Etude des composés volatils de la racine d'Angelique (Angelica archangelica) par couplages CPG-SM et GPG-IRTF

numéro spécial; National audience

Chemical communication in termites: syn-4,6-Dimethylundecan-1-ol as 3 trail-following pheromone, syn-4,6-dimethylundecanal and 4 (5E)-2,6,10-trimethylundeca-5,9-dienal as the respective male and female sex 5 pheromones in Hodotermopsis sjoestedti (Isoptera, Archotermopsidae)

The trail-following pheromone and sex pheromones were investigated in the Indomalayan termite Hodotermopsis sjoestedti belonging to the new family Archotermopsidae. Gas chromatography coupled to mass spectrometry (GC-MS) after solid phase microextraction (SPME) of the sternal gland secretion of pseudergates and trail-following bioassays demonstrated that the trailfollowing pheromone of H. sjoestedti was syn-4,6-dimethylundecan-1-ol, a new chemical structure for termite pheromones. GC-MS after SPME of the sternal gland secretion of alates also allowed the identification of sex-specific compounds. In female alates, the major sex-specific compound was identified as (5E)-2,6,10-trimethylundeca-…

Chocolates classification according to their volatile compounds fingerprints measured by PTR-ToF-MS

Dark chocolates develop several organoleptic characteristics depending on cocoa origin, cocoa variety and fabrication process. These parameters influence the chemical composition of the chocolates, and among other components volatile organic compounds (VOCs) responsible for aroma mainly determine their sensory perception. Sensory evaluation is able to discriminate chocolates with various organoleptic properties. Proton Transfer Reaction Mass Spectrometry (PTR-MS) is capable of monitoring VOCs released in foodstuffs headspace at ppb level in real time. But is PTR-MS able to discriminate chocolates as sensory analysis does? To answer this question, 192 dark chocolates produced from cocoa bean…

Occurence of geometrical isomers of eicosapentaenoic and docosahexaenoic acids in liver lipids of rats fed heated linseed oil

Mono trans geometrical isomers of 20:5 n-3 and 22:6 n-3 were detected in liver lipids of rats fed heated linseed oil. The isomers were identified as being 20:5 h5c,8c,11c,14c,17t and 22:6 h4c,7c,10c,13c,16c,19t. These fatty acids were isolated as methyl esters by preparative high-performance liquid chromatography IHPLC) on reversed phase columns followed by silver nitrate thin layer chromatography (AgNO3-TLC). The structures were identified using partial hydrazine reduction, AgNO3-TLC of the resulting monoenes, oxidative ozonolysis of each monoene band, and gas-liquid chromatography (GLC) of the resulting dimethyl esters and monomethyl esters. Fourier-transform-infrared spectrometry confirm…

Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry

15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…

3-hydroxy-5-methyl-2-hexanone, a new compound characterized by a melted cheese flavour in dairy products

International audience

Real time monitoring of the metabolic capacity of ex-vivo rat olfactory mucosa by on-line PTR-MS

Real time monitoring of the metabolic capacity of ex-vivo rat olfactory mucosa by on-line PTR-MS. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

In vivo aroma release by APCI-MS and PTR-MS: impact of water content of exhaled air and evidence for competition between aroma compounds

Livre ISBN-13 : 978-3-902811-91-2; International audience; Atmospheric pressure chemical ionization mass spectrometry (APCI-MS) or proton transfer reaction mass spectrometry (PTR-MS) has been in use frequently for in vivo aroma release studies. In APCI-MS, protonated water clusters formed from moisture in the expired air are used as reagent ions. Yet the influence of a change in relative water content in the ionization gas on the data collected have been rarely studied and conflicting results were obtained. In this context our first objective was to study the impact of water content of the expired air on the level of aroma release measured by APCI-MS and to compare with the results obtained…

Chewing simulation as a tool for understanding food oral processing

International audience

Dynamics of aroma release during cheese consumption: influence of the physiological state

International audience

Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.

International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices d…

Two diastereomeric 3-oxo-alpha-ionol beta-D-glucosides from raspberry fruit

International audience

On line hydrogenation in GS-MS analysis of cyclic fatty acid monomers isolated from heated linseed oil

International audience

Kinetics of aroma release: what are interactions between subjects, products and aroma compounds?

International audience

Competitive binding of aroma compounds by beta-cyclodextrin

International audience

Collecting and analysing in vivo aroma release and perception by pairing nosespace PTR-ToF-MS and Temporal Dominance of Sensations

Production and toxicity of linear from and lactone from of 4-hydroxy decanoic acid by Sporidiobolus sp.

International audience

Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach

International audience

Changes in salt or fat contents of model cheese modify in vivo aroma release and eating

National audience

Development and optimisation of an APCI source coupled to an ion trap mass spectrometer for in-vivo flavour release analyses during food consumption

National audience

4-oxo-beta-ionol and linalool glycosides from Raspberry fruits

International audience

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

Influence of source parameters on detection of aroma compounds and their fragmentation using PTR-SRI-ToF MS

CD-ROM Supplement; absent

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-MS-Olfactometry

FP6: Changes in salt or fat contents of model cheeses modify in vivo aroma release and eating

National audience; Health authorities recommend food industries to reduce salt and fat in food products. But reducing such. components in food is a main challenge, particularly because of the interactions with other ingredients,. such as aroma compounds. Indeed, a change in salt or fat content can lead to a change in texture and. structure which can affect food oral processing, aroma release1 and thus perception. The aim of this. project was to study the consequences of a change in salt (NaCl) or fat contents on the aroma release. during eating (chewing behaviour, swallowing). Therefore, six model cheeses have been formulated. (three lipid/protein ratios, with and without salt added). They …

Production of chlorinated phenyl compounds by Bjerjandera adusta

International audience

Analysis of headspace of flavour compounds using PTR-ToF Mass Spectrometry: optimisation of acquisition parameters

National audience

Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PTR-ToF-MS

International audience

An alpha-ionol disaccharide glycoside from raspberry fruit

International audience

Le couplage chromatographie en phase gazeuse-spectrométrie infrarouge à transformée de Fourier (CPG/IRTF) dans l'analyse des acides gras d'origine biologique

National audience

Composition and major odorous compounds of the essential oils of Bifora radians, an aldehyde-producing weed

International audience

Odorant-odorant metabolic competitions: ex vivo inhibition of the mammary pheromone catabolism

International audience

Study of smoked sausages phenolic flavour compounds by solid phase microextraction

National audience

Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological tannins

International audience

How does composition of model cheeses affect sodium and aroma release?

International audience

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

International audience

Organoleptic properties of dark chocolates investigated by direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

Understanding the dynamics of flavor compounds release during food mastication of cheese products in function of oral physiology

ISBN-10: 3-938896-38-9 ISBN-13: 978-3-938896-38-9; International audience

Does aroma composition allow to discriminate groups of dark chocolates categorized on the basis of their organoleptic properties? Inputs of direct-injection mass spectrometry (PTR-ToF-MS) and GC-Olfactometry

International audience

Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing

The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…

Chewing simulation: a way to understand relationships between mastication, food breakdown and flavour release

International audience; Flavour release during eating foods is mainly function of the physico-chemical properties of the food matrix and of what occurs in mouth during the chewing process. The understanding of in-mouth mechanisms leading to food breakdown should help to understand flavour release phenomenon.

Kinetics of aroma release and consumer physiology

International audience

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

International audience

A 4-hydroxy- beta-ionone disaccharide glycoside from raspberry fruits

International audience

Isolation and identification of (3z,6z,8e)-3,6,8-dodecatrien-1-ol Reticulitermes santonensis Feytaud (Isoptera, Rhinotermitidae): Roles in worker trail-following and in alate sex-attraction behavior

International audience

Analysis of aroma compounds by APCI-ION TRAP MS : construction and validation of an interface for in vivo analysis of human breath volatile content

International audience

Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products

Combining in vitro and in vivo approaches to model in-mouth flavour release and perception of dairy products. 28. EFFOST conference. Innovations in attractive and sustainable food for health

(Z)-dodec-3-en-1-ol, a novel termite trail pheromone identified after solid phase microextraction form Macrotermes annandalei

International audience

4 hydroxy-5-methyl-3furanone and 4-hydroxy-2,5-dimethyl-3(2H)-furanone, two components of the male sex pheromone of Eurycotis floridana (Walker) (Insecta, Blattidae, Polyzosteriinae)

45 ref.; International audience

Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis

Volatile sulphur compounds (VSCs) production from L-methionine was studied in Lactococcus lactis. In vitro studies with radiolabelled L-methionine and resting cells of L. lactis revealed that L-methionine was initially converted to alpha-keto-gamma-methylthiobutyrate (KMBA) by a transamination reaction. A part of KMBA was subsequently chemically converted to methylthioacetaldehyde, methanethiol and dimethylsulphides. Chemical conversion of KMBA to methylthioacetaldehyde was dependent on pH, Mn(II) and oxygen. Since methanethiol and dimethylsulphide production was highly related to that of methylthioacetaldehyde, the latter compound was proposed as being an intermediate in VSCs production by…

Dynamics of aroma release during cheese consumption: influence of the physiological state

Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small …

Structure and composition of flavoured model cheeses impact on sodium and aroma release

Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…

Les couplages CPG/SM et CPG/IRTF deux techniques dans l'analyse structurale des substances volatiles

National audience

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale

Développement d’une méthode d’analyse de la désorption de composés d’arôme par PTR-MS sur un modèle in vitro de muqueuse orale. Congrès français de Spectrométrie de Masse et d'Analyse Protéomique (SMAP 2015)

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…

Structure elucidation by ion-molecule new reaction. A new approach for GC-MS applications

International audience

Flavour release using mass spectrometry: PTR-ToF versus APCI-ion trap

International audience

Physico-chemical and perceptual origins of taste-aroma interaction

Chewing simulation: a way to understand the relationships between mastication, food breakdown and flavour release

International audience; Understanding in-mouth mechanisms is necessary to understand flavour release and perception phenomena. To overcome the limitations of in-vivo flavour release measurements, we developed a chewing simulator that faithfully reproduced many mouth functions. Using brittle foods, we showed that in-vitro food breakdown was very comparable to that obtained in-vivo. We also studied on model cheeses in-vitro flavour release by connecting on-line the chewing simulator to APCI-MS. Preliminary results are discussed.

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…

Gas chromatography-Fourier transform infrared spectrometry. Applications in flavour analysis

21 ref. 10 graph.; National audience

Competition between aroma compounds for the binding on beta-cyclodextrins : study of the nature of interactions

International audience