0000000001056662

AUTHOR

V. Aubry

showing 5 related works from this author

Quelle recherche pour l'arôme des vins Bourguignons ?

1997

National audience

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]TRACECARBAMATE D'ETHYLRECHERCHE SCIENTIFIQUEComputingMilieux_MISCELLANEOUS
researchProduct

Sensory analysis of Burgundy Pinot noir wines. Comparison of panel performances in orthonasal and retronasal profiling

1998

International audience

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]TANNINComputingMilieux_MISCELLANEOUS
researchProduct

Comparison of different methods: static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk protei…

2002

Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas chromatography and solid-phase microextraction (SPME). Static headspace analysis allows the quantification of the release of only the most abundant compounds. Dynamic headspace analysis does not allow the discrimination of flavor release from the different protein mixtures, probably due to a displacement of headspace equilibrium. By SPME analysis and quantification by GC-MS (SIM mode) all of the volatiles were quantified. This method was optimized to better discriminate aroma release from the different milk protein mixtures and then …

Chromatography GasLactoglobulinsSolid-phase microextraction01 natural sciencesGas Chromatography-Mass Spectrometrychemistry.chemical_compound0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringDrug InteractionsCaproatesAromaFlavorComputingMilieux_MISCELLANEOUSChromatographybiologyMilk proteinChemistry010401 analytical chemistryfood and beveragesEthyl hexanoate04 agricultural and veterinary sciencesGeneral Chemistry[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classificationMilk Proteins040401 food science0104 chemical sciencesOdorantsEmulsionsGas chromatographyGeneral Agricultural and Biological SciencesJournal of agricultural and food chemistry
researchProduct

Analyse quantitative de quatre arômes potentiels du vin de pinot noir de Bourgogne

1996

National audience

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS
researchProduct

Quantitative analysis of new potent flavor compounds in Burgundy pinot noir wines using a stable isotope dilution assay

1996

International audience

[SDV] Life Sciences [q-bio][SDV]Life Sciences [q-bio]ComputingMilieux_MISCELLANEOUS
researchProduct