Use of téflon bags to deliver constant concentrations of odorous compounds

2003

National audience

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

2003

National audience

Influence of storage on some sensory and physico-chemical characteristics of "Beaujolais nouveau" wines

1984

International audience

I componenti aromatici di impatto del vino biancolella; Uno studio analitico mediante gas cromatografia/olfattometria

1993

International audience

The role of olfaction in the elaboration and use of the Chardonnay wine concept

2005

The existence of a Chardonnay wine concept was explored in two experiments. In the first experiment, 28 Chardonnay wine experts assessed in terms of a score the degree of representativeness of 48 white wines according to their own Chardonnay wine concept. The samples were 29 wines made from Chardonnay grapes and 19 wines made from other grape varieties (Aligote, Melon de Bourgogne, Sylvaner, Sauvignon blanc, Chenin, Marsanne and Pinot blanc). Two assessment conditions were conducted: orthonasal and global (orthonasal plus retronasal and mouthfeel perceptions). Globally, scores were higher for Chardonnay wines than for non-Chardonnay ones and the consensus among experts demonstrated the exis…

Les comportements alimentaires. Quels en sont les déterminants ? Quelles actions pour les faire évoluer vers une meilleure adéquation avec les recomm…

2012

International audience; Although public policies have for many years spearheaded information campaigns about how eating affects health, rising obesity rates show that the expected effects have yet to be achieved. Why consumers do not practically comply with nutritional recommendations? This question lead the ministry in charge of Agriculture, Food and Fisheries to require in 2010 an updated state of knowledge for peer-reviewed literature and to commission INRA to undertake a collective scientific expertise on dietary behaviours. The aim was to investigate the multiple determinants of behaviours and how behaviours form and change in individuals according to social class and age, but also col…

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

1992

Production of wine extracts for chemical and sensory analysis with an odour representative of that of the original wine

1993

National audience

Molecular parameters involved in honey bee olfactory selection of sunflower: methodological approaches

1987

International audience

Characterization of chemicals involved in honeybee-plants interactions

1994

Dossier de demande d'habilitation à diriger les recherches

1991

78 ref. *INRA Station de Recherches sur les Arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Station de Recherches sur les Arômes BP 86510 21065 Dijon cedex (FRA); National audience

Quelle recherche pour l'arôme des vins Bourguignons ?

1997

National audience

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

2003

National audience

Quantitative determination of solerone and sotolon in flor sherries by two-dimensional capillary GC

1991

International audience

Perceptual interactions between fruity and woody notes of wine

2004

The quantitative olfactory interactions in three binary mixtures of wine aroma compounds were studied. For the first two mixtures, whisky lactone (woody note) was mixed separately with two esters (fruity note), ethyl butyrate and isoamyl acetate. For the third mixture, guaiacol (woody note) was mixed with ethyl butyrate (fruity note). Perceived odour intensity of 24 stimuli (four supra-threshold concentration levels of two compounds and the respective 16 mixtures) were evaluated in five replications, by a trained panel of 13 subjects. The results showed that for the three binary mixtures studied, quantitative perceptual interactions were non-level independent, non-symmetrical, and reached t…

Application of finger span cross modality matching method (FSCM) by naive assessors for olfactometric discrimination of Gewürztraminer wines

2002

Abstract A gas-chromatography-olfactometric detection (GCO) using a direct estimation of odor intensities with the finger span (FSCM) was used to establish aroma profiles of three wines of gewurztraminer from different ‘terroirs’ of the Alsace region. The GCO-FSCM analyses of their hydroalcoholic wine extracts were performed using a group of untrained assessors. Forty-four olfactory signals were perceived by at least four assessors out of six and their intensities were scored in triplicate in each of the three wine extracts, amongst which ten of them were found discriminant between wines. The reliability of each assessor was studied on the basis of the finger span estimation repeatability, …

The chemical ionisation mass spectra of alcohols

1984

National audience

Aroma components of pomaces and wine from the variety Muscat de Frontignan

1983

36 ref.; International audience

Studies on the enzymatic hydrolysis of bound aroma constituents from rasberry fruit pulp

1991

International audience

Odour intensity evaluation in GC-olfactometry by finger span method

2002

International audience

Sniffing sampling of aromatic concentrates

1993

Critical evaluation of two commonly used techniques for the treatment of data from extract dilution sniffing analysis

1993

The data from the extract dilution sniffing analysis of beer samples have been treated by two methods of analysis to give either «charm» or «FD» values. The results obtained from these two methods were compared and demonstrated that the rank order of intensity of the odor-active regions was different for most panelists when the data were presented as charm rather than FD values. Points of uncertainty observed while using this method such as between- and within-individual reproducibility and gaps in the coincident response five also been discussed

Le gout

1988

Use of extract dilution sniffing analysis for the detection of flavor impact components in wine from falanghina grapes

1993

National audience

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

1991

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.

Quantitative analysis of new potent flavour compounds in Burgundy pinot noir wines

1996

International audience

Potent Aroma Compounds of Two Red Wine Vinegars

2000

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…

Analyse instrumentale et sensorielle de 4 composés olfactivement actifs dans les vins blancs de Bourgogne issus de cépage Chardonnay

1998

National audience

Evaluation of the representativeness of the odor of beer extracts prior to analysis by GC eluate sniffing

1993

The importance of obtaining and proving that the odor of an extract is representative of the odor of the original product from which it was obtained, before analysis by GC-FID, GC-MS, or GC sniff, is discussed. The sensory methods, such as triangle tests, matching tests, and quantitative analysis, used to determine the representativeness of the odor of an extract are described. Beer extracts obtained by three methods were used to illustrate the interest of the sensory tests. A method using a mixture of XAD resins was proved by sensory analysis to give some extracts with sensory characteristics representative of the particular beers from which they were obtained

How to titrate the "sotolon", a kee molecule for the flavour of Jura yellow wines

1993

Mise au point d'un modèle aromatique de fromage à pâte molle application au camembert

1993

National audience

Neutral volatile compounds in the raw milks from different species

1993

SummaryA comparative study was carried out on the flavour constituents of bovine, ovine, caprine and water buffalo fresh raw milks. The volatiles were isolated from milks by means of vacuum distillation and liquid–liquid extraction. Eighty neutral volatile compounds were identified using high resolution gas chromatography (HRGC) and HRGC-mass spectrometry. About 30 of these components have not been detected previously in milk. The volatiles in milk were similar for the four species, although several quantitative differences might explain the different odours. The volatiles consisted mainly of ethyl esters, especially those derived from butyric and hexanoic acids. Dimethylsulphone alone comp…

Comparison of wine discrimination with orthonasal and retronasal profilings. Application to Burgundy Pinot Noir wines

1999

Two sensory spaces, corresponding to the same wine sample profiled by nose (BN) and profiled by mouth (BM), were compared. The similarity between the two maps of product differences were measured by multivariate analysis, showing a good agreement and comparable product discrimination by the panel in the two modes, slightly in favor of BN discrimination. The superiority of one particular mode was not established from the comparison of individual performances BN versus BM, but differences between panelists and between descriptor use were found. Two-way canonical variate analysis of BN minus BM scores was also performed: the results revealed that panelists had higher influence than products in…

Volatile flavour compounds of water buffalo mozzarella cheese

1993

International audience

Impact of ethanol on the perception of wine odorant mixtures

2007

International audience; Several studies have focused on perceptual interactions in binary odor mixtures, but few on more complex mixtures. The aroma of wine is an example of a complex odor mixture. Our aim was to assess the impact of ethanol on the perception of mixtures of Woody (whiskey lactone) and Fruity (isoamyl acetate) odorants commonly found, physico-chemically and perceptually, in wine. Physico-chemically, reduced whiskey lactone volatility was observed in hydro-alcoholic solutions. Perceptually, a synergy effect by the Woody on the Fruity odor was observed in aqueous solutions, which disappeared with the addition of ethanol. Conversely, the Woody odor was masked in both aqueous an…

Effect of antioxydants on the flavor characteristics and the gas chromatography/olfactrometry profiles of champagne extracts

1999

International audience

Description de la typicite aromatique de vins de bourgogne issus du cepage chardonnay

1993

<p style="text-align: justify;">La typicité aromatique de 23 vins blancs de Bourgogne issus du cépage Chardonnay est évaluée par 32 oenologues au cours de 3 séances. De manière indépendante, une caractérisation de l'odeur et de l'arôme de chaque vin est fournie par chaque sujet sous la forme d'un choix libre de 5 descripteurs au plus.</p><p style="text-align: justify;">Les vins se répartissent selon 3 groupes de typicité croissante sans rapport net avec les appellations. Sept descripteurs-clefs de l'odeur et de l'arôme du Chardonnay de Bourgogne s'imposent: miel, vanille, pain grillé, beurre frais, boisé, floral et noisette. De plus, une liste de 9 autres descripteurs auxi…

More clues of the occurrence and flavor impact of solerone in wine

1991

International audience

Varietal and geographic classification of french red wines in terms of pigments and flavonoid compounds

1988

Thirty-four French red wines originating from six different grape varieties and three different production areas were analysed in duplicate for 15 anthocyanins, ten flavonoids and three colour parameters, F-statistics, principal component analysis and stepwise discriminant analysis were used to identify and to explain differences among samples. Clear difference between wines made from different varieties were mainly related to anthocyanin 3-acylglucosides. Malvidin and peonidin 3-acetylglucosides were found in increasing concentrations in wines made respectively from Grenache, Carignan, Cinsault, Merlot, Carbernet Sauvignon and Cabernet Franc grapes; the concentrations of peonidin and malvi…

Characterization of aged champagne wine aroma by GC-O and descriptive profile analyses

2000

Le but du travail est de caracteriser l'evolution de l'arome du champagne au cours du vieillissement et de comparer sous ce rapport le vieillissement accelere a 40 °C au vieillissement normal. Les methodes mises en oeuvre a cet effet sont l'analyse sensorielle, et les techniques GC-O et GC-MS. La representativite des extraits a ete etudiee au prealable par tests triangulaires et tests de similarite. Les profils descriptifs ont ete etablis par un panel d'experts sur des echantillons jeunes et vieillis. L'intensite des notes florale et fruitee diminue au cours du vieillissement, celles des notes boisee et d'evolution augmentent. On observe cependant des differences sensorielles entre les prod…

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

1995

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…

Représentativité des extraits d'arômes réalisés au laboratoire

1996

44 ref.; National audience

Isolation and identification of volatile constituents of sunflowers (Helianthus annuus L.)

1984

International audience

Sensory and Chemical Analysis of Fractions Obtained by Gel Permeation of Water-Soluble Comte Cheese Extracts

1995

The pure water extraction of Comte cheese solubles and their chromatographic separation facilitate sensory analysis experiments with the fractions directly collected from the column. Two extracts, one obtained after ultrafiltration, the other after chromatography on Sephadex G25, have been separated on Toyopearl HW-40S. The sensory evaluation of the obtained fractions shows in the two cases that some fractions have interesting flavors. However, physicochemical analysis shows that organoleptic characteristics are linked more to the presence of amino acids and salts than to the presence of peptides. Apart from monosodium glutamate, most of the amino acids are present in the fractions at conce…

Perceptual processing strategy and exposure influence the perception of odor mixtures

2008

 ; In flavor perception, both experience with the components of odor/taste mixtures and the cognitive strategy used to examine the interactions between the components influence the overall mixture perception. However, the effect of these factors on odor mixtures perception has never been studied. The present study aimed at evaluating whether 1) previous exposure to the odorants included in a mixture or 2) the synthetic or analytic strategy engaged during odorants mixture evaluation determines odor representation. Blending mixtures, in which subjects perceived a unique quality distinct from those of components, were chosen in order to induce a priori synthetic perception. In the first part, …

Functional characterization of two human olfactory receptors expressed in the baculovirus Sf9 insect cell system

2005

Olfactory receptors (ORs) are the largest member of the G-protein-coupled receptors which mediate early olfactory perception in discriminating among thousands of odorant molecules. Assigning odorous ligands to ORs is a prerequisite to gaining an understanding of the mechanisms of odorant recognition. The functional expression of ORs represents a critical step in addressing this issue. Due to limitations in heterologous expression, very few mammal ORs have been characterized, and so far only one is from human origin. Consequently, OR function still remains poorly understood, especially in humans, whose genome encodes a restricted chemosensory repertoire compared with most mammal species. In …

Sensory analysis of Burgundy Pinot noir wines: A comparison of orthonasal and retronasal profiling

1999

Thirty Burgundy Pinot noir wines were evaluated by quantitative descriptive profile by nose (BN) and by mouth (BM) separately, by a trained panel composed of 12 judges. A specific vocabulary of 20 terms was developed. Sensory results were analyzed and compared by univariate and multivariate statistical techniques. Principal component analyses of the mean ratings BN and BM were fairly comparable regarding correlation among variables and the position of the wines. However, five sensory characteristics seem to be more intensely perceived BM, against 6 BN. Panel discrimination of the wines and panel repeatability in the measure were found to be slightly better BN than BM. A further canonical di…

More clues about Sensory Impact of Sotolon in Some Flor Sherry Wines

1992

The olfactory impact of sotolon [4,5-dimethyl-3-hydroxy-2(5H)-furanone] in wines was first demonstrated in botrytized wines. In sherry wines it was recently found to occur at concentrations varying from 0 to 500 ppb. The olfactory detection threshold of a sample of purified racemic sotolon was determined to be lower (15 ppb) in white wine than its concentration in most sherries. Its flavor impact in sherries was calculated to be between 1 and 25 OUV. Using MCA of the data obtained from 22 wines (white wines, rancios, Spanish and French sherries) during two tasting sessions by wine professionals, significant positive correlations were found-between the concentration of sotolon and the typica…

The role of olfactin in the elaboration and use of the Chardonnay wine concept

2005

International audience

Constituants volatils du vin jaune: identification d'acétals dérivés du glycérol

1979

National audience

Une entreprise longue et ardue

1998

National audience

Données relatives à l'étude de quatre composés volatils suspectés d'intervenir sur la qualité d'odeur et d'arôme des vins de Chardonnay de Bourgogne:…

1998

National audience

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…

Molecular parameters involved in bee-plant relationships: a biological and chemical approach

1987

Abstract Honeybee-plant relationships are based on a conditioning process in which olfactory (plant aroma) and gustatory cues (mainly nectars) are closely linked, leading to a selective foraging behaviour. Among crops dependent upon entomophilous cross-pollination, the sunflower has recently undergone extensive expansion due to hybrid variety selection. Sunflower hybrid seed production is strictly dependent upon pollinating insects, mainly the honeybees, but foragers may have preferences among the parental lines, leading to a lack of pollen carriage and consequently to a decrease of hybrid seed yield. In order to define the role of plant chemicals (aromas, nectars) involved in the pollinati…

Representative champagne wine extracts for gas chromatography olfactometry analysis

1997

Gas chromatography olfactometry (GCO) analysis has proved to be a powerful method to determine key compounds of food aroma, but up to now few papers involving this technique in wine aroma studies were published. An accurate representation of the olfactory quality of the extracts is necessary to ensure the reliability of the conclusions resulting from such analyses. Three commercial champagne wines were used for this study. The champagne wine extracts were obtained from three different extraction methods:  adsorption on XAD resins, solvation in dichloromethane, and extraction by demixing ethanol. Thus the extracts were tested by a panel trained on champagne wines, using a profile descriptive…

Identification of a new volatile compound in onion (Allium cepa) and leek (Allium porum) : 3,4-dimethyl-2,5-dioxo-2,5-dihydrothiophene

1980

International audience

Detection of powerful odorants in heated milk by use of extract dilution sniffing analysis

1994

SummaryThe odour impact compounds of raw, pasteurized and UHT bovine milk were investigated using vacuum extraction and extract dilution sniffing analysis using CharmAnalysis™. Fifteen odour peaks with Charm values between 10 and 3443 were detected. Of these peaks, twelve were identified as hexanal, ethyl butanoate, 2-heptanone, heptanal, dimethyl sulphone, l-octen-3-ol, ethyl hexanoate, 2-nonanone, nonanal, benzothiazole, 2-undecanone, indole and one as a mixture of 2-tridecanone and δ-decalactone. Dimethyl sulphone, indole and one unknown compound (retention index 1154) were the only ones detected as odour impact compounds in all three types of milk. Ethyl butanoate and ethyl hexanoate we…

L'odeur de cuir : responsabilité de la fermentation malo-lactique

1989

National audience

Vinification des vins de voile, vin jaune, Xérès et autres

1998

National audience

Allelochemicals mediating foraging behaviour : the bee-sunflower model

1991

chap. 13; International audience

La qualité organoleptique dans les aliments fermentés

1994

National audience

Sensory analysis of Burgundy Pinot noir wines. Comparison of panel performances in orthonasal and retronasal profiling

1998

International audience

Etude des parametres chimiques impliques dans la pollinisation du tournesol par les abeilles en production de semences hybrides

1985

International audience

Les aromes, produits chimiques ou naturels ?

1991

National audience

Bioflavour 95

1995

Acquisition and analysis of aromagrams of Chardonnnay Burgundy wines

1994

Relations entre l'analyse chimique et l'analyse sensorielle

1986

National audience

Volatile phenol determination in wine

1981

International audience

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

1997

Recherche et identification de composés d'arôme marqueurs de la qualité des vins blancs de Bourgogne, issus du cépage Chardonnay

1997

National audience

Le sotolon, marqueur de la typicité d'arôme des vins jaunes du Jura

1997

National audience

The chemistry of sotolon : a key parameter for the study of a key component of flor sherry wines

1990

International audience

Evaluation de la représentativité aromatique d'extraits de vins de gewurztraminer

1999

National audience

Quantitative determination of potent flavor compounds in Burgundy Pinot noir wines using a stable isotope dilution assay

1997

A specific experimental procedure suitable for the quantification of four esters recently identified in a wine of Vitis vinifera cv. Pinot Noir, ethyl dihydrocinnamate (A), ethyl cinnamate (B), methyl anthranilate (C), and ethyl anthranilate (D), was developed and applied to 33 Burgundy wines (calculated on three replicates). The method, involving a stable isotope dilution assay, allows the determination of concentrations from 0.05 μg L-1, with a repeatability better than 10%. The mean, maximum, and minimum amounts found for the four esters were as follows (in μg L-1):  (A) 1.6, 3.2, 0.8; (B) 0.8, 1.6, 0.5; (C) 0.2, 0.6, 0.06; (D) 2.4, 4.8, 0.6. Differences between wines, according to their…

Powerful odorants in bovine, ovine, caprine and water buffalo milk determined by means of gas chromatography-olfactometry

1993

SummaryThe main compounds responsible for the aroma of bovine, ovine, caprine and water buffalo freshly secreted milk have been identified by means of a gas chromatography–olfactometry technique. Of the fourteen odour-active volatile compounds detected, eight were present in all milks studied. Ethylbutanoate and ethylhexanoate (fruit-like aroma), among the neutral odorants, were the major contributors to the odour of bovine, ovine and caprine milk. The aroma of water buffalo milk was less dependent on ethylhexanoate and was also due to l-octen-3-ol (aroma of raw mushrooms), nonanal (freshly cut grass), indole (stable, animals) and an unidentified constituent, characterized by a retention in…

Varietal and geographic classification of french red wines in terms of major acids

1989

Concentrations of acids other than malic and lactic appeared to be related more to area of production than to grape variety. These variables (2- hydroxyglutaric, butyric and isovaleric acid concentrations) were attributed to differences in the technological process used for vinification in the various areas. Shikimic and galacturonic acids were helpful for classifying and discriminating wine varieties. Principal component analysis characterised Cabernet Franc, Grenache and Carignan wines well by their acid content but failed to discriminate Merlot from Cabernet Sauvignon and Cinsault. Stepwise discriminant analysis allowed a clear separation of all wines according to the different varieties…

Analyse quantitative de quatre arômes potentiels du vin de pinot noir de Bourgogne

1996

National audience

Effects of water on gas chromatographic column efficiency measurements applied to on-column injections of volatile aroma compounds

2002

International audience

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

2005

International audience

Binary models of an odour masking effect in wine

2003

International audience

Approche scientifique de la qualité par l'analyse sensorielle et instrumentale

1991

National audience

Stoned fruit : apricot, plum, peach, cherry

1990

170 ref. chap. 2; International audience

Remplacer une séance de dégustation par une analyse physico-chimique rêve ou réalité ?

1990

National audience

Comparison of the trigeminal effects of several mustards and spices

2001

National audience

Chemical basis of plant-insect relationships: the honeybee - sunflower model

1987

International audience

Varietal and geographic classification of french red wines in terms of elements, amino acids and aromatic alcohols

1988

Thirty-four French red wines from three regions already studied for their anthocyanin and flavonoid constituents have been further analysed for elements, amino acids and aromatic alcohols. An interpretation of the differences between wines related to their different geographic and varietal origins has been made from the results of statistical analyses: F statistic, principal component analysis (PCA) and stepwise discriminant analysis (SDA). Wine samples produced near Bordeaux were found to be characterised by higher rubidium and lower lithium and calcium concentrations. Differences between wine samples made from the same grape variety or produced in the same region are mainly related to dif…

Criteres moleculaires impliques dans la relation abeille-plante : une approche biologique et chimique

1987

National audience

Evaluation of olfactory intensity : comparative study of two methods

2004

Two experimental procedures recommended for the evaluation of the psychophysical characteristics of odorous compounds, olfactory matching with the 1-butanol scale and cross-modality matching with the finger span are compared. The intensity of ethyl butyrate and guaiacol solutions presented at four different concentration levels was evaluated by a panel of sixteen subjects over five repetitions using the two methods. Each stimulus was delivered to the subject from a Teflon bag through a nose-shaped glass sniffing port. The discrimination ability, repeatability, panel homogeneity and within-subject variability of the methods were assessed. Results indicate that with both methods, subjects wer…

Volatile compounds in strawberry jam : influence of cooking on volatiles

1991

Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.

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

1999

International audience

Just noticeable differences in component concentrations modify the odor quality of a blending mixture.

2008

International audience; The odors we perceive are mainly the result of mixtures of odorants that, however, are commonly perceived as single undivided entities; nevertheless, the processes involved remain poorly explored. It has been recently reported that perceptual blending based on configural olfactory processing can cause odorant mixtures to give rise to an emergent odor not present in the components. The present study examined whether specific component proportions are required to elicit an emergent odor. Starting from the composition of a ternary target mixture in which an emergent pineapple odor was perceived, 4 concentration levels of each component were chosen to elicit just noticea…

Gas chromatography-Fourier transform infrared spectrometry. Applications in flavour analysis

1987

21 ref. 10 graph.; National audience

Etude de l'arôme de vieillissement de vins doux naturels de grenache noir du Roussillon

1999

*INRA Unité de Recherches Biopolymères Arômes Montpellier (FRA) Diffusion du document : INRA Unité de Recherches Biopolymères Arômes Montpellier (FRA); National audience

Le méthoxy-4 méthyl-2 butanethiol-2. un constituant majeur de l'arôme du bourgeon de Cassis (Ribes nigrum L.)

1986

National audience

RV coefficient: a new approach to select variables in PCA and to get correlations between sensory and instrumental data

1987

International audience