0000000000553904
AUTHOR
Alexandre Juteau
showing 8 related works from this author
Flavour sensors solves the time-intensity measurements
2001
International audience
Flavor release from carrageenan matrices: a kinetic approach
2004
International audience
Measurement of aroma coumpound self-diffusion in food models by DOSY
2004
International audience
Influence of type and amount of gelling agent on flavour perception : physicochemical effect or interaction between senses ?
2004
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
2002
National audience
Flavour release as a function of time and structure of matrices : an application for gas sensor technology
2003
National audience
Physical and chemical interactions involved in several flavour compounds/food matrix systems
2002
National audience; Food-matrix components, such as proteins, polysaccharides, and lipids interact with flavour compounds in different ways. Proteins bind flavour compounds mostly by hydrophobic interactions and possible hydrogen bonding, as illustrated by molecular visualisation. Addition of fat induces a great retention of hydrophobic compounds, which depend on the nature of fat, degree of unsaturation, hydrophobic chain length of fatty acids. Addition of hydrocolloids modifies the release of hydrophobic aroma compounds, due to a lower diffusion in the matrix. In jellified systems, gel structure not only affects partition coefficients but also mass transfer coefficients of flavour compound…
Flavour release from poly saccharide gels : different approaches for the determination of kinetic parameters
2004
International audience; Two different approaches were developed to quantify aroma release: static headspace syringe injection analysis at different times, and dynamic headspace analysis with trapping on Tenax® for different times. They were applied on two polysaccharide matrices in order to better understand relationships between the structure of the food matrix and flavour perception. These two approaches allowed the determination of kinetic and thermodynamic parameters. Dynamic methods better simulate flavour release in the mouth, but only static measurements allow a determination of thermodynamic and kinetic parameters with a good precision.