Sodium ions in model cheeses at molecular and macroscopic levels

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…

Use of Catalyst in a 3D-QSAR study of the interactions between flavour compounds and beta-lactoglobulin

International audience

Dosage du sotolon au cours de l'élaboration des vins jaunes du Jura

National audience

The effect of sugars and pectin on flavour release from a fruit pastille model system

International audience

Stereoisomers of beta-methyl-gamma-octalactone. I. Quantification in brandies as a function of wood origin and treatment of the barrels

International audience

Chirality of the gamma-lactones formed by Fusarium poae inra 45

International audience

Sensory and physico-chemical approaches to flavour release from salad dressing in relation to the structure

International audience

Flavour sensors solves the time-intensity measurements

International audience

Influence of fat nature on flavour release

National audience

Intersections between beta-lactoglobulin and flavour compounds of different chemical classes. Impact of the protein on the odour perception of vanillin and eugenol

International audience

Competitive binding of aroma compounds by beta-cyclodextrin

International audience

Interactions between beta-lactoglobulin and flavour compounds

International audience

Ligand binding study revealing a human olfactory receptor involved in waxy-floral odor perception

International audience

Identification of the trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry

International audience

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

International audience

Measurement of aroma coumpound self-diffusion in food models by DOSY

International audience

Séparation et caractérisation sensorielles des énantiomères de molécules chirales très odorantes

National audience

Measurement of interactions between polysaccharides and flavour compounds by exclusion size chromatography: Advantages and limits

Interactions between flavour compounds and polysaccharides have been studied by exclusion size chromatography, the Hummel and Dreyer method. Hydrogen bonding was found between 2-acetyl thiazole and dextrines of different degrees of polymerisation. The number of binding sites and the affinity constant increase by increasing the degree of polymerisation. Hydrogen bonding was also responsible for the interactions between xanthane and 1-octen-3-ol or 2-acetyl pyrazine, with 1 mole of 1-octen-3-ol bound per pentasaccharide repeating unit. Unfortunately, the number of flavour compounds, which can be studied with this method, is limited due to their low water solubility and their low UV absorption.

Relation entre la composition en acides aminés libres des graines de fenugrec et la qualité aromatique

National audience

Composition of apricot aroma : correlation between sensory and instrumental data

International audience

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

Assessment of interactions between hydrocolloids and flavor compounds by sensory, headspace, and binding methodologies

International audience

Conditions optimales de formation du sotolon à partir de l'acide alpha-cétobutyrique dans le vin jaune du Jura

National audience

Measurement of interaction between aroma compounds and the protein beta-lactoglobulin by spectroscopic methods

International audience

Aromas of soft fruits: black chokeberry, crowberry, elderberry, blueberry, strawberry, raspberry, blackcurrant

Quantification of sotolon in French "vins jaunes" during ageing under the yeast film

International audience

Teneurs en stéréo-isomères de la beta-méthyl-gamma-octalactone des bois de chêne européens et américains. Application aux vins et aux eaux-de-vie

National audience

Development of a thermodesorption sensor system for the detection of residual solvents in packaging materials

Application specific sensor systems (formerly electronic noses) use static headspace for the volatile generation from condensed phase samples. This extraction method is very simple to implement, but suffers many drawbacks, i.e. in terms of efficiency or sensitivity to partitioning and is very time-consuming. To circumvent these problems, we developed a new method using dynamic extraction of volatiles (stripping). Although this method is known for GC (gas chromatography), the utilization of direct thermal desorption (DTD) in conjunction with gas sensors is quite novel. The unhandy cold trapping step can be avoided by a software integration of the instantaneous volatile concentration over the…

Stereoisomers of beta-methyl-gamma-octalactone quantification in wood different oak species and in brandies

National audience

Infrared spectroscopic study of beta-lactoglobulin interactions with flavor compounds

International audience

Quantitative determination of sotolon in wines by high-performance liquid chromatography

Sotolon (4,5-dimethyl-3-hydroxy-2(5H)-furanone) is a key flavour compound in the french flor-sherry “Vin jaune”. This compound was determined quantitatively by extraction of 25 ml of wine on a XAD-4 resin, elution with diethyl ether, separation by HPLC on a Lichrospher 100 Diol column, elution with dichloromethane/hexane (60/40) and UV detection at 232 nm. The amount of sotolon in “Vin jaune” (120 to 268 μg/l) was related to the development of the yeast film over a period of 6 years. Only 6 to 51 μg/l were found in the “Vin de paille” which is made with overmaturated grapes of the same Savagnin vine-plant but without development of yeasts, and 80 to 140 μg/l in “Tokai” which are partly grow…

The beta-methyl-gamma-octalactone stereoisomer contents of European and American oak. Applicable to wines and spirits

International audience

Evidence for interactions between aroma compounds and the CB1 receptor: a way to regulate food intake?

National audience; Obesity is a major cause of morbidity and mortality worldwide, characterised by a chronic imbalance of energy homeostasis. The regulation of dietary intake appears to be an effective way to regulate this imbalance. Furthermore, it is now well established that the endocannabinoid system influences appetite via the cannabinoid receptor type 1 (CB1): CB1 agonists can promote food intake while CB1 antagonists tend to decrease appetite (1). Interestingly, recent studies showed that CB1-like receptors are expressed in the olfactory epithelium of Xenopus laevis tadpoles (2). Elsewhere, it has been demonstrated that aroma perception is implicated in the process of satiety (3). Co…

3d ligandbased virtual screening for deorphanisation of a human olfactory receptor

International audience

2D- and 3D-QSAR models of interaction between flavor compounds and beta-lactoglobulin using catalyst and cerius

International audience

Flavour release in carrageenan gels as a function of time and structure of the matrices : an application for the gas sensor array technology

National audience

Effects of carbon dioxide concentration on aroma of strawberries after storage

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

National audience

Stereoisomeric flavor compounds, part XL : stereodifferentiation of some chiral volatiles on a permethylated beta-cyclodextrin phase

International audience

Odour profiling of the components of apricot flavour description by correspondence analysis

Selection and classification of volatile compounds of apricot using RV coefficient

International audience

Biosynthesis, chirality and flavour properties of the lactones formed by Fusarium poae

International audience

Sensorial analysis by "sniffing"

chap. 18; National audience

Flavour release as a function of time and structure of matrices : an application for gas sensor technology

National audience

Comparison by multidimensionnal analysis of concentration of volatile compounds in fourteen frozen strawberry varieties

A human olfactory receptor for waxy, fatty and rose odors

International audience

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

National audience

Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions.

Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas chromatography and solid-phase microextraction (SPME). Static headspace analysis allows the quantification of the release of only the most abundant compounds. Dynamic headspace analysis does not allow the discrimination of flavor release from the different protein mixtures, probably due to a displacement of headspace equilibrium. By SPME analysis and quantification by GC-MS (SIM mode) all of the volatiles were quantified. This method was optimized to better discriminate aroma release from the different milk protein mixtures and then …

Cheese flavour

International audience

Cost action 96: interaction of food matrix with small ligands influencing flavour and texture

International audience

Chiral gamma-lactones, key compounds to apricot flavor. Sensory evaluation, quantification, and chirospecific analysis in different varieties

International audience

Variation in the concentration of ellagitannins and cis- and trans-beta-methyl--octalactone extracted from oak wood (Quercus robur L., Quercus petraea Liebl.) under model wine cask condition

International audience

Stereoisomers of beta-methyl-gamma-octalactone. II. Contents in the wood of french (Quercus robur and Quercus petraea) and american (Quercus alba)oaks

International audience

Interactions of beta-lactoglobulin with flavour compounds

International audience

Sensory evaluation of headspace extracts by direct GC-olfactometry : application to fresh orange juice

National audience

Nuclear magnetic resonance spectroscopic study of beta-lactoglobulin interactions with two flavor compounds, gamma-decalactone and beta-ionone

International audience

Immobilized beta-lactoglobulin on a HPLC-column: a rapid way to determine protein-flavour interactions

International audience

Chirality of the gamma lactones produced by Sporidiobolus salmonicolor grow in two different media

International audience

Production de sotolon par les levures isolées des "vins jaunes" du Jura

National audience

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

National audience

A Use Case of Data Integration in Food Production

International audience; This paper presents a use case about knowledge representation and integration of data from different domains in food science. An ontology named PO 2 DG, the Process and Observation Ontology for the production of Dairy Gels, has been designed in order to provide a shared vocabulary for domain experts. The available data have been semantically structured using PO 2 DG and are stored in an RDF repository named PO 2 DG dataset. This use case identifies some of the challenges when dealing with a multi domain representation problem, gives some hints about possible solutions and suggests some further work.

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

National audience

Measurement of interactions between beta-lactoglobulin and flavor compounds (esters, acids, and pyrazines) by affinity and exclusion size chromatography

International audience

Dosage des stéréo-isomères de la beta-methyl-gamma-octalactone dans le bois des chênes européens et américains ; application aux vins élevés en fûts

National audience

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

International audience