Flavor: from food to behaviors, wellbeing and health

Revue; Andrée Voilley and Patrick Etiévant published a book entitled “Flavour in Food” in 2006. Since then, few progress was made in the field of flavor and taste constituents and of their interactions in various food matrices during the production process, the storage or the maturation of food and finally during eating.When our Publisher asked us an update for this edition, we thought that it was not the best thing to do, but that we should take advantage of this offer to publish a sort of follow-up of this first edition.In the last 10 years, it was obvious that large research efforts were made to understand how odor components stimulate the numerous receptors discovered in the early 1990s…

Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies

Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepar…

Carbon dioxide in effervescent wines: influence on descriptive analysis, discrimination and consumer liking

National audience

In-mouth air cavity volume changes and aroma release during mint consumption in human

Poster; International audience

Enantiomeric ratios of pantolactone, solerone, 4-carboethoxy-4-hydroxy-butyrolactone and of sotolon a flavour impact compound of flor-sherry and botrytized wines

Volatile and odour-active compounds of air-classified faba bean fractions

Perception périphérique des signaux sensoriels. 1- Gustation

National audience

Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation

Identification of volatile compounds in fruit juices using stir bar sorptive extraction, headspace solid-phase microextraction and solvent-assisted flavor evaporation. Euro Food Chem 18

Aroma compound transfer between a solid food matrix and packaging films: a comprehensive approach

International audience; Food quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, aroma compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of aroma compounds and the conditions of the external environment (1). The influence of the food matrix on aroma compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand aroma compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their inter…

Mise en relation de données relatives aux procédés de fabrication, écoconception, composition et qualité des produits laitiers à l'aide d'une base de données guidée par une ontologie

L’objectif de cette étude est de permettre la mise en relation de données hétérogènes, issues de projets divers grâce à leur implémentation dans une base de données appelée BaGaTel, structurée selon une ontologie. L’exemple choisi pour cette mise en relation de données est le fromage, dont les différents paramètres et spécificités ont été renseignés dans l’ontologie.

Strategies to enhance saltiness in food involving cross modal interactions

A series of results is reported on cross modal odour-taste interactions as a mean to enhance salty taste in food. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness perception enhancement (OISE) depends on salt concentration (intensity). OISE was also found effective in low-salt content solid model cheese, but texture dependant. A significant saltiness perception enhancement induced by Comté cheese and sardine odours was observed for softer textures only. In ternary odour-sour-salty solutions, sourness enhances saltiness perception additively with salt-related odo…

Food flavour analyses: traditional and new challenging methods

Libération du sodium et des composés d'arôme dans des modèles fromagers aromatisés : influence de la structure et de la composition

Authorities have called for salt content to be reduced in various food products. Cheese appears to be one of the most targeted products. In order to understand how to reduce salt content in model cheeses without modifying salty perception, the interactions between in-mouth sodium release and cheese composition and structure have to be studied. . The current study was conducted to determine how the release of aroma compounds and sodium ions could be modified by the structure and the composition of model cheese (lipid/protein ratio, sodium content ...). This will be done by in vivo and in vitro approaches. 23Na Nuclear Magnetic Resonance (NMR) spectroscopy was used to study the mobility and t…

3D-QSAR study of ligands for a human olfactory receptor

Abstract Only about 350 olfactory receptors (OR) provide a basis for the remarkable ability of humans to recognise and discriminate a large number of odorants. A recent study reports the odorant repertoire of a human class II OR called OR1G1, including both agonists and antagonists. We used these affinity data to perform a 3D molecular modelling study of these ligands using Catalyst/HypoGen software (Catalyst v4.9.1, Accelrys Inc., San Diego, 2004) to propose alignment models for OR1G1 ligands. We obtained a triple-alignment model, which satisfactorily explained the experimental activities and was able both to predict the antagonist effects of some compounds and to identify new potent agoni…

Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach this objective, 34 subjects were recruited. Their salivary flow, oral volume and velum opening were determined. Six cheddar-based melted cheeses with different fat levels and firmness were flavoured with nonan-2-one.(NO) and ethyl propanoate (EP). During their consumption (free protocol), in vivo retro nasal aroma release was followed by Atmospheric Pressure Chemical lonisation-Mass Spectrometry (APCI-MS). Chewing activity was evaluated by electromyography recordings. Bolus saliva content, mouth-coating, and bolus rheology were also d…

Mobilité du sel dans des modèles fromagers

National audience; Reducing salt content without affecting acceptability is a main challenge of food industries. One way could be to increase the mobility of sodium ions in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility of salt (NaCl). Six flavoured model cheeses have been formulated (three lipid/protein ratios, two NaCl contents) and their microstructures were characterised by confocal laser scanning microscopy. At molecular level, sodium mobility in model cheeses was analysed by 23Na Nuclear Magnetic Resonance (NMR) spectroscopy. At macroscopic level, sodium …

GC-olfactometry and odour recombination

GC-olfactometry and odour recombination. 16. international symposium on olfaction and electronic nose

Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography

The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, …

Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry

15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…

Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis and mathematical modelling

International audience

Flavour: From food to perception

Revue; This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily …

Effects of PET packaging on the quality of an orange juice made from concentrate

An orange juice made from concentrate was conditioned in three different PET (PolyEthylene Terephtalate) and glass packagings. Influence of storage conditions (length of storage, light, oxygen) on vitamin C content, browning index, and colour were measured. Results show that permeability to oxygen of PET packagings is the major factor detrimentally affecting the above parameters.

Flavor release from food emulsions varying in their composition in fat and proteins and its effect on flavor perception

International audience; Model food emulsions were produced with two different types of fat and two batches of proteins. Aroma release of three compounds was studied by solid-phase microextraction in function of the temperature, in parallel with time intensity evaluation of the fruity perception. Time intensity showed that partially hydrogenated palm kernel oil instead of anhydrous milk fat led to a higher intensity and longer duration of the fruity perception. Furthermore, an effect of the nature of protein was observed only with partially hydrogenated palm kernel oil. The effect of the nature of fat on aroma perception was explained by the physicochemical data on aroma release. The effect …

Representativeness of Extracts of Offset Paper Packaging and Analysis of the Main Odor-Active Compounds

Packagings often carry odors due to the support and printing inks. The aim of the investigation was to define a representative solvent-free extract of paper-based packaging materials printed by the offset process, for the identification of the odor-causing volatile compounds. Static headspace and solid-phase microextraction were the two applied extraction methods. Representativeness tests showed that the odor of the PDMS fiber extract gave satisfying odor similarities with the original packaging. The sample incubation was performed at 40 degrees C for 30 min, whereas the extraction time was 3 min at 40 degrees C. Extracts of both the nonprinted and printed papers of different batches were a…

Interaction of aroma compounds with food matrices

Abstract Aroma compounds are volatile molecules which, in order to be perceived, have to be released from the food during the eating process and must reach the olfactory receptors. Their release from the food matrix into the vapour phase highly depends on their interaction with non-volatile compounds present in the food matrix, such as proteins, carbohydrates and lipids. In real food, the complexity of the matrix also needs to take into account the interactions between macromolecules and the structure and microstructure, as well as the in-mouth processing. An example of aroma–matrix interaction in cheeses in relation to perception will be given.

Conclusion. Vers des approches intégrées de la flaveur et de la texture des aliments

National audience

In silico study of correspondences between odors descriptions linked to common features of aromas compounds

The first step of odor detection and discrimination of structurally diverse odorants depends of their interactions with olfactory receptors (ORs) [1], whereas the perception of odors quality results from a combinatorial coding [2], whose identification still remains a major challenge. Recently, Martinez-Mayorga et al. demonstrated that odor description can be successfully analyzed using a metric approach by performing a descriptive analysis of the Flavor Base database (http://www.leffingwell.com, version 2010) [3]. The current version Flavor Base (9th edition, 2013) is one of the largest collections of flavor molecules (4226 molecules). We extracted 3508 molecules for which the described od…

Solid cheese consumption: Quantification of oral coating

International audience; Mouth coating, defined as the residual food that sticks to the oral surface after food ingestion, plays an important role in both the delivery of food components and mouth feel and after-feel perceptions. The aim of this work was to adapt a rapid and simple instrumental method to the quantification of food remaining after the in vivo ingestion of a solid food. This method was investigated in 12 non-trained subjects who consumed four melted cheeses differing in terms of their fat and water contents. Mouth coating was determined by fluorescence measurements using curcumin, an oil-soluble dye that had been added to the cheeses during their preparation. The results obtai…

From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release

From model food to real food systems: Advances and challenges in relating sensory measurements to in vivo flavor release. 250. american chemical society national meeting

Identification of compounds responsible for the odorant properties of aromatic caramel

Aromatic caramel results from the heat treatment of sugars under specific temperature conditions. Because of its richness in aroma compounds and its pleasant organoleptic properties, caramel is widely used in the food industry. However, the composition of the volatile odorant fraction has not been completely elucidated. The aim of this work was thus to identify the volatile odorant compounds responsible for caramel sensory properties using a multivariate statistical technique. Four aromatic caramels differing in terms of their carbohydrate composition and cooking process were chosen. Odorant compounds were screened by gas chromatography–olfactometry (GC-O) and identified by GC–mass spectrom…

Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry

Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …

Proposed alternative phase ratio variation method for the calculation of liquid–vapour partition coefficients of volatiles

International audience; The phase ratio variation PRV method is a classical way to determine the partition coefficients of volatile compounds between their solution and vapour phases in a variety of circumstances. However, some results obtained by this method can be disappointing. A new PRV equation in which the initial liquid-phase solute concentration is replaced by the liquid-phase solute concentration at equilibrium is proposed. This proposed PRV equation is a second-order polynomial equation. To thoroughly examine the possible modes of calculation, noisy dummy data were generated using both the classical, first-order PRV model (PRV1) and the proposed, second-order model (PRV2). Thus, p…

Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry

International audience

Dynamics of aroma release during cheese consumption: influence of the physiological state

International audience

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices. RESULTS: Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effect…

trans-C18: 1 Isomers in Cheeses Enriched in Unsaturated Fatty Acids and Manufactured with Different Milk Fat Globule Sizes

International audience; Increasing the knowledge on dietary fat composition, mainly the minor components, will improve the nutritional value of foods and their labeling. In this study, we examined the trans-octadecenoic acid (C18:1) composition of Emmental cheeses enriched in unsaturated fatty acids (FA) and manufactured with milks produced by cows selected to produce small and large fat globules. The FA composition of the milks was not significantly (P > 0.05) different from the FA composition of the corresponding Emmental cheeses. Increasing the unsaturated FA content of the cheeses using dietary manipulations lead to an increase in the trans-C18:1 and changed their isomeric profiles. In …

Flavor release from carrageenan matrices: a kinetic approach

International audience

Affinage et qualite du gruyere de Comte. V. Influence de l'affinage sur la teneur en composes volatils

Vingt-quatre fromages de type Gruyere de Comte ont ete analyses. Ces fromages proviennent d'une meme fromagerie et correspondent a 6 groupes de 4 fromages issus d'une meme fabrication, a savoir, 3 fabrications d'hiver et 3 fabrications d'ete. Les 4 fromages sont affines dans 4 caves differentes. 103 composes ont ete identifies avec certitude, appartenant aux classes de composes suivantes: des hydrocarbures aliphatiques et terpeniques, des methylcetones saturees et insaturees, des aldehydes satures, des alcools primaires et secondaires satures, des esters et des lactones. Une analyse de variance univariable montre que l'effet saison est preponderant, ce qui est confirme par une analyse en co…

Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology

National audience

Exploring subtle molecular interactions involved between aroma compounds and food matrices/mediums using QSPR approach

National audience

Kinetics of aroma release: what are interactions between subjects, products and aroma compounds?

International audience

Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…

Influences respectives de la texture, de la saveur et de l'arôme vues par un dégustateur

National audience

Salt and fat contents influence the microstructure of model cheeses, chewing/swallowing andin vivoaroma release

The effects of the lipid/protein ratio (20/28, 24/24, 28/20) and salt content of model cheeses were investigated simultaneously with respect to chewing behaviour, swallowing events and in vivo aroma release. Chewing parameters were measured by electromyography. Swallowing events were recorded manually. In vivo aroma release was investigated using nose-space on-line atmospheric pressure chemical ionisation-mass spectrometry. The values for chewing activity and time before swallowing were higher with lower lipid/protein ratios and lower salt contents, due to the greater mechanical resistance of the model cheeses. The corresponding microstructure was made up of smaller and more circular fat dr…

2D- and 3D-QSAR Models of Interaction between Flavor Compounds and beta-Lactoglobulin Using Catalyst and Cerius2

The present paper describes an application of Catalyst to three aroma sets (35, 24 and 21 compounds respectively) to generate activities-based alignments, using the best significant generated hypotheses. The obtained Catalyst models confirmed the existence of at least two binding sites on the BLG.

Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

International audience; In order to determine the feasibility of the solvent assisted flavour evaporation extraction (SAFE) technique and the standard addition method to quantify the aroma compounds retained in baked matrices after processing, three doughs that mainly vary in one ingredient, M1 (with eggs and palm oil), M2 (without eggs but with palm oil) and M3 (without eggs and without palm oil) were flavoured with an aromatic formulation of 19 different aroma compounds in propylene glycol that is responsible for a viennoiserie aromatic note. From the 19 aroma compounds added, 12 of them were quantified, so was also the propylene glycol. After the application of standard addition method 3…

La matrice minérale de l'eau influence la perception de la flaveur chlore

poster exposé au 5e Congrès Vitagora Goût-Nutrition-Santé les 23-24 mars 2010 à Dijon (FRANCE); Objectif de l’étude : Le traitement par le chlore garantit une qualité bactériologique irréprochable à l’eau de réseau. La flaveur du chlore est un des reproches majeurs à l’encontre de l’eau du robinet. Le goût d’une eau est influencé par : a) la quantité totale de minéraux présents dans celle-ci (Teillet et al., 2007) [1] ; b) La nature et la proportion relative de ces minéraux (Puget, Curé et al., 2009) [2]. L’objectif de cette étude est de déterminer si le goût intrinsèque de l’eau, induit par sa matrice minérale, peut avoir une influence sur la perception de la flaveur chlore.

Identification and quantification of volatile compounds responsible for bread’s aromatic profile

Bread’s texture and aroma are key factors influencing its acceptability by consumers.The main purpose of the present study was to characterize aroma compounds in three different French baguettes varying in their structural properties (density, hardness, size of alveoli and crumb’s heterogeneity). The volatile fraction of their crumb was isolated by Solvent Assisted Flavour Evaporation (SAFE) technique. Extracts were analysed by Gas Chromatography-Mass Spectrometry (GC-MS). Aroma-active compounds were determined by GC-Olfactometry (GC-O) and results were processed with detection frequency method. A total of 81 compounds (pyrazines, lactones, furans, ketones, pyrroles, aldehydes, alcohols, ac…

Food composition and structure, in-mouth breakdown, oral physiology and sensory perception: example of dairy products

During eating, the first food transformations occur in the mouth and constitute preliminary steps of a series of reactions leading to digestion. Food breakdown occurring in the mouth contributes to the bolus formation and to the release of the stimuli responsible for the global sensory perception. However food breakdown not only depends on food composition and structure but also on human oral physiology, which could explain the high inter-individual differences observed in sensory perception and liking. After a general introduction, the presentation will focus on examples related to dairy products. Dairy products offer a great variability in terms of composition and structure and their liki…

Combined effect of cheese characteristics and food oral processing onin vivoaroma release

The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …

Influence of formulation of model cheeses on salty perception and liking

International audience

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

International audience; The mobility and release of sodium ions were assessed in model cheeses with three different lipid/protein ratios, with or without added NaCl. The rheological properties of the cheeses were analysed using uniaxial compression tests. Microstructure was characterised by confocal laser scanning microscopy. (23)Na nuclear magnetic resonance (NMR) spectroscopy was used to study the molecular mobility of sodium ions in model cheeses through measurements of the relaxation and creation times. Greater mobility was observed in cheeses containing a lower protein content and with added NaCl. The kinetics of sodium release from the cheese to an aqueous phase was correlated with th…

Can aroma compounds really improve the taste of sugar-reduced foods

International audience

Diffusion des arômes par RMN-DOSY

National audience

Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception

Poster (1 page); International audience

Binding of benzaldehyde by beta-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions

International audience

Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality

Abstract Odor of food constitutes one of the main drivers of the consumers' acceptance. Its characterization thus represents a main challenge for the food industry. Gas chromatography/olfactometry (GC/O) constitutes an intersection between physico-chemical and sensory studies by using the human nose as a detector to evaluate the odor properties of volatile compounds. As GC/O does not make possible the evaluation of mixture of odorants, we propose an original approach to evaluate the impact of compounds on the typicality of caramel aroma by considering their odor qualities in mixtures. Indeed, the present study relies on the main hypothesis that the qualitative properties are as important as…

Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicality

Flavour release as a function of time in sugar matrices, in relation to the perception of their sweetness and taste

Although instrumental or sensory analysis of food flavour profiles is often separated from gustatory studies, certain flavours may be classified as sweet, suggesting an interaction between flavour and aroma in sensory perception mechanisms. This paper contains information on the results of studies aimed at establishing dynamics of flavour and sweetness release in the course of their sensory perception during the mastication of sugar confectionery.

The effect of salt content on the structure of iota-carrageenan systems: Na-23 DQF NMR and rheological studies

International audience; 23Na NMR spectroscopy has been used to study the effects of Na+ ion concentrations on the structure of 1% (w/w) iota-carrageenan systems, a natural gelling polysaccharide used as a thickener in the food industry. Rheological and 23Na T1 relaxation time measurements revealed that gel formation correlates with decreases in ion mobility over the range of 0-3% (w/w) sodium content. 23Na single-quantum (SQ) and double-quantum-filtered (DQF) NMR experiments performed on these systems provided evidence for a bound sodium ion fraction in a specifically ordered environment. These results have allowed us to propose a model for the carrageenan gelation mechanism in the presence…

Pectin concentration, Molecular Weight and Degree of Esterification : Influence on Volatile Composition and Sensory Characteristics of Strawberry Jam

Composition of headspace, consistency, taste and flavor characteristics were determined in jams made with different pectins. At usual concentrations, high methoxylated pectin induced an undesirable modification of typical flavor and intensity of flavor and taste, whereas low methoxylated pectin induced few alterations. At fixed concentration and molecular weight, a decrease in degree of esterification produced a significant decrease in consistency and noticeable modifications of the flavor perception and headspace composition, but no taste alteration. Mechanical reduction of pectin molecular weight significantly modified only the consistency.

L1: Oral processing behaviours and retronasal aroma release variability during cheese consumption in human

Abstract of oral presentation

Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.

 ; Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion and partition properties of ethyl hexanoate in water and in carrageenan matrices with various degrees of structure. The comparison of results obtained with a diffusive model to those obtained with a convective model highlights the importance of considering the appropriate transfer mechanism. Modeling of the preliminary experimental steps ensures correct estimation of the conditions for the main aroma release step. The obtaine…

Développement, optimisation et utilisation d'un simulateur de mastication "bouche artificielle"

National audience

Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels

International audience; Pectin and carrageenan are common used thickeners in fat free foods. The aim of this work was to study separately and to compare their respective effects on the aroma release, in order to investigate the nature of involved interactions. In this way, we studied the influence of the chemical structure of 13 aroma compounds on retention/release equilibrium between vapour phase and gels using QSPR tools. Six descriptors are involved in the best obtained QSPR equations, and three of them appeared to play a critical role in the behaviour of aroma compound. Our results put forward the role of polar effects on the retention of odorant molecules in both iota-carrageenan and p…

Competitive Binding of Aroma Compounds by β-Cyclodextrin

Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and beta-cyclodextrin. A maximal retention of a mole of aroma per mole of beta-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also been studied. It has been noted that when volatile compounds compete for the same binding sites on beta-cyclodextrin, ethyl hexanoate, 2-methylbutyric acid, and benzyl alcohol are, respectively, better retained than ethyl propionate, hexanoic acid, and hexanol. Preferential retention observed with esters can be simply explained by their diffe…

Potent Aroma Compounds of Two Red Wine Vinegars

Gas chromatography olfactometry (GCO) was used to determine key aroma compounds of two red wine vinegars. Sensory analysis was performed to choose the best neutralization agent of acetic acid (NaOH or MgO) and to test representativeness of four extracts obtained by different methods (dichloromethane extraction, XAD-2, mixture of XAD-2 and XAD-7, and Extrelut resins extraction). Neutralization with NaOH followed by dichloromethane extraction was selected to extract volatile compounds of vinegars. Key odorant compounds were determined by GCO based on detection frequency with 13 people. In the two red wine vinegars, 13 odors were perceived by at least 70% of the panelists, and 8 compounds amon…

Changes in salt or fat contents of model cheese modify in vivo aroma release and eating

National audience

Lactobionic acid: a possible substituent of glucono-delta-lactone in dairy products

National audience

QSAR/QSPR approach of aroma compounds behaviour in food products

National audience; Fat and flavour are important factors in food acceptance and can affect the partitioning of hydrophobic flavour molecules. Most investigations on the release of flavour of fat-free yoghurts contain multiple thickeners. The addition of thickeners separately to fat-free yoghurt has not been extensively studied. For this reason, the aim of this work was to study the effects of different thickeners (starch and pectin) on the aroma release when added separately via a model fruit preparation to industrial fat-free yoghurt. After aromatisation of the yoghurt, and then a seven-day storage period, headspace analysis using solid phase micro extraction (SPME) was carried out. To eva…

BaGaTel : une base de données sur les produits laitiers, guidée par une ontologie

National audience

Perception of odour mixtures: the next challenge in flavour analysis.

Short paper dans conférence.; International audience; The olfactory dimension of food flavour is critical to the food identity and typicality. Food odour and aroma result from the processing of complex mixtures of volatile compounds activating the sense of smell. The perceptual properties of odour mixtures have been explored from both the aroma analysis point of view and the psychophysical point of view, thus revealing perceptual effects such as masking, synergy, or perceptual blending. However, considering odorants separately, the classical aroma analysis approach misses the central role of perceptual integration in odour mixture processing. Therefore, the challenge of food flavour analysi…

QualigrasPhy : déterminants de la variabilité interindividuelle de la perception du gras chez l'homme

A study on texture-taste-aroma interactions: physico-chemical and cognitive mechanisms

International audience; Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and aroma nature. All reciprocal interactions were investigated, with each binary interaction addressed through an independent sensory study. Rheological, in vivo aroma release and sucrose release measurements were run in parallel to control for a possible physico-chemical origin of these interactions. Observed interactions were found to be dependent upon the nature of the sensory modalities involved; physico-chemical mechanisms could only in some instances entirely explain these interactions. Taste and aroma did n…

Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt

 ; The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat yogurt. The study was done with yogurts fermented by Lactobacillus bulgaricus and Streptococcus thermophilus. The Eh was modified by the application of different gaseous conditions (air, nitrogen, and nitrogen/hydrogen). Acetaldehyde, dimethyl sulfide, diacetyl, and pentane-2,3-dione, as the major endogenous odorant compounds of yogurt, were chosen as tracers for the biosynthesis of aroma compounds by lactic acid bacteria. Oxidative conditions favored the production of acetaldehyde, dimethyl sulfide, and diketones (diacetyl and pen…

A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D-GC–O)

The objective of this study was to use D-GC–O to compare the global odour of a sponge cake flavoured with either a ‘viennoiserie’ aromatic note or a simplified mixture of aroma compounds (used for physicochemical studies), then stored in a glass packaging (inert and impermeable) or in pouches made with treated papers or with plastic packaging, in accelerated ageing conditions (high temperature and relative humidity gradient). After 1 week of storage, the flavoured sponge cake headspace was SPME-extracted directly into the packaging and analysed by D-GC–O. The sponge cake global odour was better retained if plastic film rather than treated-papers was used, for both flavourings. Changes in th…

SensInMouth : Partenariat réussi entre la recherche et l’industrie

Understanding fat, proteins and saliva impact on aroma release from flavoured ice-creams

Publication également référencée sous le numéro WOS:000437803400018; The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperature control. The results showed that the effect of the fat type on aroma release was smaller than that of fat level. Ice creams with low fat level released more hydrophobic aroma compounds than ice creams with high fat level. At low fat level more aroma compounds were released from ice creams with lower protein content. At high …

Combination of odour-stimulation tools and surface response methodology to improve recombination studies and reveal cheese aroma

International audience

Aroma cross-modal interactions with texture and taste in dairy products

Optimal Conditions for the Formation of Sotolon from .alpha.-Ketobutyric Acid in the French "Vin Jaune"

Sotolon (3-hydroxy-4,5-dimethyl-2(5H)-furanone) is a key flavor compound in the French flor-sherry Vin Jaune. Sotolon in Vin Jaune (120-268 microgram/L) is produced during the development of yeast film over a period of 6 years. In a synthetic medium resembling wine, the formation of sotolon was studied for different organic acids and acetaldehyde. Then, sotolon was quantified by HPLC on a Lichrospher 100 Diol column. Under the conditions of temperature, pH, and alcoholic content similar to the ageing of wine in barrels, sotolon was formed by a purely chemical mechanism from alpha-ketobutyric acid and acetaldehyde. The formation of sotolon increases by increasing temperature and decreasing p…

3D-QSAR study of ligands for two human olfactory receptors

National audience

Inter-individual variability in aroma release during sweet mint consumption

Inter-individual variations of in vivo aroma release kinetics have been observed widely in the literature. However, the corresponding causes are yet to be clearly identified. For this purpose, 68 subjects in whom salivary flow rates (at rest and Parafilm™-stimulated) had been determined were recruited for the study. The release of menthone was measured using atmospheric pressure ionisation–mass spectrometry during the consumption of a sweet mint tablet. The subjects complied with an imposed protocol of oral movements. Inter-individual variability was investigated through a qualitative analysis of the oral movements inducing menthone release, and through quantitative analysis. Swallowing eve…

Flavor Release from i-Carrageenan Matrix: A Quantitative Structure-Property Relationships Approach

International audience; We carried out a QSPR (quantitative structure-property relationships) approach to evaluate the influence of the chemical structure of aqueous matrixes over the partition coefficient between the gas phase and the matrix. The determination of the partition coefficient of flavor ingredients was performed by headspace analysis at equilibrium for both saline solution and -carrageenan gel. Starting from an initial list of 90 descriptors, we selected 10 descriptors to perform equation generation by the GFA (genetic function approximation) method available in the Cerius2 package. The best obtained equations involve only five descriptors, which encode electronic properties of…

Identification of Key Gin Aroma Compounds

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

Interactions between flavor compounds and food ingredients and their influence on flavor perception

Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-lactoglobulin, the most-studied example, hydrophobic interactions with volatiles are described. The effect of the medium on the conformation of the protein and its ability to bind flavor compounds is discussed. In general, the retention of volatiles by protein is much lower than that by fat. In emulsions, however, the presence of protein at the oil/water interface induces a significant effect on flavor release and flavor perception of hydrophobic flavor compounds. For starch, an extensively studied hydrocolloid, amy…

Influence of type and amount of gelling agent on flavour perception : physicochemical effect or interaction between senses ?

International audience

New insights in vertebrate >

International audience

Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

For human beings, the mouth is the first organ to perceive food and the different signalling events associated to food breakdown. These events are very complex and as such, their description necessitates combining different data sets. This study proposed an integrated approach to understand the relative contribution of main food oral processing events involved in aroma release during cheese consumption. In vivo aroma release was monitored on forty eight subjects who were asked to eat four different model cheeses varying in fat content and firmness and flavoured with ethyl propanoate and nonan-2-one. A multiblock partial least square regression was performed to explain aroma release from the…

In-mouth mechanism leading to the perception of fat and its consequence on post-prandial lipid metabolism in humans. The particular role of saliva

In humans, the in-mouth perception of dietary fat in food is a complex process involving many sensory modalities (texture, aroma, taste and trigeminal). During food oral processing, a bolus is formed in which saliva is significantly incorporated thus contributing significantly to the perception of fat. In particular, it has been shown that the levels of some salivary characteristics (lipolysis, lysozyme, flux, antioxidant status, level of carbonic anhydrase and proteins) are related to the sensitivity of the individual to triolein and oleic acid. Interestingly, the involvement of some of these salivary variables in the perceived intensity and preference towards model oil emulsions was also …

Perception of mixtures of odorants and tastants: sensory and analytical points of view

Perception of mixtures of odorants and tastants: sensory and analytical points of view

Retro-nasal aroma release is correlated with variations in the in-mouth air cavity volume after empty deglutition.

International audience; We hypothesized that interindividual differences in motor activities during chewing and/or swallowing were determining factors for the transfer of volatile aroma from the in-mouth air cavity (IMAC) toward the olfactory mucosa. In our first experiment, we looked for changes in IMAC volume after saliva deglutition in 12 healthy subjects. The mean IMAC volume was measured after empty deglutition using an acoustic pharyngometer device. Based on the time course of the IMAC volume after swallowing, we discerned two groups of subjects. The first group displayed a small, constant IMAC volume (2.26 mL ±0.62) that corresponded to a high tongue position. The second group displa…

Tap water consumers differ from non-consumers in their chlorine flavour acceptability: A key role of trigeminal sensitivity?

International audience

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studie…

Influence of the composition and the structure of fruit preparations on the aroma release and diffusion

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry

FP6: Changes in salt or fat contents of model cheeses modify in vivo aroma release and eating

National audience; Health authorities recommend food industries to reduce salt and fat in food products. But reducing such. components in food is a main challenge, particularly because of the interactions with other ingredients,. such as aroma compounds. Indeed, a change in salt or fat content can lead to a change in texture and. structure which can affect food oral processing, aroma release1 and thus perception. The aim of this. project was to study the consequences of a change in salt (NaCl) or fat contents on the aroma release. during eating (chewing behaviour, swallowing). Therefore, six model cheeses have been formulated. (three lipid/protein ratios, with and without salt added). They …

GC sniffing analysis : olfactive intensity measurement by two methods

The intensity perceived by sniffing after GC elution of six volatile compounds was measured by ten judges using two pieces of apparatus: a PC mouse which is moved on a 60-cm length scale and a rheostat apparatus which measures the finger span. The choice of the components mixed was influenced by purity, elution time, presence in food and known Steven's slopes. The histograms obtained by summing the responses (determined by measuring the areas under the peaks) of ten people show no significant differences between the two pieces of apparatus. Histograms realised in parallel by Charm analysis with three other judges showed great differences between subjects. However, the mean of the three Char…

Multivariate statistical analysis of a large odorants database aimed at revealing similarities and links between odorants and odors

International audience; The perception of odor is an important component of smell; the first step of odor detection, and the discrimination of structurally diverse odorants depends on their interactions with olfactory receptors (ORs). Indeed, the perception of an odor's quality results from a combinatorial coding, in which the deciphering remains a major challenge. Several studies have successfully established links between odors and odorants by categorizing and classifying data. Hence, the categorization of odors appears to be a promising way to manage odors. In the proposed study, we performed a computational analysis using odor descriptions of the odorants present in Flavor-Base 9th Edit…

Impact flavor compounds in cooked rice cultivars from the Camargue area (France)

International audience; Rice from two scented (Aychade, Fidji) and one nonscented (Ruille) cultivars from Camargue area (France) together with one Asian scented rice (Thai) were cooked and volatile compounds were extracted by dichloromethane/pentane (1;2, v/v) solvent mixture. 40 odorous compounds were noticed during GC-O analysis of the organic extracts, amongst which oct-1-en-3-one and 2-acetyl-1-pyrroline were altmost constantly perceived. Hierarchical cluster analysis (HCA) of perceived odours enabled to distinguish the groups of rice cultivars. 60 compounds were identified and quantified by GC-MS. New odour-active components of cooked rice were detected for the first time including oct…

Sensory methodologies and the taste of water

/WOS: 000285178000010; International audience; Describing the taste of water is a challenge since drinking water is supposed to have almost no taste. In this study, different classical sensory methodologies have been applied in order to assess sensory characteristics of water and have been compared: sensory profiling, Temporal Dominance of Sensations and free sorting task. These methodologies present drawbacks: sensory profile and TDS do not provide an effective discrimination of the taste of water and the free sorting task is efficient but does not enable data aggregation. A new methodology based on comparison with a set of references and named “Polarized Sensory Positioning” (PSP) has bee…

Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism?

In the pathophysiological context of obesity, oral exposure to dietary fat can modulate lipid digestion and absorption but underlying in-mouth mechanisms have not been clearly identified. Therefore we tested the hypothesis that salivary components related to dietary fat sensitivity would differ according to BMI and postprandial lipid metabolism in young men. Saliva was collected from 9 normal-weight (BMI=22.3±0.5 kg/m2) and 9 non-morbid obese (BMI=31.7±0.3 kg/m2) men before a 8 h-postprandial metabolic exploration test involving the consumption of a 40 g fat-meal, in which obese subjects revealed a delayed postprandial lipid metabolism. Nine salivary characteristics (flow, protein content, …

Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural features

An olfactory receptor detects waxy, fatty and rose odors

An olfactory receptor detects waxy, fatty and rose odors. Salon Européen de la Recherche et de l’Innovation

MIRACULINE as a natural sweetener; the N3S QUALIMENT National project

International audience

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice

The volatile fraction plays an important role on the organoleptic properties and overall acceptability of fruit juices. This work reports for first time a non-targeted approach for the analysis of the volatile fraction of fruit juice by stir bar sorptive extraction (SBSE[1]) in liquid and vapour phase (HSSE[2]) at three extraction times (30, 60, and 120 min), two temperatures (room temperature and 40 °C), and two sample volumes (5 and 10 mL). The resultant volatile profiles were compared with solvent-assisted flavour evaporation (SAFE[3]) and headspace solid-phase microextraction (HS-SPME[4]). SBSE and HSSE enabled the detection and identification of more compounds than HS-SPME and less tha…

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main paramet…

Odorant Metabolism Analysis by an Automated Ex Vivo Headspace Gas-Chromatography Method

International audience; In the olfactory epithelium (OE), odorant metabolizing enzymes have the dual function of volatile component detoxification and active clearance of odorants from the perireceptor environment to respectively maintain the integrity of the tissues and the sensitivity of the detection. Although emphasized by recent studies, this enzymatic mechanism is poorly documented in mammals. Thus, olfactory metabolism has been characterized mainly in vitro and for a limited number of odorants. The automated ex vivo headspace gas-chromatography method that was developed here was validated to account for odorant olfactory metabolism. This method easily permits the measurement of the f…

Wine matrix composition affects temporal aroma release as measured by proton transfer reaction - time-of-flight - mass spectrometry

This work was funded by the Ministerio de Economia y Competitividad (AGL2012-04172-C02-01), and Consolider Ingenio 2010 (Fun-C-Food, CSD2007-063, Projects). Dr Carolina Munoz-Gonzalez thanks Consejo Superior de Investigaciones Cientificas for its research contract co-funded by the European Social Fund together with Regional Council for Burgundy and Fondo Europeo de Desarrollo Regional (European Union) for experiments undertaken in Dijon, France.

La flaveur du caramel déclinée en notes odorantes

Les caractéristiques aromatiques du caramel industriel utilisé dans les préparations, par exemple les laitages, est en passe d’être révélée par des chercheurs de l’UMR CSGA en partenariat avec l’entreprise Nigay, spécialisée dans la fabrication de caramels aromatiques et colorants. La « flaveur » est le terme utilisé par les spécialistes pour caractériser à la fois l’ensemble des odeurs (détectées par le nez) et des saveurs (détectées par la langue : sucré, salé, amer…) d’un aliment.

Influence of packaging on the aroma stability of strawberry syrup during shelf life

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compoun…

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …

Test of isotopic fractionation during liquid-liquid extraction of volatile components from fruits

Fruits constitute a natural source of flavoring molecules. Nevertheless, an isotopic fractionation could be induced by the extraction of volatile molecules from fruits. After the addition of six volatile molecules to Italia grape (hexyl acetate, acetic acid, linalool, butanoic acid, 3-hydroxy-2-methyl-4-pyrone, and methyl cinnamate) and five volatile molecules to Primofiori lemon (hexanal, trans-2-hexenyl acetate, 1-hexanol, trans-2-hexenol, and 4-decanolide) before extraction, it has been established that, for a particular extraction procedure, there is no significant difference between the 13 C enrichments of these molecules before and after extraction. Nothing has been concluded for acet…

In-mouth mechanisms leading to flavor release and perception.

Review; International audience; During eating, foods are submitted to two main oral processeschewing, including biting and crushing with teeth, and progressive impregnation by saliva resulting in the formation of a cohesive bolus and swallowing of the bolus. Texture influences the chewing behavior, including mastication and salivation, and in turn, these parameters influence texture perception and bolus formation. During this complex mouth process, flavor compounds are progressively released from the food matrix. This phenomenon is mainly dependent on the food texture, the composition and in-mouth breakdown, and on saliva impregnation and activity, but an individual's anatomical and physiol…

Role of saliva on wine aroma release by using in vitro static and dynamic headspace conditions

Unlike other food products, the number of studies regarding aroma release during wine consumption using in vitro or in vivo approaches is very scarce, and research on the role of different intra-oral factors (such as saliva), which might be involved in aroma release during wine drinking is still incipient (1). Although the relatively short-intra-oral period of consumption of liquid foods, could indicate a limited effect of saliva on aroma release, the formation of intra-oral (and pharyngeal) aroma depots (2), and the fact that natural swallowing of saliva is continuously performed, makes the idea that saliva might exert an important role in the perception of wine aroma during consumption pe…

[P32] Study of Odorants Sharing the Odor Notes of an Aroma Blending Mixture by a Pharmacophore Approach

Odors perceived in our environment are mainly the result of mixtures of odorants whose the specific mechanisms involved in their processing remain poorly understood [1]. In previous studies performed at INRAE-CSGA [2], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odor, PNA) chosen to evoke an odor close to the one expected in the mixture. The binary specific mixture of Et-iB and Et-M was judged as more typical of a pineapple odor than the individual components. Some studies highlight the significance of the biological f…

Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PTR-ToF-MS

International audience

Exploring the network of odours shared by an aroma blending mixture

International audience; The first step of odour perception is an interaction between odorants and olfactory receptors [1]. Moreover, odours perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [2]. In previous studies performed at INRA-CSGA [3], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odour, STR) and ethyl maltol (Et-M, caramel-like odour, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odour, PNA) chosen to evoke an odour close to the one expected in the mixture. The binary specific mixture of Et-iB and Et…

Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method

The Phase Ratio Variation (PRV) method is a very valuable method commonly used for liquid/vapor partition coefficients data acquisition of aroma compounds. Nevertheless, some limits are linked to this method, especially for volatile compounds. A careful examination of the PRV equation leads us to propose the following expression: 1/Cvap-real =(nliq/n0) x 1/Cvap-ideal = (nliq/n0) x (1/KC0 + (1/Co) b), We performed an examination for two cases of K values (K1=0.001 and K2=0.05), putting forward that a carefully choice of b range values is crucial for reliability of the regression calculation 1/A versus b.

Comparison of the relative quantities of aroma compounds found in fresh apricot (Prunus armeniaca) from six different varieties

The volatile components of fresh apricot (Prunus armeniaca) were isolated by vacuum distillation and fractionated on a silica gel column. Analysis by gaschromatography coupled with mass spectrometry led to the identification of 82 compounds, 60 of which were found for the first time in this fruit. Six varieties, cultivated in the south of France were compared for their firmness, acidity, sweetness and for their content of 56 volatile components. Precoce de Tyrinthe was the least aromatic variety, but produced fruits very early in the season. Palsteyn gave acidic but rather aromatic fruits. Moniqui possessed large but perishable fruits with flowery aroma due to the presence of terpenic keton…

Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.

Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…

Understanding the role of saliva in aroma release from wine by using static and dynamic headspace conditions.

The aim of this work was to determine the role of saliva in wine aroma release by using static and dynamic headspace conditions. In the latter conditions, two different sampling points (t = 0 and t = 10 min) corresponding with oral (25.5 °C) and postoral phases (36 °C) were monitored. Both methodologies were applied to reconstituted dearomatized white and red wines with different nonvolatile wine matrix compositions and a synthetic wine (without matrix effect). All of the wines had the same ethanol concentration and were spiked with a mixture of 45 aroma compounds covering a wide range of physicochemical characteristics at typical wine concentrations. Two types of saliva (human and artifici…

Influence of Formulation and Structure of an Oil-in-Water Emulsion on Flavor Release

International audience

Physiological routes explaining human differences in liking for margarines, butter, melanges, and other water in oil emulsions

Fat perception and liking is subject of growing interest from both the industries and the scientific community. Despite numerous studies relating consumer liking with product formulation, differences in consumer perception need to be explored in more details. One hypothesis is that individual oral physiology could better explain differences in liking than only composition and socio-economic data. The aim of this review is to explore the different physiological parameters which could be involved in fat liking and fat perception with a particular focus on spreads and to analyse the links already evidenced in the literature between food composition and structure, physiological behaviour in fun…

Diététique - Prêt pour faire exploser les saveurs ?

National audience

Aroma release in fat free dairy gels added or not added with pectin

International audience; The replacement of fat by thickeners in fat free yogurts leads to an important modification of aroma compounds partitioning, with an impact on aroma perception (Guichard, 2002). Investigation of retention/release equilibriums allows a good understanding of aroma compounds behaviour depending on food composition. The aim of this work is to study the influence of matrix composition on aroma release.

Mouthcoating: interaction between food properties and physiology of the consumer

International audience

Impact flavor compounds in cooked rice cultivars from Camargue area (France)

International audience; Efforts have been undertaken for the last decades to promote the production of scented rice cultivars in Camargue, a traditional rice cultivation area in the south of France. Volatile compounds of cooked rice from two scented Camargue rice cultivars (Aychade and Fidji) were analysed and compared to that of a marketed Asian scented rice one (Thai)(1). Additionally volatile analysis from a cooked rice of a non-scented cultivar (Ruille) grown in Camargue was performed. (...)

Estimating odorant trigeminal threshold with the laterization method associated to a constant stimuli procedure

International audience

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry

Identification of volatile compounds of fruit juice by head space (HSSE) and immersion stir bar sorptive extraction (SBSE) and thermal desorption-cryogenic focusing-gas chromatography mass spectrometry. 16. International Symposium on Olfaction and Electronic Noses (ISOEN 2015)

Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods

A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volat…

Consistency between sorting task and sensory descriptie analysis: application to cheese products

Sensory descriptive analysis (DA) is the incontrovertible method to obtain a complete description of a product. In such methodology, trained panellists evaluate a series of attributes that significantly discriminates products in a set. Sensory sorting task (ST) is often used with consumers in order to obtain a sensory map representing the global differences between products. The two methods are based on very different methodology, but each attends to show the main differences and similarity amongst products. Thus, one can wonder whether these two methods show the same differences, or more precisely, do the results obtained by DA resemble the ones obtained with ST? In the present study, we e…

In vivo aroma release depends on product characteristics

Changing cheese composition (more or less fat) and texture (soft to firm) modifies in vivo release of aroma compounds as a function of their hydrophobicity. An increase in cheese firmness induced an increase in the total amount of aroma released. A higher fat content led to a lower amount of release of the more hydrophobic compound.

The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles

ISBN-10: 3-938896-38-9 ISBN-13: 978-3-938896-38-9

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

 ; The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal p…

CANAL - ARLE : Conception assistée des nouveaux aliments - Interactions Arômes.Aliments Emballages : Stabilité en cours de conservation, libération et perception des arômes en cours de mastication

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New insights in vertebrate 'biotransfolfaction'

International audience

Taste Perception of Nutrients Found in Nutritional Supplements: A Review

open access review pii: nu11092050.; International audience; Nutritional supplements are prescribed when one's nutritional status is not conducive to good health. These foodstuffs constitute concentrated sources of nutrients such as vitamins, minerals, amino acids, and fatty acids. For nutritional supplements to be effective, patients must consume the amount that has been prescribed for the recommended period of time. Therefore, special attention must be given to the sensory attributes of these products. Indeed, the presence of active compounds can cause an off-taste or aftertaste. These negative sensations can lead to a reduction in the consumption of nutritional supplements and reduce the…

Lipides, libération et perception des arômes

National audience

Interactions arôme saveur texture

L’acceptabilité des aliments par le consommateur dépend, en partie, de leurs propriétés sensorielles. La perception de l’arôme et de la saveur est principalement liée à la présence de molécules odorantes ou sapides. Néanmoins la perception de l’arôme peut être modifiée par la présence de certaines saveurs et réciproquement, par l’existence d’interactions perceptives. De même la texture de l’aliment va influencer la perception de son arôme et de sa saveur, principalement par l’existence d’interactions physicochimiques entre les molécules au sein de l’aliment ou par des modifications de la libération des molécules odorantes et sapides lors de la mastication. De ce fait, faire varier l’une de …

Does saliva modify the volatility of aroma compounds?

National audience

Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins

International audience

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…

Does salivary composition impact the release of aroma?

Does salivary composition impact the release of aroma?. The 14th Weurman Flavour Research Symposium

Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect

Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect. 14. Weurman flavour research symposium

Determination of key aroma compounds of Gin by GC-O and GC-MS

National audience

Interactions between pectins and flavor compounds in strawberry jam

International audience

In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation

Poster; In nose concentration of aroma compounds is modified by salivary protein composition and saliva stimulation. 24. Annual Meeting of the European-Chemoreception-Research-Organization (ECRO)

An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin

Abstract Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile flavour compounds, separated by gas chromatography, by the human nose. Of the different GC-O procedures available, detection frequency has been proved to be more rapid and more repeatable, even with an untrained panel. This characteristic regarding the panel is often not considered when dealing with the sensory attributes determined by assessors. An original approach to GC-O using the detection frequency procedure has been developed and tested on two types of gin and made it possible to benefit from sensory data. The panel cons…

Could aroma compounds interact with the endocannabinoid system?

National audience

Impact of human salivary components on the release of different flavour molecules

International audience

Evidence of interactions between aroma compounds and the CB1 receptor opens new routes for regulation of food intake

The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezing

The volatiles of six strawberry (Fragaria ananassa Duch) cultivars, both fresh and deep-frozen, were isolated by direct dichloromethane extraction. Sixty compounds were identified and quantified by GC—MS. Characterisation of cultivars was achieved by applying principal component analysis to the chromatographic data. Great differences were observed. Maxim and Directeur Paul Wallbaum are rather low in volatiles while Gariguette and Tioga are rich in mesifurane (2,5-dimethyl-4-methoxy-2,3-dihydrofuran-3-one), furaneol' (2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one) and nerolidol. Esters are the major compounds in Senga Sengana and Vicomtesse Hericart de Thury. This last cultivar is also chara…

Dynamics of Aroma Release during Cheese Consumption

The influence of satiation before and after a pasta meal was studied through the evaluation of aroma release and chewing activity during the consumption of a flavored model cheese. Aroma release during cheese consumption was found to be higher after satiation than before. The difference can be explained by an increase in the duration of the chewing sequence and an increase in the chewing muscular work after satiation. However, the pulmonary flow was not affected by satiation.

How does composition of model cheeses affect sodium and aroma release?

International audience

BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality

National audience

Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters

The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements. Aroma release was discussed as a function of the structure and texture parameters of the matrix. The release curves obtained from water and from the various starch-based matrices at 25 degrees C showed similar patterns but differed in their initial slopes and in the final plateau values. The lowest initial slopes were obtained for the normal starch dispersions that formed g…

Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach

The nature and amount of constituents in food greatly influence aroma release. Pectins and carrageenans are common used thickeners, but their effect on the release of aroma compounds has been studied more frequently for non- homogeneous products than for thickeners separately. The purpose of this work was to study and compare their respective effects in simple model systems. In this way, the release of 13 aroma compounds was analysed by headspace analysis at equilibrium in pure water, i-carrageenan and pectin gels. To evaluate the influence of the chemical structure of aroma com- pounds on retention/release equilibrium between vapour phase and gels, we used a quantitative structure-activity…

Solid Phase Microextraction (SPME) of Orange Juice Flavor:  Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O)

The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy-olfactometry (D-GC-O), a novel instrumental tool for evaluating odors from headspace extracts. In general, odor impressions emerging from SPME extracts poorly resembled that of the original orange juice. In an attempt to improve the sensorial quality of extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) and divinylbenzene/Carboxen/polydimethylsiloxane (DVB/CAR/PDMS) SPME fibers. Best sensorial results were obtained with the DVB/CAR/PDMS fiber exposed for the shortest time; a trained panel of eight assess…

Interaction of food matrix with small ligands influencing flavour and texture

International audience

In silico approach to identify odor metric using odor descriptions

International audience

Sodium ions models cheeses at molecular and macroscopic levels

National audience; The excessive consumption of sodium is one of the causes of nutritional related-health problems. The reduction of salt content without affecting technological and sensorial properties of foodstuffs is currently a challenge for the food industry1. There is a need to develop tools to quantify the “active” sodium ions in food products at molecular and macroscopic levels to better understand in-mouth salt release and flavour perception. In this context, methods for the quantification of the bound fraction were developed: 23Na NMR single-quantum (SQ) and double-quantum-filtered (DQF) sequences at molecular level using Bruker Avance-500 spectrometer equipped with 10 mm probe 2,…

Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology

ISBN-10: 3-938896-38-9 ISBN-13: 978-3-938896-38-9; International audience

Sodium mobility measured by 23Na NMR explains sodium release in model cheeses

International audience

Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

International audience; Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employed as thickeners, their effect on the retention of odorant molecules in nonhomogeneous products has been examined more frequently than their effect on the retention of odorant molecules in simple gels models.The purpose of this study was to explore and compare the respective effects of pectin in simple model systems. The rel…

Interactions between aroma compounds and food matrix

Interactions between aroma compounds and food matrix

Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.

Salt reduction in foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interaction, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness per…

Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone.

Interactions between a well-characterized protein, beta-lactoglobulin, and two flavor compounds, beta-ionone and gamma-decalactone, were studied by 2D NMR spectroscopy. NMR spectra were recorded in aqueous solution (pH 2.0, 12 mM NaCl, 10% D(2)O) under conditions such that beta-lactoglobulin is present in a monomeric state. TOCSY and NOESY spectra were recorded on the protein and the complexes between protein and ligands. The spectra of the NH-CH(alpha) region showed the cross-signals due to the coupling between N- and C-bonded protons in the polypeptide backbone. The observed chemical shift variations in the presence of ligands can be assigned to changes in the protein conformation. It app…

Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters

International audience

Multidisciplinary approach to explore interactions in odor mixture perception

Odors and aromas perceived in food and in the environment result from the processing of complex chemical mixtures of volatile compounds that should be efficiently processed by the olfactory system. It is known for decades that this processing generates perceptual interactions, such as masking, synergy, or perceptual blending, which contribute to elaborating a synthetic brain representation of the chemical information. Nevertheless, the perceptual processes underlying these interactions are still poorly known. In this project, we set out a multidisciplinary approach to identify the characteristics of odorants and olfactory receptors (ORs) that could support perceptual interactions. We hypoth…

Role of pulp in flavor release and sensory perception in orange juice

This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular i…

Interactions between aroma compounds and beta-lactoglobulin in the heat-induced molten globule state

 ; he present study aims to elucidate the binding of small hydrophobic ligands onto the molten globule state of β-lactoglobulin (BLG). The conversion of the native BLG into a molten globule state was induced by heat treatment at acidic pH. The molten globule state was evidenced by far and near-UV circular dichroism spectra. β-Ionone and guaiacol exhibited a higher binding ability to BLG in the heat-induced molten globule state compared to unheated BLG, as assessed by protein surface hydrophobicity measurements, using 6-propionyl-2-(dimethylamino)naphthalene (PRODAN) fluorescent probe. The binding sites of the two aroma compounds were determined by 2D nuclear magnetic resonance (NMR) spectro…

Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature

Perception thresholds for fat in cottage cheese: inter-individual variability, aroma contribution and impact of tasting temperature. 11. Pangborn sensory science symposium

Chiral gamma-lactones from Fusarium poae: enentiomeric ratios and sensory differentiation of cis-6-gamma-dodecenolactone enantiomers

Chiral gamma-lactones from Fusarium poae: enentiomeric ratios and sensory differentiation of cis-6-gamma-dodecenolactone enantiomers

The GOHAI: A new tool for panel selection

International audience

Exploring subtle molecular interactions involved between aroma compounds and food mediums using QSPR approach

International audience

In vivo aroma release depends on the subject’s physiology and food oral processing

In vivo aroma release depends on the subject’s physiology and food oral processing

Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

International audience

Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans

Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…

Determination of key odorant compounds in freshly distilled Cognac using GC-O, GC-MS, and sensory evaluation

This aim of this work was to identify the odorant compounds responsible for the typical sensory descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists were first selected and trained for gas chromatography−olfactometry. Among the 150 volatile compounds identified by gas chromatography−mass spectrometry analysis, only 34 are mainly responsible for the odors detected in the spirits. The “butter” descriptor is explained by the presence of diacetyl, the “hay” descriptor by nerolidol, the “grass” descriptor mainly by Z-3-hexen-1-ol, but also by other compounds, the “pear” and “banana” descriptors by 2- and 3-methylbutyl acetates, the “rose” descriptor by 2-…

Exploring the odorant and molecular characteristics of molecules sharing the odour notes of an aroma blending mixture

Online event (Live and on-demand); International audience; To perceive a huge number of odors from few hundreds ORs, the human olfactory system encodes odor identities by an olfactory scheme whereby one olfactory receptor (OR) recognizes multiple odorants while one odorant activates different combinations of ORs [1, 2]. Odors perceived in our environment are mainly the result of mixtures of odorants, but the specific mechanisms involved in their processing remain poorly understood [3]. In previous studies performed at INRAE-CSGA [4], the perception of a mixture of ethyl isobutyrate (Et iB, strawberry-like odor, STR) and ethyl maltol (Et-M, caramel-like odor, CAR) was investigated in compari…

Interaction between flavour compounds and beta-lactoglobulin: approach by NMR and 2D/3D-QSAR studies of ligands

 author cannot archive publisher's version/PDF; International audience; Interactions between flavour compounds and beta-lactoglobulin (BLG) have been the subject of several studies, but there are no unanimous binding site explanations. In our laboratory, interactions between BLG, and two flavour compounds, beta-ionone and gamma-decalactone, were studied by 2D-NMR spectroscopy. It appears that several amino acids affected by binding of gamma-decalactone are buried in the central cavity, whereas binding of beta-ionone affects amino acids located in a groove near the outer surface of the protein. 2D/3D-QSAR studies were performed using QSAR+ module of Cerius2 and Catalyst. The QSAR equation pr…

How properties of aroma compounds could be explained by molecular properties?

National audience

The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-freezing and thawing

The flavour components of mirabelle plums. Examination of the aroma constituents of fresh fruits: Variation of headspace composition induced by deep-freezing and thawing

Release of aroma compounds from fat spread in a salivary reactor

International audience

Is aroma release affected by salivary composition ?

International audience

$$PO^2$$ - A Process and Observation Ontology in Food Science. Application to Dairy Gels

This paper focuses on the knowledge representation task for an interdisciplinary project called Delicious concerning the production and transformation processes in food science. The originality of this project is to combine data from different disciplines like food composition, food structure, sensorial perception and nutrition. Available data sets are described using different vocabularies and are stored in different formats. Therefore there is a need to define an ontology, called \(PO^2\) (Process and Observation Ontology), as a common and standardized vocabulary for this project. The scenario 6 of the NeON methodology was used for building \(PO^2\) and the core component is implemented i…

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

Abstract The purpose of this study was to investigate semi-hard cheese aroma by explaining sensory characteristics of cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the cheeses. There were strong correlations (89% of the sensory data was explain…

Flavor release and rheology behavior of straberry fatfree stirred yogurt during storage

International audience

Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using a specific fluorescent probe and NMR

International audience; Many aroma compounds are known to bind with proteins, and elucidating these bindind interactions is a key in a better knowledgment of flavour perception mechanisms (1). beta-Lactoglobulin (bLg), the major whey protein of milk, has been used as a model food protein in numerous studies. Previous work have shown different binding sites on bLg for aroma compounds as a function of their chemical class, and emphasized the importance of hydrophobic interactions (2). (...)

Binding of Na+ ions to proteins: Effect on taste perception

Abstract This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinct compositions and rheological properties. 23Na NMR spectroscopy was used to determine the ratio of sodium ions bound to proteins and the mobility of sodium ions. The results showed that protein type, concentration and pH affected the rheological properties of the protein matrices, the ionic binding of sodium ions and taste intensity. As the protein concentration increased, the mobility of sodium ions decreased and the ratio of bound so…

Salt release and perception in model cheeses are influenced by salt/fat contents, microstructure and salt mobility

Introduction and objectivesThe health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of sodium chloride, masticatory behaviour and saltiness perception.MethodologySix model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity…

Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…

Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using NMR and a fluorescent probe

International audience; beta-lactoglobulin (bLg) is known to interact with aroma compounds affecting their release, and hence, their perception. bLg, composed of two hydrophobic binding sites, was used as a simple model food protein to investigate binding mechanisms as a function of ligand nature. Indeed, binding of small ligands to bLg sites is often selective, although some ligands bind to both sites. Interactions between bLg and one ketone, beta-ionone, and one phenol, guaiacol were investigated by combining two techniques: 2D Nuclear Magnetic Resonance for binding site location, and fluorescence using the 6-propionyl-2-(N, N-dimethylamino)naphthalene (PRODAN) probe for surface hydrophob…

Libération des composés d'arôme et des composés sapides

Kinetics of aroma release and consumer physiology

International audience

Les stratégies payantes pour doper la perception sucrée en bouche

La réduction du sucre s'accélère en 2018. Zoom sur les dernières avancées de la recherche dédiée aux récepteurs gustatifs. Les aromaticiens focalisent leurs recherches sur la mise au point d'arômes modulateurs qui équilibrent le profile aromatique des produits allégés.

Aroma perception in dairy products: the roles of texture, aroma release and consumer physiology. A review

Aroma perception is a determinant factor in food choices and acceptability by consumers. To be perceived, aroma compounds must be released in the mouth during food breakdown, transferred into the nasal cavity to reach the olfactory receptor and then be perceived. So, in order to control aroma perception, knowledge of the main factors that can influence in-mouth aroma release is of major importance. Focusing on dairy products, this review article investigates the factors due to: (i) food products, and mainly the influence of food composition and structure on aroma retention and release; (ii) the inter-individual variability of subjects, mainly chewing behaviour, saliva rate and composition a…

Texture - flavour cross-modal interactions in dairy desserts: physico-chemical or cognitive mecanisms?

International audience

Chapter 6 Contribution of NMR Spectroscopy to Flavour Release and Perception

Abstract The control of flavouring of a food product as well as the flavour perception during consumption is a great challenge for improving food quality. However, the various ingredient composition and the different textural properties of foods can significantly affect the release of aroma compounds or sapid molecules. It is thus of major importance to determine physicochemical factors that govern diffusion and binding phenomena of these small solutes in food products. In this way, NMR spectroscopy is an efficient tool to characterize these mechanisms at a molecular scale. Diffusion rates of small solutes in aqueous, viscous and gel solutions can be extracted from relaxation or diffusion N…

Use of Catalyst in a 3D-QSAR Study of the Interactions between Flavor Compounds and β-Lactoglobulin

This paper reports a 3D-QSAR study using Catalyst software to explain the nature of interactions between flavor compounds and beta-lactoglobulin. A set of 35 compounds, for which dissociation constants were previously determined by affinity chromatography, was chosen. The set was divided into three subsets. An automated hypothesis generation, using HypoGen software, produced a model that made a valuable estimation of affinity and provided an explanation for the lack of correlation previously observed between the hydrophobicity of terpenes and the affinity for the protein. On the basis of these results, it appears that aroma binding to beta-lactoglobulin is caused by both hydrophobic interac…

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.

Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the…

Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human

Understanding aroma release during fat spread consumption by an integrated approach on oral processing in human. 14. Weurman Flavour Research Symposium

Contribution of the aromatic composition of bread crumb and crust to temporal perceptions

Retention/release equilibrium of aroma compounds in fat-free dairy gels

BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…

Flavour retention and release from protein solutions

International audience; This paper briefly presents the main results obtained up to now on protein–flavour binding and release in relation with flavour perception. Among the food proteins, β-lactoglobulin is the most extensively studied for its binding properties, which involve both hydrophobic and hydrogen binding. Recent developments using molecular modelling and Quantitative Structure–Activity Relationship confirmed the existence of two different binding sites for flavour compounds on β-lactoglobulin. During the aroma release process in the mouth, not only free aroma compounds are released but also those reversibly bound by the protein, pointing out the fact that flavour perception is on…

Odour active compounds in raw sheep-milk cheeses with flavour defects

proceedings paper from the 14th Weurman Flavour Research Symposium (15-19 September 2014, Queens' College Cambridge, UK); absent

Identification of aroma compounds as novel CB1 receptor ligands via in silico approaches

National audience

Mucin and α-amylase, the main salivary proteins, impact on aroma release

International audience;  These data will be analyzed in regard to the following saliva parameters:  Amylase activity  Lipolytic activity  Anhydrase carbonic quantification  Lipocalines quantification  Total proteins quantity  Saliva viscosity  Saliva Flow Materials and Method  Tested molecules:  Static headspace analyses: 40min of equilibration at 30°C  Medium tested:

Impact of the main salivary proteins on aroma release

International audience

Towards an understanding of odor blending in odorant mixtures: a pharmacophore approach

National audience; Odors we perceived in our environment are mainly the result of mixtures of odorants. The first step of odor perception is an interaction between these odorant mixtures and olfactory receptors. The corresponding transduced olfactory signals, conveyed by olfactory sensory neurons, are then processed by the brain (Zou et al. 2006). In previous studies, we investigated the perception of a mixture including specific proportions of ethyl isobutyrate (strawberry-like odor) and ethylmaltol (caramel-like odor). This specific mixture was especially judged as more typical of a pineapple odor than the individual components (Coureaud et al. 2008, Le Berre et al. 2008, Coureaud et al. …

Quantification of some volatile aromatic compounds of apricot by adding standards

The quantification of twelve volatile aromatic compounds of apricot was realized by adding known amounts of pure compounds directly in the slurry before analysis by vacuum distillation and gas chromatography. This method was compared with the classical technique using an internal standard and was applied to two different apricot cultivars. Large differences were observed between the amounts of volatiles calculated by the two methods. They are due to the differences between the extraction coefficients of the quantified compounds and to the retentions of volatiles on nonvolatile compounds, which may vary according to the polarity.

Physical and chemical interactions involved in several flavour compounds/food matrix systems

National audience; Food-matrix components, such as proteins, polysaccharides, and lipids interact with flavour compounds in different ways. Proteins bind flavour compounds mostly by hydrophobic interactions and possible hydrogen bonding, as illustrated by molecular visualisation. Addition of fat induces a great retention of hydrophobic compounds, which depend on the nature of fat, degree of unsaturation, hydrophobic chain length of fatty acids. Addition of hydrocolloids modifies the release of hydrophobic aroma compounds, due to a lower diffusion in the matrix. In jellified systems, gel structure not only affects partition coefficients but also mass transfer coefficients of flavour compound…

Chapter 68 - Identification of Key Gin Aroma Compounds: An Integrative Approach Based on an Original Selection Procedure

International audience; Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and alpha-amylase

International audience; As great differences were observed in the amount of alpha-amylase in human saliva, there is a need to better understand the effect of this protein alone or in mixture with mucin on aroma compound partitioning. We report. the respective role of mucin and alpha-amylase on the air/liquid partition coefficients of two series of 5 methylketones and 5 ethyl-esters. We confirm that mucin affects the release of aroma compounds and, for the first time, we demonstrate the ability of alpha-amylase to decrease the release of aroma compounds. For both proteins, we report the involvement of hydrophobic effects. Interestingly, no cumulative effect was observed when both proteins we…

Tap water consumers differ from non-consumers in chlorine flavor acceptability but not sensitivity

International audience; Unpleasant taste and especially chlorine flavor is one of the most common reasons advocated for choosing tap water alternatives as drinking water. As a consequence, the putative link between sensitivity to chlorine flavor and tap water consumption is an issue in drinking water habits studies. In the present study, we set out to examine such a link following a strategy in which we measured chlorine flavor perception at threshold and supra-threshold level for two groups of participants selected on their drinking water consumption habits. The first group included exclusive tap water consumers and the second group included exclusive bottled water consumers. In a first ex…

Food oral processing understanding, a way to revisit the sensory properties of food

Influence du caractère onctueux sur la perception de la flaveur dans des crèmes desserts

National audience; La texture, la saveur et l’arôme sont les composantes majeures de l’acceptabilité des aliments par les consommateurs. De nombreuses études menées sur ces composantes deux à deux ont montré que la modification de l’une d’elles peut influencer la perception d’une autre, par des interactions de type physico-chimique et/ou sensoriel. L’originalité de notre approche a été de comprendre comment, dans une matrice alimentaire complexe type crème dessert, la texture (l’épaisseur), la saveur et l’arôme pouvaient interagir ensemble et influencer le caractère onctueux de ce type de produit. Trois matrices de texture variable ont été formulées à partir d’une même composition de base. …

Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel

Poster (1 page); International audience

Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters

International audience; Two different approaches were developed to quantify aroma release: static headspace syringe injection analysis at different times, and dynamic headspace analysis with trapping on Tenax® for different times. They were applied on two polysaccharide matrices in order to better understand relationships between the structure of the food matrix and flavour perception. These two approaches allowed the determination of kinetic and thermodynamic parameters. Dynamic methods better simulate flavour release in the mouth, but only static measurements allow a determination of thermodynamic and kinetic parameters with a good precision.

Dynamics of aroma release during cheese consumption: influence of the physiological state

Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small …

Food composition and oral processing influencing flavour release and perception

Aroma and taste release depend on food composition and texture Oral physiology influences aroma and taste release and perception (interindividual variability) Aroma and taste release does not always explain aroma and taste perception Aroma-taste cross modal interactions may explain these differences Aroma-taste cross modal interactions can also be used in a strategy of salt reduction.

MIRACULINE as a natural sweetener; the N3S QUALIMENT project. Potential interest in baking

Miraculine is a glycol-protein extracted from the Miracle fruit which is a berry(Synsepalum dulcificum - Sapotaceae family, Daniell-1952). Common names for the miracle fruit are miracle berry, miraculous berry, sweet berry …. It originated from West Africa and is grown under tropical climate. In the 1970s, it has been attempted to commercialize miraculin on a large scale in the United States under the name of Miralin. The FDA allowed and then blocked the development of this new natural sweetener because no non-toxicity test had been performed. At the same time, aspartame was authorized. Today, miraculin is still not permitted in the USA and in Europe (classified as Novel Food). Besides, it …

Inter-individual differences in breath-by-breath aroma release data

International audience

Structure and composition of flavoured model cheeses impact on sodium and aroma release

Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…

Change in the aroma quality of a sponge cake during storage in flexible packaging films evalued by D-GC-O

Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume

Fat perception is assumed to result, at least in part, from in-mouth non-esterified fatty acids (NEFAs) detection. The aim of this study was to better understand how human oral physiology may govern the sensory sensitivity to NEFAs. For this purpose, the detection thresholds for oleic acid were determined for 17 human subjects with highly varying salivary and oral characteristics, and the thresholds were related to their oral and salivary characteristics with conventional and multidimensional data analysis. These thresholds were tested on a dairy oil-in-water emulsion that was specifically designed to avoid biases caused by differences in the initial structure of the emulsion as a function …

Application de l'approche QSAR/QSPR à la perception des arômes

National audience

Renforcement de la saveur sucrée par ajout d'arôme dans des boissons

Pour répondre aux recommandations des pouvoirs publics de réduire la consommation de sel, de sucre et de matières grasses qui entrent dans la composition des aliments, les industriels doivent reformuler leurs produits tout en maintenant une bonne acceptabilité pour le consommateur. La perception globale d'une flaveur résulte le plus souvent de l'intégration d'informations transmises par différents sens. Cette intégration est le support d'interactions dites multimodales entre différentes modalités sensorielles. sCes interactions sont principalement dues à des associations apprises mais peuvent être utilisées comme stratégies alternatives pour la reformulation d'aliments à teneur réduite en s…

Flavour release and perception

Flavour perception is a complex combination of the olfactory, gustatory and trigeminal sensations perceived during eating. During this eating process, tastants must be dissolved into saliva to be transported to the taste bud receptor cell membranes and aroma compounds have to be released in the oral cavity then transferred to the nasal cavity to reach the olfactory receptors. This release highly depends on food composition and structure, on the molecular properties of the stimuli but also on physiological characteristics of individuals and mastication behaviour. However, interactions occur between texture, taste and aroma perception at different levels: physic-chemical interactions in the f…

Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry

The aim of this study was to characterize odor-active compounds and sensory properties of four aromatic caramels. The volatile fraction was isolated by solvent assisted flavor evaporation (SAFE) and analyzed by GC/MS and GC/O with the detection frequency method. Furthermore, descriptive sensory profiles were performed with a panel of 10 trained assessors. Of the 77 odorant areas detected (detection frequency≥33%), 40 were associated to identified molecules. GC/O data were correlated to sensory attributes by partial least squares regression (PLSR). Oxygenated heterocycles, cyclopentenone derivatives, and carboxylic acids appeared as the most important contributors in caramel aroma.

Flavour release from pectin gels : effect of texture, molecular interactions and aroma compounds diffusion

Des systemes modeles de confiture a teneurs croissantes en pectine ont ete developpes afin d'observer la liberation d'arome par des matrices gelifiees a tres faible concentration en hydrocolloide. L'addition de pectine modifie la liberation des composes d'arome les plus volatils et hydrophobes. Ce phenomene est strictement lie a la formation d'un reseau gelifie qui, meme a une concentration de 0,1 % en pectine, cause une diminution de la mobilite des composes volatils. Aucune interaction moleculaire specifique n'a ete observee entre composes d'arome et pectine. De plus, il n'y a pas de difference significative entre les coefficients de diffusion des differents composes d'arome, et ce, pour …

Binding and release of flavor compounds

International audience

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?

International audience; The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release co…

Effet de la texture de gels riches en protéines sur la libération et la perception des arômes / Modification de la structure et impact sur la libération et la perception des arômes. Application à des systèmes fromagers modèles

 Partenaires industriels : Fromageries Bel / Soredab / Aromalyse; L’objectif de notre travail est d’étudier les interactions texture-arôme au sein de matrices riches en protéines. Pour cela, nous avons mis au point trois matrices type « fromage frais » de compositions identiques mais ayant des textures significativement différentes. Ces matrices, à base de protéines de lait, sont obtenues par gélification lactique ou mixte avec différentes doses de présure, et sont aromatisées avec un arôme « fromage » contenant dix composés. A partir de ces matrices caractérisées rhéologiquement, une étude « Nosespace » a été réalisée par APCI-MS (Spectrométrie de Masse avec Ionisation Chimique à Pression …

BaGaTel: an ontology driven database to ecodesign food products taking into account their nutritional and sensory qualities

International audience

Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…

Les comportements alimentaires. Choix des consommateurs et politiques nutritionnelles

Ouvrage édité d'après l’expertise scientifique collective réalisée par l’INRA à la demande du ministère de l’Alimentation, de l’Agriculture et de la Pêche en 2009.; National audience; Quels rôles jouent, par exemple, la sensation de faim, la composition des aliments, les normes sociales, l’éducation, le revenu, la publicité... dans le comportement des consommateurs ? Quels seraient les leviers d’action publique à utiliser pour que ces consommateurs adoptent les recommandations nutritionnelles favorables à leur maintien en bonne santé ? Cette expertise scientifique collective met à disposition des décideurs et du grand public les connaissances acquises sur ces questions dans des champs disci…

Étude des interactions texture-arômes dans des matrices fromagères: approche physicochimique et sensorielle

National audience

Physico-chemical and perceptual origins of taste-aroma interaction

Cannabinoid ligands sorting out by a 3D-QSAR approach using catalyst/hypogen

National audience; Understanding how molecular structures are involved in recognition by a biological receptor is a decisive step in drug design, and could constitute an intricate problem because of existence of several binding sites, as is the case of GPCRs (1) that constitute the largest class of membrane receptors. In this context, identification of pharmacophores that should differentiate multiple binding modes is of particular interest. We have recently applied to ligands of a human olfactory receptor an original sorting-out procedure carried out using Catalyst/HypoGen software (Accelrys Ltd) (2). We aimed to validate this sorting out procedure using literature data, and in this way, w…

Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31 P and double-quantum filtered 23 Na NMR spectroscopy

The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-hard cheeses in a non-destructive way was studied. Two semi-hard cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in t…

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…

Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages

The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…

Rôle des différents constituants d'un aliment dans le comportement des composés d'arôme

National audience

Étude quantitative des composés volatils de l'arome de l'abricot

AIP du Laboratoire des Aromes INRA Dijon

3D-QSAR study of ligands for two human olfactory receptors

International audience; All living organisms, including human beings, are able to detect and discriminate myriads of structurally diverse odorants through their interaction with olfactory receptors (ORs) (1). It is well accepted that the perception of thousands of odors by about 380 ORs results from a combinatorial coding, in which one OR recognizes multiple odorants and different odorants are recognized by different combinations of ORs (2). In a previous study (3), the functional characterization on two human ORs, called OR1G1 (class II) and OR52D1 (class I) have been performed using 95 odorant molecules. We used these previously obtained functional data (3) to perform a molecular modellin…