Search results for "AROMA"

Studies by SPME-GC/MS on aroma compounds of sixteen different apricot (Prunus armeniaca L.) cultivars

2007

Release of isoamyl acetate from starch pastes of various structures : thermodynamic and kinetic parameters

2004

The release of isoamyl acetate from starch-based matrices was studied on the basis of a cumulative dynamic headspace analysis. Two corn starches were compared, which are known to yield pastes and gels differing in their structures and properties. These properties were assessed by viscometry and viscoelastic measurements. Aroma release was discussed as a function of the structure and texture parameters of the matrix. The release curves obtained from water and from the various starch-based matrices at 25 degrees C showed similar patterns but differed in their initial slopes and in the final plateau values. The lowest initial slopes were obtained for the normal starch dispersions that formed g…

Retention effect of human saliva on aroma release and respective contribution of salivary mucin and alpha-amylase

2014

International audience; As great differences were observed in the amount of alpha-amylase in human saliva, there is a need to better understand the effect of this protein alone or in mixture with mucin on aroma compound partitioning. We report. the respective role of mucin and alpha-amylase on the air/liquid partition coefficients of two series of 5 methylketones and 5 ethyl-esters. We confirm that mucin affects the release of aroma compounds and, for the first time, we demonstrate the ability of alpha-amylase to decrease the release of aroma compounds. For both proteins, we report the involvement of hydrophobic effects. Interestingly, no cumulative effect was observed when both proteins we…

Corrigendum to "Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches" [Food Chem. 240 …

2018

Assessment wine aroma persistence by using an in vivo PTR-ToF-MS approach and its relationship with salivary parameters

2019

To better understand wine aroma persistence, the nasal cavity of nine volunteers was monitored by Proton Transfer Reaction-Time of Flight-Mass Spectrometry (PTR-ToF-MS) after they rinsed their mouths with three rosé wines (one control and the same wine supplemented with two tannin extracts) during four minutes. Wines were aromatised with a mixture of five target aroma compounds. Results showed that wine aroma persistence was highly compound-dependent: while esters disappeared very fast, other compounds such as linalool remained in the oral cavity for longer times after wine expectoration. A low effect of tannins (at 50 mg/L) on nasal cavity parameters was observed, with the exception for th…

Relationships between oral characteristics, bolus formation and aroma compound releases during the consumption of fat spread in humans

2011

Source : 13th Weurman Flavour Research Symposium - Zaragoza, Spain - September 27th – 30th, 201; International audience; The release and perception of flavour compounds is an important factor for the acceptance of a food product. It is a complex echanism that depends not only on the food’s chemical composition and structure, but also on in-mouth mechanisms involved in its breakdown. To date, most of the studies have been focused on hard or semi-hard product such as cheese for instance (1, 2). Among the works published on dairy product, fat spreads were not considered while they represent an important market. However these products are particularly interesting by their structure and composit…

Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion

2016

This chapter gives an overview of the physicochemical and sensory properties of aroma and taste compounds from food, their interactions with the food matrix, and their release during food breakdown in the mouth. In order to be perceived by the taste or olfactory receptors, aroma and taste compounds have first to be released in the saliva, which depends on the food matrix composition and structure, and on the masticatory behavior. Aroma compounds have then to be transported from the oral to the nasal cavity. Different mechanistic models have been developed to understand better aroma and taste compounds release in function of both food and individual, however, they are still not able to predi…

Inter-individual variability in aroma release during sweet mint consumption

2011

Inter-individual variations of in vivo aroma release kinetics have been observed widely in the literature. However, the corresponding causes are yet to be clearly identified. For this purpose, 68 subjects in whom salivary flow rates (at rest and Parafilm™-stimulated) had been determined were recruited for the study. The release of menthone was measured using atmospheric pressure ionisation–mass spectrometry during the consumption of a sweet mint tablet. The subjects complied with an imposed protocol of oral movements. Inter-individual variability was investigated through a qualitative analysis of the oral movements inducing menthone release, and through quantitative analysis. Swallowing eve…

Combined effect of cheese characteristics and food oral processing onin vivoaroma release

2012

The aim of this work was to clarify the influence of the properties (firmness and fat content) of a solid processed model cheese on in vivo aroma release while considering the role of the in-mouth process during both mastication and post-swallowing steps, and the hydrophobicity of aroma compounds, on a large number of well characterized subjects. In vivo aroma release was studied on 44 subjects who freely consumed six processed model cheeses flavoured with the same concentration of nonan-2-one and ethyl propanoate. Globally, an increase in firmness induced an increase in chewing duration, amount of saliva incorporated into the food bolus, total amount of aroma released and rate of release. …

Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches

2018

International audience; This study investigated the behaviour of key aroma compounds in the presence of human saliva (200 mu L) from different individuals (n = 3) submitted or not to centrifugation (whole vs clarified saliva). HS-GC results showed that human saliva strongly decreased the release of carbonyl compounds (aldehydes and ketones). This effect was dependent on i) the structure of the aroma compounds and ii) the saliva composition. Whole saliva exerted a higher effect than clarified saliva on aroma compounds. Moreover, this effect was individual-dependent and related to the total protein content and the total antioxidant capacity of saliva. HS-SPME and LLE-GC/MS analyses revealed t…