O mercado cervejeiro passa por uma revolução voltada à produção em escala artesanal ao invés de escala industrial, devido às expectativas dos consumidores em busca de alta qualidade e novo sabor do produto final. Visando produzir uma cerveja leve com relação ao teor de extrato e álcool, com sabor diferenciado, foram realizados vários ensaios de adição de gengibre no processo de produção. O mais viável resultado foi obtido com adição de 2g L-1 de lascas de gengibre in natura na maturação. A cerveja artesanal adicionada de gengibre foi produzida em escala laboratorial, para permitir sua análise físico-química e análise sensorial. Paralelamente, foram analisadas outras vinte e oito amostras de cerveja Pilsen para efeitos comparativos com relação aos aspectos físico-químicos. De acordo com o resultado do teste sensorial, o índice de aceitabilidade global foi de 92%, estando também acima de 70% o índice dos atributos individuais avaliados. A cerveja artesanal adicionada de gengibre apresentou características mais próximas às amostras de “Cerveja” ao invés das amostras “Puro Malte”, segundo classificação com relação ao teor de malte, por meio de análises quimiométricas (PCA e HCA). Essa discriminação entre os grupos foi devida aos teores de álcool, grau real de fermentação, grau aparente de fermentação, potássio, calorias e magnésio. O produto final apresentou como características principais um baixo teor alcoólico (3,40o GL), baixo valor energético (115,44 KJ 100 mL-1) e extrato reduzido (7,81º Plato). Apesar do amargor mais acentuado (21,55 B. U.), o índice de aceitabilidade para o amargor permaneceu acima de 70%, com flavor picante e aromático. / The brewing market undergoes a revolution directing to production on a homemade scale rather than an industrial scale, due to the expectations of consumers searching high quality and new flavor of the final product. In order to produce a light beer with respect to the extract and alcohol content and different flavor, several ginger addition tests were carried out in the production process. The most viable result was obtained with addition of 2 g L-1 of ginger flakes in natura at maturation. The artisanal brewed beer of ginger was produced in laboratory scale, to allow its physical-chemical analysis and sensorial analysis. In parallel, others twenty-eight samples of Pilsen beer were analyzed for comparative purposes in relation to physico-chemical aspects. According to the result of the sensorial test, the overall acceptability index was 92% as also as individual attributes evaluated were also above 70%. The artisanal beer added with ginger showed characteristics closer to the "Beer" samples than the "Pure malt" samples, according to classification in relation to the malt content, by means of chemometric analyzes (PCA and HCA). This discrimination between groups was due to alcohol, real degree of fermentation (RDF), apparent degree of fermentation (ADF), potassium, calories and magnesium. The final product had a low alcohol content (3.40 oGL), low energy (115.44 KJ 100 mL-1) and reduced extract (7.81 oPlato). Despite the more pronounced bitterness (21.55 B. U.), the acceptability index forbitterness remained above 70%, with spicy and aromatic flavor.

Orientadores: Antonio Jose de Almeida Meirelles, Luiz Fernando de Lima Luz Junior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-08T15:25:45Z (GMT). No. of bitstreams: 1 Scanavini_HelenaFinardiAlvares_M.pdf: 3144443 bytes, checksum: f6733d6ff56270059b3021e96e08e996 (MD5) Previous issue date: 2006 / Resumo: O aroma de um alimento é o resultado da combinação de diversas substâncias voláteis, de diferentes classes químicas, sendo que nenhuma delas é individualmente responsável pelo aroma, mas sim a combinação entre elas. Atualmente, os aromatizantes são amplamente utilizados na indústria alimentícia, seja para conferir um determinado aroma a um produto, ou para reforçar o aroma característico já existente, como de um suco, por exemplo. A concentração de sucos de frutas reduz o volume, sendo importante para o armazenamento, embalagem e transporte. Porém, durante o processo convencional de concentração, a maioria dos componentes aromatizantes é perdida, sendo necessário recuperar a fração aromatizante do suco de fruta durante a concentração. Existem vários processos utilizados para a recuperação de aroma e concentração de suco. O aroma concentrado pode, então, ser reincorporado no suco concentrado para obter uma bebida com aroma natural e característico da fruta. O mercado internacional tem demonstrado grande interesse nos sucos de frutas tropicais, entretanto parcela das indústrias nacionais ainda não alcançou desenvolvimento tecnológico para competir em um mercado no qual os produtos obtidos devem apresentar certas características de qualidade. No caso do óleo essencial de manjericão, ele tem atraído a atenção de pesquisadores por possuir grande quantidade de linalol, uma substância de largo emprego na indústria de aromas e perfumes, também encontrada no pau-rosa, árvore amazônica em extinção. Assim, neste trabalho foram estudadas, através da simulação computacional, condições operacionais e construtivas (número de estágios) de colunas de destilação em batelada de aroma natural de caju e de óleo essencial de manjericão. No caso do aroma natural de caju, foram investigadas as condições que garantissem uma maior recuperação dos compostos voláteis desejáveis, para serem reincorporados ao suco concentrado ou utilizados na formulação de outros produtos alimentícios e também a purificação deste aroma em relação ao ácido 2-metil butanóico, considerável indesejável, devido ao seu odor desagradável. Enquanto que para o óleo essencial de manjericão, foram estudadas as melhores condições para o fracionamento de seus componentes de maior interesse comercial, visando a obtenção destes com o maior grau de pureza possível, para a utilização pela indústria alimentícia, de perfumaria ou farmacêutica / Abstract: The flavor is a combination of some volatile substances, of different chemical classes. However none of them is individually responsible for a specific flavor, but a combination of them. Nowadays flavor compounds are widely used in the food industry, either to confer one definitive flavor to a product, or to strengthen an existing characteristic flavor, as of a juice, for example. The fruit juice concentration reduces the volume, being important to the storage, packing and transportation. However, during the conventional concentration process, the majority of the flavor components is lost, being necessary to recover the juice flavor fraction lost during the concentration. There are some information of different processes used for the flavor recovery and juice concentration. The concentrated flavor can then be reintroduced in the concentrated juice to get a beverage with the natural and characteristic flavor of the fruit. The international market has demonstrated a great interest in tropical fruit juices. However, a share of the domestic industries still has not developed technologies to compete in a market in which the products must present certain quality characteristics. In the case of the essential oil of basil, it has attracted the attention of researchers for containing a large amount of linalool, a substance with high ability of setting odors, also found in the wood-rose, an Amazonian tree in extinguishing. Therefore, in this work, it had been studied, through computer simulation, operational and design conditions of a batch distillation column of the natural flavor of cashew fruit and essential oil of basil. In the case of the cashew natural flavor, it was investigated the conditions that guarantee a larger recovery of desirable volatile compounds, to be reintroduced to the concentrated juice or used in the formulation of other nourishing products and also the purification of this flavor in relation to the 2-methylbutanoic acid, considered undesirable and of unpleasant odor. For the essential oil of basil, the best conditions for the purification of its components of larger commercial interest had been studied, aiming at obtaining them with the largest degree of possible purity, for the nourishing, cosmetic or pharmaceutical industry uses / Mestrado / Mestre em Engenharia de Alimentos

L’annotation détaillée de la superfamille des cytochromes P450 dans le génome de la vigne nous a permis d’étudier sa structure génétique, sa phylogénie et son expression, mais aussi d’identifier des gènes dont l’expression est activée dans le grain à maturité, lors de la synthèse de nombreux composés aromatiques. La lactone du vin est la molécule dont le seuil de détection olfactive est le plus bas, ce qui en fait un composant essentiel de l’arôme du vin. Nous avons pu démontrer que cette lactone se forme au cours du vieillissement du vin par une réaction lente et non-enzymatique à partir du 8-carboxylinalool. L’accumulation de ce dernier dans la baie est concomitante à l’expression de plusieurs P450s, dont CYP76F14 est le plus fortement exprimé. Trois enzymes catalysent des étapes d’oxydation conduisant du linalool au (E)-8-carboxylinalool, mais seul CYP76F14 catalyse efficacement la formation de l’acide. Tant par son activité catalytique que son profil d’expression, CYP76F14 apparaît donc comme le responsable le plus probable de la formation du précurseur de la lactone du vin. / A thorough annotation of the P450 superfamily in grapevine, revealed its genomic organization, phylogeny and expression. Specifically, we identified genes showing an activated expression in the ripe grape berry, the stage during which the biosynthesis of many aroma compounds takes place. Among the known oxygenated monoterpenols in grapevine, wine lactone has the lowest odor detection threshold and therefore the largest potential impact on wine aroma. We demonstrated that wine lactone is formed during wine ageing via a slow non-enzymatic reaction from the precursor (E)-8-carboxylinalool. We showed that the accumulation of this precursor in grape berries parallels the expression of several cytochrome P450 genes, among which CYP76F14 has the highest expression. While three of them catalyzed some of the oxidative steps from linalool to (E)-8-carboxylinalool, only CYP76F14 efficiently catalyzed the whole pathway. Taken together, CYP76F14 catalytic activity and expression pattern indicate that it is a prime candidate for the formation of the wine lactone precursor in grape berries.

Within the discipline of sociology human olfaction is rich with social significance yet remains a poorly charted frontier. Therefore, the following discourse is aimed toward the development of a foundation for the sociological study of olfaction. It is formed by the dual goals of unearthing the social history of olfaction and of providing a viable sociological account of the manner in which smells affect human ontology. From these goals arise the following research questions: (1) Have the meaning and social relevance of odors and the olfactory sensorium changed throughout different periods of history?; (2) How have those in the lineage of eminent sociological thinkers addressed the phenomenon of human olfaction during these periods?; and (3) What is the process by which aromatic stimuli are transformed from simple chemical compounds, drifting in the atmosphere, into sensations in a sensory field and then on to perceived objects, to subjects of judgment and interpretation, and finally to bases of knowledge which form and continually reform individuals in the world? The weaving of the sociohistorical tapestry of smell is undertaken to provide examples from thousands of years lived experiences as to the fluid and sociologically complex nature of individuals' olfactory senses. This historical information is presented in a narrative format and is synthesized from data gleaned from books, advertisements, articles in popular non-scientific magazines, as well as from the findings of studies published in medical/neurological, psychological, anthropological, and sociological scholarly journals. Regarding theoretical aim of this discourse, insights are drawn from Maurice Merleau-Ponty's phenomenological theory of human perception for the generation of a framework for the sociological study of olfaction. Merleau-Ponty's theoretical notions are modified, modernized, and refitted to more specifically fit the subject of human olfaction and to include all that has been discovered about the biological specifics of olfactory perception since the time of his writing. Taken in sum, this effort is an access point to the understanding of how olfactory sensory perceptions flow toward the ontological unfolding of individuals.

This thesis deals with the production and characterization of cheese analogues, ie products in which some of the dairy components are mutually or completely replaced by a non-dairy component. Model samples of fresh cheese and analogues of fresh cheese (standard) with the addition of linseed and rapeseed oil were produced by a standard technological procedure in MENDELU Brno. The content of bound and free fatty acids, volatile (aroma) substances and sensory quality was monitored in the samples. The main focus was to evaluate the effect of added vegetable oil on the monitored parameters. The fats from the sample were extracted with a mixture of diethyl ether and petroleum ether. Fatty acids were converted to methyl esters by boron trifluoride-catalyzed acid esterification and subsequently identified by GC-FID. The analysis found a higher content of fatty acids in cheese analogues in comparison with the control sample, also the content of unsaturated fatty acids increased. The HS-SPME-GC-MS method was used for the identification and semi-quantification of volatile substances (aromatic substances). 56 volatile compounds were identified in the samples; The percentage of individual chemical groups differed significantly, the highest content was found in the control sample. Sensory evaluation was performed using a scale and a serial test. In all of monitored indicators (apparence, color, consistency, smell and taste) the control sample was evaluated as best. As for the analogues the taste and smell of used oils were detected, which was unpleasant for the evaluators. The obtained results show that the addition of vegetable oils increases the nutritional value of cheeses (higher content of unsaturated fatty acids), but reduces their sensory quality and overall consumer acceptability.

This paper deals with the manufacture and characterisation of cheese analogues, which are products, where the milk components are totally or partially replaced by non-milk components. Model samples, edam type cheese and the analogue containing hazelnut oil, were manufactured using the standard way at Brno Mendelu. The main parameters chosen to describe the quality of samples were free and bound fatty acids, volatile compounds and sensory quality. The main aim was to judge the influence of added hazelnut oil on mentioned parameters. For the identification and semiquantification of volatile compounds HS-SPME-GC-MS method was used. Fat extraction from sample was made with a mixture of two solvents (diethylether, petrolether), fatty acids were identified and quantified by GC-FID, with their former acid transesterification using methanolic solution of BF3 as a catalyst. For sensory analysis of the appearance, colour, texture, aroma, taste and overall acceptance of the sample descriptive scales and comparison with standard were used, the structure was observed by electron microscopy. The results show that addition of hazelnut oil affects the sensory properties, ripening process (higher amount of volatile compounds, faster lipolysis), nutrition value (higher amount of unsaturated fatty acids), and the stability of the product.

The aim of this master‘s thesis was to determine the aroma active compounds and monitor the sensory quality of apples. The theoretical part deals with the description, composition and properties of apples, information about the aroma compounds, their determination and possibilities for sensory evaluation of apples is also given. The gas chromatography method combined with the solid-phase microextraction, utilized for the specification of aroma compounds, is described. In the experimental part, the SPME-GC-FID method was applied on selected cultivars of apples specially cultivated against apple scab (Venturia inaequalis), i.e. 24 genotypes and Golden Delicious as the control variety. In total 60 various aroma compounds were identified, 22 alcohols, 12 aldehydes, 11 ketones, 10 esters and 5 organic acids. The number and concentration of compounds identified differed according to the cultivars. Sensory analysis was performed using category ordinal scales and the profile test.

Grâce à la définition sensorielle conceptuelle des vins de réserve de Champagne, nous avons pu caractériser les notes aromatiques développées lors d’un vieillissement qualitatif. L’intensité du sous-bois, truffe, fruits frais, fruits confits, tabac, grillé, torréfié, fumé, épicé, viennoiserie, miellé, beurré/lacté, fruits à coques et pétrolé a été évaluée dans 51 vins de réserve monovariétaux de chardonnay, pinot noir et meunier âgés de 1 à 28 ans. Une convergence sensorielle était soulignée et supposait des déterminants moléculaires communs du vieillissement.Par une approche moléculaire ciblée, le di-méthyl-sulfure (DMS), la tabanone, le 3-méthylbutanoate d’éthyle, 2-méthylbutanoate d’éthyle, l’acétate de butyle, le 5-méthylfurfural, le 2-acétylfuran, le 2-acétylthophène, le 2-méthylpyrazine, le 2-acéthyl-3-methylpyrazine, le 2-ethylthiazole et le thiazole ont montré des teneurs qui s’accumulaient dans les vins au cours du vieillissement.L’analyse conceptuelle du potentiel de vieillissement des vins de réserve a été décryptée afin de développer une nouvelle méthode d’analyse sensorielle illustrée permettant de l’évaluer. Les acides aminés libres et le potentiel en DMS proposaient des précurseurs en lien avec le potentiel des vins à vieillir.La méthode de fractionnement de l'extrait de 31 vins de réserve a permis, d’un point de vue sensoriel, une décomposition des notes aromatiques typiques de ces vins. L’identification de composés par GC-O et GC-MS présents dans les fractions a mis en évidence la présence du cyclotène et l’isophorone. L’analyse sensorielle des fractions a apportée de nombreuses pistes pour enrichir la liste des composés odorants du vieillissement. / The study of the conceptual sensory definition of Champagne reserve wines revealed the characterisation of the aromatic notes developed during the qualitative aging of these wines. The aromatic intensity of undergrowth, truffle, fresh fruits, jummy fruits, tobacco, toasted, roasted , smoked, spicy, pastries, honey, butter / milk, nuts and petrol notes was evaluated in 51 single-varietal reserve wines of Chardonnay, Pinot Noir and Miller aged from 1 to 28 years. A sensory convergence was highlighted, suggesting common molecular determinants of aging.A molecular study, targeting specific classes of aromatic compounds, demonstrated that levels of dimethyl sulphide, tabanone, ethyl 3-methylbutanoate, ethyl 2-methylbutanoate, butyl acetate, 5-methylfurfural, 2-acetylfuran, 2-acetylthophene, 2-methylpyrazine, 2-acetyl-3-methylpyrazine, 2-ethylthiazole and thiazole increase during aging.The conceptual analysis of the aging potential of reserve wines has been decrypted in order to develop a new illustrated sensory analysis method allowing its evaluation. The free amino acids and the potential in DMS may also be indicators of the aging potential of wines.The fractionation method of 31 Champagne reserve wines extract resulted, from a sensory point of view, in an aromatic notes decomposition, typical of these wines. The composition of the involved fractions was then studied by instrumental methods revealing the identification of two molecular markers; cyclotene and isophorone. The sensory analysis of the fractions opened up new perspectives, suggesting the existence of other compounds involved to qualitative aging of these wines.

The influence of operation parameters on the drying of spherical porous particles containing a mixture of solvents evaporating into nitrogen in a continuously worked vibrated fluid-bed dryer was studied. A simulation based on the analytical solution to heat and mass transfer equations was applied and modifications were suggested.   Four different ternary liquid mixtures were selected: Acetone-Chloroform-Methanol (ACM), Ethanol- 2-propanol-Water (EIpW), Water-Ethanol-Ethyl Acetate (WEEa) and Ethanol-Methylethylketone- Toluene (EMekT). For the solid, physical properties of Pyrex was used.   Comparison of composition- and temperature- profiles indicated that there is no resistance against heat transfer within the solid and that the heat transfer is much faster than mass transfer.   Selectivity diagrams were drawn. The results indicated that selectivity is an important parameter in predicting the drying behavior.   The retention ratio was studied as performance parameter. Its variation was studied in response to changes in operation parameters, including gas velocity and temperature, as well as solid temperature and particle size.   A  modification  to  the  model  was  examined  by  assuming  a  liquid-content-dependent  diffusion resistance factor. It was observed that implementing such an assumption yields decreased values for retention ratios.   The  effect  of  vibration  on  heat  and  mass  transfer  coefficients  was  included  using  a  correlation suggested by Sbrodov and the resulting effect on retention ratio was examined. / Inverkan   av   driftparameter  på  torkning  av   sfäriska  porösa  partiklar  som   innehåller lösningsmedelblandningar som avdunstar i kväve i en kontinuerligt viberande fluidbädd-tork studerades.  En  simuleringsmodell  baserad  på  den  analytiska  lösningen  till  värme-  och materieöverföringsekvationerna användes och ändringar föreslogs.   Fyra  olika  tärnar  vätskeblandningar  valdes:  aceton-kloroform-metanol(ACM),  etanol-2- propanolvatten,(EIpW),     vatten-etanol-etylacetat     (WEEa)     och     etanol-metyletylketon- toluen(EMekT). För den fasta fasen användes fysikaliska egenskaper liknande Pyrex.   Sammansättnings-  och  temperatur-profiler  visade  att  det  inte  finns  något  motstånd  mot värmeöverföring  i  den  fasta  fasen  och  att  värmeöverföringen  sker  mycket  snabbare  än materieöverförningen.   Selektivitetsdiagram ritades. Resultaten indikerar att selektivititen är en viktig parmeter för att förutsäga beteendet vid torkning.   Retentionsförhållandet  användes  som  ett  prestandamått.  Dess  variation  med  avseende  på förändringar av  driftsparmetrar,  bland  annat  gasen  hastighet  och  temperatur  samt  den  fasta  fasens temperatur och partikelstorlek, studerades.   En modifiering av modellen undersöktes genom att införa en vätskehalts-beroende faktor för diffusionsmotståndet. Detta minskade värdena på retentionsförhållandena.   Vibrationens inverkan på värme- och materieöverföring infördes genom att använda Sbrodov samband, och den resulterande effekten på retentionsförhållandet observerades.

All-purpose wheat flour is a useful long-term storage commodity, but is subject to off-odor formation. Although flour stored in a low oxygen atmosphere should inhibit rancid odor formation, it elicits consumer complaints about odor. The purpose of this study was to examine off-odor development in all-purpose wheat flour during ambient and elevated storage by determining the effect of low oxygen atmosphere and enrichment-bleaching on quality as measured by, free fatty acids (FFA), flour descriptive sensory analysis, conjugated dienes, headspace volatiles, bread consumer sensory analysis, color, loaf volume, and vitamin analysis. Enriched, bleached (EB) and unenriched, unbleached (UU) flour was stored in a low and normal oxygen atmosphere in no. 10 cans at 22, 30, and 40°C for 24 weeks. Moisture remained constant throughout the study. Headspace oxygen was < 0.1% in flour stored in a low oxygen atmosphere and decreased in flour stored in a normal oxygen atmosphere. FFA increased with storage time and temperature. The "fresh flour" descriptive aroma of flour decreased during storage and decreased more rapidly in a low oxygen atmosphere. The "cardboard/stale" aroma increased in flour stored in a normal oxygen atmosphere. The "acid-metallic" aroma increased in flour stored in a low oxygen atmosphere and was determined to be the off-odor from consumer complaints. Conjugated dienes and volatiles generally increased more rapidly in flour stored in a normal oxygen atmosphere and in EB flour, suggesting that the acid-metallic odor did not result from lipid oxidation. Bread consumer sensory analysis identified EB flour stored in a normal oxygen atmosphere to have the lowest acceptance scores for aroma, overall acceptability, and flavor. The acid-metallic odor dissipated within 24 hours when the container was opened and was not detrimental to consumer acceptance of bread made from the flour. Oxygen absorbers prevented the darkening of flour but not the reddening or yellowing. A low oxygen atmosphere resulted in higher bread loaf volumes. Vitamin degradation is not a concern under normal storage conditions. Bleaching appears to increase flour oxidative rancidity more than enrichment. Although storage at a low oxygen atmosphere results in an off-odor present in newly opened cans, it gave higher quality flour and bread. A low oxygen atmosphere should continue to be used in flour stored long-term, and consumers should be made aware that the off-odor present in cans of flour dissipates after opening.