{"id":113964,"date":"2018-03-11T10:41:43","date_gmt":"2018-03-11T10:41:43","guid":{"rendered":"https:\/\/www.deberes.net\/tesis\/sin-categoria\/diseno-de-saborizantes-de-limon-estables-para-uso-de-bebidas\/"},"modified":"2018-03-11T10:41:43","modified_gmt":"2018-03-11T10:41:43","slug":"diseno-de-saborizantes-de-limon-estables-para-uso-de-bebidas","status":"publish","type":"post","link":"https:\/\/www.deberes.net\/tesis\/aroma-y-sabor\/diseno-de-saborizantes-de-limon-estables-para-uso-de-bebidas\/","title":{"rendered":"Dise\u00f1o de saborizantes de lim\u00f3n estables para uso de bebidas"},"content":{"rendered":"<h2>Tesis doctoral de <strong> Juan  Jes\u00fas Elizalde Juan icotena <\/strong><\/h2>\n<p>Las bebidas con aroma a lim\u00f3n sufren cambios significativos con el paso del tiempo, que son asociados a deterioro por los consumidores. En la presente tesis doctoral se identificaron las causas de la inestabilidad de los aromas de lim\u00f3n. Para lograr la aparici\u00f3n de los defectos en forma acelerada se prepararon bebidas con aroma a lim\u00f3n y se expusieron a alta temperatura. La identificaci\u00f3n del defecto se realiz\u00f3 en primera instancia mediante t\u00e9cnicas de evaluaci\u00f3n sensorial, conformando un panel de evaluadores expertos, entrenados con descriptores sensoriales y una rueda del aroma lim\u00f3n dise\u00f1ados en este trabajo. Por otra parte se llevaron a cabo an\u00e1lisis de cromatograf\u00eda gaseosa acoplada a espectroscop\u00eda de masas, para identificar los cambios qu\u00edmicos que experimentan los aromas de lim\u00f3n. La comparaci\u00f3n de ambas metodolog\u00edas present\u00f3 resultados que permitieron dise\u00f1ar aromas de lim\u00f3n para uso en bebidas, estables y con un alto nivel de aceptaci\u00f3n por los consumidores.   palabras clave: aromatizante, lim\u00f3n, bebida, sensorial, inestabilidad, rueda de aroma, cromatograf\u00eda, espectroscop\u00eda de masas.  lemon beverages experience significant changes over time, which are perceived as deterioration by consumers. This phd thesis identifies the causes of lemon flavours instability. To achieve the quick appearance of the defects, lemon flavoured beverages were prepared and exposed to high temperature. The identification of the defects was first performed by sensory evaluation techniques, training an expert panel of evaluators, with tailor made sensory descriptors and a lemon flavour wheel. Moreover analytical methods were performed using gas chromatography with mass spectroscopy, to identify the chemical changes experienced by lemon flavours. The comparison of both methodologies showed results that allowed the design lemon flavours to use in beverages, stable and with a high level of consumer acceptance.   key words: flavour, lemon, beverage, sensorial, unstable, flavour wheel, chromatography, mass espectroscopy.<\/p>\n<p>&nbsp;<\/p>\n<h3>Datos acad\u00e9micos de la tesis doctoral \u00ab<strong>Dise\u00f1o de saborizantes de lim\u00f3n estables para uso de bebidas<\/strong>\u00ab<\/h3>\n<ul>\n<li><strong>T\u00edtulo de la tesis:<\/strong>\u00a0 Dise\u00f1o de saborizantes de lim\u00f3n estables para uso de bebidas <\/li>\n<li><strong>Autor:<\/strong>\u00a0 Juan  Jes\u00fas Elizalde Juan icotena <\/li>\n<li><strong>Universidad:<\/strong>\u00a0 Murcia<\/li>\n<li><strong>Fecha de lectura de la tesis:<\/strong>\u00a0 15\/03\/2013<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<h3>Direcci\u00f3n y tribunal<\/h3>\n<ul>\n<li><strong>Director de la tesis<\/strong>\n<ul>\n<li>Miguel Moliner Gosalbez<\/li>\n<\/ul>\n<\/li>\n<li><strong>Tribunal<\/strong>\n<ul>\n<li>Presidente del tribunal: Mar\u00eda dolores Garrido fern\u00e1ndez <\/li>\n<li>eul\u00e1lia Vendrell rius (vocal)<\/li>\n<li>Antonio Zapardiel palenzuela (vocal)<\/li>\n<li>Juan Guardiola ortu\u00f1o (vocal)<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Tesis doctoral de Juan Jes\u00fas Elizalde Juan icotena Las bebidas con aroma a lim\u00f3n sufren cambios significativos con el paso [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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