0000000000075295
AUTHOR
C. Salles
showing 25 related works from this author
Sodium ions in model cheeses at molecular and macroscopic levels
2011
Chapitre suite à une communication à la '10th International Conference on the Application of Magnetic Resonance in Food Science' à Clermont-Ferrand (France), 13-15 septembre 2010.; International 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 the in-mouth salt release. . . In this context, methods for the quantification of the bound fraction of…
Flavour: From food to perception
2016
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 …
Interactions between non-volatile water-soluble molecules and aroma compounds in Camembert cheese
2002
Abstract Interactions between selected aroma compounds and non-volatile water-soluble molecules were studied using dynamic headspace-gas chromatography. A model water-soluble extract (MWSE), previously constructed in gustatory and physico-chemical accordance with the crude Camembert cheese WSE, allowed the contribution of non-volatiles to the headspace composition of volatile compounds to be assessed. The presence of the MWSE increased the headspace concentration of 2-heptanone, 1-octen-3-ol and 3-methylbutanol, showing that these three volatile compounds were released by MWSE. Omission tests performed on MWSE allowed for the impact of each MWSE component on aroma compounds release to be de…
Determination and gustatory properties of taste-active compounds in tomato juice
2003
The water-soluble compounds of a tomato juice selected for its high taste intensity and quality, have been investigated by both physico-chemical and sensory analyses. The physico-chemical assessment of the crude juice led to the construction of a synthetic model juice. Although 97% of the material contained in the crude juice has been identified and quantified, significant sensory differences between the crude and model juice have been found concerning bitterness and sharpness, showing that the components responsible for these gustatory descriptors have not yet been identified in the juice. For the other descriptors: sweetness, saltiness, sourness, umami and astringency, no significant diff…
Taste active compounds in a goat cheese water-soluble extract 1. Development and sensory validation of a model water-soluble extract
2000
The aim of this study was to evaluate the impact of the components of a goat cheese water-soluble extract (WSE) on its flavor by both physicochemical and sensory techniques with special emphasis on taste. After characterization of the organoleptic properties of the cheese, the WSE was extracted with pure water and submitted to successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the constitution of a model mixture (MWSE) compared by sensory evaluation to the crude WSE, using a panel of 16 trained members. The results of both sensory profile and triangular tests indicate no significant difference, therefore proving that the recon…
Evolution of the taste of a bitter camembert cheese during ripening : characterization of a matrix effect
2001
The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese among several products obtained by different processes supposed to enhance this taste defect. Second, the evolution of cheese taste during ripening was characterized from a sensory point of view. Finally, the relative impact of fat, proteins, and water-soluble molecules on cheese taste was determined by using omission tests performed on a reconstituted cheese. These omission tests showed that cheese taste resulted mainly from the gustatory properties of water-soluble molecules but was modulated by a matrix effect d…
Odor intensity measurements in gas chromatography-olfactometry using cross modality matching : evaluation of training effects
1999
International audience
Grape alcohol dehydrogenase .II. kinetic studies : mechanism , substrate , and coenzyme specificity
1987
International audience
From human to artificial mouth, from basics to results
2009
Papier publié également dans : Proceedings en ligne de American Institute of Physics http://proceedings.aip.org/dbt/dbt.jsp?KEY=APCPCS&Volume=1137&Issue=1 (RN 2508; Sensory perception of the flavor release during the eating of a food piece is highly dependent upon mouth parameters. Major limitations have been reported during in vivo flavor release studies, such as marked intra- and inter-individual variability. To overcome these limitations, a chewing simulator has been developed to mimic the human mastication of food samples. The device faithfully reproduces most of the functions of the human mouth. The active cell comprises several mobile parts that can accurately reproduce shear and comp…
A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release
2005
International audience; Flavour release during eating of a food depends upon many parameters that can hardly be managed. In-vivo measurements by the APCI MS-nose method allowed temporal sensory evaluation and flavour release data to be directly correlated, but several limitations have frequently been reported. These were: high inter-individual variability, low repeatability of measurements, and weak experiment throughput due to panellists' exhaustion. To overcome most of these limitations, the use of an artificial mouth for online mesurement of flavour release is recommended. However, the systems used in previous reports were limited in terms of reproducing in-vivo oral functions and parame…
HPLC determination of volatile phenols in wines
1993
An alternative to the traditional solvent extraction method used to extract and rapidly quantify ethyl-and vinylphenol and ethyl-and vinylgaiacol from wine is presented. The method is based on retention of volatile phenols on adsorbants. Among the tested resins, the most efficient, AG 2-X8 (anion exchange resin), worked as well with a synthetic solution as with wines. The percolation of clarified wine adjusted to pH 9 on this resin permits, in particular, the elimination of organic acids. Phenols are not eluted after rinsing the column with 1N HCl, but are eluted with methanol after this treatment. Good recovery (91 %) and good repeatability are observed. The eluate is directly analysed by …
Identification and sensory evaluation of the character-impact compounds of goat cheese flavour
1996
1 SUMMARY The volatile compounds of various goat cheeses have been isolated in order to identify the character-impact odorants by a combination of instrumental analyses and sensory studies. Different extraction procedures have been studied in order to obtain a volatile fraction representative of the cheeses. The most representative extract, as determined by sensory evaluation, has been submitted to GC-MS and to GC-olfactometry, using the aroma extract dilution analysis (AEDA) method. The volatile fatty acids have been found to be the most important compounds for the characteristic goat flavour. Among them, branched-chain fatty acids ( e.g. , 4-methyloctanoic and 4-ethyloctanoic) have been f…
Production of a cheese model for sensory evaluation of flavour compounds
1995
Summary - A cheese model used to perform sensory evaluation of flavour compounds extracted from various cheese varieties was made with caseins, low heat milk powder, deodorized milk fat, NaCI and renne!. Its composition and physicochemical properties were close to mature hard cheese, apart from a lower dry matter content and sodium concentration, and a higher lactose concentration. Its preparation was established in arder to avoid drainage for at least 24 h, which should allow the incorporation of not only sorne lipophilic substances such as aromas but also some water-soluble substances such as amino acids and peptides. The rheological behaviour of the cheese model measured by a compression…
Taste active compounds in a goat cheese water-soluble extract 2. Determination of the relative impact of water-soluble extract components on its tast…
2000
The aim of this work was to determine the relative impact of water-soluble compounds on the gustatory properties of a goat cheese water-soluble extract (WSE). Using a semisynthetic model mixture (MWSE) previously elaborated in physicochemical and gustatory accordance with the cheese WSE (see part 1, Engel et al. J. Agric. Food Chem. 2000, 48, 4252-4259), omission tests were performed. Among the main taste characteristics of the WSE (salty, sour, and bitter), saltiness was explained by an additive contribution of sodium, potassium, calcium, and magnesium cations, whereas sourness was mainly due to a synergistic effect involving sodium chloride, phosphates, and lactic acid and bitterness was …
Determination of taste-active compounds of a bitter camembert cheese by omission tests
2001
The taste-active compounds of a Camembert cheese selected for its intense bitterness defect were investigated. The water-soluble fraction (WSE) was extracted with pure water and fractionated by successive tangential ultrafiltrations and nanofiltration. The physicochemical assessment of these fractions led to the construction of a model WSE which was compared by sensory evaluation to the crude water-soluble extract, using a panel of 16 trained tasters. As no significant difference was perceived, this model WSE was then used directly or mixed with other cheese components for omission tests. Among the main taste characteristics of the WSE (salty, sour, umami and bitter), bitterness was found t…
Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor
1997
Abstract The role of sodium nitrite on phospholipid composition was studied during the processing of cooked cured ham. Evolution of the different classes of phospholipids in raw meat, cured meat with brine injected at 0, 50 and 100 mg of sodium nitrite/kg meat, and cooked meat, was determined as well as fatty acid content of phosphatidyl choline and phosphatidyl ethanolamine in raw and cooked meat. The major effect of sodium nitrite was observed on phosphatidyl ethanolamine whose content was significantly lowered in the presence of this salt. This effect was observed at the end of the curing process and was not modified by the cooking. The fatty acid content between raw meat and cooked cure…
Structural „memory effects” influencing decompositions of glucose alkoxide anions produced from monoterpene glycoside isomers in tandem mass spectrom…
1989
Isomeric glycoconjugates have been distinguished using desorption negative-ion chemical ionization/tandem mass spectrometry (DNCI–MS/MS). The structure of the leaving terpene influences the orientation of consecutive decompositions during collisionally activated decomposition (CAD) of [M–H]− ions which pass through a glucose alkoxide intermediate ion. This apparent „memory effect” can be rationalized by considering the production of anion-induced dipole complexes.
Release of tastants during in-mouth processing
2016
Release of tastants during in-mouth processing
Isolation of a peptidic fraction from the goat cheese water-soluble extract by nanofiltration for sensory evaluation studies
1997
Abstract The effect of the small water-soluble peptides on the taste of cheeses has not been clarified yet because of the high difficulties to isolate them from the other water-soluble compounds. A new filtration method, nanofiltration, using ionizable membranes, allowed us to purify a peptidic fraction prepared from the permeate obtained by ultrafiltration (MWCO=1000) of a goat cheese water-soluble extract. A large proportion of mineral salts and a part of amino acids were eliminated from the nanofiltration retentate where a majority of small peptides were concentrated. The peptidic fraction was incorporated in a cheese model with known synergistic effectors such as mineral salts and amino…
Identification of tasty compounds of cooked cured ham : physico-chemical and sensory approaches
1997
Abstract Tasty compounds from meat have not been studied in depth. The aim of this work was to isolate, identify and quantify tasty compounds from cooked cured ham and to link them to the sensory evaluations of the fractions from which they are extracted. The extraction of the water-soluble fraction from ham was done by an hydraulic press. The crude extract was ultrafiltered and both gel filtration and nanofiltration allowed to obtain edible fractions. Some links between the physicochemical and sensory data have been found, in particular, the umami taste was related to the presence of IMP and monosodium glutamate. The direct influence of proteolytic peptides on this taste is discussed. More…
Evidence and characterization of glycosidically bound volatile components in fruits
1988
International audience
Evaluation of taste compounds in water-soluble extract of goat cheeses
2000
Abstract The water-soluble fractions of two goat cheeses — one denomination of origin commercial trade mark (crottin de Chavignol®) and one bought in a local cheese making establishment (Bouton de culotte®) — containing many taste and flavour molecules were studied. Ultrafiltration with a 1000 Da threshold membrane, followed by gel filtration on Toyopearl HW-40S gel using water as eluent, led to the production of edible fractions. Physicochemical and sensory analysis of these fractions showed that the most tasty fractions contained, essentially, the free amino acids and mineral salts. Some of these tasty fractions also imparted some flavours. The quantity of small peptides (MW
Formation of Aroma by Hydrolysis of Glycosidically Bound Components
1992
SUMMARY Acid hydrolysis has been used in order to establish the presence of glycosidically bound components in fruits. During this treatment, rearrangement reactions of free monoterpene alcohols generally occur. This inconvenient may be avoided using enzymatic hydrolysis, however the specificity of enzymes requires the previous knowledge of the structures of compounds used as substrates in order to control the reaction. Several glycosidically bound components, glucosides, rutinosides and arabinoglucosides present in grapes and apricot were isolated, separated and identified using non destructive methods, MS-MS low energy CAD spectra and HPLC. s-D-glucosidase, α-L-rhamnosidase, α-L-arabinase…
The aroma glycosides composition of burgundy Pinot noir must
2015
Research Note
A liquid chromatography purification method to isolate small peptides from goat cheese for their mass spectrometry analysis
1998
International audience