Search results for "Flavour"
showing 10 items of 310 documents
Quantitative analysis of new potent flavour compounds in Burgundy pinot noir wines
1996
International audience
Reducing salt level in food : an integrated study of salt release and perception in model and real food systems
2008
Reducing salt level in food: an integrated study of salt release and perception in model and real food systems; Reducing salt level in food: an integrated study of salt release and perception in model and real food systems
Characterization of the biosynthesis of saponins during seed development in peas (Pisum sativum)
2019
National audience; The use of pulses as ingredients for the production of food products rich in plant proteins is increasing. However, protein fractions prepared from pea or other pulses contain significant amounts of saponins, glycosylated triterpenes which can impart a bitter taste to the final food product. Bitter flavours are currently either removed by energy-requiring physico-chemical treatments or masked by additives. We are in the process of identifying and characterizing the genes involved in saponin biosynthesis during pea seed development, with the objective of identifying mutants in which seed saponins no longer accumulate. To do this we have applied a saponin extraction protoco…
Does human saliva drive flavour perception?
2017
International audience
Grain legumes for human consumption: management of off-flavours
2020
International audience
Mucin MUC1: a key protein in oral physiology and the molecular mechanisms of sensory perception of astringency
2022
Protein and glycerol contents affect physico-chemical properties of soy protein isolate-based edible films
2010
Abstract This study was conducted to determine the effect of both soy protein and glycerol contents on physico-chemical properties of soy protein isolate-based edible (SPI) films. The aim of this study was to better understand the influence of SPI and GLY contents on the behavior of the physico-chemical properties of soy protein isolate-based films. Films were casted from heated (70 °C for 20 min) alkaline (pH 10) aqueous solutions of SPI at 6, 7, 8, and 9 (w/w %), glycerol (50%, w/w, of SPI) and SPI at 7 (w/w %), glycerol (40, 60, 70 %, w/w of SPI). Water vapor permeability (WVP), was measured at 25 °C and for four different relative humidities (30–100%, 30–84%, 30–75%, 30–53%). Surface pr…
Chapter 6 Contribution of NMR Spectroscopy to Flavour Release and Perception
2008
Abstract The control of flavouring of a food product as well as the flavour perception during consumption is a great challenge for improving food quality. However, the various ingredient composition and the different textural properties of foods can significantly affect the release of aroma compounds or sapid molecules. It is thus of major importance to determine physicochemical factors that govern diffusion and binding phenomena of these small solutes in food products. In this way, NMR spectroscopy is an efficient tool to characterize these mechanisms at a molecular scale. Diffusion rates of small solutes in aqueous, viscous and gel solutions can be extracted from relaxation or diffusion N…
The Influence of Fruit Ripening Stage at Harvest and Storage Temperature on ‘Bianca di Bivona’ White Flesh Peaches
2015
‘Bianca di Bivona’ is a white-flesh peach cultivar, which ripens during the last week of July and the first of August. Its fruit are known because of their distinct flavor and aroma, which make them highly accepted, particularly in the local markets. However, nothing is known about their postharvest physiology and storage conditions. In order to investigate the effect of: (a) fruit ripening stage at harvest and, (b) storage temperatures, ‘Bianca di Bivona’ peaches were picked at mature-green, (60.0±1.3 N), and ripe stage (30.7 ± 2.1 N) determined by flesh firmness, and then stored at 0°C and 5°C (90% RH). Flesh firmness, total soluble solids, titratable acidity, weight loss and DA index, me…
Searches for lepton number violating $K^+$ decays
2019
The NA62 experiment at CERN reports a search for the lepton number violating decays K+ -> pi(-)e(+)e(+) and K+ -> pi(-)mu(+)mu(+) using a data sample collected in 2017. No signals are observed, and upper limits on the branching fractions of these decays of 2.2 x 10(-10) and 4.2 x 10(-11) are obtained, respectively, at 90% confidence level. These upper limits improve on previously reported measurements by factors of 3 and 2, respectively.