Search results for "ODORANTS"
showing 10 items of 180 documents
Translational diffusion coefficients of volatile compounds in various aqueous solutions at low and subzero temperatures.
2005
International audience; Translational diffusion coefficients (D(12)) of volatile compounds were measured in model media with the profile concentration method. The influence of sample temperature (from 25 to -10 degrees C) was studied on translational diffusion in sucrose or maltodextrin solutions at various concentrations. Results show that diffusivity of volatile compounds in sucrose solutions is controlled by temperature, molecule size, and the viscosity of the liquid phase as expected with the Stokes-Einstein equation; moreover, physicochemical interactions between volatile compounds and the medium are determinant for diffusion estimation. At negative temperature, the winding path induce…
Effects of different yeast strains, nutrients and glutathione-rich inactivated yeast addition on the aroma characteristics of Catarratto wines
2021
Catarratto is one of the most common non-aromatic white grape varieties cultivated in Sicily (Southern Italy). In order to improve the aromatic expression of Catarratto wines a trial was undertaken to investigate the effect of yeast strain, nutrition and reduced glutathione. Variables included two Saccharomyces cerevisiae strains, an oenological strain (GR1) and one isolated from honey by-products (SPF52), three different nutrition regimes (Stimula Sauvignon Blanc™ (SS), Stimula Chardonnay™ (SC) and classic nutrition practice), and a specific inactivated yeast rich in reduced glutathione to prevent oxidative processes [Glutastar™ (GIY)] ensuing in ten treatments (T1-T10). Microbiological an…
Aroma production and fermentation performance of S. cerevisiae × S. kudriavzevii natural hybrids under cold oenological conditions
2019
This work aims to describe the wine fermentation characteristics of 23 natural S. cerevisiae × S. kudriavzevii hybrid yeasts related to fermentative environments isolated from different regions and their significance for the aroma spectra of the produced wines. Fermentations were performed at 12 °C in artificial must, and S. cerevisiae and S. kudriavzevii pure species strains were used for comparison purposes. We determined the relevant kinetic parameters of fermentation, the concentration of the main metabolites and the main aroma-related compounds produced after fermentation. The results revealed that some strains that show well-rounded characteristics could be profitable yeast starters f…
Perceptual interactions in mixtures of odorants
2008
International audience
Pharmacophore study of a blending six-component odor mixture
2016
The first step of odor perception is an interaction between odorants and olfactory receptors [1]. The corresponding transduced olfactory signals, conveyed by olfactory sensory neurons, are then processed by the brain [2]. It is now accepted that the main strategy used to discriminate thousands of odors results from a combinatorial coding [3]. Moreover, odors perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [4]. In previous studies performed in the CSGA of Dijon [5-7], we investigated the perception of a mixture of 6 components: vanillin, oxanone (4-(4-hydroxyphenyl)butan-2-one),…
Function of nasal odorant metabolism in vertebrate olfaction
2021
National audience
Exploring the network of odours shared by an aroma blending mixture
2019
International audience; The first step of odour perception is an interaction between odorants and olfactory receptors [1]. Moreover, odours perceived in our environment are mainly the result of mixtures of odorants; however, the specific mechanisms involved in their processing remain poorly understood [2]. In previous studies performed at INRA-CSGA [3], the perception of a mixture of ethyl isobutyrate (Et-iB, strawberry-like odour, STR) and ethyl maltol (Et-M, caramel-like odour, CAR) was investigated in comparison with a reference (allyl hexanoate, Al-H, pineapple-like odour, PNA) chosen to evoke an odour close to the one expected in the mixture. The binary specific mixture of Et-iB and Et…
Chemo-biological analysis applied to the olfaction field
2019
Human are surrounded by numerous molecules in the air from a limited number of olfactory receptors [1], and one odor is not caused by only one compound but by a mixture of molecules [2]. Two different perceptions exist, the first being the heterogeneous perception which is the distinction between the odor components of the mixture. The second perception is homogeneous and consists in a mixture of molecules resulting in a single odor which is not possible to distinguish between odor components of the mixture. There are two types of homogeneous perceptions:1-When one of the mixture components covers the other constituents and we can only smell the odor of one of the mixture components: it is …
Towards the improvement of food flavour analysis: Modelling chemical and sensory data and expert knowledge integration
2019
International audience
Organoleptic propoerties of dark chocolates investigated by direct-injection mass spectrometry (PTR-To-MS) and GC-olfactometry
2017
15. Weurman Flavour Research Symposium ; Graz (Autriche) - (2017-09-18 - 2017-09-22); International audience; A preliminary sensory study conducted on a set of 187 dark chocolates varying in terms of cocoa origin and variety allowed their classification into four distinct sensory categories. Fingerprints in volatile organic compounds (VOCs) of these chocolates wereobtained by a direct-injection mass spectrometry headspace method using Proton Transfer Reaction Mass Spectrometry (PTR-MS). This chemical analysis allowed discriminating the four sensory poles, so the sensory discrimination seemed to be mainly based on volatile compounds. Then, the key odorants responsible for chocolates differen…