Venison is an important food item in the diet of the people of the United States. Deer is hunted both as sport and for food. Annually, nearly 180,000 hunters go afield in Utah in search of deer. Over 130,000 animals are killed which amounts to an annual harvest of over 15,000,000 pounds of dressed venison. This contributes about 10 1/2 million dollars to the economy of the state from licenses, lodgings, transportation, and other expenses of hunting. Venison as a whole has characteristic flavor and/or odor which is acceptable if mild, but some venison has an objectionable strong flavor. Because of the practical importance of the subject of venison flavor, this investigation has been undertaken to study the substances suspected of contributing to the flavor.

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The quality of many beverages and food products is compromised by the presence of low molecular weight aldehydes. Aldehydes are commonly formed during storage by the oxidation of lipids or are introduced as migrants from polymeric packaging material. The objective of this project was to evaluate the effectiveness of three aldehyde scavenging agents, blended into poly(ethylene terephthalate) (PET) films, in removing an aliphatic series of aldehydes from an acidified aqueous model solution (pH 3.6) during storage. Aldehyde concentration in solution was determined by an improved high performance liquid chromatography method involving the formation of aldehyde-hydrazine complexes by 2,4-dinitrophenylhydrazine. Storage of 25 μM mixtures of acetaldehyde, propionaldehyde, butyraldehyde, valeraldehyde, and caproaldehyde in contact with PET films blended with 5% poly(m-xylylene adipamide) (nylon MXD6), D-sorbitol, or alpha-cyclodextrin reduced the concentration of each aldehyde in solution by 21 to 90% after 14 days of exposure. D-sorbitol and alpha-cyclodextrin aldehyde scavenging PET films were the most effective treatments for the reduction of aldehydes from solution showing similar average reductions for the five aldehyde species of 11.4 and 13.8 μM, respectively. PET films blended with nylon MXD6 were less effective in removing aldehydes from solution showing an average reduction of 8.4 μM for the five aldehyde species. However, nylon MXD6 proved to the most efficient aldehyde scavenging agent tested. D-sorbitol and alpha-cyclodextrin blends include 45 and 17 times more aldehyde scavenging sites then nylon MXD6 blends, but only showed 26 and 39% improvements in aldehyde scavenging ability when compared to nylon MXD6 blends. Aldehyde scavenging films demonstrated selective scalping preferring smaller molecular weight aldehydes, such as acetaldehyde, propionaldehyde, and butyraldehyde, more than larger aldehydes, valeraldehyde and caproaldehyde. Partition coefficients for smaller aldehydes were 3 to 6 times greater for aldehyde scavenging films then control film. / Ph. D.

Fruits are among the most important commodities in global trading due to its fundamental nutritional values. In 2012, the fruits supply was 115 kg/person/year, however, only 50 % of the fruits reached their consumers and the rest ended up as waste during the long fruit supply chain. The waste from fruits is mostly dumped or burned, creating a serious environmental problem. A more sustainable handling of the waste is therefore highly desirable. One of them is conversion of the fruits wastes into biogas through anaerobic digestion. One challenge with the conversion of fruits wastes into biogas is the presence of antimicrobial compounds in the fruits, which reduce the biogas yield or even cause a total failure of the process. Fruit flavors have been reported to have antimicrobial activity against several microorganisms and being responsible for the defense system in the fruits. However, there is only scarce information about the effect of fruit flavors on anaerobic digesting microbia. The objectives of the present thesis were: 1) to investigate the inhibitory activity of the fruit flavors on anaerobic digestion; 2) to remove the flavor compound by pretreatment; and 3) to protect the cell from the flavor compounds using a membrane bioreactor. The inhibitory activity of the fruit flavors was examined from different groups of flavors by adding a single flavor compound into the batch anaerobic digesting system, at three different concentrations. Among the flavors added, myrcene and octanol were found to exhibit a strong inhibitory activity, with 50 % reduction of the methane production at low concentrations, ca. 0.005–0.05 %. These flavors can be found in oranges, strawberries, grapes, plums, and mangoes. The other flavors tested showed moderate and low inhibitory activity, which might not affect the anaerobic digestion of the fruits wastes. In order to overcome the inhibitory effects of the fruit flavor, two approaches were proposed in this thesis, namely, fruit flavor removal by leaching pretreatment and cell protection from fruit flavor using a membrane bioreactor. Orange peel waste and D-limonene were used as a model of fruit waste and inhibitor, respectively. The leaching pretreatment uses solvent to extract the limonene from the orange peel. The methane yield increased by 356 % from 0.061 Nm3/kg VS to 0.217 Nm3/kg VS, by pretreating the peel using hexane with peel and a hexane ratio of 1:12 at room temperature for 10 min. Alternative to limonene removal, the cells were encased in a hydrophilic membrane, which is impermeable to hydrophobic limonene. This method yielded more than six times higher methane yield, compared to the free cell. At the highest organic loading rate, examined in this work, 3 g VS/L/day, the methane yield of the reactor containing the free cell was only 0.05 Nm3/kg VS, corresponding to 10 % of the theoretical yield, whereas 0.33 Nm3/kg VS methane yield was achieved using a membrane bioreactor corresponding to 75 % of the theoretical yield. / <p>Thesis for the degree of Doctor of Philosophy at the University of Borås to be publicly defended on November 27th 2014, 10.00 a.m. in room E310, University of Borås, Allégatan 1, Borås.</p>

abstract: Most American children consume less than the recommend amount of fruits and vegetables (F&V), 74% and 84%, respectively. Eating too few F&V in childhood is associated with increased risk of cardiovascular disease, hypertension, respiratory symptoms, and some cancers later in life. Adequate F&V consumption favorably impacts antioxidant status, gut flora, mood, and cognitive functioning. Nutrients such as vitamin C and fiber are only naturally occurring in plant foods. For many children, school lunches are an important source of F&V. This pilot study assessed the feasibility of providing condiments to increase children’s consumption of salad bar F&V in an elementary school cafeteria at lunchtime. The trial site was a single Title 1 elementary school in a large, urban district in the greater Phoenix metropolitan area. Taste tests were conducted on three convenience samples of children in grades 3 – 7, aged 8 – 12 years (n=57) to identify the most popular condiment flavors. The five highest rated flavors were made available daily at a “flavor station” in the school’s lunchroom for three consecutive weeks during the Fall 2018 semester. Descriptive and inferential statistics were used to analyze data. A cost analysis was conducted for capital outlays related to the flavor station. School employee perceptions of F&V and the flavor station were assessed via posttest online surveys. Peanut butter was rated the best tasting condiment by children and was the only condiment that increased in popularity throughout the intervention. Overall, daily F&V consumption increased 17 g per child. There was a linear increase in F&V consumption during the study (r=0.986; P=0.014). As a proportion of the total F&V selected, F&V waste decreased by nearly 3%. The average daily cost of providing the flavor station was $0.09 per student. Sixty-five percent of school staff felt that the flavor station should continue at their school. Peanut butter is an affordable, nutrient-dense food that accommodates the USDA Food and Nutrition Service meal patterns and nutrition standards, and thus, is a viable strategy for increasing F&V consumption and decreasing F&V waste. The results herein inform the development of future interventions to improve the palatability of F&V for children. / Dissertation/Thesis / Doctoral Dissertation Exercise and Nutritional Sciences 2019

Mutton meat was tested in different products in order to obtain prototype products in which mutton can effectively be used without the objectionable mutton off flavor. Mutton flavor reduction was achieved in the processed meat products by: (a) lowering mutton fat to a level of 10% or less, (b) using spices, smoking and/or curing, (c) substituting fat from beef or pork for mutton fat, and (d) the action of microbial starter cultures. Four taste panel sessions were set up to rate these products against an all beef or all pork control for consumer acceptability. Taste panel results indicate that flavor had the greatest effect on overall acceptability of these products, compared to texture and appearance. Proximate meat analysis for fat, protein, moisture and ash were performed using the Technicon InfraAlyzer 400R and the results were compared with values obtained by reference AOAC methods. Correlation coefficients of 0.992, 0.867, 0.992 and 0.511 were obtained for fat, protein, moisture and ash respectively. The two methods were not significantly different (p = .05). These results indicate that the InfraAlyzer may be used as a rapid method for proximate analysis of fat, protein and moisture.

Made available in DSpace on 2014-07-29T15:07:50Z (GMT). No. of bitstreams: 1 Dissertacao_2009_Laudiceia_Rocha.pdf: 529703 bytes, checksum: 910b4955edffad8d250b9fbab4f3e0cc (MD5) Previous issue date: 2009-07-28 / As the nutritional demand of pigs in the nursery phase is high, it is necessary the diets are based on ingredients palatable high availability of nutrients. Accordingly, the floating diets may meet the physiological demands of piglets, since the extrusion breaks the physical barriers that surround the granules of ingredients, improving their palatability and digestibility. This work aimed to evaluate the digestibility the nutrients and extruded with or without the addition of flavoring additives for piglets in the nursery phase, and the performance animals and economic viability of these rations. The experiments were performed at the Department of Aquaculture Department of Animal Production Veterinary School of UFG. In the digestibility experiment were determined the digestibility of nutrients. The experimental period lasted 26 days, divided into two periods of 13 days, being five days for animals to adapt to cages and regularization of diets in the gastrointestinal tract of animals, three days to stabilize the metabolic consumption and five days for collection of feces and urine. To this end, we used 12 hybrid animals, castrated male per period. The design was a randomized block design, with four treatments and six replicates. The treatments were: T1 - reference diet mash, the corn and soybean meal supplemented with minerals and vitamins, so to meet the requirements of animals; T2 - T1 feed submitted to extrusion, T3 -- T2 extruded food additives and flavorings T4 - T3 with feed moisture. In performance experiment we used the randomized block design with four treatments and six replications. The treatments were the same the digestibility trial. In this test we used 48 hybrid animals commercial, 24 barrows and 24 females, to evaluate the performance of animals through the variables of weight gain, consumption of and feed conversion. The results were analyzed by analysis variance (ANOVA) and submitted to the Student t test. Energy values showed gross differences among the treatments. In digestibility of dry matter, ash, coefficient metabolization of dry matter, crude protein and gross energy did not occur statistical difference, as well as the balance of N in the treatments. The digestibility of crude protein and ether extract differed significantly to the treatment with extruded flavoring additives and 5% moisture. The results related to the availability of Ca in the diets differed between treatments with floating diets without additives, that The lowest mineral excreted. Performance, not observed differences in the variables initial weight, final weight, daily weight gain and total, and total feed intake. While, for the variable food (p <0.05), statistical difference, with the best conversion given was the group of animals that received extruded without additives. The results showed that the physical form of ration, both interfered the acceptability and palatability of the diet. Treatment extruded without additives had a better availability of nutrients, probably due the thermal processing of feed during extrusion when compared with the treatment T1. The average cost of feed / kg were R $ 0.49, 0.39; 0.43 and 0.59, therefore the cost index was 123.4%, 100%, 108.1% and 147.2% for the NPK treatments, extruded without additives, extruded with additives and with additives and extruded 5% moisture, respectively. Using extruded without additives for piglets in the nursery phase provided best results of feed intake, feed conversion and lower cost / kg weight produced when compared with dry feed and feed extrusion flavoring additives / Como a demanda nutricional de suínos na fase de creche é alta, é necessário que as rações formuladas sejam à base de ingredientes palatáveis com alta disponibilidade de nutrientes. Nesse sentido, as rações extrusadas podem atender às exigências fisiológicas dos leitões, uma vez que a extrusão rompe as barreiras físicas que envolvem os grânulos dos ingredientes, melhorando sua palatabilidade e digestibilidade. Dessa forma, objetivou-se avaliar a digestibilidade dos nutrientes das rações fareladas e extrusadas com ou sem a adição de aditivos flavorizantes para leitões na fase de creche, bem como o desempenho dos animais e a viabilidade econômica dessas rações. Os experimentos foram realizados no Setor de Suinocultura do Departamento de Produção Animal da Escola de Veterinária da UFG. No experimento de digestibilidade foram determinados os coeficientes de digestibilidade dos nutrientes das rações. O período experimental total durou 26 dias, divididos em dois períodos de 13 dias, sendo: cinco dias para adaptação dos animais às gaiolas e regularização das dietas no trato gastrintestinal dos animais, três dias para regularização do consumo metabólico e cinco dias para coleta das amostras de fezes e de urina. Para tanto, foram utilizados 12 animais híbridos, machos, castrados por período. O delineamento foi de blocos casualizados no tempo, com quatro tratamentos e seis repetições. Os tratamentos consistiram em: T1 - ração referência farelada, à base de milho e farelo de soja, suplementada com minerais e vitaminas, de forma a atender às exigências dos animais; T2 - ração T1 submetida à extrusão; T3 - ração extrusada T2 com aditivos flavorizantes e T4 - ração T3 com umidade. No experimento de desempenho adotou-se o delineamento de blocos ao acaso com quatro tratamentos e seis repetições. Os tratamentos testados foram os mesmos do ensaio de digestibilidade. Nesse ensaio foram utilizados 48 animais híbridos comerciais, sendo 24 machos castrados e 24 fêmeas, para a avaliação do desempenho dos animais mediante as variáveis de ganho de peso, consumo de ração e conversão alimentar. Os resultados foram analisados por análise de variância (ANOVA) e submetidos ao Teste de t Student. Os valores de energia bruta apresentaram diferenças estatísticas nos tratamentos testados. Nos coeficientes de digestibilidade da matéria seca, matéria mineral, coeficiente de metabolizabilidade da matéria seca, proteína bruta e energia bruta não ocorreu diferença estatística, assim como para o balanço de N nos tratamentos testados. Os coeficientes de digestibilidade da proteína bruta e do extrato etéreo diferiram significativamente para o tratamento extrusado com aditivos flavorizantes e 5% de umidade. Os resultados relacionados à disponibilidade de Ca nas rações diferiram entre os tratamentos com rações extrusadas sem aditivos, em que este apresentou o menor valor desse mineral excretado. No desempenho, não observou-se diferenças nas variáveis peso inicial, peso final, ganho de peso diário e total, além de consumo de ração total. Enquanto que, para a variável conversão alimentar (p<0,05), houve diferença estatística, sendo que a melhor conversão apresentada foi do grupo de animais que receberam ração extrusada sem aditivos. Os resultados demonstraram que a forma física da ração, interferiu tanto na aceitabilidade quanto na palatabilidade do ração. O tratamento extrusado sem aditivos apresentou melhor disponibilidade dos nutrientes, provavelmente devido ao processamento térmico da ração durante a extrusão quando comparado com o tratamento T1. Os custos médios com rações/kg de peso foram de R$ 0,49; 0,39; 0,43 e 0,59, consequentemente o índice de custos foi de 123,4%; 100%; 108,1% e 147,2% para os tratamentos farelado, extrusado sem aditivos, extrusado com aditivos e extrusado com aditivos e 5% de umidade, respectivamente. O uso de ração extrusada sem aditivos para leitões na fase de creche proporcionou melhores resultados de consumo de ração, conversão alimentar e menor custo/kg de peso produzido quando comparado com ração farelada e rações extrusadas com aditivos flavorizantes

Background: In recent years, the emerging electronic cigarette (e-cigarette) marketplace has developed prosperously all over the world. By analyzing online e-liquid reviews, we seek to identify the features attracting users. Methods: We collected e-liquid reviews from one of the largest online e-liquid review websites and extracted the e-liquid features by keywords. Then we used sentiment analysis to classify the features into two polarities: positive and negative. The positive sentiment ratio of a feature reflects the e-cigarette users' preference on this feature. Results: The popularity and preference of e-liquid features are not correlated. Nuts and cream are the favorite flavor categories, while fruit and cream are the most popular categories. The top mixed flavors are preferable to single flavors. Fruit and cream categories are most frequently mixed with other flavors. E-cigarette users are satisfied with cloud production, but not satisfied with the ingredients and throat hit. Conclusions: We identified the flavors that e-cigarette users were satisfied with, and we found the users liked e-cigarette cloud production. Therefore, flavors and cloud production are potential factors attracting new users.

Dans le domaine de la chimie des parfums, l’optimisation des propriétés biologiques et sensorielles de substances naturelles complexes, via la biocatalyse, présente un fort intérêt. Dans un contexte de chimie durable, ces travaux de recherche sont dédiés aux développements de modifications enzymatiques de composés purs, d’extraits et d’huiles essentielles de l’industrie des arômes et parfums. Une étude bibliographique a ainsi été consacrée à la composition des matières premières naturelles, leurs propriétés et les principales voies de biosynthèse des composés présents dans les substances naturelles complexes, ainsi que quelques éléments de réglementation. Dans un premier volet, selon un procédé de chimie durable, le but a été de rendre des produits naturels plus sains tout en conservant leurs propriétés et leur « naturalité ». La détoxification en atranol et en chloroatranol de l’extrait de mousse de chêne a été effectué menant à des absolues de mousse de chêne modifiées par biocatalyse conservant leur qualité odorante. Dans le cadre d’un projet collaboratif public-privé, des protocoles de suivis de transformations biocatalytiques ont été établis et mis en œuvre. Dans un troisième volet, des méthodologies de chimie durable ont été mises à profit afin de proposer de nouveaux ingrédients grâce à l’utilisation de procédés biotechnologiques procédant selon le principe d’économie circulaire. Le caractère naturel a été conservé et la méthode a permis de réaliser des transformations fines et ciblées pour développer des facettes olfactives intéressantes. / In the field of flavor and fragrance industry, the optimization of natural flavoring essential oils and extracts’ properties by biocatalysis is really interesting. In a context of sustainable chemistry, this research project is dedicated to the development of pure compounds, extracts and essential oils by enzymatic modifications. In this way, a bibliographic study has been carried out on the composition of the natural raw materials, their properties and the main biosynthetic pathways of the compounds present in the natural complex substances and some regulation elements. In the first place, according to a process of sustainable chemistry, the goal is to make healthier natural products while keeping their properties and their "naturalness". The detoxification in atranol and chloroatranol of the oak moss extract was carried out with the oak moss absolute by biocatalysis preserving their olfactory quality. Through an academic /industrial collaboration, protocols for monitoring biocatalytic transformations were established and implemented. In a third part, sustainable chemistry methodologies were used to propose new ingredients through the use of biotechnological processes based on the circular economy principle. The natural character has been preserved and the method allowed targeted transformations to develop interesting olfactory facets.

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