Search results for "Caramel"
showing 10 items of 12 documents
Characterisation of the volatile fraction of aromatic caramel using heart-cutting multidimensional gas chromatography
2014
The first aim of our study was to improve characterisation of the volatile fraction of aromatic caramel by applying heart-cutting multidimensional gas chromatography coupled to mass spectrometry and olfactometry (MDGC-MS-O) on targeted odorant fractions. The second aim was to compare the volatile composition of two caramel samples, which differed in terms of their carbohydrate composition and cooking process. MDGC analyses enabled identification of 37 compounds (17 with the addition of pure standard) in the burnt sugar caramel, 20 of which were reported for the first time in caramel. Fifteen compounds were identified as odour-active and described using a range of attributes such as floral, …
Kant e il rapporto tra pensiero e vita nell'interpretazione di Santino Caramella
2010
Santino Caramella
2010
Profilo filosofico-storico del filosofo palermitano Santino Caramella.
Identitāte un telpa Čikano literatūrā: Sandras Sisneros romāni
2018
Šis pētnieciskais darbs aplūko, kā identitāte un telpa tiek attēlotas Sandras Sisneros romānos „The House on Mango Street” (1989), „Woman Hollering Creek and Other Stories” (1992) un „Caramelo” (2003). Pētījuma mērķis ir izzināt, kā, parvietošanās un dzīves vietas pārmaiņu procesā, vieta ietekmē varoņu hibrīdidentitātes, ļauj saglabāt vietējā iezīmes globālā kontekstā. Pētījums tika veikts ar teksta tuvlasījuma analīzes palīdzību no naratoloģijas perspektīvas. Pētījumā iegūtie rezultāti var tikt izmantoti tālākai identitātes un telpas atainojuma Čikano literatūrā izpētei. Rezultāti liecina, ka romānu varoņi ir savas identitātes un pašizziņas nemitīgos meklējumos, kā arī saskaras ar pastāvīg…
La flaveur du caramel déclinée en notes odorantes
2015
Les caractéristiques aromatiques du caramel industriel utilisé dans les préparations, par exemple les laitages, est en passe d’être révélée par des chercheurs de l’UMR CSGA en partenariat avec l’entreprise Nigay, spécialisée dans la fabrication de caramels aromatiques et colorants. La « flaveur » est le terme utilisé par les spécialistes pour caractériser à la fois l’ensemble des odeurs (détectées par le nez) et des saveurs (détectées par la langue : sucré, salé, amer…) d’un aliment.
Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.
2013
Poster (1 page); National audience; Odour is one of the main factors contributing to the consumer acceptability of food products. Characterization of odorant compounds thus represents an important challenge for the food industry. Caramel is the resulting product of controlled heat treatment of sugars. Its volatile fraction includes a large number of oxygenated heterocycles as furans and furanones. Due to similar properties, these compounds exhibit similar interactions with the column stationary phase. Consequently, the one-dimensional Gas Chromatography (GC) profile of the volatile fraction of caramel shows numerous co-elutions. The aim of this study was to optimize a two-dimensional chroma…
Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception
2013
Poster (1 page); International audience
Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel
2012
Poster (1 page); International audience
Characterisation of odour active compounds in aromatic caramel using GC-olfactometry and GC-mass spectrometry
2011
International audience