Search results for "AROMA COMPOUND"
showing 10 items of 81 documents
Influence of pre-fermentative addition of aqueous solution tannins extracted from oak wood (Quercus petraea) on the composition of Grillo wines
2021
AbstractIn this research, the chemical characterization of fixed and volatile compounds of two different tannins in aqueous solution (Pratiko® L-Harvest and L-Fruit) extracted from oak wood, has been studied. The influence of the above tannins, at different concentrations, on the alcoholic fermentation kinetics and on the composition and sensorial characteristics of a white wine were then evaluated. The wines added tannins in aqueous solution compared to control wines showed significant differences in fixed compounds (colloids, polyphenols and ellagitannins) and volatile compounds (phenolic aldehydes, volatile phenols, furanic and piranic compounds). The differences of aqueous solution tann…
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…
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …
Quality and volatile compounds in red wine at different degrees of dealcoholization by membrane process
2019
This study investigated the effect of different degrees of dealcoholization on volatile compounds, phenols and sensory characteristics of red wine (cv. Montepulciano d’Abruzzo). The wine with an initial alcohol content of 13.2% v/v was partially dealcoholized by membrane process with a decrease of alcohol degree as follows: − 4.9; − 6.3; − 7.8, − 9.2 and − 10.5% v/v. Osmotic distillation has proved effective in preserving a satisfactory odorous profile, as samples with an alcohol residue of 8.3% v/v (− 4.9%) and 6.9% v/v (− 6.3%) showed good esters retention: more than 84% and 82%, respectively. Similarly, colour and taste, evaluated by flavonoids and phenolic compounds, remained almost unc…
Effects of the nature and concentration of substrates in aqueous solutions on the solubility of aroma compounds
2005
The solubility of nine aroma compounds (acetone, 2-butanone, 2-hexanone, 2-octanone, ethyl acetate, ethyl butanoate, ethyl hexanoate, n-hexanal, and n-hexanol) in both water and various aqueous solutions was measured at 25 °C using the mutual solubility method. The aqueous solutions consisted of sucrose, glucose, sorbitol, glycerol, polyethylene glycol 200, or maltodextrins at different concentrations. Aroma solubility in water decreased with increased hydrophobicity. For aroma molecules which have the same number of carbon atoms in their structure, aqueous solubility decreased as follows: aldehyde > methyl ketone > alcohol > ethyl ester. When using a group contribution method, the estimate…
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
2002
International audience; The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two arom…
Influence of the food matrix structure on the retention of aroma compounds.
2000
The retention of the aroma compounds in a multicomponent medium like the food matrix is influenced by their affinity with the protein when lipid is present at a low level (0.5%). The effect of the structure of the media is also studied by using two media with the same composition; one was emusified, and the other was not. Among the studied aroma compounds, 2-nonanone and isoamyl acetate present opposite behaviors: the volatility of isoamyl acetate is not affected by the change of the medium structure whereas that of 2-nonanone increases. The decrease of retention of 2-nonanone in an emulsified system would be due to a modification of the fixation site for this compound on the protein or to …
Properties of treated papers and plastic film influencing ethyl ester transfer
2008
Abstract The objective of this work was to compare and understand the aroma compound barrier property of two impregnated–supercalendered papers, with or without surface coating, and one plastic film (BOPP) in standard conditions of temperature (25 °C) and relative humidity gradient (50%) for foodstuff storage. For that purpose, solubility, diffusivity and permeability coefficients were determined for a homologous series of ethyl esters with a range of physico-chemical properties and vapor concentrations. Whatever the aroma compound and its vapor concentration, the non-coated paper was the more permeable; the coated paper and BOPP presenting close and lower permeability values. The transfer …
Ethyl Hexanoate Transfer Modeling in Carrageenan Matrices for Determination of Diffusion and Partition Properties.
2007
; Aroma compound properties in food matrices, such as volatility and diffusivity, have to be determined to understand the effect of composition and structure on aroma release and perception. This work illustrates the use of mass transfer modeling to identify diffusion and partition properties of ethyl hexanoate in water and in carrageenan matrices with various degrees of structure. The comparison of results obtained with a diffusive model to those obtained with a convective model highlights the importance of considering the appropriate transfer mechanism. Modeling of the preliminary experimental steps ensures correct estimation of the conditions for the main aroma release step. The obtaine…