0000000001289863
AUTHOR
I. Goubet
showing 5 related works from this author
Competitive binding of aroma compounds by beta-cyclodextrin
2001
International audience
Role of sodium nitrite on phospholipid composition of cooked cured ham. Relation to its flavor
1997
Abstract The role of sodium nitrite on phospholipid composition was studied during the processing of cooked cured ham. Evolution of the different classes of phospholipids in raw meat, cured meat with brine injected at 0, 50 and 100 mg of sodium nitrite/kg meat, and cooked meat, was determined as well as fatty acid content of phosphatidyl choline and phosphatidyl ethanolamine in raw and cooked meat. The major effect of sodium nitrite was observed on phosphatidyl ethanolamine whose content was significantly lowered in the presence of this salt. This effect was observed at the end of the curing process and was not modified by the cooking. The fatty acid content between raw meat and cooked cure…
Retention of aroma compounds by carbohydrates: Influence of their physicochemical characteristics and of their physical state a review
1998
Many aroma compounds, used to flavor food products, are used in a solid state, after encapsulation. Carbohydrates are the most common matrices used to entrap these volatiles. It has been observed that depending on the aroma compound and the carrier, efficiency can vary. This article reviews the influence of physicochemical properties of both the volatiles and the carriers on retention. The latter depends on the functional groups of the aroma compound. Moreover, it increases with molecular weight and decreases with the polarity and relative volatility of the aroma compound. This behavior can be explained by the effect of these properties on the diffusion of the aroma compound through the mat…
Interactions between volatiles and lipids in complex systems
1998
Partition equilibria of three aroma compounds in three different biphasic systems were studied by a liquid/liquid partition technique to investigate interactions that occur between volatiles and lipids in biphasic solutions. The lipids used were linoleic acid and ricinoleic acid and tetradecane as a model. The three aroma compounds were ethyl acetate, 2,5-dimethylpyrazine, and oct-1-en-3-ol. The results showed that the intermolecular forces involved were weak. Infrared spectroscopy was then performed on binary systems (tetradecane and linoleic acid or aroma compound) and on ternary systems (tetradecane, linoleic acid, and aroma compound) to determine the nature of the interactions. This met…
Competition between aroma compounds for the binding on beta-cyclodextrins : study of the nature of interactions
1999
International audience