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I. Annexe and C. , Etalonnage pour quantifier des composés volatils en injection liquide en, p.226

I. Annexe, Préparation des échantillons pour l'injection liquide en, p.230

I. Annexe, Compositions des phases mobiles en chromatographie liquide de haute performance, p.231

I. Annexe, Gamme d'étalonnage en chromatographie liquide de haute performance, p.232

I. Annexe, Protocole des dilutions des bornes 'peu amère' et 'très amère, p.234

I. Annexe, Formulaire d'analyse sensorielle sur une échelle d'intensité relative, p.235

I. Annexe, Chromatogramme du parfum d'orange amère à 80%vol injecté en CPG-MS avec la colonne DB-5, p.237

V. Annexe, Préparation des mélanges eau-éthanol-composés marqueurs, p.247

V. Annexe, Dilutions des échantillons à l'équilibre liquide-vapeur pour le dosage de l'éthanol, p.999

C. En and . La-limite-de-détection, LD) correspond à 3 fois l'intensité du bruit de fond (en unité d'absorbance = UA, axe des ordonnées des chromatogrammes) et la limite de quantification (LQ)

. Pour-la-limonine and . De, 10 -3 AU ce qui correspond à une concentration de 2, pp.10-13

. Pour-le-dosage-de-la-limonine, les 2 HE ont aussi été diluées dans l'éthanol absolu. Les concentrations d'HE sont de 9,2% pour l'HEb avec un facteur de dilution de 11

I. Annexe, Protocole des dilutions des bornes 'peu amère' et 'très amère' de naringine La borne « peu amère » de naringine correspond à une concentration de 0,383 g.L -1 dans l'eau d'Evian (concentration déterminée lors d'essais), Deux flacons de 300 mL ont été préparés et gardés au frais (4°C)

I. Annexe, Protocole de préparation des échantillons de parfum Il a été décidé que le parfum à 80%vol d'éthanol soit dilué jusqu'à 15%vol (d'après la publication de Panoska et al. (2008) entre 0%vol et 16%vol d'alcool, le degré d'alcool n'influence pas la perception d'amertume)

I. Annexe and . Nom, Formulaire d'analyse sensorielle sur une échelle d'intensité relative

A. Figure, Formulaire d'évaluation de l'analyse sensorielle Faiblement amère Très amère RESUME La liqueur Grand Marnier® produite par la Société des Produits Marnier-Lapostolle (SPML), contient un arôme d'orange amère. Cet arôme, appelé parfum, est obtenu à partir de l'huile essentielle (HE) d'écorces d'orange amère qui ont subi un procédé de macération-distillation. Le but de ce travail de thèse a été de cibler les composés d'arôme clés des écorces d'orange amère

. Les-axes-d, étude ont été les suivants : (1) identification des composés volatils odorants de l'HE et du parfum d'orange amère; (2) observation et compréhension des étapes de la production du parfum, des matières premières à la distillation

. Dans-l-'optique-de-contrôler, optimiser la distillation discontinue multi-étagée, d'autres travaux ont été menés en simulation avec le logiciel BatchColumn de ProSim® Cela nécessite de : 1) déterminer les données d'équilibre liquidevapeur de certains composés marqueurs ; 2) trouver un modèle thermodynamique représentant les données expérimentales

É. De-futures, incluant des changements de paramètres tels que la composition de la charge du bouilleur, des paramètres de conduite et de structure pourront être réalisées, afin d'optimiser le procédé et voir l