Search results for "METHODOLOGIE"
showing 10 items of 2141 documents
Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.
2013
Poster (1 page); National audience; Odour is one of the main factors contributing to the consumer acceptability of food products. Characterization of odorant compounds thus represents an important challenge for the food industry. Caramel is the resulting product of controlled heat treatment of sugars. Its volatile fraction includes a large number of oxygenated heterocycles as furans and furanones. Due to similar properties, these compounds exhibit similar interactions with the column stationary phase. Consequently, the one-dimensional Gas Chromatography (GC) profile of the volatile fraction of caramel shows numerous co-elutions. The aim of this study was to optimize a two-dimensional chroma…
Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception
2013
Poster (1 page); International audience
Development of a heart cutting two-dimensional gas chromatography method to identify odorant compounds in aromatic caramel
2012
Poster (1 page); International audience
Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studies
2013
Poster (1 page); International audience; Aroma is one of the main factors that contribute to the consumer acceptability of a food product. Gas Chromatography/Olfactometry (GC/O) followed by accurate quantitation and recombination studies are usually carried out to evaluate key aroma compounds. The aim of this study is to develop a new approach taking into account odor qualities and to evaluate their impact on the typicality of caramel aroma. First, 58 aroma compounds, previously identified by GC/O analyses, were sorted into 8 odorant categories: animal, caramel, sour, vegetal, roasted, floral, fruity and nutty according to GC/O descriptors. For each category, a blend of compounds was prepar…
Bilingual panels: a tool to evaluate the role of language in descriptive tasks
2013
Cross cultural studies relating sensory profiles established in different countries suggest that part of the observed cultural differences might be due to language. Indeed, participants in cross cultural studies often have different food experiences as well as different languages and so the effects of language and cultures cannot be easily separated. A way to separate these effects is to work with bilingual assessors. Madagascar is a good candidate to perform such a study as two languages coexist in this country: Malagasy and French. Four flash profiles were performed to evaluate six samples of Moringa oleifera leaf powders: two in French and two in Malagasy. The descriptors generated by the…
The dynamics of preferences for salty flavored crackers: the predictive value of a laboratory boredom test
1995
4 graph.; International audience
Aroma components of pomaces and wine from the variety Muscat de Frontignan
1983
36 ref.; International audience
Sensory analysis: methodological aspects relevant to the study of cheese
1997
Bien que certaines caracteristiques sensorielles puissent etre apprehendees par des mesures instrumentales, la methode la plus directe, a savoir celle utilisant l'homme comme instrument de mesure, reste la plus exacte. La mesure instrumentale ne peut s'y substituer que si les donnees ainsi obtenues sont bien correlees aux donnees sensorielles. Dans ce texte, les differents aspects de la mise en place et de la realisation des essais sensoriels visant a obtenir une description des produits sont exposes. L'attention est attiree sur les procedures et precautions necessaires pour l'obtention de mesures sensorielles fiables, condition indispensable a la reconnaissance de l'analyse sensorielle com…
Dossier de travaux publications
1995
*INRA Centre de Dijon, Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA) Diffusion du document : INRA Centre de Dijon, Laboratoire de recherches sur les arômes BP 86510 21065 Dijon cedex (FRA)
Detection et quantification de molecules d' arome en sortie de CLHP par amperometrie pulsee
1994
*INRA Unite Regionale de Documentation B.V. 1540 21034 Dijon Cedex Diffusion du document : INRA Unite Regionale de Documentation B.V. 1540 21034 Dijon Cedex Diplôme : Dr. d'Université