0000000000203902

AUTHOR

Violette Ducruet

showing 8 related works from this author

Characterization of chemicals involved in honeybee-plants interactions

1994

[SDV] Life Sciences [q-bio]INSECTE
researchProduct

Effects of PET packaging on the quality of an orange juice made from concentrate

2004

An orange juice made from concentrate was conditioned in three different PET (PolyEthylene Terephtalate) and glass packagings. Influence of storage conditions (length of storage, light, oxygen) on vitamin C content, browning index, and colour were measured. Results show that permeability to oxygen of PET packagings is the major factor detrimentally affecting the above parameters.

OxygèneConcentrationConditionnementhttp://aims.fao.org/aos/agrovoc/c_28269[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineeringhttp://aims.fao.org/aos/agrovoc/c_1801http://aims.fao.org/aos/agrovoc/c_25492StockageQ02 - Traitement et conservation des produits alimentaireshttp://aims.fao.org/aos/agrovoc/c_7427[SDV.IDA]Life Sciences [q-bio]/Food engineeringJus d'orange[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process EngineeringComputingMilieux_MISCELLANEOUSPerméabilitéAcide ascorbiquehttp://aims.fao.org/aos/agrovoc/c_661[SDV.IDA] Life Sciences [q-bio]/Food engineeringhttp://aims.fao.org/aos/agrovoc/c_5718Brunissement enzymatiquehttp://aims.fao.org/aos/agrovoc/c_6400http://aims.fao.org/aos/agrovoc/c_5477Couleurhttp://aims.fao.org/aos/agrovoc/c_1773Qualitéhttp://aims.fao.org/aos/agrovoc/c_5495
researchProduct

Sensory impact of volatile phenols on red wine aroma : influence of carbonic maceration and time of storage

1989

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition2 4 D
researchProduct

Influence of packaging on the aroma stability of strawberry syrup during shelf life

2001

Different types of packaging (glass bottle, PVC, and PET) were compared for the preservation of aroma quality of a strawberry syrup during shelf life. Esters, alcohols, and aldehydes were analyzed by solid-phase micro-extraction (SPME) and solvent extraction. During storage, hydrolysis of esters in acids and alcohols led to a modification of the aroma profile which can be explained by the replacement of “fruity” and “fresh” notes by “dairy note” in the syrup. Aroma compounds that are responsible for fruity notes, such as methyl cinnamate, methyl anthranilate, and methyl dihydrojasmonate, were strongly reduced after 90 days. This could be explained by a selective interaction of these compoun…

Chromatography GasTime Factorsbusiness.product_categoryFood HandlingOrganolepticShelf life01 natural scienceschemistry.chemical_compound0404 agricultural biotechnologyFood Preservation[SDV.IDA]Life Sciences [q-bio]/Food engineeringBottleFood scienceAromaComputingMilieux_MISCELLANEOUSAldehydesMethyl cinnamatebiologyChemistryMethyl anthranilate010401 analytical chemistryFood Packagingfood and beveragesEsters04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classificationFragaria040401 food science0104 chemical sciencesSmellMethyl dihydrojasmonateAlcoholsFruitGeneral Agricultural and Biological Sciencesbusiness
researchProduct

Ethyl hexanoate transfer in paper and plastic food packaging by sorption and permeation experiments

2008

The barrier properties of one treated paper packaging and one standard plastic film (bi-oriented polypropylene, biOPP) were assessed for ethyl hexanoate. Three methods based either on sorption (gravimetry and micro-atmosphere-derived method) or permeation kinetic determination were used in controlled conditions of aroma vapor concentration (107 Pa), temperature (25 degrees C) and relative humidity (about 0 %). Ethyl hexanoate solubility values were on the same range of magnitude for both packaging films in spite of their different nature and composition. Ethyl hexanoate affinity for both films was well predicted by their respective solubility parameters. Solubility values were different acc…

packagingAnalytical chemistryinteractionThermal diffusivity01 natural sciencesmethodschemistry.chemical_compound0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringRelative humiditySolubilityPolypropylenearoma compoundChromatographyChemistrysolubility010401 analytical chemistry[ SDV.IDA ] Life Sciences [q-bio]/Food engineeringEthyl hexanoateSorptiondiffusivity04 agricultural and veterinary sciencesPermeation040401 food science0104 chemical sciences[ CHIM.POLY ] Chemical Sciences/PolymersHildebrand solubility parameter[CHIM.POLY]Chemical Sciences/PolymerspermeabilityFood Science
researchProduct

Influence of polymer packaging on the aroma of strawberry syrup

2001

International audience

PVCTECHNIQUE D'EXTRACTION[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA]Life Sciences [q-bio]/Food engineering[SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering[SDV.IDA] Life Sciences [q-bio]/Food engineeringComputingMilieux_MISCELLANEOUS
researchProduct

Les constituants volatils des vins jeunes de maceration carbonique

1983

National audience

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS
researchProduct

Comparison of the headspace volatiles of carbonic maceration and traditional wine

1984

1 tables 2 graph.; International audience

ETHYL 9 DECENOATE[SDV.IDA]Life Sciences [q-bio]/Food engineering[SDV.IDA] Life Sciences [q-bio]/Food engineering
researchProduct