Traditional Cheeses: rich and diverse microbiota with associated sensorial and health benefits

International audience

Measuring dynamics of odorant binding to odorant binding protein under physiological conditions

International audience

Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

 9. Wartburg Symposium on Flavour Chemistry and Biology (Eisenach (GER), April 13th-16th, 2010); International audience

Sodium release and saltiness perception in dairy product systems: influence of food composition and oral parameters

International audience

Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-hard cheeses

Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on th…

Microbial diversity of French traditional cheeses: sensory and health benefits associated with food safety

International audience

Développement des caractéristiques biologiques et sensorielles des fromages de chèvre. Etude interespèce par échange de la matière grasse et du lait écrémé de laits de vache et de chèvre

National audience

BaGaTel: an ontology driven database on food composition, transformation process, nutritional, sensory and environmental quality

National audience

Influence of cheese composition on the aroma content, release and perception

Reducing salt level in food : an integrated study of salt release and perception in model and real food systems

Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems

Identification and quantification of phosphorus in cheeses - methodological investigations by solid-state 31P NMR spectroscopy

International audience; NMR has been shown to be an interesting tool for investigating dairy foods, in particular cheese products, for which the method is non-destructive and well suited for investigating their compounds showing different structure and mobility during ripening. Solid-state magic angle spinning 31P NMR spectroscopy was used to characterize the structure and composition of semi-hard cheeses. Assignment including overlapping resonances from mobile/immobile phosphorylated serine residues and inorganic calcium phosphates, has been realised using different NMR techniques (spin echo, cross polarisation and single pulse excitation) and by comparison with spectra of literature. Stud…

Sensory perception influenced by food structure and balance of tastants

International audience