Search results for "Hexanal"
showing 10 items of 24 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…
Physico-chemical properties and sensory profile of durum wheat Dittaino PDO (Protected Designation of Origin) bread and quality of re-milled semolina…
2018
To help future quality checks, we characterized the physico-chemical and sensory properties of Dittaino bread, a sourdough-based durum wheat bread recently awarded with Protected Designation of Origin mark, along with the quality features of re-milled semolina used for its production. Semolina was checked for Falling Number (533–644 s), protein content (12.0–12.3 g/100 g d.m.), gluten content (9.7–10.5 g/100 g d.m.), yellow index (18.0–21.0), water absorption (59.3–62.3 g/100 g), farinograph dough stability (171–327 s), softening index (46–66 B.U.), alveograph W (193 × 10−4–223 × 10−4 J) and P/L (2.2–2.7). Accordingly, bread crumb was yellow, moderately hard (16.4–27.1 N) and chewy (88.2–10…
The Volatilomic Footprints of Human HGC-27 and CLS-145 Gastric Cancer Cell Lines
2021
The presence of certain volatile biomarkers in the breath of patients with gastric cancer has been reported by several studies; however, the origin of these compounds remains controversial. In vitro studies, involving gastric cancer cells may address this problem and aid in revealing the biochemical pathways underlying the production and metabolism of gastric cancer volatile indicators. Gas chromatography with mass spectrometric detection, coupled with headspace needle trap extraction as the pre-concentration technique, has been applied to map the volatilomic footprints of human HGC-27 and CLS-145 gastric cancer cell lines and normal Human Stomach Epithelial Cells (HSEC). In total, 27 volat…
Role of pulp in flavor release and sensory perception in orange juice
2004
This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular i…
Shelf life assessment of industrial durum wheat bread as a function of packaging system
2017
This study compared the effect of different packaging systems on industrial durum wheat bread shelf-life, with regard to thermoformed packaging (TF) and flow-packaging (FP). Two TFs having different thickness and one FP were compared by assessing physico-chemical and sensorial properties and volatile compounds of sliced bread during 90 days of storage. Texture, aw and bread moisture varied according to a first-order kinetic model, with FP samples ageing faster than TFs. Sensorial features such as consistency, stale odor, and sour odor, increased their intensity during storage. Furans decreased, whereas hexanal increased. The Principal Component Analysis of the whole dataset pointed out that…
A headspace solid-phase microextraction method of use in monitoring hexanal and pentane during storage: Application to liquid infant foods and powder…
2006
The determination of two secondary lipid oxidation compounds (hexanal and pentane) in liquid infant foods using a headspace solid-phase microextraction gas chromatographic (HS-SPME-GC) method has been developed and validated. The HS-SPME analytical conditions (fibre position, equilibration and sampling times) were selected. The analytical parameters of the method (linearity: hexanal from 2.48 to 84.78 ng/g, pentane from 6.21 to 79.55 ng/g; precision: hexanal 2.87%, pentane 2.343.46%; recovery: hexanal 106.60%, pentane 95.39%; detection limit: hexanal 3.63 ng and pentane 4.2 ng) demonstrate the usefulness of the method. Once optimized, the method was applied to liquid infant foods based on m…
The aroma of strawberry (Fragaria ananassa): Characterisation of some cultivars and influence of freezing
1990
The volatiles of six strawberry (Fragaria ananassa Duch) cultivars, both fresh and deep-frozen, were isolated by direct dichloromethane extraction. Sixty compounds were identified and quantified by GC—MS. Characterisation of cultivars was achieved by applying principal component analysis to the chromatographic data. Great differences were observed. Maxim and Directeur Paul Wallbaum are rather low in volatiles while Gariguette and Tioga are rich in mesifurane (2,5-dimethyl-4-methoxy-2,3-dihydrofuran-3-one), furaneol' (2,5-dimethyl-4-hydroxy-2,3-dihydrofuran-3-one) and nerolidol. Esters are the major compounds in Senga Sengana and Vicomtesse Hericart de Thury. This last cultivar is also chara…
Study of the retention and release of n-hexanal incorporated into soy protein isolate–lipid composite films
2010
[EN] This work deals with the study of the kinetic of aroma release, which had been previously incorporated into soy protein isolate (SPI)-lipid composite films. The aim was to determine the influence of type and amount of lipidic material on aroma (n-hexanal) release and retention, as well as the apparent diffusion coefficients. To carry out this study it have been employed SPI-based films containing two SPI:LIPID ratios (1:0.25 and 1:0.5), and two types of lipids, oleic acid (OA) and beeswax (BW), in OA:BW ratios 100:0, 70:30, 50:50, 30:70 and 0:100. The measurements were performed by a gas chromatography technique. The films that showed more retention were SPI:LIPID 1:0.5 100% BW and con…
Influence of temperature and NaCl on the release in aqueous liquid media of aroma compounds encapsulated in edible films
2012
This work analyses the release of n-hexanal and D-limonene from edible films, previously encapsulated in the iota-carrageenan matrix (with and without lipid). Both volatile compounds have different physicochemical properties. The effect of temperature (25 degrees C and 37 degrees C) and dissolution medium (water and 0.9% NaCl) on the release and retention of aroma compounds were studied. Hydrophobicity and wettability properties of active iota-carrageenan films were also studied and they were related with the internal and surface microstructure of films. Results highlight that D-limonene is encapsulated in the lipid phase of the films decreasing the release in the salt medium. D-limonene, t…
Test of isotopic fractionation during liquid-liquid extraction of volatile components from fruits
1995
Fruits constitute a natural source of flavoring molecules. Nevertheless, an isotopic fractionation could be induced by the extraction of volatile molecules from fruits. After the addition of six volatile molecules to Italia grape (hexyl acetate, acetic acid, linalool, butanoic acid, 3-hydroxy-2-methyl-4-pyrone, and methyl cinnamate) and five volatile molecules to Primofiori lemon (hexanal, trans-2-hexenyl acetate, 1-hexanol, trans-2-hexenol, and 4-decanolide) before extraction, it has been established that, for a particular extraction procedure, there is no significant difference between the 13 C enrichments of these molecules before and after extraction. Nothing has been concluded for acet…