Libération du sodium et des composés d'arôme dans des modèles fromagers aromatisés : influence de la structure et de la composition

Authorities have called for salt content to be reduced in various food products. Cheese appears to be one of the most targeted products. In order to understand how to reduce salt content in model cheeses without modifying salty perception, the interactions between in-mouth sodium release and cheese composition and structure have to be studied. . The current study was conducted to determine how the release of aroma compounds and sodium ions could be modified by the structure and the composition of model cheese (lipid/protein ratio, sodium content ...). This will be done by in vivo and in vitro approaches. 23Na Nuclear Magnetic Resonance (NMR) spectroscopy was used to study the mobility and t…

Mobilité du sel dans des modèles fromagers

National audience; Reducing salt content without affecting acceptability is a main challenge of food industries. One way could be to increase the mobility of sodium ions in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility of salt (NaCl). Six flavoured model cheeses have been formulated (three lipid/protein ratios, two NaCl contents) and their microstructures were characterised by confocal laser scanning microscopy. At molecular level, sodium mobility in model cheeses was analysed by 23Na Nuclear Magnetic Resonance (NMR) spectroscopy. At macroscopic level, sodium …

Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS

Dark chocolates develop several organoleptic characteristics depending on cocoa origin, cocoa variety and fabrication process. These parameters influence the chemical composition of the chocolates, and among other components volatile organic compounds (VOCs) responsible for aroma mainly determine their sensory perception. Sensory evaluation is able to discriminate chocolates with various organoleptic properties. Proton Transfer Reaction Mass Spectrometry (PTR-MS) is capable of monitoring VOCs released in foodstuffs headspace at ppb level in real time. But is PTR-MS able to discriminate chocolates as sensory analysis does? To answer this question, 192 dark chocolates produced from cocoa bean…

Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry

15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…

Interactions between methyl ketones and beta-lactoglobulin: sensory analysis, headspace analysis and mathematical modelling

International audience

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

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…

Retention of aroma compounds: an interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

BACKGROUND: Partition coefficients give an indication of the retention of aroma compounds by the food matrix. Data in the literature are obtained by various methods, under various conditions and expressed in various units, and it is thus difficult to compare the results. The aim of the present study was first to obtain gas/water and gas/matrix partition coefficients of selected aroma compounds, at different temperatures, in order to calculate thermodynamic parameters and second to compare the retention of these aroma compounds in different food matrices. RESULTS: Yogurts containing lipids and proteins induced a higher retention of aroma compounds than model gel matrices. The observed effect…

Combined effect of cheese characteristics and food oral processing onin vivoaroma release

The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …

Structure and composition of model cheeses influence sodium NMR mobility, kinetics of sodium release and sodium partition coefficients

International audience; The mobility and release of sodium ions were assessed in model cheeses with three different lipid/protein ratios, with or without added NaCl. The rheological properties of the cheeses were analysed using uniaxial compression tests. Microstructure was characterised by confocal laser scanning microscopy. (23)Na nuclear magnetic resonance (NMR) spectroscopy was used to study the molecular mobility of sodium ions in model cheeses through measurements of the relaxation and creation times. Greater mobility was observed in cheeses containing a lower protein content and with added NaCl. The kinetics of sodium release from the cheese to an aqueous phase was correlated with th…

Diffusion des arômes par RMN-DOSY

National audience

Characterization of key aroma compounds in Burgundy truffle

International audience

Binding of benzaldehyde by beta-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions

International audience

Quantitative structure-property relationships approach of aroma compounds behaviour in polysaccharide gels

International audience; Pectin and carrageenan are common used thickeners in fat free foods. The aim of this work was to study separately and to compare their respective effects on the aroma release, in order to investigate the nature of involved interactions. In this way, we studied the influence of the chemical structure of 13 aroma compounds on retention/release equilibrium between vapour phase and gels using QSPR tools. Six descriptors are involved in the best obtained QSPR equations, and three of them appeared to play a critical role in the behaviour of aroma compound. Our results put forward the role of polar effects on the retention of odorant molecules in both iota-carrageenan and p…

Dark chocolates organoleptic differences: a PTR-ToF-MS success story

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…

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

International audience

Flavor Release from i-Carrageenan Matrix: A Quantitative Structure-Property Relationships Approach

International audience; We carried out a QSPR (quantitative structure-property relationships) approach to evaluate the influence of the chemical structure of aqueous matrixes over the partition coefficient between the gas phase and the matrix. The determination of the partition coefficient of flavor ingredients was performed by headspace analysis at equilibrium for both saline solution and -carrageenan gel. Starting from an initial list of 90 descriptors, we selected 10 descriptors to perform equation generation by the GFA (genetic function approximation) method available in the Cerius2 package. The best obtained equations involve only five descriptors, which encode electronic properties of…

Nosespace of dark chocolates differing in sensory characteristics using PTR-TOF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans using a standard fabrication process allowed classifying them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the volatilome of 206 chocolate samples [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the…

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry

Retention and release behaviours of aroma compounds in dairy and pectin gels: the role of structural features

Odorant Metabolism Analysis by an Automated Ex Vivo Headspace Gas-Chromatography Method

International audience; In the olfactory epithelium (OE), odorant metabolizing enzymes have the dual function of volatile component detoxification and active clearance of odorants from the perireceptor environment to respectively maintain the integrity of the tissues and the sensitivity of the detection. Although emphasized by recent studies, this enzymatic mechanism is poorly documented in mammals. Thus, olfactory metabolism has been characterized mainly in vitro and for a limited number of odorants. The automated ex vivo headspace gas-chromatography method that was developed here was validated to account for odorant olfactory metabolism. This method easily permits the measurement of the f…

Improvement of partition coefficients determination of aroma compounds in food matrices by the phase ratio variation method

The Phase Ratio Variation (PRV) method is a very valuable method commonly used for liquid/vapor partition coefficients data acquisition of aroma compounds. Nevertheless, some limits are linked to this method, especially for volatile compounds. A careful examination of the PRV equation leads us to propose the following expression: 1/Cvap-real =(nliq/n0) x 1/Cvap-ideal = (nliq/n0) x (1/KC0 + (1/Co) b), We performed an examination for two cases of K values (K1=0.001 and K2=0.05), putting forward that a carefully choice of b range values is crucial for reliability of the regression calculation 1/A versus b.

Aroma release in fat free dairy gels added or not added with pectin

International audience; The replacement of fat by thickeners in fat free yogurts leads to an important modification of aroma compounds partitioning, with an impact on aroma perception (Guichard, 2002). Investigation of retention/release equilibriums allows a good understanding of aroma compounds behaviour depending on food composition. The aim of this work is to study the influence of matrix composition on aroma release.

CANAL - ARLE : Conception assistée des nouveaux aliments - Interactions Arômes.Aliments Emballages : Stabilité en cours de conservation, libération et perception des arômes en cours de mastication

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Effect of oenological tannins on wine aroma before and after oxidation: a real-time study by coupling sensory (TDS) and chemical (PTR-ToF-MS) analyses

Does saliva modify the volatility of aroma compounds?

National audience

A real-time in-vivo approach to explore tannins effect on aroma release and perception of red wine after air exposition

Nosespace PTR-MS analysis with simutaneous TDS or TCATA sensory evaluation: Release and perception of the aroma of dark chocolates differing in sensory properties

International audience; Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. However, how the various components combine to produce a sensory impression is still not completely understood. Real-time mass spectrometry (MS) techniques that measure aroma compounds directly in the nose (nosespace) aim at obtaining data patterns that are supposed to reflect the way aromas are released in real time during food consumption. These patterns are supposed to be representative of the retronasal stimuli perception. Real-time sensory methods…

How does composition of model cheeses affect sodium and aroma release?

International audience

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

Retention-release equilibrium of aroma compounds in polysaccharide gels: study by quantitative structure-activity/property relationships approach

The nature and amount of constituents in food greatly influence aroma release. Pectins and carrageenans are common used thickeners, but their effect on the release of aroma compounds has been studied more frequently for non- homogeneous products than for thickeners separately. The purpose of this work was to study and compare their respective effects in simple model systems. In this way, the release of 13 aroma compounds was analysed by headspace analysis at equilibrium in pure water, i-carrageenan and pectin gels. To evaluate the influence of the chemical structure of aroma com- pounds on retention/release equilibrium between vapour phase and gels, we used a quantitative structure-activity…

Sodium ions models cheeses at molecular and macroscopic levels

National 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 in-mouth salt release and flavour perception. In this context, methods for the quantification of the bound fraction were developed: 23Na NMR single-quantum (SQ) and double-quantum-filtered (DQF) sequences at molecular level using Bruker Avance-500 spectrometer equipped with 10 mm probe 2,…

Sodium mobility measured by 23Na NMR explains sodium release in model cheeses

International audience

Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

International audience; Reducing of fat content in food requires a reformulation that may cause a different perception of aroma. Maintaining an adequate level of acceptability of these reformulated products for consumers requires a better understanding of the mechanisms that control the retention of odorant molecules in food matrices. Although pectins are commonly employed as thickeners, their effect on the retention of odorant molecules in nonhomogeneous products has been examined more frequently than their effect on the retention of odorant molecules in simple gels models.The purpose of this study was to explore and compare the respective effects of pectin in simple model systems. The rel…

Influence of cheese composition on the aroma content, release and perception

Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry.

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases th…

Nose-space of dark chocolates using PTR-ToF-MS and link to flavour perception through simultaneous Temporal Dominance of Sensations (TDS)

International audience; Introduction: Aroma of dark chocolate depends on process and cocoa origin and variety. A sensory analysis of 206 standardized chocolates produced from various cocoa beans classified them in four sensory categories. These categories were confirmed in a PTR-MS analysis of the chocolates volatilome [1]. The objective here was to study the nosespace of a subset of chocolates simultaneously with their temporal profile to better explain the sensory categorization at a perception level. Methods: A Temporal Dominance of Sensations (TDS) evaluation of 8 chocolates (2 selected per category) was done in triplicate by 12 subjects while the aroma released in their nose were simul…

Combined heterogeneous distribution of salt and aroma in food enhances salt perception

Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…

The GOHAI: A new tool for panel selection

International audience

The salivary reactor: an innovating tool for the categorization of food products through their aroma and taste compounds release profiles

International audience

Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

International audience

Release of aroma compounds from fat spread in a salivary reactor

International audience

Binding of Na+ ions to proteins: Effect on taste perception

Abstract This study investigated the relationship between the ionic binding of sodium and salty perception in protein matrices. Protein type (i.e. gelatin, milk protein and soy protein), protein concentration and pH were varied to obtain matrices with distinct compositions and rheological properties. 23Na NMR spectroscopy was used to determine the ratio of sodium ions bound to proteins and the mobility of sodium ions. The results showed that protein type, concentration and pH affected the rheological properties of the protein matrices, the ionic binding of sodium ions and taste intensity. As the protein concentration increased, the mobility of sodium ions decreased and the ratio of bound so…

Salt release and perception in model cheeses are influenced by salt/fat contents, microstructure and salt mobility

Introduction and objectivesThe health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of sodium chloride, masticatory behaviour and saltiness perception.MethodologySix model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity…

Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…

Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.

International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…

Kinetics of aroma release and consumer physiology

International audience

The salt and lipid composition of model cheeses modifies in-mouth flavour release and perception related to the free sodium ion content.

Reducing salt and lipid levels in foodstuffs without any effect on acceptability is a major challenge, particularly because of their interactions with other ingredients. This study used a multimodal approach to understand the effects of changes to the composition of model cheeses (20/28, 24/24, 28/20 lipid/protein ratios, 0% and 1% added NaCl) on sodium ion mobility ((23)Na NMR), in-mouth sodium release and flavour perception. An increase in the salt content decreased cheese firmness and perceived hardness, and increased sodium ion mobility, in vivo sodium release and both saltiness and aroma perception. With the same amount of salt, a lower lipid/protein ratio increased the firmness of the…

Retention/release equilibrium of aroma compounds in fat-free dairy gels

BACKGROUND: The replacement of fat by thickeners in fat-free yoghurts leads to an important modification of aroma compound partitioning, with an impact on aroma perception. Investigation of retention/release equilibria allows a good understanding of aroma compound behaviour depending on food composition. RESULTS: Vapour/liquid equilibria of ten aroma compounds (two esters, two ketones, three aldehydes and three alcohols) in several media were studied to investigate the influence of pectin addition to fat-free dairy gel on the retention/release equilibrium. The partition coefficient of each aroma compound was measured by headspace analysis at equilibrium in six media (pure water, low-methoxy…

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

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…

Structure and composition of flavoured model cheeses impact on sodium and aroma release

Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…

Physico-chemical and perceptual origins of taste-aroma interaction

Effect of composition of food matrices on the mobility and release of salt

International audience