0000000000464558
AUTHOR
Hervé Guillemin
Mise en relation de données relatives aux procédés de fabrication, écoconception, composition et qualité des produits laitiers à l'aide d'une base de données guidée par une ontologie
L’objectif de cette étude est de permettre la mise en relation de données hétérogènes, issues de projets divers grâce à leur implémentation dans une base de données appelée BaGaTel, structurée selon une ontologie. L’exemple choisi pour cette mise en relation de données est le fromage, dont les différents paramètres et spécificités ont été renseignés dans l’ontologie.
Relating transformation process, eco-design, composition and sensory quality of dairy products using PO2 ontology
National audience
BaGaTel : une base de données sur les produits laitiers, guidée par une ontologie
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The Dynamics of Aroma Release during the Consumption of Candies with Different Structures
This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…
Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods
For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studie…
The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception
; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…
BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality
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