Search results for "AROMA"
showing 10 items of 1006 documents
Evidence for interactions between aroma compounds and the CB1 receptor: a way to regulate food intake?
2012
National audience; Obesity is a major cause of morbidity and mortality worldwide, characterised by a chronic imbalance of energy homeostasis. The regulation of dietary intake appears to be an effective way to regulate this imbalance. Furthermore, it is now well established that the endocannabinoid system influences appetite via the cannabinoid receptor type 1 (CB1): CB1 agonists can promote food intake while CB1 antagonists tend to decrease appetite (1). Interestingly, recent studies showed that CB1-like receptors are expressed in the olfactory epithelium of Xenopus laevis tadpoles (2). Elsewhere, it has been demonstrated that aroma perception is implicated in the process of satiety (3). Co…
PTR-SRI-ToF-MS analysis of aroma compounds: influence of drift tube E/N ratio on sensitivity and fragmentattion
2013
Livre ISBN-13 : 978-3-902811-91-2; International audience; The aim of this work was to compare detection and fragmentation patterns of aroma compounds obtained with three different precursor ions and several E/N source parameter values with the proton transfer reaction (PTR-MS) methodology. The reactant ions H3O+, NO+ and O2+. were generated in a Switchable Reagent Ions (SRI) source of a PTR-ToF-MS (Ionicon 8000, Innsbruck, Austria). Precursor ions plasmas were characterized at different E/N ratio in the drift tube. For proton transfer reaction, the hydronium primary ion was the most abundant ion (> 80%) for all E/N ratios above 120 Td, but the sensitivity decreased quickly with the highest…
Explaining fat sensitivity in cottage cheeses by aroma re-lease and oral physiology parameters
2017
International audience
La flaveur du caramel déclinée en notes odorantes
2015
Les caractéristiques aromatiques du caramel industriel utilisé dans les préparations, par exemple les laitages, est en passe d’être révélée par des chercheurs de l’UMR CSGA en partenariat avec l’entreprise Nigay, spécialisée dans la fabrication de caramels aromatiques et colorants. La « flaveur » est le terme utilisé par les spécialistes pour caractériser à la fois l’ensemble des odeurs (détectées par le nez) et des saveurs (détectées par la langue : sucré, salé, amer…) d’un aliment.
Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.
2013
Poster (1 page); National audience; Odour is one of the main factors contributing to the consumer acceptability of food products. Characterization of odorant compounds thus represents an important challenge for the food industry. Caramel is the resulting product of controlled heat treatment of sugars. Its volatile fraction includes a large number of oxygenated heterocycles as furans and furanones. Due to similar properties, these compounds exhibit similar interactions with the column stationary phase. Consequently, the one-dimensional Gas Chromatography (GC) profile of the volatile fraction of caramel shows numerous co-elutions. The aim of this study was to optimize a two-dimensional chroma…
Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception
2013
Poster (1 page); International audience
Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel
2012
Poster (1 page); International audience
Identification and quantification of volatile compounds responsible for bread's aromatic profile
2014
Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry
2011
International audience