0000000000043036
AUTHOR
Emilie Descours
How composition and process parameters affect volatile active compounds in biopolymer films
Abstract Active edible films based on chitosan and containing an active aroma compound have been investigated. The influence of the composition of the film forming solution (solvent, plasticizers, nanoparticles, emulsifiers and aroma traps) and process parameters (temperature and viscosity) on drying kinetics, water content, colour, aroma compound retention and partition coefficient was studied. Solvent evaporation rate was increased by addition of ethanol. Water evaporation was delayed by glycerol. The aroma retention during film drying was directly related to the water content. The drying temperature had opposite influences according to the composition of the solvent and additives. Increa…
Comparing sensory descriptive methods for steam cooked potatoes: Optimized descriptive profile vs. conventional profile
International audience
Aroma behaviour during steam cooking within a potato starch-based model matrix.
To help understand the organoleptic qualities of steam cooked foods, the kinetics of aroma release during cooking in a potato starch based model matrix was studied. Behaviour of components having a major impact in potato flavour were studied using solid phase micro extraction-gas chromatography (SPME-GC). Evolution of microstructure of potato starch model-matrix during steam cooking process was analyzed using environmental scanning electron microscopy (ESEM). Both aroma compounds that are naturally present in starch matrix and those that were added were analyzed. Both the aroma compounds naturally presented and those added had different behaviour depending on their physico-chemical properti…