Search results for "ComputingMethodologies_GENERAL"
showing 10 items of 96 documents
Impact of complexity on the processing of odour mixture in newborn rabbits
2010
International audience
Perception périphérique des signaux sensoriels. 1- Olfaction
2012
National audience
Dynamics of aroma release during cheese consumption: influence of the physiological state
2011
International audience
P003. Histoire pondérale de 238 femmes souffrant d'anorexie mentale ou de boulimie
2010
Poster affiché ; http://www.jfn2010.com
Perception sensorielle et appréciation de biscuits réduits en lipides et en sucres
2012
Poster ; http://www.qualiment.fr/
Reducing Fat or Sugar Content in Biscuits: Does it Impact Liking? Should Nutritional Claims Be Added to Packagings?
2012
Poster ; http://www.eurosense.elsevier.com/
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
Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies
2013
Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepar…