Search results for "AROMA"
showing 10 items of 1006 documents
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect
2014
Identification and quantification of the odour active compounds in sheep’s raw milk cheeses with flavour defect. 14. Weurman flavour research symposium
Aroma and salt release and perception in model cheeses are explained by salt/fat contents, microstructure, salt mobility and oral processing
2013
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. Reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients such as aroma compounds. This study consisted in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds), masticatory behaviour and flavour perception. Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological properties were analysed using uniaxial compression tests. Microstructure and homogeneity we…
Flavour release and sensory pereption in cheeses
2013
During the eating of food, the in-mouth process leads to food breakdown which induces the release of flavour compounds. Volatile and non-volatile compounds are released into the saliva, and volatile compounds are transferred into the vapour phase to reach olfactory receptors in the nasal cavity. The aim of this chapter is to review the effects of changing the composition of cheeses on the mobility, release and perception of flavour molecules (salt, aroma compounds), and to discuss the results with respect to human physiology. Cheese is a good model because it is possible to vary its composition (in lipids, proteins, salt), in order to comply with nutritional guidelines (less salt, less fat)…
Relationship between sensory profiles and odor-active compounds detected by Gas-Chromatography olfactometry
2011
Cheese flavour has been widely studied and key-aroma compounds identified. However the strategies involved were mostly correlation studies between quantitative measurements of aroma compounds and either gas chromatography olfactometry (GC-O) data or sensory data. These correlations do not take in account the differences in the Stevens’ slopes relating sensory perception and concentration and perception thresholds. The objective of this study was thus to explain sensory perception of cheese by the intensity of single molecules measured by GC-O analysis. Seven commercial semi-hard cheeses were evaluated by a sensory descriptive analysis. Thirteen odour attributes were evaluated by a panel of …
Main odor active compounds in sheep’s raw milk cheeses with flavour defect
2014
Main odor active compounds in sheep’s raw milk cheeses with flavour defect. 9.congrès international Goût nutrition santé
Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds
2012
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…
Zirconocene-Based Methods for the Preparation of BN-Indenes : Application to the Synthesis of 1,5-Dibora-4a,8a-diaza-1,2,3,5,6,7-hexaaryl-4,8-dimethy…
2017
A method for the preparation of 3-bora-9aza-indene heterocycles based on zirconocene mediated functionalization of the ortho-CH bonds of pyridines has been developed and used to make two such compounds. Unlike other methods, the boron center in these heterocycles remains functionalized with a chloride ligand and so the compounds can be further elaborated through halide abstraction and reduction. The utility of the method was further demonstrated by applying it towards the preparation of 1,5- dibora-4a,8a-diaza BN analogues of the intriguing hydrocarbon s-indacene starting from 2,5-dimethylpyrazine. Gram quantities of one such compound was prepared and fully characterized, and both experimen…
Insights into the Synthesis and the Solution Behavior ofmeso-Aryloxy- and Alkoxy-Substituted Porphyrins
2015
meso-RO-appended (R = alkyl, aryl) porphyrins bearing one or two OR substituents at the tetrapyrrolic macrocycle were synthesized in good yields from 5,15-dibromo-10,20-diphenylporphyrins 2H(Br2DPP), Ni(Br2DPP) and Zn(Br2DPP) using an SNAr reaction. By varying the solvent, the base, the temperature, and the time of the reaction, the optimum conditions were established, and the selective introduction of one or two meso-RO substituents at the periphery of the macrocycle was achieved. Moreover, monofunctionalization of Ni(Br2DPP) according to an SNAr reaction was used as a key step for the synthesis of rarely explored unsymmetrical porphyrinyl alkyl ethers. 1H NMR studies of these ethers in CD…
Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level
2011
International audience; In recent years, health concerns related to salt have led to extensive research on low-salt foods. One major remaining issue is to reduce sodium content while still providing the salty fix, to maintain food appreciation, acceptance and choice. Using well-selected odours has been proposed to compensate for sodium chloride reduction in food, due to the cross-modal interactions between odour and taste. However, interactions between taste and odour, with regards to saltiness, remain poorly investigated. Moreover, although a few studies have assessed the influences of odour and sweet supra-threshold intensity on cross-modal interactions, none focused directly on how they …
Formation of Aroma by Hydrolysis of Glycosidically Bound Components
1992
SUMMARY Acid hydrolysis has been used in order to establish the presence of glycosidically bound components in fruits. During this treatment, rearrangement reactions of free monoterpene alcohols generally occur. This inconvenient may be avoided using enzymatic hydrolysis, however the specificity of enzymes requires the previous knowledge of the structures of compounds used as substrates in order to control the reaction. Several glycosidically bound components, glucosides, rutinosides and arabinoglucosides present in grapes and apricot were isolated, separated and identified using non destructive methods, MS-MS low energy CAD spectra and HPLC. s-D-glucosidase, α-L-rhamnosidase, α-L-arabinase…