0000000000682071
AUTHOR
Catherine Vergoignan
showing 4 related works from this author
Can saliva composition explain salt perception in cheese?
2010
International audience
Study of the flavour and of flavour precursors in cured cooked ham. Relation between flavour and composition
1999
International audience
Sodium ions models cheeses at molecular and macroscopic levels
2009
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,…
Recombinant hydroperoxide lyase for the production of aroma compounds: Effect of substrate on the yeast Yarrowia lipolytica
2008
International audience; The aim of this study was to investigate the action mechanism of linoleic acid hydroperoxides (HPOD), which are the major substrates of hydroperoxide lyase for the production of flavour compounds, on the yeast Yarrowia lipolytica by evaluating their effect on the oxidative state of the cells. The total antioxidant capacity (TAC) and the activity of the main antioxidant enzymes, such as glutathione reductase, glutathione peroxidase and superoxide dismutase, of cells treated with HPOD were studied. The potential role of intracellular glutathione, including reduced glutathione (GSH) and oxidized glutathione (GSSG), in conferring HPOD resistance was also been examined. T…