Search results for "Arôme"

Screening of lactic acid bacteria for their use as aromatic starters during fermentation of vegetables

2020

Lactic acid bacteria (LAB) have good growth capacities on various food matrices and produce very diverse enzymatic activities which are notably capable of positively modifying the organoleptic properties of fermented foods. Therefore, the selection of the LAB starters possessing good metabolic abilities and interesting enzymatic activities towards the plant matrix could improve the aroma profiles of fermented foods. The main objective of this study was to enhance the aroma profiles of fermented tomatoes by using the biotechnological pathway. To achieve this, firstly, 200 LAB isolated from Cambodian and Vietnamese fermented foods were screened for their β-glucosidase activity and duplicate i…

Comprehension and food analysis of a fermented mixture of animal proteins and vegetable proteins : influence on the physico-chemistry and the accepta…

2017

Many problems have been identified following the attempts to incorporate vegetal proteins in our food. In particular, off-flavor, taste or texture have been highlighted as real barriers to the acceptability of plant products by consumers. The consumer himself is also an important determinant regarding the term "acceptability." So, in order to develop a new fermented product based on pea, two issues were studied: the product and the consumer. To understand the physico-chemical properties and the acceptability of pea protein-based fermented products, several factors have been investigated in successive stages such as culture, positive health and environmental claims, lactic acid bacteria stra…

Relationships between sodium mobility, in-mouth salt and aroma release, and flavour perception : application to model cheeses

2012

The aim of this work is to understand the effects of changes in the composition of model cheeses on mobility, release and perception of flavor molecules (salt, aroma compounds). Six flavoured model cheeses were formulated (3 lipid/protein (L/P) ratios and 2 salt contents). The microstructure and the rheological properties of the model cheeses were characterized respectively by confocal microscopy and by uniaxial compression test. The mobility of sodium ions was analyzed by 23Na NMR. The kinetics of sodium release was followed in water and then in saliva during consumption of the model cheeses. The retronasal release of aroma compounds was followed by nose-space APCI-MS, simultaneously with …

Mesurer le goût. Quand la mémoire s'en mêle

2011

 ; Dans le domaine alimentaire, le goût est un critère très important de satisfaction ou d’insatisfaction des consommateurs. Il est donc essentiel de le maîtriser, ce qui implique de pouvoir le mesurer.

Libération du sodium et des composés d'arôme dans des modèles fromagers aromatisés : influence de la structure et de la composition

2010

Authorities have called for salt content to be reduced in various food products. Cheese appears to be one of the most targeted products. In order to understand how to reduce salt content in model cheeses without modifying salty perception, the interactions between in-mouth sodium release and cheese composition and structure have to be studied. . The current study was conducted to determine how the release of aroma compounds and sodium ions could be modified by the structure and the composition of model cheese (lipid/protein ratio, sodium content ...). This will be done by in vivo and in vitro approaches. 23Na Nuclear Magnetic Resonance (NMR) spectroscopy was used to study the mobility and t…

Brain mechanisms of the odor-induced taste enhancement in people living with normalweight and obesity: sensory and electroencephalography studies

2022

Some odors have the property of enhancing the taste perception, whether it is sweet, salty, acidic or umami. It is therefore possible to enhance the perception of a taste by using odorant ingredients in food. The integration of taste and odor results in the perception of a unique quality for the food, called the flavor. The mechanism that results from this integration, called odor-induced taste enhancement (OITE), has been little studied in the literature in normal weight (NW) and obese (OB) individuals. It has been observed that the odor-induced taste enhancement is higher in OB compared to NP, for a single product tested. The brain structures involved in OITE have already been identified,…

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 …

Allaitement et diversification alimentaire : un voyage dans un monde sensoriel

2014

https://hal-amu.archives-ouvertes.fr/hal-02126733

L'arôme du cassis

2019

Interactions micro-organismes - bois et impact sur les propriétés physico-chimiques du vin : fermentation malolactique par le biofilm de Oenococcus o…

2015

Malolactic fermentation improves wine quality, mainly by decreasing acidity. It is carried out by lactic acid bacteria, mainly Oenococcus oeni. This species is favored for its efficiency and its organoleptic outcome. O. oeni ability to withstand wine stress and to keep its fermentation activity is a subject of major interest.Samples of oak showed that O. oeni adheres to wood and is able to persist for several months in wine. However, in the majority of natural habitats, microorganisms grow attached to a surface, within a structured ecosystem called biofilm. In this form of life, cells benefit from an increased stress resistance.These two properties, adherence to a surface and stress resista…