Search results for "AROMA"
showing 10 items of 1006 documents
Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films
2011
In an effort to produce more environmentally friendly materials, renewable and biodegradable biopolymers have been investigated as coating materials. Edible films obtained from i-carrageenan and sodium alginates have good mechanical characteristics, are emulsion stabilizers, and decrease oxygen transfer. The addition of lipids to form emulsified films decreases the water vapour transfer and could be used to encapsulate active substances or aroma compounds. The aim of this work was to measure permeability, sorption and diffusion coefficient of the n-hexanal and D-limonene aroma compounds through emulsified (wf) and non-emulsified (wof) i-carrageenan and sodium alginate-based films to finally…
Retention of aroma compounds by lactic acid bacteria in model food media
2008
The interactions between aroma compounds and other particles in foods, particularly with macromolecules, have been greatly studied in order to better understand the binding of flavors in food matrices. Bacteria possess many macromolecules on their cellular surface that provide them surface properties which are involved in the physicochemical interactions between cells and interfaces. However, the interactions between bacteria and aroma compounds have not received so much attention despite the presence of bacteria in many fermented products. In order to study the retention of aroma compounds by bacteria, we have investigated the retention of esters by lactic acid bacteria with static headspa…
Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging
2007
This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More rese…
Effect of Combining Impact-Aerobic and Strength Exercise, and Dietary Habits on Body Composition in Breast Cancer Survivors Treated with Aromatase In…
2023
This study examines both the effect of a twice-weekly combined exercise—1 h session of strength and 1 h session of impact-aerobic—on body composition and dietary habits after one year of treatment with aromatase inhibitors (AI) in breast cancer survivors. Overall, forty-three postmenopausal women with a BMI ≤ 35 kg/m2, breast cancer survivors treated with AI, were randomized into two groups: a control group (CG) (n = 22) and a training group (IG) (n = 21). Body composition, i.e., abdominal, visceral, and subcutaneous adipose tissue) was measured by magnetic resonance. In addition, some questionnaires were used to gather dietary data and to measure adherence to the Mediterranean diet. After …
Use of Early Juvenile Zebrafish Danio Rerio for In-Vivo Assessment of Endocrine Modulation by Xenoestrogens
2013
Reliable and cost-effective early-life stage (ELS) bioassays incorporating practical experimentation without compromising scientific relevance are crucial in chemical risk assessment. This study investigated the use of 20 days- post-fertilization life stage ( 20dpfZF ) of zebrafish Danio rerio to screen environmental chemicals known to be estrogenic in adult fish. Firstly, studies with key genes in steroidogenesis were conducted; the brain isoform of aromatase gene ( cyp19a1b ) being the most prominently expressed biomarker. Regulation of mRNA levels of molecular biomarkers, vitellogenin 1 gene ( vtg1) and cyp19a1b were selected to assess the endocrine modulation by xenoestrogens, 17α-ethin…
Volatile Compounds in Red Wines Processed on an Industrial Scale by Short Pre-fermentative Cold Maceration
2012
Nero d’Avola and Shiraz grapes were subjected to pre-fermentative cold maceration at 4°C for about 24 h in industrial winemaking, in order to evaluate the effects of the pre-treatment on aroma profile. The volatile compounds were identified by gas chromatography-mass spectrometry and grouped into 14 chemical families 4 and 9 months after bottling. Principal components analysis (PCA) plots of the volatile compounds showed clear separation among wines from the Shiraz and Nero d’Avola varieties. For instance, Shiraz wines were characterized along the PC1 axe by esters of organic acids, norisoprenoids and C6 alcohols, while Nero d’Avola wines were characterized by acetates and monoterpenic oxid…
The caramel flavour: impacts of the volatile and the non-volatile fraction on perception
2013
The aim of this thesis was to investigate the impact of the volatile odorant fraction and the non-volatile fraction on the perception of caramel flavour. The first step focused on the analytical characterization of the volatile odorant fraction of caramel using Gas Chromatography coupled to Olfactometry (GC/O), GC/Mass Spectrometry (GC/MS) and heart-cutting MDGC/MS/O. Results highlighted the presence of more than one hundred compounds and demonstrated the complexity of the caramel volatile fraction. The objective of the second step was to understand the contribution of odorant compounds identified to the caramel aroma typicality. Literature shows that odour intensity is not sufficient to ev…
Carboranylphosphinic Acids: A New Class of Purely Inorganic Ligands
2015
Purely inorganic carboranyl phosphinates were prepared, and the influence of the cluster on the reactivity of the phosphinate group was studied. Electron-withdrawal by the carboranyl carbon atoms, combined with space-filling efficiency and enhanced aromaticity of the cluster cage, renders the phosphorus more difficult to oxidize. This enables carboranyl phosphinates to survive harsh oxidizing conditions, a property which is uncommon in organic phosphinates.
Dynamics of aroma release during cheese consumption: influence of the physiological state
2014
Studies dealing with food intake usually focus either on in vivo aroma release or on subject physiology and behaviour. However, no approach combining all the parameters is known and the effect of changes in the physiological state (for instance satiation state) has been slightly studied until now. Yet, the evolution of aroma perception during food intake is important because it can modify the consumption behaviour, in particular when the subject is satiated. The objective of this project is to study the dynamics of the evolution of aroma release from model cheese, according to physiological modifications such as satiation attainment. . The present study is a preliminary test led on a small …
Consistency between sorting task and sensory descriptie analysis: application to cheese products
2011
Sensory descriptive analysis (DA) is the incontrovertible method to obtain a complete description of a product. In such methodology, trained panellists evaluate a series of attributes that significantly discriminates products in a set. Sensory sorting task (ST) is often used with consumers in order to obtain a sensory map representing the global differences between products. The two methods are based on very different methodology, but each attends to show the main differences and similarity amongst products. Thus, one can wonder whether these two methods show the same differences, or more precisely, do the results obtained by DA resemble the ones obtained with ST? In the present study, we e…