Flavour research at the dawn of the twenty-first century

International audience

Artifacts and contaminants in the analysis of food flavor

95 ref.; International audience

The neutral volatile compounds of water buffalo milk

International audience

Aroma extract dilution analysis (AEDA) and the representativeness of the odour of food extracts

International audience

Sensory impact of volatile phenols on red wine aroma : influence of carbonic maceration and time of storage

Ethyl anthranilate, ethyl cinnamate, 2,3-dihydrocinnamate, and methyl anthranilate: four important odorants identified in Pinot noir wines of Burgundy

International audience

Production of representative wine extracts for chemical and olfactory analysis

International audience

Analysis of four potent odorants in Burgundy chardonnay wines : partial quantitative descriptive sensory analysis and optimization of simultaneous extraction method

International audience

The volatile constituents of strawberry jam

International audience

Connaissance des molécules intervenant dans la flaveur des aliments

National audience

Mise au point sur les techniques d'extraction et de separation des constituants volatils du vin

National audience

Wine

Powerful odorants in water buffalo and bovine mozzarella cheese by use of extract dilution sniffing analysis

International audience

Comparative investigation of pulsed electrochemical and ultraviolet detections in the determination of flavor-active aldehydes separated by HPLC

International audience

Sensory and instrumental characterisation of commercial tomato varieties

International audience

Representative champagne extracts for olfactory analysis

National audience

Mécanismes d'oxydation des bières: catalyseurs organiques et peroxydés

International audience

Interest of pulsed electrochemical detection for the analysis of flavor-active alcohols separated by liquid chromatography

International audience

Odor intensity evaluation in gas chromatography-olfactometry by finger span method

International audience

Ability of Wine Lactic Acid Bacteria to Metabolize Phenol Carboxylic Acids

International audience

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

International audience

comparison of the neutral volatile Compounds in mozzarella cheese made from bovine and water buffalo milk

International audience