The focus of this study was to design and evaluate a trapping system that would reduce populations of common carp within water bodies in conjunction with establishment of native aquatic macrophytes founder colonies. A pond study and field study were conducted. A pond study was performed at the Lewisville Aquatic Ecosystem Research Facility, located in Lewisville, Texas, followed by a field study within a constructed wetland located in southern Dallas, Texas. For the pond study, twelve funnel traps were constructed (four reps of each type: control, dual-walled and ring cage). Two anti-escape devices were tested with funnels including steel fingers and hinged flaps. Ring cage and dual-walled treatments were planted using native pondweeds, while controls were left unplanted (additional bait and a drift fence scenarios were also tested). Common carp were introduced into the study pond. Chi-square statistical analyses were utilized and showed ring cage treatments using fingers as well as the use of a drift fence to be most effective. Following completion of the pond study, the two most effective treatments (controls and ring cages) were tested within the Dallas, Texas wetland; no carp were caught during the field test.

La perception rétro-nasale (arôme) lors de la mastication en bouche d’un aliment est un phénomène assez complexe. Les compositions physico-chimique et aromatique du produit, son état physique lors de la mastication en bouche, les interactions et réactions mises en jeu dans la cavité buccale sont autant de paramètres qui peuvent influencer cette perception. Dans le cadre de ce travail la mangue sera utilisée comme fruit modèle. Il s’agira de mieux comprendre l’influence du niveau de déstructuration du produit, de la texture ainsi que de la variabilité inter-individuelle d’un panel d’analyse sensorielle sur la perception de l’arôme. La libération des composés volatils lors de la mastication en bouche in vivo du fruit frais, du fruit en forme de purée et du fruit séché sera étudiée par le dispositif RATD(. Le profil aromatique des produits obtenus par la technique SAFE (Solvent assisted flavor evaporation) et les descripteurs aromatiques établis lors de l’analyse sensorielle seront confrontés avec les données RATD. / Retro-nasal perception of flavor during chewing food in mouth is a complex process. The physico-chemical and aromatic compositions of food, its physical properties, the interactions and reactions involved in oral cavity are the main parameters which can influence flavor perception. In this study, mango is used as model fruit. The study will be focused in better understanding of food disintegration effect, its texture and inter-individual variability on the flavor perception. Liberation of volatile compounds during the chewing of fresh fruit, puree fruit and dried fruit will be studied with RATD (Retronasal aroma trapping device). Fruit volatile profile obtained by SAFE (Solvent assisted flavor evaporation) technique and the aromatic descriptors established during the sensory analysis will be compared with the data from RATD analysis.