New families of highly efficient, halogen-free flame retardants for polypropylene (PP)

The driving forces for current research of flame retardants are increased fire safety in combination with flame retardant formulations that fulfill the criteria of sustainable production and products. In recent years, important questions about the environmental safety of antimony, and in particular, brominated flame retardants have been raised. As a consequence of this, the current doctoral thesis work describes efforts to develop new halogen-free flame retardants that are based on various radical generators and phosphorous compounds. The investigation was first focused on compounds that are capable of generating alkyl radicals in order to study their role on flame retardancy of polypropylene. The family of azoalkanes was selected as the cleanest and most convenient source of free alkyl radicals. Therefore, a number of symmetrical and unsymmetrical azoalkanes of the general formula R-N=N-R’ were prepared. The experimental results show that in the series of different sized azocycloalkanes the flame retardant efficacy decreased in the following order: R = R´= cyclohexyl > cyclopentyl > cyclobutyl > cyclooctanyl > cyclododecanyl. However, in the series of aliphatic azoalkanes compounds, the efficacy decreased as followed: R = R´= n-alkyl > tert-butyl > tert-octyl. The most striking difference in flame retardant efficacy was observed in thick polypropylene plaques of 1 mm, e.g. azocyclohexane (AZO) had a much better flame retardant performance than did the commercial reference FR (Flamestab® NOR116) in thick PP sections. In addition, some of the prepared azoalkane flame retardants e.g. 4’4- bis(cyclohexylazocyclohexyl) methane (BISAZO) exhibited non-burning dripping behavior. Extrusion coating experiments of flame retarded low density polyethylene (LDPE) onto a standard machine finished Kraft paper were carried out in order to investigate the potential of azoalkanes in multilayer facings. The results show that azocyclohexane (AZO) and 4’4-bis (cyclohexylazocyclohexyl) methane (BISAZO) can significantly improve the flame retardant properties of low density polyethylene coated paper already at 0.5 wt.% loadings, provided that the maximum extrusion temperature of 260 oC is not exceeded and coating weight is kept low at 13 g/m2. In addition, various triazene-based flame retardants (RN1=N2-N3R’R’’) were prepared. For example, polypropylene samples containing a very low concentration of only 0.5 wt.% of bis- 4’4’-(3’3’-dimethyltriazene) diphenyl ether and other triazenes passed the DIN 4102-1 test with B2 classification. It is noteworthy that no burning dripping could be detected and the average burning times were very short with exceptionally low weight losses. Therefore, triazene compounds constitute a new and interesting family of radical generators for flame retarding of polymeric materials. The high flame retardant potential of triazenes can be attributed to their ability to generate various types of radicals during their thermal decomposition. According to thermogravimetric analysis/Fourier transform infrared spectroscopy/MS analysis, triazene units are homolytically cleaved into various aminyl, resonance-stabilized aryl radicals, and different CH fragments with simultaneous evolution of elemental nitrogen. Furthermore, the potential of thirteen aliphatic, aromatic, thiuram and heterocyclic substituted organic disulfide derivatives of the general formula R-S-S-R’ as a new group of halogen-free flame retardants for polypropylene films have been investigated. According to the DIN 4102- 1 standard ignitibility test, for the first time it has been demonstrated that many of the disulfides alone can effectively provide flame retardancy and self-extinguishing properties to polypropylene films at already very low concentrations of 0.5 wt.%. For the disulfide family, the highest FR activity was recorded for 5’5’-dithiobis (2-nitrobenzoic acid). Very low values for burning length (53 mm) and burning time (10 s) reflect significantly increased fire retardant performance of this disulfide compared to other compounds in this series as well as to Flamestab® NOR116. Finally, two new, phosphorus-based flame retardants were synthesized: P’P-diphenyl phosphinic hydrazide (PAH) and melamine phenyl phosphonate (MPhP). The DIN 4102-1 test and the more stringent UL94 vertical burning test (UL94 V) were used to assess the formulations ability to extinguish a flame once ignited. A very strong synergistic effect with azoalkanes was found, i.e. in combination with these radical generators even UL94 V0 rate could be obtained.

Uniform decrease of alpha-global field power induced by intermittent photic stimulation of healthy subjects

Nineteen-channel EEGs were recorded from the scalp surface of 30 healthy subjects (16 males and 14 females, mean age: 34 years, SD: 11.7 years) at rest and under trains of intermittent photic stimulation (IPS) at rates of 5, 10 and 20 Hz. Digitalized data were submitted to spectral analysis with fast fourier transformation providing the basis for the computation of global field power (GFP). For quantification, GFP values in the frequency ranges of 5, 10 and 20 Hz at rest were divided by the corresponding data obtained under IPS. All subjects showed a photic driving effect at each rate of stimulation. GFP data were normally distributed, whereas ratios from photic driving effect data showed no uniform behavior due to high interindividual variability. Suppression of alpha-power after IPS with 10 Hz was observed in about 70% of the volunteers. In contrast, ratios of alpha-power were unequivocal in all subjects: IPS at 20 Hz always led to a suppression of alpha-power. Dividing alpha-GFP with 20-Hz IPS by alpha-GFP at rest (R = alpha-GFP IPS/alpha-GFPrest) thus resulted in ratios lower than 1. We conclude that ratios from GFP data with 20-Hz IPS may provide a suitable paradigm for further investigations.

Influence of Pulsed-Electric Field Irradiation in Crystallization

The growing pharmaceutical interest, among others, in the polymorphic composition of the emerging solid end-products from production processes has been traced to the need for attainment of high product purity. This is more so as the presence of different polymorphs may constitute physical impurity of the product. Hence, the need for optimization of the yield of desired product component(s) through controlled crystallization kinetics for instance. This study was carried out to investigate the impact of pulsed electric field (PEF) irradiation on the crystal morphology of glycine obtained by cooling crystallization (without seeding) from commercial glycine sample in distilled deionized water solution. In doing so, three different pulse frequencies (294, 950 and 145 Hz) and a case without PEF were studied at three cooling rates (5, 10 and 20 ºC/h). The crystal products obtained were analyzed for polymorphic composition by powder x-ray diffraction (PXRD) and Fourier transform infrared (FTIR) spectroscopy while the particles characterization was done on Morphologi G3. The results obtained from this study showed that pulsed electric field irradiation had significant impact on metastability of the aqueous solution as well as on the polymorphic composition of the end product. With increasing PEF frequency applied, nucleation started earlier and the γ-glycine polymorph content of the product crystals increased. These were found to have been aided by cooling rate, as the most significant effect was observed at 5 ºC/h. It was also discovered that PEF application had no measurable impact on the pH of the aqueous solution as well as the size distribution of the particles. Cooling on the contrary was believed to be responsible for the broadening of the particle size distribution with a downward shift of the lower limit of the raw material from about 100 μm to between 10 and 50 μm.

A spectral analysis of the myoelectric activity of the left colon in patients with schistosomiasis mansoni

The objective of the present study was to perform a spectral analysis of the electrical activity of the left colon of patients with hepatosplenic schistosomiasis. Thirty patients were studied, divided into 2 groups: group A was composed of 14 patients (9 males and 5 females) with hepatosplenic schistosomiasis and group B was composed of 16 female patients without schistosomiasis mansoni. Three pairs of electrodes were implanted in the left colon at the moment of the surgical treatment. The signals of the electric activity of the colon were captured after postoperative recovery from the ileus and fed into a computer by means of a DATAQ data collection system which identified and captured frequencies between 0.02 and 10 Hz. Data were recorded, stored and analyzed using the WINDAQ 200 software. For electrical analysis, the average voltage of the electrical wave in the three electrodes of all patients, expressed as millivolts (mV), was considered, together with the maximum and minimum values, the root mean square (RMS), the skewness, and the results of the fast Fourier transforms. The average RMS of the schistosomiasis mansoni patients was 284.007 mV. During a long period of contraction, the RMS increased in a statistically significant manner from 127.455 mV during a resting period to 748.959 mV in patients with schistosomiasis mansoni. We conclude that there were no statistically significant differences in RMS values between patients with schistosomiasis mansoni and patients without the disease during the rest period or during a long period of contraction.

A novel polar-based human face recognition computational model

Motivated by a recently proposed biologically inspired face recognition approach, we investigated the relation between human behavior and a computational model based on Fourier-Bessel (FB) spatial patterns. We measured human recognition performance of FB filtered face images using an 8-alternative forced-choice method. Test stimuli were generated by converting the images from the spatial to the FB domain, filtering the resulting coefficients with a band-pass filter, and finally taking the inverse FB transformation of the filtered coefficients. The performance of the computational models was tested using a simulation of the psychophysical experiment. In the FB model, face images were first filtered by simulated V1- type neurons and later analyzed globally for their content of FB components. In general, there was a higher human contrast sensitivity to radially than to angularly filtered images, but both functions peaked at the 11.3-16 frequency interval. The FB-based model presented similar behavior with regard to peak position and relative sensitivity, but had a wider frequency band width and a narrower response range. The response pattern of two alternative models, based on local FB analysis and on raw luminance, strongly diverged from the human behavior patterns. These results suggest that human performance can be constrained by the type of information conveyed by polar patterns, and consequently that humans might use FB-like spatial patterns in face processing.

Detection of patients with functional dyspepsia using wavelet transform applied to their electrogastrogram

The aim of the present study was to develop a classifier able to discriminate between healthy controls and dyspeptic patients by analysis of their electrogastrograms. Fifty-six electrogastrograms were analyzed, corresponding to 42 dyspeptic patients and 14 healthy controls. The original signals were subsampled, filtered and divided into the pre-, post-, and prandial stages. A time-frequency transformation based on wavelets was used to extract the signal characteristics, and a special selection procedure based on correlation was used to reduce their number. The analysis was carried out by evaluating different neural network structures to classify the wavelet coefficients into two groups (healthy subjects and dyspeptic patients). The optimization process of the classifier led to a linear model. A dimension reduction that resulted in only 25% of uncorrelated electrogastrogram characteristics gave 24 inputs for the classifier. The prandial stage gave the most significant results. Under these conditions, the classifier achieved 78.6% sensitivity, 92.9% specificity, and an error of 17.9 ± 6% (with a 95% confidence level). These data show that it is possible to establish significant differences between patients and normal controls when time-frequency characteristics are extracted from an electrogastrogram, with an adequate component reduction, outperforming the results obtained with classical Fourier analysis. These findings can contribute to increasing our understanding of the pathophysiological mechanisms involved in functional dyspepsia and perhaps to improving the pharmacological treatment of functional dyspeptic patients.

Ovariectomy does not affect the cardiac sympathovagal balance of female SHR but estradiol does

The low incidence of cardiovascular diseases, including hypertension, in premenopausal women has led to the conclusion that ovarian hormones may have a protective effect on the cardiovascular system. We evaluated the effects of ovariectomy and/or estradiol on sympathovagal balance and heart rate variability (HRV) in female spontaneously hypertensive rats (SHR) with tachycardia and compared them to Wistar rats (12 weeks old; N = 8-12). Ovariectomy (OVX) and/or estradiol (10 µg/kg) did not affect basal arterial pressure in either rat strain, but estradiol increased basal heart rate (HR) in OVX SHR (454 ± 18 vs 377 ± 9 bpm). HR changes elicited by methylatropine and propranolol were used to evaluate the sympathovagal balance. Ovariectomy did not affect the cardiac sympathovagal balance of any group, while estradiol increased sympathetic tone in OVX SHR (120 ± 8 vs 56 ± 10 bpm) and sham-operated Wistar rats (57 ± 7 vs 28 ± 4 bpm), and decreased the parasympathetic tone only in OVX SHR (26 ± 7 vs 37 ± 5 bpm). HRV was studied in the frequency domain (Fast Fourier Transformation). Spectra of HR series were examined at low frequency (LF: 0.2-0.75 Hz) and high frequency (HF: 0.75-3 Hz) bands. The power of LF, as well as the LF/HF ratio, was not affected by ovariectomy, but estradiol increased both LF (29 ± 4 vs 18 ± 3 nu in Wistar sham-operated, 26 ± 5 vs 15 ± 3 nu in Wistar OVX, 50 ± 3 vs 38 ± 4 nu in SHR sham-operated, and 51 ± 3 vs 42 ± 3 nu in SHR OVX) and LF/HF (0.48 ± 0.08 vs 0.23 ± 0.03 nu in Wistar sham-operated, 0.41 ± 0.14 vs 0.19 ± 0.05 nu in Wistar OVX, 0.98 ± 0.11 vs 0.63 ± 0.11 nu in SHR sham-operated, and 1.10 ± 0.11 vs 0.78 ± 0.1 nu in SHR OVX). Thus, we suggest that ovariectomy did not affect the cardiac sympathovagal balance of SHR or Wistar rats, while estradiol increased the sympathetic modulation of HR.

Cellular and molecular studies of the effects of a selective COX-2 inhibitor celecoxib in the cardiac cell line H9c2 and their correlation with death mechanisms

Cardiovascular disease is one of the leading causes of death worldwide, and evidence indicates a correlation between the inflammatory process and cardiac dysfunction. Selective inhibitors of cyclooxygenase-2 (COX-2) enzyme are not recommended for long-term use because of potentially severe side effects to the heart. Considering this and the frequent prescribing of commercial celecoxib, the present study analyzed cellular and molecular effects of 1 and 10 µM celecoxib in a cell culture model. After a 24-h incubation, celecoxib reduced cell viability in a dose-dependent manner as also demonstrated in MTT assays. Furthermore, reverse transcription-polymerase chain reaction analysis showed that the drug modulated the expression level of genes related to death pathways, and Western blot analyses demonstrated a modulatory effect of the drug on COX-2 protein levels in cardiac cells. In addition, the results demonstrated a downregulation of prostaglandin E2 production by the cardiac cells incubated with celecoxib, in a dose-specific manner. These results are consistent with the decrease in cell viability and the presence of necrotic processes shown by Fourier transform infrared analysis, suggesting a direct correlation of prostanoids in cellular homeostasis and survival.

ANÁLISE DESCRITIVA QUANTITATIVA DA AGUARDENTE DE CANA DURANTE O ENVELHECIMENTO EM TONEL DE CARVALHO (Quercus alba L.)

Apesar da importância econômica e social da aguardente de cana brasileira, são ainda muito escassos os estudos sobre sua qualidade sensorial, porém as crescentes exigências do mercado, tem feito crescer a preocupação com a qualidade dessa bebida. A aguardente de cana é muito apreciada por seu aroma e sabor característicos, que podem ainda melhorar pelo envelhecimento em recipientes de madeira. O complexo processo que ocorre durante o envelhecimento depende além de vários fatores, do tipo de madeira empregada, do tempo de maturação e obviamente da qualidade inicial do destilado. A análise descritiva quantitativa, metodologia muito aplicada na caracterização dos atributos sensoriais de alimentos e bebidas, foi utilizada neste trabalho para estudar o perfil sensorial da aguardente de cana, durante o envelhecimento, em toneis de carvalho. Nesse sentido, foram analisadas amostras de aguardente envelhecidas durante zero, 12, 24, 36 e 48 meses em um tonel de carvalho de 200 litros e duas amostras comerciais, sendo uma delas envelhecida. Dezesseis provadores pré-selecionados através de testes triangulares e análise sequencial, geraram pelo método rede (Kelly's Repertory Grid Method), os termos descritores das aguardentes. Após a etapa de treinamento, foram selecionados 10 provadores com base em seu poder de discriminação, repetibilidade e concordância com a equipe no uso de escalas. As amostras foram então apresentadas e avaliadas pelos provadores, em cabines individuais de forma monádica, com quatro repetições. Os resultados obtidos foram submetidos à análise de variância, teste de médias de Tukey e à Análise de Componentes Principais. Os termos descritores escolhidos em consenso pelos membros da equipe sensorial foram: coloração amarela, aroma alcoólico, aroma de madeira, aroma de baunilha, doçura inicial, doçura residual, sabor alcóolico inicial, sabor alcóolico residual, sabor de madeira inicial, sabor de madeira residual, sabor agressivo, adstringente e ácido. Os resultados obtidos revelaram mudanças significativas (p£0,05) das características sensoriais da aguardente ao longo do envelhecimento. Após 48 meses em tonel de carvalho, a bebida apresentou aroma de madeira, doçura inicial e residual, aroma de baunilha, coloração amarela, gosto inicial e residual de madeira pronunciados, sendo os descritores o aroma alcoólico, agressividade, sabor inicial e residual de álcool, significativamente inferiores aos das demais amostras.

TEOR DE VITAMINA C, ATIVIDADE DE ASCORBATO OXIDASE E PERFIL SENSORIAL DE MANGA (Mangífera índica L.) VAR. HADEN, DURANTE O AMADURECIMENTO

A composição química e bioquímica da manga, varia de acordo com as condições da cultura, variedade e estágio de maturação, geralmente contendo alto conteúdo de ácido ascórbico. Com o objetivo de estabelecer o papel da ascorbato oxidase [E.C.1.10.3.3], sobre os níveis de ácido ascórbico durante o processo de amadurecimento de manga (Mangífera índica L.) var. Haden, foram analisadas amostras da fruta correspondentes aos estágios verde maturo (zero) e armazenadas por 2, 4, 6, 8, 10, 12 e 14 dias a 20 ± 2oC. As amostras foram obtidas das polpas cortadas em pequenos cubos de aproximadamente 8 cm3 de 8 mangas com textura sem diferença significativa entre elas, medidas com auxílio de um penetrômetro Magness-Taylor. Em cada amostra foi determinada atividade de ascorbato oxidase para verificar sua participação em possíveis quedas de ácido ascórbico durante o amadurecimento das frutas. Também foram determinados periodicamente o teor de ácido ascórbico e o perfil sensorial durante o período de amadurecimento. A atividade enzimática foi determinada espectrofotometricamente a 245 nm 30oC, o ácido ascórbico foi analisado de acordo com a metodologia da AOAC modificada e a análise sensorial através de análise descritiva quantitativa. Os dados da análise sensorial foram analisados através de análise de variância (ANOVA), testes de médias de Tukey, análise de componentes principais e análise discriminante por passos. Durante o amadurecimento, a atividade da ascorbato oxidase aumentou e o teor de ácido ascórbico diminuiu, havendo significativa (p£0,05) correlação linear negativa (r=-0,98). Os termos descritores para a manga foram: sabor característico, aroma característico, acidez, adstringência, coloração amarela da polpa, doçura e suculência. O perfil sensorial apresentou significativa melhora com o amadurecimento. Todos os atributos sensoriais aumentaram significativamente (p£0,05) durante o amadurecimento das mangas, exceto acidez e adstringência.

Perfil sensorial de vinhos brancos varietais brasileiros através de análise descritiva quantitativa

Terminologia descritiva e perfil sensorial de três variedades de vinhos brancos varietais brasileiros (Chardonnay, Gewürztraminer e Riesling) foram desenvolvidos através de metodologia fundamentada na Análise Descritiva Quantitativa (ADQ). Em consenso, a equipe sensorial definiu os descritores, materiais de referência e a ficha de avaliação das amostras. Após treinamento, dez indivíduos foram selecionados para compor a equipe final de provadores, utilizando-se como critérios o poder discriminativo, reprodutibilidade dos julgamentos e consenso do indivíduo com a equipe. Doze termos descritores definindo as similaridades e diferenças entre as amostras foram gerados. A intensidade de cada descritor foi avaliada em cada amostra através de uma escala não estruturada de nove centímetros, com termos de intensidade ancorados em seus extremos. Os dados foram analisados por ANOVA, Teste de Tukey e Análise de Componentes Principais (ACP). Os resultados indicaram moderada variação entre os perfis sensoriais das amostras dos varietais Gewürztraminer e Riesling e pouca variação entre os perfis sensoriais dos vinhos Chardonnay. A ACP separou as amostras em dois grupos: um primeiro grupo caracterizado por vinhos com maior intensidade de doçura, sabor e aroma frutado e corpo, e um segundo grupo de amostras de maior acidez, adstringência, amargor, sabor alcoólico e sabor fermentado.

Composição de voláteis e perfil de aroma e sabor de méis de eucalipto e laranja

Neste trabalho foram analisados os compostos voláteis de amostras de mel de eucalipto e laranja colhidos nos estados de São Paulo e de Minas Gerais. O isolamento dos voláteis foi realizado empregando-se uma técnica de ''headspace'' dinâmico, a separação efetuada por cromatografia gasosa de alta resolução e a identificação por espectrometria de massas, Índices de Kovats e padrões, quando disponíveis. Foram identificados no mel de laranja o benzaldeído, o óxido cis de linalol, n-heptanal, 6-metil-5-hepten-2-ona, octanal e fenilacetaldeído, e em mel de eucalipto, o nonanal, 2-heptanona, 2-heptanol, octanol e nonanol. A caracterização sensorial desses méis foi obtida por Análise Descritiva Quantitativa e a aplicação de Análise dos Componentes Principais aos dados revelou que os descritores ''queimado'' e ''sabor residual'' caracterizam o mel de eucalipto, enquanto ''floral'' e ''cera'' caracterizam o mel de laranja. Entre os compostos identificados, o nonanal e o nonanol apresentaram contribuição sensorial importante ao mel de eucalipto, enquanto o fenilacetaldeído e o benzaldeído foram relacionados com os principais descritores do mel de laranja.

Uso de transdutores de fluxo de calor no estudo da transferência de calor em alimentos embalados

A densidade de fluxo de calor que atravessa uma superfície é classicamente determinada mediante a medição das temperaturas apropriadas e da aplicação da Lei de Fourier. Uma alternativa a esse procedimento é a utilização de transdutores de fluxo de calor, os quais geram um sinal elétrico proporcional ao fluxo térmico que os atravessa. Neste trabalho, processos de aquecimento e de resfriamento de alimentos foram estudados em laboratório, utilizando-se um recipiente de vidro cilíndrico para simular uma embalagem. Dois transdutores de fluxo de calor a gradiente tangencial foram previamente instalados no recipiente, revestindo completamente a superfície lateral do mesmo. O recipiente contendo a amostra foi inserido em banho de água circulante à temperatura constante. Os sinais fornecidos pelos transdutores e por termopares inseridos no interior do recipiente foram registrados por um sistema de aquisição de dados computadorizado. Os resultados obtidos com o uso dos transdutores foram comparados com aqueles obtidos através de balanços de energia realizados a partir dos dados experimentais de evolução temporal das temperaturas da amostra junto à superfície interna da embalagem e no centro da mesma. A comparação mostrou que os transdutores de fluxo de calor a gradiente tangencial puderam determinar os fluxos de calor, com tempo de resposta característico dos termopares. Os resultados apresentados mostraram a viabilidade de utilização desses fluxímetros no estudo não destrutivo e não invasivo dos processos de aquecimento e de resfriamento de alimentos, fornecendo informações complementares àquelas obtidas pelo uso de termopares instalados no interior da embalagem.

Determinação simultânea dos teores de cinza e proteína em farinha de trigo empregando NIRR-PLS e DRIFT-PLS

As técnicas de espectroscopia por reflexão no infravermelho próximo (NIRRS) e por reflexão difusa no infravermelho médio com transformada de Fourier (DRIFTS) foram empregadas com o método de regressão multivariado por mínimos quadrados parciais (PLS) para a determinação simultânea dos teores de proteína e cinza em amostras de farinha de trigo da variedade Triticum aestivum L. Foram coletados espectros no infravermelho em duplicata de 100 amostras, empregando-se acessórios de reflexão difusa. Os teores de proteína (8,85-13,23%) e cinza (0,330-1,287%), empregados como referência, foram determinados pelo método Kjeldhal e método gravimétrico, respectivamente. Os dados espectrais foram utilizados no formato log(1/R), bem como suas derivadas de primeira e segunda ordem, sendo pré-processados usando-se os dados centrados na média (MC) ou escalados pela variância (VS) ou ambos. Cinqüenta e cinco amostras foram usadas para calibração e 45 para validação dos modelos, adotando-se como critério de construção os valores mínimos do erro padrão de calibração (SEC) e do erro padrão de validação (SEV). Estes valores foram inferiores a 0,33% para proteína e a 0,07% para cinza. Os métodos desenvolvidos apresentam como vantagens a não agressão ao ambiente, bem como permitem uma determinação direta, simultânea, rápida e não destrutiva dos teores de proteína e cinza em amostras de farinha de trigo.

Isolamento e seleção de microrganismos pectinolíticos a partir de resíduos provenientes de agroindústrias para produção de aromas frutais

As pectinases são enzimas produzidas naturalmente por plantas, fungos, leveduras e bactérias. Estes microrganismos podem ser inoculados em meios contendo resíduos agroindustriais utilizados como fonte de carbono para a produção de compostos de maior valor agregado, como enzimas, etanol, proteínas, aminoácidos e compostos de aroma. Vários microrganismos foram isolados e selecionados quanto à produção de enzimas pectinolíticas pelo método da placa, através de zonas claras de degradação de pectina ao redor da colônia. De 104 linhagens testadas, 18 foram selecionadas para fermentarem em meio líquido, contendo pectina para a determinação de atividade de poligalacturonase (PG) e de pectina liase (PMGL), e em meio frutose/extrato de levedura para produção de aromas. As linhagens 2, 9, 20, 39, 70, 74 e 99 apresentaram unidades de atividade de PG superiores a 80 µmol de ácido galacturônico/mL/min, as linhagens 17, 18, 31, 37, 73, 74 e 125 apresentaram unidades de atividade de PMGL superiores a 1000 etamol de produtos insaturados/mL/min e as linhagens 13, 70, 73, 74, 125 e 144 apresentaram os melhores descritores e as maiores intensidades de aromas percebidos por um painel não treinado de provadores.