L'espèce Ludwigia leptocarpa (Onagracées) présente dans le paysage antillais est méconnue par la population locale. Pourtant, au Nigéria, ses feuilles sont préconisées pour traiter les rhumatismes, la dysenterie et pour leurs vertus laxative et vermifuge. L'absence de données phytochimiques sur cette plante justifie le choix de notre étude. Un criblage phytochimique réalisé sur les extraits bmts de feuilles, de fruits et de tiges a mis en évidence la présence de terpénoïdes dans les extraits hexane et dichlorométhane et des acides phénoliques et flavonoïdes dans les extraits méthanol et eau. L'évaluation du potentiel biologique des extraits apolaires des feuilles a révélé des activités antibiotique (E. coli et S. aureus) et anti-inflammatoire intéressantes. Les extraits plus polaires présentent des potentiels antioxydant, antibiotique (E. coli et S. aureus), antifongique (c. albicans et C. tropica/is), et antiviral (HSV-l) significatifs. L'étude des fractions volatiles de feuilles, de tiges et des parties aériennes par microextraction en phase solide a conduit à l'identification de 54 composés. Les analyses GC/MS menées sur les extraits apolaires de feuilles et de fruits ont mis en évidence la présence d'acides gras, de triterpènes et de stéroïdes. Le fractionnement et la purification des extraits polaires de feuilles ont mené à l'isolation et l'identification de 8 composés phénoliques parmi lesquels 1 acide polyhydroxylé, 3 acides phénoliques, 2 flavonoïdes et 2 tanins galliques. L'apport de nouvelles données scientifiques sur 1. leptocarpa contribue à la valorisation de cette matière végétale locale et laisse entrevoir des perspectives de recherche et d'application / Ludwigia Leptocarpa species (Onagraceae) is present in Caribean landscape, it remains unknown by French West Indies population. However, in Nigeria the leaves are recommended to treat rheumatism, dysentery and as laxative or deworming. The lack of data phytochemical on this plant justifies our study choice. A phytochemical screening carried out on crude extracts from leaves, fruits and stems highlighted terpenoids presence in hexane and dichloromethane crude extracts and phenolic compounds (phenolic acids and flavonoids) in methanol and water cmde extracts. The biological potentials evaluation of apolar extracts showed interesting antibiotic (E. coli and S. aureus) and inflammatory activities. Polar extracts present antioxidant, antibiotic (E. coli and S. aureus), antifungal (C albicans and C tropicalis), and viral (HSV-l) potential. Volatile fraction study of lcave, stems and aerial parts by Solid Phase MicroExtraction (SPME) 100 to theidentification of 54 compounds. GCIMS analysis conducted on leaves and fruits apolar extracts underlined the presence of fatty acid, triterpenes and steroids. Leaves polar extract fractionnation and purification resulted to isolation and identification of 8 phenolic componuds including 1 polyhydroxylated acid, 3 phenolic acids, 2 flavonoids and 2 gallic tannins. The addition of new scientific data on L. /eptocarpa contributes to the enhancement of this local plant rnaterial and suggests many opportunities for research and application

Orientadores: Fumio Yokoya, Wilma Aparecida Spinosa / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T19:27:06Z (GMT). No. of bitstreams: 1 Zilioli_Estevao_D.pdf: 1342863 bytes, checksum: 7edd470d68c76d42e008244763b239e8 (MD5) Previous issue date: 2011 / Resumo: Os vinagres de frutas popularizam-se cada vez mais no planeta, sendo produzidos a partir de diversos cultivares ou de seus resíduos, com o uso de técnicas clássicas ou modernas. Esses produtos apresentam grande variedade de ácidos orgânicos, vitaminas, minerais, compostos fenólicos e outros elementos com importantes funções fisiológicas. O vinagre de maior qualidade depende mais dos seus compostos secundários do que do ácido acético, embora a realidade brasileira aponte situação diversa: a cultura geral não preza pela qualidade dos vinagres consumidos, o que determina os baixos preços do produto no mercado, pois além de matérias-primas pouco nobres, os processos acabam por priorizar tão somente o ácido acético. O objetivo desta pesquisa foi estudar a agregação de compostos de valor sensorial e funcional em vinagres produzidos a partir de diferentes matérias-primas. Os vinagres estudados foram os de arroz, cana, milho, mel, carambola, kiwi, laranja, maçã, maracujá, toranja e uva. Os vinagres de arroz, milho e cana foram preparados a partir de destilados etanólicos e cachaça. Os mostos de frutas foram obtidos por maceração ou despolpamento, adicionando-se o preparado enzimático Pectinex® Ultra SPL em quantidade suficiente e o teor de açúcar foi corrigido com sacarose para atingir 18-20° Brix. Na sequência, efetuou-se a fermentação alcoólica, utilizando a levedura liofilizada Saccharomyces cerevisiae ?Y904?. A partir do vinho obtido, procedeu-se a fermentação acética rápida e determinou-se as seguintes características dos vinagres: a) acidez total; b) acidez volátil; c) acidez fixa; d) pH; e) extrato seco; f) minerais; g) açúcares totais; h) grau alcoólico; i) metanol; j) dióxido de enxofre; k) sulfato; l) cloreto total; m) compostos voláteis (acetaldeído, acetato de etila, metanol, diacetil, acetato de butila, isobutanol, hexanol, octanol); n) capacidade antioxidante (% de sequestro do Radical DPPH) e conteúdo fenólico (Folin-Ciocalteau). Os vinagres produzidos encontraram-se dentro dos padrões estabelecidos pela legislação e adequados aos parâmetros preconizados na literatura científica. Houve grande variação nos teores de compostos voláteis dos produtos, sendo o acetato de etila o único presente em todas as amostras. Os fermentados acéticos de destilados etanólicos apresentaram valores menores de compostos fenólicos totais e de sequestro do DPPH quando comparados com os produzidos a partir das frutas, no entanto, tais compostos estavam ausentes nas matérias-primas utilizadas (cachaça, etanol de arroz e etanol de milho). Na produção de vinagres de frutas, a composição de cada cultivar mostrou ter grande influência no conteúdo fenólico e na capacidade antioxidante dos fermentados alcoólicos e dos vinagres. O mosto, o fermentado alcoólico e o vinagre de uva apresentaram os valores mais altos de sequestro relativo do radical DPPH em comparação com as outras amostras, apesar de não possuírem os maiores teores de compostos fenólicos. Porém, quando os vinagres foram diluídos para atingirem 4% (p/v) em acidez total, o produzido a partir de toranja superou os demais no que se refere às características funcionais estudadas. A partir de estatística multivariada em relação aos resultados de dezenove variáveis foi possível separar os vinagres produzidos em quatro grupos: (1) os feitos com matérias-primas destiladas (arroz, milho e cachaça), (2) o produzido com mel, (3) o fermentado da uva e (4) os obtidos a partir de carambola, kiwi, laranja, maçã, maracujá e toranja / Abstract: The fruit vinegars increasingly become popular on the planet, being produced from various crops or their residues, using classical and modern techniques. These products have great variety of organic acids, vitamins, minerals, phenolic compounds and other elements with important physiological functions. Vinegar higher quality depends more on their secondary compounds than acetic acid, although the Brazilian reality shows another situation: the general culture does not value the quality of vinegar consumed, which determines the low prices of the product on the market, as well as ignoble raw materials, processes end up as only prioritize the acetic acid. The objective of this research is to study the aggregation of sensory and functional compounds in vinegars produced from different raw materials. The vinegars studied were produced from rice, sugarcane, corn, honey, starfruit, kiwi, orange, apple, passion fruit, grapefruit and grapes. The vinegars of rice, corn and sugar cane were derived from ethanol and ?cachaça?. The musts were obtained by macerating fruit, adding sufficient quantity of enzyme preparation with correction of sugar contents by the use of sacarose. Then we performed the alcoholic fermentation using yeast lyophilized "Y904". From the resulting wine, was proceeded to acetic fermentation by German method and determined the following characteristics: a) total acidity, b) volatile acidity; c) fixed acidity; d) pH; e) dry stratum f) minerals g) total sugars; h) alcohol content; i) methanol; j) sulfur dioxide; k) sulfate; l) total chloride m) volatile compounds (acetaldehyde, ethyl acetate, methanol, diacetyl, butyl acetate, isobutanol , hexanol), n) phenolic content (Folin-Ciocalteau) and antioxidant capacity (DPPH radical scavenging). The vinegars were in accordance with standards established by law and appropriate to the parameters recommended in the scientific literature. There was wide variation in levels of volatile compounds and ethyl acetate was the only one present in all samples. In vinegars made with distilled raw materials, lower values were observed for total phenolic compounds and DPPH radical scavenging compared with those produced from fruit, however, these compounds were absent in the raw materials used (cachaça, ethanol from rice and ethanol from corn). In the production of fruit vinegars, the composition of each cultivar have great influence on the phenolic content and antioxidant capacity of wines and vinegars. Juice, wine and vinegar produced from grapes showed the highest values of DPPH radical scavenging in comparison with other samples, despite not having the highest levels of phenolic compounds. But when the vinegars was diluted to reach 4% (w / v) total acidity, the product from grapefruit topped the other with regard to functional characteristics studied. The vinegars produced were separated into four groups by multivariate analysis: (1) those made with distilled raw materials (rice, corn and cachaça), (2) the vinegar made from honey, (3) grape vinegar and (4) obtained from the star fruit, kiwi, orange, apple, passion fruit and grapefruit / Doutorado / Ciência de Alimentos / Doutor em Ciência de Alimentos

O presente trabalho teve como objetivo estudar o comportamento de três linhagens de leveduras, sendo duas da espécie S. cerevisiae, (Y-904 e CAT) e uma da espécie S. bayanus, (EC) em duas temperaturas de fermentação 20 e 32 °C, usando dois meios, YEPD (meio controle) e caldo de cana-de-açúcar clarificado. As fermentações foram realizadas em câmara de BOD, estático, em frascos de erlenmeyer, com 200 mL de meio e 1 g de fermento seco. A concentração de açúcar foi padronizada para 150,0 g L-1 de ART (açúcares redutores totais) e 15,2 °brix, nos ensaios que se utilizou o caldo de cana como substrato. As fermentações que se utilizou apenas o caldo de cana foram realizadas em balões de cinco litros, em ambas as temperaturas, nas quais as três linhagens de levedura foram avaliadas, através da análise cromatográfica do destilado. Para a obtenção dos destilados foi montado em laboratório um destilador feito totalmente de vidro. Nos ensaios que se utilizou o meio controle e o caldo de cana nas duas temperaturas de fermentação, as leveduras foram avaliadas quanto ao crescimento celular, o açúcar residual e o teor alcoólico. As amostras dos destilados provenientes das fermentações que utilizaram apenas o caldo de cana como mosto, foram avaliadas quanto: ésteres, aldeídos, acidez volátil, álcoois superiores, álcool metílico, furfural, carbamato de etila, acroleína e cobre. As três linhagens ensaiadas apresentaram diferenças estatísticas entre si e entre os meios utilizados. O objetivo não foi a comparação entre as duas temperaturas e sim avaliar o comportamento das linhagens e verificar a possibilidade de se efetuar fermentações a 20 e a 32 °C. Pela análise cromatográfica alguns componentes voláteis como ésteres, aldeídos, acidez volátil, álcoois superiores e álcool metílico, apresentaram diferenças estatísticas, isto é, a formação desses compostos foi influenciada pela temperatura e pelas linhagens utilizadas. O teor de ésteres aumentou com o decréscimo da temperatura para S. bayanus. A acidez volátil aumentou com o acréscimo da temperatura, assim como ocorreu com a formação de álcoois superiores e de álcool metílico que foi mais elevada a 32 °C do que a 20 °C. Enquanto que outros componentes como: furfural, carbamato de etila, acroleína e cobre não apresentaram diferenças em relação a variação da temperatura ou pelas leveduras utilizadas. / The present work had the aim of studying the behavior of three yeast strains, considering two from Saccharomyces cerevisiae species (Y-904 and CAT) and one from Saccharomyces bayanus species (EC), in two fermentation temperatures, 20 and 32 C, utilizing two mediums, YEPD (control medium) and clarified sugarcane juice. The fermentations were carried out in stable BOD chambers, in bottles of Erlenmeyer, with 200 mL of each medium and 1 g of dried yeast. The sugarcane concentration was standardized to 150g/L of ART (total reductor sugar) and to 15,2 °brix in the essay that was used the sugarcane juice as medium. The fermentations that were used only the sugarcane juice were carried out into 5 liters balloons capacity, in both temperatures, where the three yeasts strains were evaluated through chromatography analysis of the distillates. In order to obtain the distillates, it was built a all-glass distillation apparatus. The yeasts were analyzed as the cell growth, the residual sugar and the alcoholic concentration at the essays which were used the control medium and the sugar cane juice in both temperatures. It was evaluated esters, aldehydes, acidity, higher alcohols, methyl alcohol, furfural, acrolein and copper in the distillates samples which came from the fermentations that used only the sugarcane juice as wort. The three yeast strains showed differences between each other and between the mediums. The aim of this study was not to compare the results between the temperatures, but it was to evaluate the behavior of the strains and find out the possibility of making fermentations at 20 and 32°C. The chromatography analysis showed statistical differences from volatile compounds as: esters, aldehydes, acidity, higher alcohols and methyl alcohol. These results show that the formation of these compounds was influenced by temperature and by the yeats strains used. The content of esters increased when temperature decreased for S. bayanus. The acidity increased when the temperature also increased, the same occurred with higher alcohol formation and methyl alcohol formation. The methyl alcohol formation was higher at 32 C than 20 °C. The others compounds as: furfural, ethyl carbamate, acrolein and copper did not show differences related to the temperature variation and the yeasts strains used.

The aim of this diploma thesis was to verify the usability of the chemical generation of mercury cold vapor for speciation analysis of selected mercury compounds using high - performance liquid chromatography coupled within atomic absorption spectrometry in the determination of mercury in real tap water samples. In this work, mercuric chloride, methylmercury, ethylmercury and phenylmercury were selected as model analytes. In the first part, the working conditions of chemical generation of mercury cold vapor for each of the selected specie of mercury were optimized. Optimized equipment was used to measure the calibration dependence for each specie and the basic characteristics of the method were established. After optimization of the chemical generation, HPLC column was connected prior this derivatization step and in resulted combined apparatus HPLC - CVG - QTAAS, the separation step was optimized . At optimized conditions, the calibration dependence was measured for each specie and the basic characteristics of the developed method including HPLC separation were established. In conclusion, the proposed analytical method was tested on real flowing tap water samples. Because of low content of mercury species in these samples, the recovery of the method was established when comparing the signal of...

Consumer evaluation, proximate data, Warner-Bratzler shear force (WBSF), fatty acid (FA) composition and volatile compounds were analyzed from the Longissimus thoracis (LT), Tricep brachii (TB) and Gluteus medius (GM) muscles finished on conventional feedlot (FL) and forages, including a perennial legume, birdsfoot trefoil (BFT; Lotus corniculatus), and a grass, meadow brome (Bromus riparius Rehmann, Grass). Representative retail forage (USDA Certified Organic Grass-fed, COGF) and conventional beef (USDA Top Choice, TC) were investigated (n = 6) for LT. Additionally, the effects of diet on Gluteus medius (GM) and Tricep brachii (TB) muscles were explored. Forage-finished beef scored lower (P < 0.05) in most of the affected sensory attributes except BFT which was similar to grain-finished beef. In forage-finished beef GM was more liked and in FL, TB was similar to GM except juiciness where it scored greater. The fat percent was found to be greatest (P < 0.05) in TC followed by BFT and FL. Nutritionally beneficial ratios of FAs were observed in forage-finished diet. Fatty acid concentrations were majorly affected (P ≤ 0.046) by diet. Few long-chain PUFAs were affected (P ≤ 0.015) by muscle type. No FA was a effected (P > 0.05) by the interaction of muscle and diet. 3-hydroxy-2-butanone, known to evoke a buttery sensation was affected (P = 0.011) by diet with greater (P < 0.05) concentration in GM across all diets. Strecker degradation products were affected (P ≤ 0.014) by muscle type being prominent in GM. Meanwhile, 2-ethyl-3,5-dimethyl-pyrazine was greatest (P < 0.05) in BFT. All pyrazine compounds were (P < 0.05) greater in GM. These results indicate that when consumer evaluated beef of finishing diets, FL beef was rated highly. Additionally, not all forages produce similar beef. There were similar ratings for BFT for all attributes except flavor having lower values compared with FL. The chemical composition of BFT beef was found to be intermediary and similar to both FL and Grass beef in many cases. Diet was found to interact with muscle for sensory and chemical measures. The GM and TB of FL did not differ (P < 0.05), while within forage treatments sensory response and chemical composition varied. These results indicate the meat quality of secondary beef muscles is more greatly impacted by forage diets.

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on day 0. This research reveals that altering pasteurization temperature from 79?aC may cause a decrease in consumer acceptability to some consumers. Altering pasteurization temperature does not affect shelf-life or sensory descriptors and volatile compound profiles at the end of shelf-life.

No description available.

No description available.

The hemlock woolly adelgid (HWA), Adelges tsugae Annand (Homoptera: Adelgidae), is forest pest introduced to eastern North America in the early 1950's. Although this pest occurs on both landscape and nursery stock as well as in natural stands of hemlock forest, pesticides are only practical and effective in urban settings. Ecological and economical considerations prevent utilization of chemical treatment in the forest setting, thus biological control is viewed as the most promising option for slowing the spread of HWA. It is essential for researchers to be able to accurately assess the population levels of biocontrol agents after release into the environment. No method currently exists for sampling HWA predators. This project was designed to determine whether two species of predators are able to utilize olfactory cues from eastern hemlock and/or HWA in host-finding. If predators use olfactory cues, we may develop an attractive sythnetic blend of compounds to draw them to a trap, thereby simplifying the sampling and improving its accuracy. To address this question we executed three experiments. The first involved examination of the antennae of the predators for the presence and abundance of olfactory sensilla. The second experiment was designed to detect a behavioral response by the predators following exposure to host volatile compounds. The final experiment involved identifying compounds emitted from eastern hemlock, and the affect of HWA-feeding on volatile emissions. Laricobius nigrinus Fender (Coleoptera: Derodontidae) antennae are densely populated with sensilla, several of which are potentially olfactory in function. In addition, we observed a behavioral response to olfactory cues which included altered flight behavior. However, the behavior was not clearly attraction. Pseudoscymnus tsugae Sasaji and McClure (Coleoptera: Coccinellidae) has few sensilla on a very short antennae and only one type of sensilla possesses wall pores suggestive of an olfactory function. In addition, we did not observe a significant behavioral response to host-volatiles. It seems unlikely that this species uses olfaction in long-range host location. We identified 10 monoterpenes that were consistently expressed in the hemlock volatile profile and were unable to isolate volatile emissions from HWA. There is an increased monoterpene release rate from HWA-infested hemlock foliage as compared to uninfested foliage apparently driven indirectly by HWA through a reduction in new growth at branch tips. In addition there was a slight but statistically significant change in the percent composition of the individual compounds. We see potential in developing a more efficient sampling procedure for L. nigrinus through utilization of olfactory cues. More biological assays must be conducted to determine whether an attractive blend exists and electrophysiological assays are required to isolate physiologically active compounds. However, our data suggest that P. tsugae is not likely to be reliant on olfaction in long-range host location. / Master of Science

Tesis por compendio / [EN] Fruits both produce and emit volatile chemical compounds. These are short-chained low polarity molecules involved in many processes, and they are responsible of our perception of fruit aroma and of most of their flavour. This thesis is focused on the study of volatile compounds in the tomato fruit, which is one of the most important horticultural worldwide and is a model system for the study of fruit development and ripening. Some of the analytical methods more frequently used for the analysis of tomato fruit volatiles were systematically compared. Results revealed that the observed volatile profile is highly dependent on the precise analytical method used, both for sample processing and for the technique used for volatile acquisition. It was concluded that the method of election for the comparison of large sets of samples from a multi-omics approach consists on flash freezing the biological material with liquid nitrogen at the selected ripening stage and the use of headspace solid phase microextraction coupled to gas chromatography and mass spectrometry for the subsequent analysis. This method was implemented and was used for the determination of volatile compounds in selected NILs harbouring QTLs for characters related to flavour and aroma introgressed in different genetic backgrounds. The results allowed the association of several of the organoleptic characters previously identified with modified levels of several volatiles. It was also observed that the genetic background has a major effect on the production of such metabolites. Correlation analysis between the levels of volatiles and primary metabolites led to the conclusion that the production of volatile compounds is generally not determined by the levels of their precursors. Its regulation is most likely to be due to downstream processes such as the availability of either precursors or intermediate metabolites, the variability in specific processes leading to the concersion of precursors into volatiles, or to other still unknown regulatory mechanisms. Volatile compounds were also studied in a RIL population derived from a cross between Solanum pimpinellifolium accession TO-937, the closest species to cultivated, which produces red fruits, and S. lycopersicum cv. 'Moneymaker', a tomato variety for the fresh market. This allowed the identification of 102 QTLs for 39 different volatile compounds, 76 of which had not been previously described. All these QTLs were mapped along the 12 tomato chromosomes by means of the SOLCAP SNPs molecular market map. Most of the QTLs identified were subsequently evaluated on introgression lines (ILs) generated from the same original genotypes. It was observed that almost half of the QTLs previously identified retained their effect after introgression in the 'Moneymaker' genetic background. Additionally, 12 new QTLs were identified in this IL population. Based on the existing knowledge about the effect of volatile compounds on our perception of flavour and aroma and also on their ability to maintain their effect after introgression in the cultivated tomato, some of the QTLs identified are good candidates to be used in tomato flavour breeding programs. Eventually, the comparison of the localization in the genome of the QTLs identified in the different populations studied with those already described in the literature revealed a very low degree of co-localization between the different QTLs. This implies that there exists a wide range of variability in the wild species related to tomato available for breeding tomato flavour and aroma. / [ES] Los frutos producen y emiten compuestos químicos volátiles. Estos son moléculas en general poco polares y de cadena corta que cumplen diversas funciones, y son las responsables de que percibamos el aroma y buena parte del sabor de los frutos. Esta tesis está centrada en el estudio de los volátiles del fruto del tomate, que es uno de los cultivos hortícolas más importantes y un sistema modelo para el estudio del desarrollo y maduración del fruto. Se compararon de forma sistemática los métodos analíticos más comúnmente utilizados para el análisis de volátiles en fruto de tomate, y se observó que el perfil de volátiles detectado está fuertemente condicionado por el método analítico utilizado, tanto por el proceso de preparación de la muestra como por la técnica de adquisición de los volátiles. Finalmente se concluyó que la técnica más adecuada para la comparación de grandes grupos de muestras desde una aproximación multi-ómica consiste en congelar con nitrógeno líquido el material vegetal una vez alcanzado el momento idóneo de recolección, y su análisis posterior mediante microextracción en fase sólida (SPME) acoplada a cromatografía de gases y espectrometría de masas. Se puso a punto esta técnica y se utilizó para la determinación de los compuestos volátiles en varias líneas NILs portadoras de QTLs de caracteres relacionados con el sabor y el aroma en distintos fondos genéticos. Los resultados permitieron asociar varios de los caracteres organolépticos identificados con alteraciones en los niveles de algunos volátiles. Igualmente se observó que el fondo genético tiene un efecto importante sobre la producción de estos metabolitos. Los análisis de correlación entre los niveles de volátiles y metabolitos primarios permitieron concluir que la producción de compuestos volátiles, en general, no está determinada por los niveles de sus precursores, sino que su regulación debe encontrarse más bien en procesos posteriores, tales como la disponibilidad de los precursores o de metabolitos intermedios, variabilidad en procesos específicos relacionados con la conversión de los precursores en volátiles, o algún otro mecanismo regulador aún desconocido. También se estudiaron los volátiles en una población de RILs derivada de un cruce entre Solanum pimpinellifolium entrada TO-937, la especie más próxima al tomate cultivado, la cual produce frutos rojos, y S. lycopersicum cv. "Moneymaker", una variedad de tomate para el mercado en fresco. Esto permitió identificar 102 QTLs para 39 volátiles diferentes, 76 de las cuales no se habían descrito previamente, las cuales se mapearon a lo largo de los 12 cromosomas del tomate utilizando el mapa de marcadores moleculares de SNPs SOLCAP. Posteriormente se evaluaron la mayoría de las QTLs identificadas mediante la determinación de los volátiles en líneas ILs generadas a partir de los mismos materiales. Se observó que casi la mitad de estas QTLs mantuvieron su efecto al ser introgresadas en el fondo genético "Moneymaker", al tiempo que 12 nuevas QTLs se identificaron en esta población de ILs. Algunas de las QTLs identificadas, en base al conocimiento existente sobre el efecto de los compuestos volátiles en nuestra percepción del sabor y el aroma, y en base a su capacidad para mantener su efecto tras su introgresión en el tomate cultivado, resultan ser candidatos prometedores para su utilización en la mejora genética del sabor del tomate. Finalmente, el análisis de la localización en el genoma de las QTLs analizadas en las distintas poblaciones objeto de estudio en esta tesis, junto con las descritas en la bibliografía disponible, puso de relieve el bajo grado de co-localización existente entre las distintas QTLs, lo cual implica que en las especies silvestres relacionadas con el tomate existe un amplio rango de variabilidad genética susceptible de ser utilizado para la mejora de su sabor y su aroma. / [CA] Els fruits produixen i emitixen compostos químics volàtils. Estos són molècules en general de baixa polarita i cadena curta que tenen diverses funcions, i són les responsables de la nostra percepció de l'aroma i de bona part del sabor dels fruits. Esta tesi està centrada a l'estudi dels volàtils del fruit de la tomata, que és un dels cultius hortícoles més importants i un sistema model per a l'estudi del desenvolupament i la maduració del fruit. Es van comparar de forma sistemática els mètodes analítics més habituals per a l'anàlisi de volàtils en fruits de tomata, i es va observar que el perfil de volàtils detectat està fortament condicionat per el mètode analític utilitzat, tant per el procés de preparació de la mostra com per la técnica d'adquisició dels volàtils. Es va concluir que la t`cnica més adequada per a la comparació de grans grups de mostres desde una aproximació multi-òmica consistix en congelar en nitrògen líquid el material vegetal en el momento idoni de recolecció, i analitzar-lo posteriorment per microextracció en fase sòlida (SPME) acoplada a cromatografía de gasos i espectrometría de masses. Es va posar a punt esta técnica i es va utilitzar per a la determinació dels composteos volàtils en varies línies NILs portadores de QTLs de caràcters relacionats en el sabor i l'aroma en fons genètics diversos. Els resultats van permetre associar alguns dels caràcters organolèptics identificats en alteracions en els nivells d'alguns compostos volàtils. També es va observar que el fons genètic té un efecte important sobre la producción d'estos metabolits. Els anàlisi de correlació entre els nivells de volàtils i els metabolits primaris ens van permetre concluir que la producción de compostos volàtils, en general, no està determinada per els nivells dels seus precursors. La seua regulació és deguda a procesos posteriors, com la disponibilitat dels precursors o de metabolits intermediaris, la variabilitat en processos específics relacionats en la conversió dels precursors en volàtils, o en algún altre mecanisme regulador encara desconegut. També es van estudiar els volàtils en una población de RILs rerivada d'un creuament entre Solanum pimpinellifolium entrada TO-937, la espècie silvestre més próxima a la tomatera cultivada i que produix fruits rojos, i S. lycopersicum cv. Moneymaker, una varietat de tomata per al mercat en fresc. Açò va permetre l'identificació de 102 QTLs de 39 volàtils diferents, 76 de les quals no s'havien descrit prèviament, i que es van mapejar al llarg dels 12 cromosomes de la tomatera mitjançant el mapa de marcadors moleculars de SNPs SOLCAP. Posteriorment es van evaluar la majoria de les QTLs identificades mitjançant la determinació dels volàtils en línies ILs generades a partir dels mateixos materials. Es va observar que quasi la meitat de estes QTLs van mantindre el seu efecte al ser introgressades en el fons genètic "Moneymaker". Adicionalment, 12 noves QTLs es van identificar en esta población d'ILs. Algunes de les QTLs identificades, en base al coneiximent existent respecte a l'efecte dels volàtils en la nostra percepció del sabor i l'aroma, i tenin en cónter la seua capacitat de mantindre el seu efecte al ser introgressats en la tomata cultivada, són candidats prometedors per a ser utilitzats en la millora genética del sabor de les tomates. Finalment, l'anàlisi de la localització en el genoma de les QTLs analitzades en les distintes poblacions objecte d'aquesta tesi, junt a les descrites en la bibliografía disponible, va evidenciar que existix una baixa freqüència de co-localització entre les distintes QTLs. Açò implica que existix molta variabilitat genética en les espècies silvestres relacionades en la tomatera, que pot ser utilitzada per a la millora del sabor i l'aroma dels seus fruits. / Rambla Nebot, JL. (2016). GENES AND GENOMIC REGIONS RELATED TO THE PRODUCTION OF VOLATILE COMPOUNDS IN THE TOMATO FRUIT [Tesis doctoral]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/61768 / Premios Extraordinarios de tesis doctorales / Compendio