Use of téflon bags to deliver constant concentrations of odorous compounds

National audience

Qualitative and quantitative study of the mixture of two odorous compounds of wine

National audience

Cartographie moléculaire de la qualité organoleptique de la tomate. Perspectives d'utilisation des QTL

National audience

QTLs for organoleptic quality in fresh market tomato

International audience

A computerised approach for processing data obtained by gas-chromatograhy-olfactometry : characterisation of beer aroma extracts

National audience

Qualité organoleptique de la tomate: Des progrès en contrôle génétique

Hors série : Tomate; National audience

Odor intensity measurements in gas chromatography-olfactometry using cross modality matching : evaluation of training effects

International audience

Sniffing sampling of aromatic concentrates

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

International audience

Development and optimisation of an APCI source coupled to an ion trap mass spectrometer for in-vivo flavour release analyses during food consumption

National audience

Identification of New Odorous Heterocyclic Compounds in French Blue Cheeses

International audience

QTLs for quality and flavour in fresh market tomatoes

International audience

Orientation response of newborn rabbits to odours of lacting females : relative effectiveness of surface and milk cues

International audience

L'analyse instrumentale de l'arôme des aliments

National audience

Genetic analysis of organoleptic quality in fresh market tomato. 1. Mapping QTLs for physical and chemical traits

Improving organoleptic quality is an important but complex goal for fresh market tomato breeders. A total of 26 traits involved in organoleptic quality variation were evaluated, in order to understand the genetic control of this characteristic. A recombinant inbred line (RIL) population was developed from an intraspecific cross between a cherry tomato line with a good overall aroma intensity and an inbred line with a common taste but with bigger fruits. Physical traits included fruit weight, diameter, color (L,a,b), firmness and elasticity. Chemical traits were dry matter weight, titratable acidity, pH, and the contents of soluble solids, sugars, lycopene, carotene and 12 aroma volatiles. R…

Powerful odorants in water buffalo and bovine mozzarella cheese by use of extract dilution sniffing analysis

International audience

A single key-odorant accounts for the pheromonal effect of rabbit milk : further test of the mammary pheromone's activity againt a wide sample of volatiles from milk

International audience

Sensory and instrumental characterisation of commercial tomato varieties

International audience

Odeurs lactées, survie et croissance chez le lapereau

National audience

Contrôle génétique de la variation des teneurs en composés volatils chez la tomate

National audience

Cryoconcentration of volatils compounds in water : a study on a model aqueous solution

Analysis of aroma compounds by APCI-ION TRAP MS : construction and validation of an interface for in vivo analysis of human breath volatile content

International audience

Composés volatils responsable de l'arôme de diverses variétés de tomates

National audience

Odor intensity evaluation in gas chromatography-olfactometry by finger span method

International audience

Perception of wine fruity and woody notes : influence of peri- threshold odorants

International audience

Binary models of an odour masking effect in wine

International audience

The interaction between pheromone-elicited and odour-elicited behaviour in the newborn rabbit

International audience

Seasonal evolution of the quality of fresh glasshouse tomatoes under Mediterranean conditions, as affected by air vapour pressure deficit and plant fruit load

Abstract Changes in yield and quality of fresh tomatoes in response to air vapour pressure deficit (VPD) and plant fruit load were studied under Mediterranean summer conditions. Plants thinned to three or six fruits per truss were grown in two compartments, one at a VPD below 1.5 kPa, the other without VPD control. The seasonal trend in fruit yield and quality was assessed from April to September by weekly measurement of number, fresh weight and dry matter content of harvested fruits, together with the occurrence of blossom-end-rot (BER) and cracking. On two occasions, in July and September, sugar and acid content was measured at three ripening stages. The seasonal decrease in fresh yield w…

Odour intensity evaluation of mouth space constituents by GC-olfactometry and finger span cross matching

International audience