Search results for "FLAVOUR"
showing 10 items of 310 documents
Measurement of transport phenomena of volatile compounds: A review
2008
International audience; Measurement of the transport phenomena of volatile compounds is a central preoccupation in food flavour and is the subject of the present paper. After a theoretical reminder concerning transport phenomena, the methods used for the measurement of diffusion and mass transfer of volatile compounds are described with their principles, main advantages and drawbacks. These methods are illustrated by some results obtained for flavoured model food products.Several methods characterized by the type of diffusion coefficient measured, the method basis, the scale at which diffusion is measured and the means used to detect the diffusing molecule, are available to determine diffus…
Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked m…
2006
International audience; In order to determine the feasibility of the solvent assisted flavour evaporation extraction (SAFE) technique and the standard addition method to quantify the aroma compounds retained in baked matrices after processing, three doughs that mainly vary in one ingredient, M1 (with eggs and palm oil), M2 (without eggs but with palm oil) and M3 (without eggs and without palm oil) were flavoured with an aromatic formulation of 19 different aroma compounds in propylene glycol that is responsible for a viennoiserie aromatic note. From the 19 aroma compounds added, 12 of them were quantified, so was also the propylene glycol. After the application of standard addition method 3…
Requirement for a global design to remove fat from flavoured yoghurts
2006
Abstract The low-fat dairy desserts are generally not so much appreciated as the corresponding products containing fat because of altered flavour and texture characteristics. A review of the influence of fat on these aspects is proposed. Some methods used to correct for flavour imbalances also decrease the texture quality.
Flavor release from complex food systems
2008
International audience
Flavouring Extra-Virgin Olive Oil with Aromatic and Medicinal Plants Essential Oils Stabilizes Oleic Acid Composition during Photo-Oxidative Stress
2021
Essential oils (EOs) from medicinal and aromatic plants (MAPs) are well-known as natural antioxidants. Their addition to extra-virgin olive oil (EVOO) can contribute to reducing fat oxidation. The main aim of this study was to improve both food shelf-life and aromatic flavour of EVOO, adding different EOs of Sicilian accessions of common sage, oregano, rosemary and thyme. The morphological and production characteristics of 40 accessions of MAPs were preliminarily assessed. EOs from the most promising accessions of MAPs were analysed by gas-chromatography and mass spectrometry. Photo-oxidative studies of the EOs were carried out and the determination of the EVOO fatty acids obtained from 4 I…
Water and temperature contribution to the structuration of starch matrices in the presence of flavour.
2016
The effect of hydrothermal treatments and flavours addition on starch structure and its physical properties were studied. Native wheat starch was treated at 2 different hydrations (water-starch ratios: 50/50 and 80/20 g w/w) and temperatures (65 and 85 °C) in the presence of flavours (ethyl hexanoate and 2-hexanone). The freshly prepared samples were subjected to DSC and flavour analysis. Flavour inclusion complex could not be detected by DSC, however the result of flavour analysis proved that there were flavours interactions with starch. Both ethyl hexanoate and 2-hexanone interacted with starch at similar rates. The highest flavour loss was found in the samples at high hydration and heate…
Effect of artificial shading on the tannin accumulation and aromatic composition of the Grillo cultivar (Vitis vinifera L.)
2013
Abstract Background White wine quality, especially in warm climates, is affected by sunlight and heat stress. These factors increase the probability that ambering processes will occur and reduce the potential flavour compounds. This study aimed to investigate the effect of sunlight reduction on the accumulation of polyphenolic and aromatic compounds. Results This study was conducted in a commercial vineyard containing V. vinifera L. cv Grillo. Opaque polypropylene boxes (100% shading) and high-density polyethylene (HDPE) net bags (50% shading) were applied at fruit set. The effect of the shaded treatments was compared to the exposed fruit treatment. The shaded treatments resulted in heavier…
Heavy quark spin symmetry and SU(3)-flavour partners of the X (3872)
2013
In this work, an Effective Field Theory (EFT) incorporating light SU(3)-flavour and heavy quark spin symmetries is used to describe charmed meson-antimeson bound states. At Lowest Order (LO), this means that only contact range interactions among the heavy meson and antimeson fields are involved. Besides, the isospin violating decays of the X(3872) will be used to constrain the interaction between the D and a (D) over bar* mesons in the isovector channel. Finally, assuming that the X(3915) and Y(4140) resonances are D* (D) over bar* and D-s* (D) over bar (s)* molecular states, we can determine the four Low Energy Constants (LECs) of the EFT that appear at LO and, therefore, the full spectrum…
Impact of dijet and D-meson data from 5.02 TeV p+Pb collisions on nuclear PDFs
2020
We discuss the new constraints on gluon parton distribution function (PDF) in lead nucleus, derivable with the Hessian PDF reweighting method from the 5.02 TeV p+Pb measurements of dijet (CMS) and $D^0$-meson (LHCb) nuclear modification ratios. The impact is found to be significant, placing stringent constraints in the mid- and previously unconstrained small-$x$ regions. The CMS dijet data confirm the existence of gluon anti-shadowing and the onset of small-$x$ shadowing, as well as reduce the gluon PDF uncertainties in the larger-$x$ region. The gluon constraints from the LHCb $D^0$ data, reaching down to $x \sim 10^{-5}$ and derived in a NLO perturbative QCD approach, provide a remarkable…
Measuring lepton flavor violation at LHC with a long-lived slepton in the coannihilation region
2008
When the mass difference between the lightest slepton, the NLSP, and the lightest neutralino, the LSP, is smaller than the tau mass, the lifetime of the lightest slepton increases in many orders of magnitude with respect to typical lifetimes of other supersymmetric particles. These small mass differences are possible in the MSSM and, for instance, they correspond to the coannihilation region of the CMSSM for $M_{1/2} \gsim 700$ GeV. In a general gravity-mediated MSSM, where the lightest supersymmetric particle is the neutralino, the lifetime of the lightest slepton is inversely proportional to the square of the intergenerational mixing in the slepton mass matrices. Such a long-lived slepton…