Identification of Volatile Compounds in Blackcurrant Berries: Differences Among Cultivars

2021

Berries of blackcurrant are known to produce a strong flavor. Some previous studies have reported that a given cultivar of blackcurrant can produce berries with a specific profile of volatile compounds. For the Burgundy region in France, the Noir de Bourgogne cultivar is especially important because it is the main ingredient of a liquor with a designation of origin. The aim of the present study was to characterize the volatile fractions of berries from 15 cultivars in order to explore the possibility of using different cultivars for liquor production. The plants were cultivated under the same conditions and harvested in the same year. The volatile fractions of the harvested berries were ana…

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

2012

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…

L'arôme du cassis

2019

Point sur le projet "Pérennité et développement de la filière cassis en Bourgogne"

2020

L’association interprofessionnelle des Acteurs du Cassis en Bourgogne, qui a vu le jour en 2016, est le porteur du projet « Pérennité et développement de la filière cassis en Bourgogne ». Démarré en 2018, celui-ci rassemble plusieurs partenaires techniques et scientifiques qui travaillent conjointement pour trouver des solutions aux difficultés rencontrées par la filière face aux aléas climatiques et sanitaires. Ainsi, le CNRS, SAYENS, les laboratoires SPIRAL, AgroSup Dijon et la Chambre d’Agriculture de Côte-d’Or, constituent le groupe opérationnel qui travaille sur les 3 axes identifiés comme cruciaux pour stabiliser les rendements du cassis : le développement de mesures agro-écologiques …

Does saliva modify the volatility of aroma compounds?

2012

National audience

Does salivary composition impact the release of aroma?

2014

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

Is aroma release affected by salivary composition ?

2014

International audience

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

2014

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

2014

International audience

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

2014

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…