Search results for "AROMA"
showing 10 items of 1006 documents
Flavour release and perception
2012
Flavour perception is a complex combination of the olfactory, gustatory and trigeminal sensations perceived during eating. During this eating process, tastants must be dissolved into saliva to be transported to the taste bud receptor cell membranes and aroma compounds have to be released in the oral cavity then transferred to the nasal cavity to reach the olfactory receptors. This release highly depends on food composition and structure, on the molecular properties of the stimuli but also on physiological characteristics of individuals and mastication behaviour. However, interactions occur between texture, taste and aroma perception at different levels: physic-chemical interactions in the f…
Oral processing and matrix composition affect aroma release and particle size distribution after consumption of coffee-creamer emulsions.
2016
International audience; Context and objectives: In humans, the main events that contribute to in-mouth emulsion breakdown are shear forces due to tongue movements and action of saliva. To date, most of the studies on the field were conducted on model emulsions and little is known about creamer emulsion and in particular hot coffee/creamer emulsions. In this context, the objective of the present work is to better understand how human oral physiology may govern the in-mouth breakdown of coffee-creamer beverages with consequence of food bolus structure and aroma release and to focus on saliva role and composition in particular. Methodology: The work was conducted on 7 coffee-creamer matrices d…
Impact of the structure of polysaccharide-based food gels on the release of aroma compounds: an APCI-MS approach
2006
International audience
Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels
2010
An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…
Aromatyczny charakter zasad azotowych
2017
Zasady azotowe to związki o szczególnym znaczeniu biologicznym, stanowią podstawowy budulec DNA i RNA oraz mają wpływ na całą różnorodność organizmów żywych. Zasady te należą do grupy związków aromatycznych, czyli takich, w których główną rolę odgrywa delokalizacja elektronów typu n w obszarze pierścienia. Aromatyczny charakter zasad azotowych został przedstawiony w oparciu o właściwości geometryczne HOMA (z ang. Harmonic Oscillator Model of Aromaticity) i magnetyczne NICS (z ang. Nucleus Independent Chemical Shift). Celem badań tej grupy związków jest poznanie ich struktury elektronowej, która dostarcza wiele cennych informacji dotyczących ich właściwości chemicznych, fizycznych i biochemi…
Improving the Aromatic Profiles of Catarratto Wines: Impact of Metschnikowia pulcherrima and Glutathione-Rich Inactivated Yeasts
2023
Catarratto is one of the most widely cultivated grape varieties in Sicily. It is an indigenous non-aromatic white grape variety. Despite its widespread use in winemaking, knowledge of the aroma and chemical and microbiological properties of Catarratto wines is quite limited. The influence of Metschnikowia pulcherrima combined with Saccharomyces cerevisiae on the aromatic expression of Catarratto wines was investigated with and without the addition of glutathione-rich inactivated yeast. The substance is a natural specific inactivated yeast with a guaranteed glutathione level used to limit oxidative processes. The aromatic profiles of the final wines were determined through analysis of the vo…
Phosphonic Acid Analogues of Phenylglycine as Inhibitors of Aminopeptidases: Comparison of Porcine Aminopeptidase N, Bovine Leucine Aminopeptidase, T…
2019
The inhibitory activity of 14 racemic phosphonic acid analogs of phenylglycine, substituted in aromatic rings, towards porcine aminopeptidase N (pAPN) and barley seed aminopeptidase was determined experimentally. The obtained patterns of the inhibitory activity against the two enzymes were similar. The obtained data served as a basis for studying the binding modes of these inhibitors by pAPN using molecular modeling. It was found that their aminophosphonate fragments were bound in a highly uniform manner and that the difference in their affinities most likely resulted from the mode of substitution of their phenyl rings. The obtained binding modes towards pAPN were compared, with these predi…
Recent advances in the research on herbicidally active aminomethylelebisphosphonic acids.
1999
Influence of the mode of application of herbicidally active N-pyridylaminomethylenebi-sphosphonic acids on their uptake by plants was studied in some detail. The experimental evidence is given that accounts for a multiple mode of action of these herbicides.
Characterization of key aroma compounds in Burgundy truffle
2021
International audience
Influence of aroma compounds on the mechanical properties of pectin gels.
2004
A detailed study of the rheological behavior of pectin gels, in the presence of aroma compounds in food concentration is reported. In high methoxylated pectin (HMP) gels, it has not yet been shown if aroma compounds can be responsible for modifications in rheology. Two rheological techniques were used to measure the impact of aroma substances on rheological properties of HMP-based systems. Maximum strain to fracture (sigma F) was compared between flavored and unflavored gels on stress-displacement curve, which was obtained with uniaxial compression until fracture. An oscillatory rheometer was applied to determine the gelation time (Tgel). It appeared that all the aroma compounds studied inc…