The effect of refluxing on the aromas of Valencia aqueous orange essences was determined through analysis by GC, MS, Osme, and by a descriptive panel. The strengths and descriptions of volatiles were investigated to determine if differences in essence aroma character and intensity existed. During production, 1 sample was subjected to reflux conditions and contained 16.2% ethanol. The other sample had not been refluxed and contained 6% ethanol. The aroma activity of volatiles was measured by Osme, a method of gas chromatography / olfactometry developed at Oregon State University. The majority of aroma active peaks were found to be present in the reflux and no reflux aqueous orange essence samples. Octanal, linalool, ethyl butanoate and 2 unknowns were the components with strongest aroma activities in both samples. Descriptive analysis was conducted with 7 trained panelists from the Food Science and Technology Department at Oregon State University. Following 12 training sessions, initial testing indicated overall intensity was the major separating attribute of essences. After 6 additional training sessions and adjustment of concentrations to yield essences of approximate equal strength, testing indicated there were no significant differences between samples. Osmegrams, GC FID chromatograms, and descriptive analysis indicated the effect of reflux produced an essence that was more concentrated. Although refluxing concentrated individual volatiles to different levels, character differences other than those associated with concentration were minimal. / Graduation date: 1996

Call number: LD2668 .T4 1957 M70 / Master of Science

Note:

Resumo: Este trabalho teve como objetivo avaliar o néctar e o suco de laranja pronto para beber e sua rotulagem, com base na legislação vigente e na interpretação do consumidor. Foi realizada uma avaliação crítica da legislação brasileira de sucos, com ênfase no suco de fruta pronto para beber, visando compreender suas exigências com relação ao suco de laranja e à rotulagem. A adequação dos rótulos das principais marcas de néctar e de suco de laranja pronto para beber disponíveis em supermercados à legislação vigente foi avaliada, assim como suas características físico-químicas. O uso e a interpretação das informações constantes nos rótulos pelos consumidores e sua influência na decisão de compra foram avaliados por meio de entrevista em supermercados. A influência das informações do rótulo sobre a intenção de compra do consumidor foi estudada usando a análise conjunta de fatores. De acordo com os resultados foi verificado que existem lacunas na legislação brasileira de sucos que favorecem a interpretação equivocada e a presença de sucos não regulamentados no mercado, e que mudanças freqüentes e diferentes informações em legislações de rotulagem concomitantemente vigentes também podem levar à interpretação equivocada pelo consumidor. Verificou-se que as datas de fabricação e de validade foram as informações do rótulo mais consultadas pelos entrevistados e os fatores mais importantes para a decisão de compra do produto foram marca, preço e sabor. As expressões néctar, suco integral e natural ou 100% natural foram interpretadas de maneira positiva pelos consumidores, enquanto a expressão suco reconstituído foi interpretada negativamente. Os rótulos das marcas de néctar e suco de laranja pronto para beber analisadas atenderam à legislação de sucos e bebidas, à legislação... (Resumo completo, clicara cesso eletrônico abaixo) / Abstract: The aim of this work was to evaluate the ready to drink nectar and orange juice and the label, with basis of Brazilian labeling regulations and the consumer interpretation. A critical evaluation of fruit juice Brazilian regulations, with emphasis on ready to drink fruit juice, was carried out to understand the requirements related to orange juice and labeling. The suitability of labels from the main brands of commercially available ready to drink orange juice to the Brazilian regulations was evaluated, as well as the physicochemical characteristics. The consumer interpretation and use for labeling information and their influence on the decision of purchase were evaluated by interviews at supermarkets. The influence of labeling information on the purchase intention of the consumers, using conjoint analysis was also studied. The results showed that there are some gaps in fruit juice Brazilian regulations that allow mistaken understanding and inclusion of not regulated juices in the market, and that frequent changes and different information in the Brazilian labeling regulations in force at the same time also can take to mistaken understanding. The interpretation of the consumers pointed out that date of manufacture and shelf life were the most important information on the label and brand, price and flavor were the most important factors for purchasing. The interpretation of the consumers of ready to drink orange juice about the expressions nectar, whole and natural juice or 100% natural was positive, while that from the expression reconstituted juice was negative. Labels from all the brands of ready to drink nectar and orange juice were in accordance with the fruit juice and beverage Brazilian regulations, the food packaged labeling Brazilian regulations, the complementary nutritional information regulations and the presence or absence... (Complete abstract click electronic access below) / Orientador: Magali Monteiro da Silva / Coorientador: Karina Olbrich dos Santos / Banca: Valéria Paula Rodrigues Minim / Banca: Natalia Soares Janzantti / Mestre

Made available in DSpace on 2014-06-11T19:23:30Z (GMT). No. of bitstreams: 0 Previous issue date: 2012-03-29Bitstream added on 2014-06-13T20:10:56Z : No. of bitstreams: 1 bergamim_sc_me_arafcf.pdf: 303009 bytes, checksum: 900af70efbfff14579abe01fa9983d5d (MD5) / Universidade Estadual Paulista (UNESP) / O suco de laranja é fonte de vários tipos de compostos bioativos relacionados a benefícios à saúde e a atividade antioxidante deriva não somente da vitamina C, um dos principais nutrientes do suco de laranja, mas também dos flavonoides cítricos, denominados flavanonas. O presente estudo teve como objetivo avaliar o estresse oxidativo e a resposta glicêmica e insulínica em indivíduos adultos saudáveis submetidos a uma dose única de suco de laranja fresco em comparação ao suco de laranja pasteurizado. Participaram do estudo 21 voluntários que foram submetidos a duas colheitas de sangue, a primeira após ingestão de suco de laranja fresco, e a segunda depois de um intervalo de 30 dias, após a ingestão de suco de laranja pasteurizado. Foram realizadas dosagem das variáveis bioquímicas: triglicérides (TG), colesterol total (CT), colesterol de LDL (LDL-C), colesterol de HDL (HDL-C), glicemia de jejum e insulina de jejum. Para determinar o estresse oxidativo no soro dos pacientes foram realizados os ensaios de TBARS e DPPH, antes e após o consumo de cada suco de laranja. Após a ingestão de suco de laranja fresco, houve diminuição nos níveis de colesterol total, efeito não observado após a ingestão do suco de laranja pasteurizado. Os níveis da glicose sanguínea se mantiveram dentro da normalidade após à ingestão dos sucos de laranja, fresco e pasteurizado enquanto os níveis de insulina aumentaram após a ingestão do suco pasteurizado em relação ao suco fresco. A capacidade antioxidante apresentou diferença significativa nos períodos pré e pós a ingestão de suco de laranja fresco, com redução da porcentagem do radical DPPH no soro dos indivíduos, entretanto tal diferença não foi significativa para a ingestão do suco de laranja... / The orange juice is a source of various types of bioactive compounds. The orange juice's antioxidant activity, related to health benefits, derive not only from vitamin C, one of the main nutrients of orange juice, but also of flavonoids citrus, called flavanones. The present study aimed to evaluate the oxidative stress and glycemic and insulinic response in normal adult individuals subjected to a single dose of fresh orange juice compared to pasteurized orange juice. Twenty one volunteers that participated in the study were subjected to two samples of blood, the first after ingestion of fresh orange juice, and the second after an interval of 30 days after ingestion of pasteurized orange juice. Dosage of biochemical variables were carried out: triglycerides (TG), total cholesterol (TC) and LDL cholesterol (LDL-C), HDL cholesterol (HDL-C), reason LDH/HDL, fasting plasma glucose and insulin of fasting. To determine oxidative stress in individuals' serum tests were performed and TBARS, DPPH before and after the consumption of each orange juice. After 24h from ingestion of fresh orange juice, there was decrease in total cholesterol level, non-observed after ingestion of pasteurized orange juice. Glucose levels have remained within normal after ingestion of orange juices, fresh and pasteurized. Increased insulin levels after ingestion of pasteurized juice on fresh juice. The antioxidant capacity presented significant difference in pre and post ingestion of fresh orange juice, with a reduction of the percentage of DPPH radical in serum of individuals, however this difference was not significant to the ingestion of pasteurized orange juice. There was no statistically significant difference in levels of TBARS, 24 h... (Complete abstract click electronic access below)

Orientador: José Euclides Stipp Paterniani / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia Agrícola / Made available in DSpace on 2018-08-23T03:05:09Z (GMT). No. of bitstreams: 1 Coelho_AlbaLuciaAndrade_D.pdf: 2283159 bytes, checksum: 71a31d2665332e37c20d41058c042f35 (MD5) Previous issue date: 2013 / Resumo: Além do suco de laranja concentrado congelado, as indústrias do setor produzem vários subprodutos. A água evaporada é produzida na etapa de concentração do suco, sendo separada por condensação no próprio evaporador. Essa água evaporada é totalmente aproveitada pelas próprias indústrias em várias operações, porém de forma pouco nobre. Considerando que se trata de produto oriundo da própria fruta, o presente trabalho teve como proposta o seu aproveitamento para comercialização na forma de "água da fruta" envasada para consumo humano, avaliando ainda a viabilidade econômica dessa forma de aproveitamento. Também foi proposta uma tecnologia para tratamento dos efluentes líquidos das indústrias cítricas, permitindo sua recirculação. Para avaliar a viabilidade técnica e econômica do aproveitamento para consumo humano, de parte da água evaporada durante a produção de sucos cítricos concentrados, foram realizadas as etapas de caracterização da água evaporada de suco de laranja, identificando os parâmetros que necessitavam correção (cor e turbidez), adotando padrão brasileiro para água envasada para consumo humano como referência. Em seguida, foi identificada tecnologia para adequar os parâmetros de qualidade da água evaporada, para alcançar padrões para consumo humano, envolvendo filtração em carvão ativado, ultrafiltração (membrana Celulose 30 KDa) e desinfecção por ultravioleta. O produto obtido foi então caracterizado por análises de substâncias inorgânicas e orgânicas, agrotóxicos, propriedades físicas e perfil de voláteis, se enquadrando no padrão brasileiro para águas minerais e mineralizadas, comprovando assim, a viabilidade técnica do aproveitamento para consumo humano. Quanto à análise sensorial, a aceitação foi de cerca de 50%, quando a água de laranja foi produzida a partir de água evaporada de suco de laranja concentrado em final de safra. Por outro lado, foram observadas tendências de aceitação superior a 90% quando o produto foi processado a partir de fruta de pico de safra. Para avaliar a viabilidade econômica, foi elaborado anteprojeto de instalação industrial hipotética para produção de 1.000 litros/hora de água de laranja envasada. O ponto de equilíbrio obtido com a estrutura de custos e receitas recomendou uma utilização da capacidade produtiva superior a 57,04% e revelou possibilidade de sucesso devido à significativa taxa interna de retorno de 28,30% ao ano e um tempo de recuperação do capital ao redor de 3,5 anos. Quanto ao tratamento de efluentes da indústria cítrica visando reuso potável, a estimativa realizada apontou que os recursos gerados pela unidade industrial de produção de água de laranja não são suficientes para implantar e operar uma estação de tratamento de efluentes no cenário atual, se membrana MBR for utilizada, podendo contribuir apenas parcialmente para tal implantação / Abstract: Besides the frozen concentrated orange juice, industry sector produce several byproducts. The evaporated water is produced in the juice concentration step, being separated by condensation in the evaporator itself. This evaporated water is fully exploited by the industries themselves in various operations, but so little noble. Whereas it is a product from the fruit itself, the present study proposed its use for marketing in the form of "fruit water" bottled for human consumption, still assessing the economic viability of this form of exploitation. It was also proposed a wastewater treatment for citrus industries, allowing their reuse and its costs estimated. To evaluate the technical and economic viability of utilization for human consumption of the water evaporated during the production of citrus juice concentrates, the following steps took place: characterization of evaporated water orange juice, identifying parameters that needed correction (color and turbidity), adopting the Brazilian standards for bottled water for human consumption as a reference. Then, a technology was identified to match the quality parameters of the evaporated water, to achieve standards for human consumption, involving activated carbon filtration, ultra filtration (30 kDa cellulose membranes) and ultraviolet disinfection. The product was then characterized by analysis of inorganic and organic substances, pesticides, physical properties and volatiles profile. The technical viability of "orange water" was proved by the results obtained. As for the sensory analysis, the acceptance was about 50%, when the "orange water" was produced from evaporated water from concentrated orange juice at the end of harvest. Furthermore, acceptance trends observed were above 90% when the product was processed from fruit crop peak. To evaluate the economic feasibility, it was prepared a hypothetical industrial facility draft for production of 1000 liters / hour of bottled orange water. The equilibrium point achieved with the costs and revenues recommended a capacity utilization of more than 57.04%; the chance of success was revealed due to significant internal rate of return of 28.30% per year and a capital recovery time around 3.5 years. About the citrus industry wastewater treatment aiming reuse, the performed estimation showed that the resources generated by the orange water producing plant are not enough to deploy and operate a wastewater treatment plant in the current scenario, if MBR membrane is used, but it may contribute only partially for such deployment / Doutorado / Agua e Solo / Doutora em Engenharia Agrícola

Heat treated orange juice, both pasteurized and concentrate, are being increasingly consumed in the U.S. Orange juice is primarily heat treated to increase its shelf life, by curbing the growth of microorganisms; and to inactivate pectin methylesterase, which demethylates pectin and leads to cloud loss in the juice. However, because of heat processing, orange juice undergoes undesirable flavor changes that decrease its acceptability to consumers. The objectives of this study were to differentiate between fresh frozen and heat treated orange juice employing descriptive analysis, and to determine by Osme, a gas chromatography-olfactometry (GCO) method, odor active volatiles that were either lacking or created in the heat treated juice. The second objective was to determine how changes in the odor-active volatile profile of heat treated orange juice, relates to changes in the aroma and flavor intensities of the samples as assessed by descriptive analysis. Through descriptive analysis, the panel was successful in significantly (p<0.05) separating the fresh, pasteurized, and concentrate samples. Orange, orange peel, sweet, and grassy descriptors were found to be important for fresh aroma and flavor, while cooked, yam, metallic, tamarind, green bean and artificial orange descriptors were higher in heat treated samples. Using Osme, it was possible to separate fresh frozen from heat treated orange juice, on the basis of their aroma profiles. Fresh frozen samples show a higher concentration of peaks tentatively identified as gamma-butyrolactone, citral, nonanal, carvone, perillaldehyde, carvyl propinate, valencene, and other unidentified peaks possessing descriptors such as floral, lime, citrus, pine, bamboo leaf, metallic, and vinyl. Pasteurized samples show a larger concentration of peaks tentatively identified as hexanol, octanol, nerol / carveol, myrcene, 2-octanone, p-cymene, terpenen-4-ol, betacitronellol, and other unidentified peaks with descriptors such as cilantro, vinyl, melon, mushroom, and metallic. Descriptors such as orange, orange peel, sweet, grapefruit, and grassy are more pronounced in the fresh samples and are similar to the odor descriptors of Osme peaks higher in the fresh samples. Descriptors such as cooked, artificial orange, yam, metallic, tamarind, and green bean are higher in the pasteurized samples, and are similar to the odor descriptors of peaks higher in these samples. / Graduation date: 1999

Orientador: Thais Borges César / Banca: Lívia Gussoni Basile / Banca: Paulo Inácio da Costa / Banca: Thábata Koester Weber / Banca: Anderson Marliere Navarro / Resumo: O presente estudo teve como objetivo avaliar o efeito do consumo regular do suco de laranja nos parâmetros nutricionais, hemodinâmicos e bioquímicos de pacientes com hepatite C crônica. Participaram do estudo 66 indivíduos adultos de ambos os sexos, divididos em quatro grupos: Grupo com tratamento medicamentoso e com suco de laranja (MedSuco), Grupo sem tratamento medicamentoso e com suco de laranja (Suco), Grupo com tratamento medicamentoso e sem suco de laranja (Med) e Grupo sem tratamento medicamentoso e sem suco de laranja (Controle). Os participantes dos grupos Suco e MedSuco receberam 500 mL/dia de suco de laranja pasteurizado durante 8 semanas. As variáveis antropométricas utilizadas foram: peso, altura, dobras cutâneas do tríceps, bíceps, subescapular e supra ilíaca e circunferência da cintura. Para a avaliação hemodinâmica foram verificadas a pressão arterial sistólica e a diastólica, e para a avaliação dietética foi utilizado o registro alimentar, durante três dias alternados. Para a avaliação bioquímica foram realizadas dosagens de colesterol total, colesterol de HDL, triglicérides, glicemia de jejum, insulina, proteína C reativa, peroxidação lipídica, capacidade antioxidante, TNF-, interleucinas 6 e 10 e carga viral. Todas as avaliações foram realizadas antes e após o consumo do suco de laranja. Os resultados mostraram que após o consumo do suco de laranja, os pacientes do grupo Suco tiveram redução significativa do LDL-C (-9,9%), pressão arterial sistólica (-4.5%), insulina (-26.5%), índice HOMA (-32.0%), peroxidação lipídica (-68.5%), proteína C reativa (-48.8%) e TNF- (-11.7%), e aumento da capacidade antioxidante (1.2%); e os pacientes do grupo MedSuco tiveram redução significativa do LDL-C (-13.7%), pressão arterial sistólica (5.1%), HDL-C (-12.2%), peroxidação lipídica (-39.1%), proteína C reativa (-74.9%), TNF- (-8.8%) e carga viral (26.5%), e aumento da capacidade... / Abstract: This study aimed to evaluate the effect of regular orange juice consumption on nutritional parameters, hemodynamics and biochemicals of patients with chronic hepatitis C. The study included thirty-six adults of both sexes, divided into four groups: Group with drug treatment and orange juice (MedJuice), Group without drug treatment and with orange juice (Juice), Group with drug treatment and no orange juice (Med) and Group without drug treatment and no orange juice (Control). The participants of groups Juice and MedJuice received 500 mL / day of pasteurized orange juice for 8 weeks. The anthropometric variables were studied: weight, height, skin folds of the triceps, biceps, subscapular and suprailiac and waist circumference. For hemodynamic evaluation were found systolic and diastolic blood pressure, and for dietary assessment was used food records for three alternate days. For the biochemical evaluation were performed in total cholesterol, HDL cholesterol, triglycerides, fasting glucose, insulin, C-reactive protein, lipid peroxidation, antioxidant capacity, TNF-α, interleukins 6 and 10 and viral load. All evaluations were performed before and after consumption of orange juice. The results showed that after the consumption of orange juice, patients of Juice group had significant reduction in LDL-C (-9.9%), systolic blood pressure (-4.5%), insulin (-26.5%), HOMA index (-32.0%), lipid peroxidation (-68.5%), C-reactive protein (-48.8%) and TNF-α (-11.7%) and increase in antioxidant capacity (1.2%); and patients of MedJuice group had significant reduction in LDL-C (-13.7%), systolic blood pressure (5.1%), HDL-C (-12.2%), lipid peroxidation (-39.1%), C-reactive protein (-74.9% ), TNF-α (-8.8%) and viral load (26.5%) and increase in antioxidant capacity (2.5%). There was no significant decrease in anthropometric variables. Consumption of orange juice increased by 334.0% to intake of vitamin C and 63.6% folate intake of participants in the ... / Doutor

Orientador: Magali Monteiro da Silva / Banca: Alexandre Ferreira Gomes / Banca: Marina Ansolin / Resumo: Objetivo: O objetivo desse trabalho foi avaliar o perfil de compostos fenólicos do suco de laranja integral pasteurizado de marcas comerciais. Métodos: Foram reunidas informações sobre os compostos fenólicos considerando suas características químicas, bioatividade, técnica analítica utilizada para a sua determinação, e os principais compostos presentes em citros. Sucos de laranja integral pasteurizado de nove marcas comerciais foram adquiridos em Araraquara e região, SP. Foram adquiridas três embalagens de cada marca, com diferentes prazos de validade, referentes a diferentes lotes. Sucos de cada marca e lote foram liofilizados e submetidos à extração com solução de metanol:água (90:10, v/v), e os extratos foram submetidos à limpeza em cartucho SPE C18. A separação dos compostos foi realizada no sistema HPLC-DAD, empregando coluna C18 com fase móvel de água:ácido fórmico (99,9:0,1, v/v) e acetonitrila, em modo gradiente, vazão de 1 mL.min-1, temperatura de 50 ºC e volume de injeção de 20 µL. Foi também empregado o sistema UPLC-UV/MS, com escalonamento das condições para escala sub-2 µm. Os extratos foram injetados no sistema HPLC-DAD e UPLC-UV/MS para a identificação e quantificação dos compostos fenólicos. Resultados: Os principais compostos fenólicos das frutas cítricas descritos na literatura são os flavonoides, particularmente as flavanonas narirutina e hesperidina. Nesse trabalho foram identificados 60 compostos do suco de laranja, dos quais 54 são compostos fenólicos. O... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: Objective: The aim of this work was to evaluate the profile of phenolic compounds of pasteurized orange juice from commercial brands. Methods: The phenolic compounds where characterized considering chemical structure, bioactivity, and techniques for analytical determination, as well as the main compounds present in citrus. Pasteurized orange juices from nine commercial brands were purchased in Araraquara and region, SP. Three packages from each brand were acquired, with different shelf life corresponding to different lots. Juices were lyophilized and extracted with methanol:water solution (90:10, v/v), and the extracts were cleaned in C18 SPE cartridges. Separation of the compounds was performed in an HPLC-DAD system, using a C18 column with mobile phase of water:formic acid (99.9:0.1, v/v) and acetonitrile in gradient mode, with a flow rate of 1 mL.min-1, temperature of 50 ºC and injection volume of 20 μL. An UPLC-UV/MS system was also used, with scaling conditions for sub-2 μm scale. The extracts were injected into the HPLC-DAD and UPLC-UV/MS system for identification and quantification of the phenolic compounds. Results: The main phenolic compounds of citrus fruits described in the literature are flavonoids, particularly the flavanones narirutin and hesperidin. In this work 60 compounds were identified in orange juice, of which 54 are phenolic compounds. The flavonoids rutin, eriocitrin, narirutin, naringin, hesperidin, naringenin, nobiletin and tangeritin, and the caffeic, p-coumaric and ferulic acids were identified in all juices. The levels of phenolic compounds varied amongst brands and lots. The results of the PCA... (Complete abstract click electronic access below) / Mestre

The study presented here consists in an original piece of work to better understand complex food packaging interactions. The majority of investigations on food polymer interactions related to orange juice and this provided a good base to our study (Literature reviews: cf. Chapters 1a and b). Additionally a rather remarkable finding in 1994 was that limonin, a trace bitter material found in some varieties of orange juice was rapidly absorbed by highly plasticised polyvinyl chloride (PVC plastisol) (Chapter 2). Several commercial absorbants are available for debittering, relying on limonin absorption on the large surface area of the highly porous absorbant pellets. However, the absorptive properties of the smooth plastisols apparently relied on a different mechanism. Limonin is a very large (470.5 g/mol) compound, but some preliminary experiments with another much smaller orange juice constituent d- of absorbates in plastisols, methods used earlier (Moisan 1980, Holland and Santangelo 1988) to measure solubilities and diffusion constants in packaging films could be advantageously used to survey these properties in a wide range of materials, including model compounds of various types, and a number of compounds which may be found in citrus juices (Chapters 3, 4 and 5). Experimentally, the method found most suitable was to use a ‘test film’ of pure plastisol which was wrapped tightly on both sides by a similar ‘supply film’ blended with 1 Molar test material (also called ‘absorbate’), setting up a concentration gradient. The inner test film was removed at regular intervals (minutes to hours) to measure (mainly by weighing) the uptake of the test reagent with time. Rather unexpectedly, it was found in a number of cases that the test film lost weight, either from the beginning, or after a period of time. Three main types of behaviour were identified: Type A lost weight from the beginning and over a long period of time, Type B gained weight initially and then lost weight, and Type C gained weight until a steady state was reached. Often the maximum, or near maximum, mass increase occurred within around 100 minutes, indicating a very rapid, liquid-like diffusion mechanism, in harmony with the rapid uptake of d-limonene and limonin. The major parameters of interest with these compounds are their diffusion rates and their solubilities, and in the presence of aqueous media (orange juice and other foodstuffs) the partition coefficient between the plastisol and water, which is related to the hydrophobicity function LogP for the compound. The major complicating factor in these measurements is the observation that the plasticiser materials themselves also migrate, in the reverse direction, because of the lower effective concentration in the supply film. This effect tends to be small, but is one explanation for the mass loss observed above, and cannot be ignored over the long term, nor in its practical applications to contamination in foods. There are many possible applications for the techniques described above. The removal or addition of compounds in food packaging itself is one. Upgrading foods, such as orange juice, commercially, is another. In many cases ‘scalping’ off-flavours or other minor components takes place exclusively through solid or liquid contact with the packaging. The removal from the headspace measured by the current gas permeation methods is irrelevant for the vast numbers of involatile, but easily diffusable compounds. For such compounds these novel applications are simple and rapid, require little specialised equipment, and fill a niche in the armoury of food and packaging chemists. / Doctor of Philosophy (PhD)