Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.

Poster (1 page); National audience; Odour is one of the main factors contributing to the consumer acceptability of food products. Characterization of odorant compounds thus represents an important challenge for the food industry. Caramel is the resulting product of controlled heat treatment of sugars. Its volatile fraction includes a large number of oxygenated heterocycles as furans and furanones. Due to similar properties, these compounds exhibit similar interactions with the column stationary phase. Consequently, the one-dimensional Gas Chromatography (GC) profile of the volatile fraction of caramel shows numerous co-elutions. The aim of this study was to optimize a two-dimensional chroma…

Saliva: A key driver of flavour release and perception in human

WOS:000323851300235; International audience

Dehydration of Morocco tomato: effect on composition and organoleptic properties

Dehydration of Morocco tomato: effect on composition and organoleptic properties. Fruit and vegtable processing. 1. euro-mediterranean symposium

Main odor active compounds in sheep’s raw milk cheeses with flavour defect

Main odor active compounds in sheep’s raw milk cheeses with flavour defect. 9.congrès international Goût nutrition santé

Flavour release and sensory pereption in cheeses

During the eating of food, the in-mouth process leads to food breakdown which induces the release of flavour compounds. Volatile and non-volatile compounds are released into the saliva, and volatile compounds are transferred into the vapour phase to reach olfactory receptors in the nasal cavity. The aim of this chapter is to review the effects of changing the composition of cheeses on the mobility, release and perception of flavour molecules (salt, aroma compounds), and to discuss the results with respect to human physiology. Cheese is a good model because it is possible to vary its composition (in lipids, proteins, salt), in order to comply with nutritional guidelines (less salt, less fat)…

Respective role of oral physiology and physico-chemical product characteristics during consumption of fat spreads in Human

In a context of the reduction of fat consumption, the objective of the food industry is to develop low-fat. food products while maintaining their sensory properties. However, these sensory properties depend on. both subject’s physiology and product characteristics but, to date, their respective importance is not well. known. In this context, in-mouth phenomena during fat spread consumption appear to be an essential. phase to investigate in order to identify some of the mechanisms driving fat perception. Among the different studies published on dairy product consumption, fat spreads were poorly considered. while they represent an important industrial market. Moreover spread products are inte…

Identification and quantification of volatile compounds responsible for bread's aromatic profile

Identification of various retention/release behaviours of odorant molecules in dairy and pectin gels: the role of structural features

Reducing the fat content in food requires a reformulation by adding thickeners 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/release balance of odorant molecules in food matrices. [1]. Although pectins are commonly employed as thickeners [2], their effect on the retention of odorant molecules in nonhomogeneous products [3, 4] has been examined more frequently than their effect on the retention of odorant molecules in simple model gels [5]. The purpose of this study was to explore and compare the effects of pectin in differ…

Exploring of odor blending in odorant mixtures by a pharmacophore approach

The first step of odor perception is an interaction between odorants and olfactory receptors (ORs) [1]. It is now accepted that the main strategy used by Humans to perceive thousands of odors results from a combinatorial coding [2]. Moreover, odors we perceived in our environment are mainly the result of mixtures of odorants; however, the processes involved remain poorly understood [3]. In previous studies performed in the CSGA of Dijon[4, 5], the perception of a mixture of specific proportions of ethyl isobutyrate (Et-iB, strawberry-like odor) and ethyl maltol (Et-M, caramel-like odor) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odor) chosen to ev…

Pharmacophore study of a blending six-component odor mixture

The first step of odor perception is an interaction between odorants and olfactory receptors [1]. The corresponding transduced olfactory signals, conveyed by olfactory sensory neurons, are then processed by the brain [2]. It is now accepted that the main strategy used to discriminate thousands of odors results from a combinatorial coding [3]. Moreover, odors perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [4]. In previous studies performed in the CSGA of Dijon [5-7], we investigated the perception of a mixture of 6 components: vanillin, oxanone (4-(4-hydroxyphenyl)butan-2-one),…