Search results for "AROMA"
showing 10 items of 1006 documents
Untargeted metabolomics of rind essential oils allowed to differentiate two closely related clementine varieties
2021
[EN] Chemical characterization of clementine varieties (Citrus clementina Hort. ex Tan.) essential oils (EO) can lead to variety identification and valorization of their potential use in food and aroma industries. The goal of this study was the chemometric discrimination between two very closely related and morphologically identical clementine varieties, Clemenules (NL) and Clemenpons (PO), based on their rind EO, to identify the differential volatile organic compounds (VOCs) and to determine their antioxidant capacity. EO rind volatile profile was determined by gas chromatography coupled to mass spectrometry in Citrus fruit at different ripening stages grown two independent years in two di…
Encapsulated Limonene: A Pleasant Lemon-Like Aroma with Promising Application in the Agri-Food Industry. A Review
2020
International audience; Limonene, mainly found as a major component in Citrus spp., has been proven to possess a valuable potential as sustainable replacement to synthetic pesticides and food preservatives. This review intends to give a clear overview of the principal emerging applications of limonene in the agri-food industry as antimicrobial, herbicidal and antioxidant agent. To successfully use limonene in a greener agri-food industry, its preservation had become a top concern for manufacturers. In order to elucidate the most efficient and sustainable manner to encapsulate limonene, the different techniques and materials tested up to the present are also reviewed. In general, encapsulati…
Synthesis, characterization, crystal structures and biological screening of 4-amino quinazoline sulfonamide derivatives
2019
Three quinazolin-4-ylamino derivatives containing phenylbenzenesulfonamides (7a-7c) were synthesized by reacting (E)-N'-(2-cyanophenyl)-N,N-dimethyl formamidine (6) with different 4- amino-N-(phenyl)benzenesulfonamides (4a-4c) and characterized by different techniques such as HRMS, IR, 1H NMR and 13C NMR spectroscopy. The structural properties were further examined by single crystal X-ray diffraction method. The X-ray data shows that compounds 7a and 7c contain two molecules and 7b contains one molecule in the asymmetric unit. Comparison of conformation of two distinct molecules, “A” and “B”, in the asymmetric unit of 7a and 7c were studied with the aid of reported literature. The in vitro …
Temperature effect on solubility of aroma compounds in various aqueous solutions
2005
International audience; Solubility of nine aroma compounds (methyl ketones, ethyl esters, aldehyde and alcohol) in various aqueous solutions was measured by the mutual solubility method from -10 to +10degreesC. Influence of both, the nature (carbohydrates and polyols) and the substrate concentration (from 0 to 57.5g/100g) on aroma solubility in aqueous solutions was studied. Aroma solubility in water decreased when aroma hydrophobicity increased. Aroma solubility in various aqueous solutions decreased when substrate concentration increased; their solubility was higher in polyols solutions than in polysaccharides ones. Temperature effect on aroma solubility showed a noncontinuous evolution f…
Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using a specific fluorescent probe and NMR
2008
International audience; Many aroma compounds are known to bind with proteins, and elucidating these bindind interactions is a key in a better knowledgment of flavour perception mechanisms (1). beta-Lactoglobulin (bLg), the major whey protein of milk, has been used as a model food protein in numerous studies. Previous work have shown different binding sites on bLg for aroma compounds as a function of their chemical class, and emphasized the importance of hydrophobic interactions (2). (...)
Aroma compound transfer between a solid food matrix and packaging films: a comprehensive approach
2008
International audience; Food quality is highly dependent on mass transfers occurring in food / packaging systems during storage. Particularly, aroma compound transfers are influenced by the composition and structure of the packaging and food matrix, the physico-chemical properties of aroma compounds and the conditions of the external environment (1). The influence of the food matrix on aroma compound-packaging film interactions was little studied in the literature (2,3). The objective of this work, in the framework of the French project CANAL ARLE, is to better understand aroma compound transfer into and through cellulosic and thermoplastic packaging films by taking into account their inter…
Understanding physiological and physicochemical influences on in-mouth aroma release from yogurts using mechanistic modelling
2008
International audience; On the basis of a first mechanistic model predicting aroma release in the oropharynx during food consumption, the aim of the present work was to improve its accuracy and to use it to identify the main mechanisms responsible for in-mouth aroma release. Comparison between predicted release kinetics and the ones measured by APCI-MS in the nasal cavity of subjects eating flavoured yogurt highlighted the reasonably accurate time predictions of the relative aroma concentration in the nasal cavity and the model ability to simulate successive swallowing events as well as partial velopharyngeal closure. Parameters identified as the most influent for in-vivo aroma release were…
Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using NMR and a fluorescent probe
2010
International audience; beta-lactoglobulin (bLg) is known to interact with aroma compounds affecting their release, and hence, their perception. bLg, composed of two hydrophobic binding sites, was used as a simple model food protein to investigate binding mechanisms as a function of ligand nature. Indeed, binding of small ligands to bLg sites is often selective, although some ligands bind to both sites. Interactions between bLg and one ketone, beta-ionone, and one phenol, guaiacol were investigated by combining two techniques: 2D Nuclear Magnetic Resonance for binding site location, and fluorescence using the 6-propionyl-2-(N, N-dimethylamino)naphthalene (PRODAN) probe for surface hydrophob…
Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification
2008
International audience; Oxydoreduction potential (Eh) is an environmental parameter which defines balances between oxidant species (acceptors of electrons) and reduced species (donors of electrons) of a medium. It may modify the growth capacity of microorganisms, the metabolic fluxes, participate to the quality of fermented products (2, 6, 7) and affect the production and/or stability of volatile compounds (3,5). (...)