Strategies to overcome toxicity during flavour production by micro-organisms: The case of gamma-decalactone from Sporidiobolus salmonicolor

International audience

Production de gamma-decalactone par bioconversion

The production of lactone by micro-organisms: a review with particular interest to the model: Ricinoleic acid-Spiridiobolus spp.-gamma-decalactone

*INRA URD BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA URD BP 86510 21065 Dijon cedex (FRA); International audience

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…

In situ recovery of gamma-decalactone by membrane based solvent extraction : an integrated bioreactor-separator

International audience

Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.

 ; Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion and partition properties of ethyl hexanoate in water and in carrageenan matrices with various degrees of structure. The comparison of results obtained with a diffusive model to those obtained with a convective model highlights the importance of considering the appropriate transfer mechanism. Modeling of the preliminary experimental steps ensures correct estimation of the conditions for the main aroma release step. The obtaine…

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference

Can saliva-related reactions influence sensory perception of food? A case study on fat degradation and preference. 3. international symposium of delivery of functionality in complex food systems

In vitro and in vivo flavour release studies using atmospheric pressure ionization mass spectrometry (APCI and PTR): quantitative aspects

26e Congrès de la Société Française d'Electrophorèse et d'Analyse Protéomique ; 26e Journées Françaises de la Spectrométrie de Masse ; SMAP = Spectrométrie de Masse et Analyse Protéomique; absent

Aroma release with atmospheric pressure chemical ionization (APCI-) and proton transfer reaction (PTR-) mass spectrometry: competition and quantitative aspects

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures

This chapter aims at investigating the role of candy texture on the dynamics of aroma release using dynamic instrumental and sensory methods. The highest in vivo release, monitored using proton transfer reaction mass spectrometry (PTR-MS), was obtained for the 2% gelatin sample for all aroma compounds. The temporal dominance of sensations (TDS) method highlighted that the dominant sensation for the liquid product was the “strawberry” note. For other products, the temporal characteristics of perceptions were more complex. Data highlighted that aroma release resulted from interaction between product properties and oral behavior. Some relations with the dynamics of perception have been establi…

Microbial production of flavors for the food industry. A case study on the production of gamma-decalactone, the key compound of peach flavor, by the yeast Sporidiobolus sp

International audience

Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods

For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studie…

Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: mechanistic modelling and experimental validation

Research Areas: Life Sciences & Biomedicine - Other Topics; Mathematical & Computational Biology; A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product mastication and swallowing) and physical mechanisms (mass transfer, product breakdown and dissolution) occurring while eating allowed satisfactory simulation of in vivo release profiles of ethyl propanoate and 2-nonanone, measured by Atmospheric Pressure Chemical Ionization Mass Spectrometry on ten representative subjects during the consumption of four cheeses with different textures. Model sensitivity analysis showed that the main paramet…

Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

WOS:000394071900015; International audience; The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma perception. 3 types of French baguette were created using the same raw ingredients but different bread-making processes; they consequently varied in their crumb and crust structures. We characterized the initial volatile profiles of two bread structural subtypes-namely bread crumb and bread crumb with crust-using proton transfer reaction-mass spectrometry (PTR-MS) headspace analysis. Three types of bread were characterized by thirty-nine ion fragments from m/z 45 to 139. We then conducted a study in …

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

 ; The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption. This study further revealed the influence of trigeminal p…

The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

 ; We investigated the role of both candy texture and eating technique (melting or chewing) on the dynamics of aroma release. One novelty of this type of analysis was the simultaneous application of instrumental and sensory analysis. Four candy textures were established based on their storage modulus at 1 Hz by varying the gelatine content between 0 and 15% w/w. The in vivo release of three aroma compounds was monitored using Proton Transfer Reaction Mass Spectrometry and with a trained panel of testers. The gelatine content had no significant effect on the headspace/product partition and diffusion properties of the aroma compounds. The highest in vivo release for all aroma compounds was ob…

Mechanistic modeling approach as a tool to better understand in-mouth flavour release during the eating of a solid food product

International audience

Libération des composés d'arôme en bouche lors de la consommation d'un aliment solide : modélisation des transferts et validation expérimentale

Sensory, in vitro, in vivo and modeling approaches to understand salt release and perception in mouth: toward tools to design palatable and healthy foods (communication orale)

International audience; no abstract

How saliva composition influences food bolus properties?

International audience

In situ detoxification of the fermentation medium during gamma-decalactone production with yeast Sporidiobolus salmonicolor

International audience

The Dynamics of Aroma Release during the Consumption of Candies with Different Structures: Relationship with Temporal Perception

International audience

Contribution of the aromatic composition of bread crumb and crust to temporal perceptions

Pervaporation : an efficient process for benzaldehyde recovery in fermentation broth

National audience

Texture-aroma interactions in dairy products: Do in-vivo and in-vitro aroma release explain sensory perception?

International audience; The influence of the texture on perceived aroma intensity and on in-vivo and in-vitro aroma release was investigated on three types of dairy products, prepared with different textures. Aroma release depends on in mouth breakdown of the product. The consequences of a textural modification on aroma perception were not the same for the different products. In the case of liquid to semi-liquid products (yogurt and custard dessert), in-vivo aroma release decreased when viscosity increased. For firm gels (model cheeses) in-vivo aroma release was found to increase when cheese hardness increased, but inverse results were obtained in in-vitro conditions. Thus, aroma release co…

Improvement in the understanding of aroma compound retention and release in naso-oro-pharyngeal cavity

Poster ; Livre ISBN-13 : 978-3-902811-91-2; International audience

Emerging extraction

Traditional extraction methods include usually high temperature treatment (more than 100°C) with the subsequent risk of thermal denaturation or transformation of the target molecules. Moreover, these techniques are very time-consuming and require relatively large quantities of solvents. On the other hand, the use of environmentally friendly technologies has led researchers and the food industry to develop new alternative processes that can extract valuable compounds from different sources and food wastes of different origin. This chapter describes the potential use of emerging technologies such as ultrasound-assisted extraction (UAE), laser ablation, pulsed electric fields (PEF), high volta…

Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling

International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…

Influence of composition(CO2 and Sugar) on aroma release and perception of mint-flavored carbonated beverages

The aim of the present work was to identify and quantify physical mechanisms responsible for in-nose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO(2)) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO(2) increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonate…