés ``Quantitative trait loci'') y genes candidatos involucrados en la producción de los compuestos volátiles del melocotón. El desarrollo reciente de un conjunto técnicas analíticas de mayor potencia permitió el advenimiento de una nueva plataforma tecnológica, la metabolómica, que contempla el análisis global de los metabolitos de un organismo permitiendo abordar la evaluación de calidad de una forma más exhaustiva. Dentro de ellas, la tecnología HS-SPME-GC-MS (del inglés ``Head Space-Solid Phase Microextraction-Gas Chromatography-Mass Spectroscopy'') es actualmente el método de elección para el análisis de volátiles debido a su alta sensibilidad, reproducibilidad y robustez (Tikunov et al., 2005). Además el análisis en conjunto de los datos derivados de la metabolómica con otras tecnologías de alto rendimiento para el análisis de expresión de genes, como lo son los microarrays, ha permitido el descubrimiento de genes implicados la producción de diversos metabolitos en Arabidopsis y tomate (Mounet et al., 2009; Saito and Matsuda, 2010; Carrera et al. 2012). En una primera instancia nos propusimos el desarrollo de una plataforma de alto rendimiento basada en HS-SPME-GC-MS para la identificación y cuantificación de compuestos volátiles en fruto de melocotón. Se ensayarán diferentes protocolos para la extracción de los compuestos volátiles con el fin de identificar el más adecuado (es decir el más sensible manteniendo la reproducibilidad y con una robustez satisfactoria). Una vez desarrollado un protocolo adecuado se analizará en paralelo la evolución de los compuestos volátiles y la expresión de genes mediante microarrays durante la maduración de diferentes genotipos de melocotón con el objetivo de identificar patrones comunes de co-regulación entre metabolitos y genes durante el desarrollo del fruto. Por último, se propuso la identificación de regiones génicas implicadas en la producción de volátiles mediante análisis de QTLs. / Sánchez, G. (2013). Cartografiado de QTL y genes candidatos asociados a metabolitos determinantes de la calidad de fruto en melocotón [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/34511