Search results for "AROMA"
showing 10 items of 1006 documents
Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments
2012
The aim of this study was to analyze the impact of the water content of wood on the concentrations of volatile compounds which can be extracted after heat treatments. Head Space-Solid Phase Micro Extraction Gas Chromatography coupled to Mass Spectrometry (HS-SPME GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol, guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of heated oak wood samples either previously soaked in hot water or not. Except for eugenol, concentrations of extracted aromas appeared to be lower in soaked woods than in dry woods for temperatures up to 200 °C. If a delaying effect of water could explain s…
Prefractionation of aroma extracts from fat-containing food by high-performance size-exclusion chromatography
1996
A method for the prefractionation of aroma extracts of fat-containing food using high-performance size-exclusion chromatography is presented. The aim was to obtain a fraction of volatile compounds with a residual triglyceride content as low as possible, in order to allow its direct analysis by gas chromatography. Two different mobile phases, diethyl ether and dichloromethane, were tested and the elution volumes of triglycerides and a large variety of aroma compounds were measured. The quality of separation between triglycerides and volatile compounds as a function of column load was studied. The method was successfully applied to the analysis of goat cheese volatiles.
Retention behaviour of volatile compounds in normal-phase high-performance liquid chromatography on a diol column
1993
Abstract Retention data on a diol column for over 300 compounds of the chemical classes usually contained in aroma extracts of plants and foodstuffs are reported. A concept that largely corrects for minor fluctuations of the mobile phase composition and of the flow-rate was used to measure capacity factors. The mobile phase was composed of pentane and diethyl ether. The high volatility of these two solvents makes the method perfectly adaptable to the prefractionation of aroma extracts and the semi-preparative isolation of compounds. Non-polar compounds such as hydrocarbons are not retained on diol. Polar compounds can be readily eluted, with the exception of strong acids and bases.
Changes in salt or fat contents of model cheese modify in vivo aroma release and eating
2012
National audience
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2018
International audience
Structure and composition of flavoured model cheeses impact on sodium and aroma release
2010
Présentation d'un diaporama ; https://colloque4.inra.fr/biopolymeres2010; Health authorities have called for a reduction of salt quantity in various foodstuffs. Cheese is one of the most targeted products because of its high sodium content. In order to understand how to reduce salt in cheeses without modifying salty perception, the interactions between cheese structure and in-mouth sodium release have to be studied. In this way, model cheeses have been selected due to their great variability of formulation. The current study was conducted to determine how the release of sodium ions and aroma compounds could be modified by structure and composition of model cheeses (lipid/protein ratio, sodi…
Aroma release from coffee beverages is affected by matrix composition and human saliva during in vitro analysis in model mouth device coupled with PT…
2016
International audience
Brain mechanisms of the odor-induced taste enhancement in people living with normalweight and obesity: sensory and electroencephalography studies
2022
Some odors have the property of enhancing the taste perception, whether it is sweet, salty, acidic or umami. It is therefore possible to enhance the perception of a taste by using odorant ingredients in food. The integration of taste and odor results in the perception of a unique quality for the food, called the flavor. The mechanism that results from this integration, called odor-induced taste enhancement (OITE), has been little studied in the literature in normal weight (NW) and obese (OB) individuals. It has been observed that the odor-induced taste enhancement is higher in OB compared to NP, for a single product tested. The brain structures involved in OITE have already been identified,…
Application of an in vivo ptr-tof-ms approach to determine differences in wine aroma release among wines spiked with different types of oenological t…
2017
International audience
Exploring the network of odours shared by an aroma blending mixture
2019
International audience; The first step of odour perception is an interaction between odorants and olfactory receptors [1]. Moreover, odours perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [2]. In previous studies performed at INRA-CSGA [3], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odour, STR) and ethyl maltol (Et-M, caramel-like odour, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odour, PNA) chosen to evoke an odour close to the one expected in the mixture. The binary specific mixture of Et-iB and Et…