Search results for "FLAVOR"

Flavor composition of oil obtained from crude and roasted oats

1989

chap. 12; International audience

Interactions between pectins and flavor compounds in strawberry jam

1994

International audience

Aroma release with atmospheric pressure chemical ionization (APCI-) and proton transfer reaction (PTR-) mass spectrometry: competition and quantitati…

2009

Development of a new in vitro model of oral mucosa to investigate a new hypothesis on the molecular origin of astringency

2021

Astringency is described as an oral tactile perception occurring during the consumption of tannin-rich foods. This sensation, mediated by the trigeminal nerves, participates negatively to the flavor of foods leading to the rejection of food with high astringency by the consumer. The exact molecular mechanism of its origin and the nature of the sensory receptors activated are still under debate. Up to recently, the main hypotheses involved changes in the lubrication properties of the oral cavity triggering the activation of mechanoreceptors. Recently, we have put a new hypothesis involving the mucin MUC1 forward as an explanation of the origin of astringency. MUC1 is a transmembrane mucin wi…

Plaisir du goût

2023

Search for low-energy neutrinos from astrophysical sources with Borexino

2019

We report on searches for neutrinos and antineutrinos from astrophysical sources performed with the Borexino detector at the Laboratori Nazionali del Gran Sasso in Italy. Electron antineutrinos ($\bar{\nu}_e$) are detected in an organic liquid scintillator through the inverse $\beta$-decay reaction. In the present work we set model-independent upper limits in the energy range 1.8-16.8 MeV on neutrino fluxes from unknown sources that improve our previous results, on average, by a factor 2.5. Using the same data set, we first obtain experimental constraints on the diffuse supernova $\bar{\nu}_e$ fluxes in the previously unexplored region below 8 MeV. A search for $\bar{\nu}_e$ in the solar ne…

Borexino’s search for low-energy neutrino and antineutrino signals correlated with gamma-ray bursts

2017

International audience; A search for neutrino and antineutrino events correlated with 2350 gamma-ray bursts (GRBs) is performed with Borexino data collected between December 2007 and November 2015. No statistically significant excess over background is observed. We look for electron antineutrinos ( ν¯e ) that inverse beta decay on protons with energies from 1.8  MeV to 15  MeV and set the best limit on the neutrino fluence from GRBs below 8  MeV. The signals from neutrinos and antineutrinos from GRBs that scatter on electrons are also searched for, a detection channel made possible by the particularly radio-pure scintillator of Borexino. We obtain currently the best limits on the neutrino f…

Is Aquaponics Beneficial in Terms of Fish and Plant Growth and Water Quality in Comparison to Separate Recirculating Aquaculture and Hydroponic Syste…

2022

Aquaponics is a technique where a recirculating aquaculture system (RAS) and hydroponics are integrated to grow plants and fish in a closed system. We investigated if the growth of rainbow trout (Oncorhynchus mykiss) and baby spinach (Spinacia oleracea) would be affected in a coupled aquaponic system compared to the growth of the fish in RAS or plants in a hydroponic system, all systems as three replicates. We also investigated the possible effects of plants on the onset of nitrification in biofilters and on the concentration of off-flavor-causing agents geosmin (GSM) and 2-methylisoborneol (MIB) in rainbow trout flesh and spinach. For the fish grown in aquaponics, the weight gain and speci…

Variability of sensory profile and quality characteristics for ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ peach (Prunus persica Batsch) fresh-cut sli…

2015

Abstract Peach genotypes in Southern Italy include the white-flesh ‘Pesca di Bivona’ (‘Murtiddara’, ‘Bianca’, ‘Agostina’ and ‘Settembrina’) and the yellow-flesh ‘Pesca di Leonforte’ (‘Settembrina’, ‘Giallone’ and ‘Ottobrina’ ) landraces, with non-melting clingstone fruit, characterized by a persistent aroma and an excellent flavor that is highly appreciated by consumers. The aim of this work was to assess the suitability of these white- and yellow-flesh landraces to be processed as fresh-cut product with regard to the persistence of their quality and sensory profiles. Fruit of ‘Pesca di Bivona’ and ‘Pesca di Leonforte’ landraces were cut into slices and stored at 5 °C for 3, 5, 7, 12 d. Fre…

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…