0000000000658391
AUTHOR
Frédéric Mercier
Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry
Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …
The human near-term myometrial beta 3-adrenoceptor but not the beta 2-adrenoceptor is resistant to desensitisation after sustained agonist stimulation.
International audience; 1. In order to compare the beta(2)- and beta(3)-adrenoceptor (beta-AR) desensitisation process in human near-term myometrium, we examined the influence of a pretreatment of myometrial strips with either a beta(2)- or a beta(3)-AR agonist (salbutamol or SR 59119A, respectively, both at 10 microm, for 5 and 15 h) on the relaxation and the cyclic adenosine monophosphate (cAMP) production induced by these agonists. 2. To assess some of the mechanisms potentially implicated in the beta-AR desensitisation process, we studied the influence of such treatment on the number of beta(2)- and beta(3)-AR binding sites, the beta(2)- and beta(3)-AR transcripts expression and the pho…
Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data
Abstract The purpose of this study was to investigate semi-hard cheese aroma by explaining sensory characteristics of cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the cheeses. There were strong correlations (89% of the sensory data was explain…