Search results for "Flavoring Agents"
showing 10 items of 20 documents
Molecule structural factors influencing the loading of flavoring compounds in a natural-preformed capsule: Yeast cells
2016
International audience; Yeast cells are efficient microcapsules for the encapsulation of flavoring compounds. However, as they are preformed capsules, they have to be loaded with the active. Encapsulation efficiency is to a certain level correlated with LogP. In this study, the effect of structural factors on the encapsulation of amphiphilic flavors was investigated. Homological series of carboxylic acids, ethyl esters, lactones, alcohols and ketones were encapsulated into the yeast Yarrowia lipolytica. Although, in a single homological series, the length of the molecule and thus the LogP were correlated with encapsulation efficiency (EY%), big differences were observable between series. Fo…
Bioprospecting for brewers: Exploiting natural diversity for naturally diverse beers.
2019
The burgeoning interest in archaic, traditional, and novel beer styles has coincided with a growing appreciation of the role of yeasts in determining beer character as well as a better understanding of the ecology and biogeography of yeasts. Multiple studies in recent years have highlighted the potential of wild Saccharomyces and non‐Saccharomyces yeasts for production of beers with novel flavour profiles and other desirable properties. Yeasts isolated from spontaneously fermented beers as well as from other food systems (wine, bread, and kombucha) have shown promise for brewing application, and there is evidence that such cross‐system transfers have occurred naturally in the past. We revie…
Oral Monosodium Glutamate Administration Causes Early Onset of Alzheimer's Disease-Like Pathophysiology in APP/PS1 Mice.
2019
Glutamate excitotoxicity has long been related to Alzheimer's disease (AD) pathophysiology, and it has been shown to affect the major AD-related hallmarks, amyloid-β peptide (Aβ) accumulation and tau phosphorylation (p-tau). We investigated whether oral administration of monosodium glutamate (MSG) has effects in a murine model of AD, the double transgenic mice APP/PS1. We found that AD pathogenic factors appear earlier in APP/PS1 when supplemented with MSG, while wildtype mice were essentially not affected. Aβ and p-tau levels were increased in the hippocampus in young APP/PS1 animals upon MSG administration. This was correlated with increased Cdk5-p25 levels. Furthermore, in these mice, we…
Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans.
2021
International audience; To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and assessed in four-layer cream-based snacks. To investigate the relationship between saltiness enhancement, temporal release and perception of flavour compounds in hot snacks with heterogeneous distribution of salt and aroma compounds, complementary techniques were used: nose space PTR-Tof-MS (Proton Transfer Reaction-Time of Flight–Mass Spectrometry) to assess the release …
Short-term Effects of the Flavour of Drinks on Ingestive Behaviours in Man
1998
To examine the influence of the oro-sensory properties of different beverages on spontaneous intake of drinks, and the consequence of the volume of fluid ingested on subsequent food intake, 24 subjects (12 men, 12 women), slightly dehydrated, had access ad libitum, during four different experimental sessions in a cross-over design, to one of four commercial beverages without any other drink. The four beverages differed in flavour and caloric content: mineral water; the same mineral water flavoured with orange and unsweetened; the same mineral water flavoured with orange and sweetened with 100 g/l sucrose; or equally sweetened with 50 mg/l aspartame. Ad libitum: lunch was served 15 min after…
Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters
2017
This advance article is part of themed collection: Structure & Sensory.; International audience; The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised subjects, the respective impacts of in vivo aroma release, bolus rheology, chewing activity, mouth coating and salivary composition on dynamic aroma perception. The originality of the approach is that it considers all the parameters together and is able to evaluate their relative contribution using multi-block partial least square (MB-PLS) regression. The fruity aroma perception of the more hydrophilic compound (ethyl propanoate) was related to …
Combined heterogeneous distribution of salt and aroma in food enhances salt perception
2015
Aroma–taste interactions and heterogeneous spatial distribution of tastants were used as strategies for taste enhancement. This study investigated the combination of these two strategies through the effect of heterogeneous salt and aroma distribution on saltiness enhancement and consumer liking for hot snacks. Four-layered cream-based products were designed with the same total amount of sodium and ham aroma but varied in their spatial distribution. Unflavoured products containing the same amount of salt and 35% more salt were used as references. A consumer panel (n = 82) rated the intensity of salty, sweet, sour, bitter and umami tastes as well as ham and cheese aroma intensity for each pro…
Consensus meeting: monosodium glutamate – an update
2006
Update of the Hohenheim consensus on monosodium glutamate from 1997: Summary and evaluation of recent knowledge with respect to physiology and safety of monosodium glutamate.Experts from a range of relevant disciplines received and considered a series of questions related to aspects of the topic.University of Hohenheim, Stuttgart, Germany.The experts met and discussed the questions and arrived at a consensus.Total intake of glutamate from food in European countries is generally stable and ranged from 5 to 12 g/day (free: ca. 1 g, protein-bound: ca. 10 g, added as flavor: ca. 0.4 g). L-Glutamate (GLU) from all sources is mainly used as energy fuel in enterocytes. A maximum intake of 6.000 [c…
Chemistry and functional properties in prevention of neurodegenerative disorders of five Cistus species essential oils.
2013
The chemical composition of Cistus creticus, Cistus salvifolius, Cistus libanotis, Cistus monspeliensis and Cistus villosus essential oils has been examined by GC and GC–MS analysis. Height-nine constituents were identified in C. salvifolius oil, sixty in C. creticus, fifty-six in C. libanotis, fifty-four in C. villosus, forty-five in C. monspeliensis. Although the five species belong to the same genus, the composition showed interesting differences. Essential oils were screened also for their potential antioxidant effects (by DPPH, ABTS, FRAP and b-carotene bleaching test) and their acetylcholinesterase (AChE) and butyrylcholinesterase (BChE) inhibitory activity, useful for prevention and …
Influence of complexation between amylose and a flavored model sponge cake on the degree of aroma compound release
2008
International audience; Flavoring is used in the food industry to reinforce the aroma profile of baked cereal goods. During the processing of such products, interactions between starch and aroma compounds can occur, and this may have an impact on aroma release and perception. In the present study, 20 aroma compounds were tested to establish whether they formed complexes with amylose. The structure of the complexes was determined by wide-angle X-ray scattering (WAXS). A cocomplexation study proved that several complexing compounds could be present in the same crystalline aggregate. WAXS and differential scanning calorimetry (DSC) experiments were performed in a flavored model sponge cake at …