Search results for "Odorant mixture"
showing 4 items of 4 documents
Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicality
2014
Abstract Odor of food constitutes one of the main drivers of the consumers' acceptance. Its characterization thus represents a main challenge for the food industry. Gas chromatography/olfactometry (GC/O) constitutes an intersection between physico-chemical and sensory studies by using the human nose as a detector to evaluate the odor properties of volatile compounds. As GC/O does not make possible the evaluation of mixture of odorants, we propose an original approach to evaluate the impact of compounds on the typicality of caramel aroma by considering their odor qualities in mixtures. Indeed, the present study relies on the main hypothesis that the qualitative properties are as important as…
Les récepteurs olfactifs et le codage des odeurs
2008
The first step of the olfactory detection involves the activation by odorants of olfactory receptors, which are membrane proteins embedded in the membrane of olfactory neurons. Odour coding results from the combinatory activation of a set of receptors and rests on their clonal expression. Neuronal olfactory connexion leads to the formation, in the cortex, of a specific sensory map, which gives rise to the odor perception. This combinatorial system allows, with approximately 340 different receptors, to discriminate myriads of odorants that are natural or not (new cooking flavours, synthetic chemicals…). The extreme olfactory genome diversity in human beings may explain different food behavio…
Perceptual odor blending is influenced by chemical complexity of odorant mixtures
2008
International audience; Perfumers and flavorists are familiar with odor blending phenomenon and often report that a minimum number of odorants has to be mixed for a good odor blend to arise. Previous studies in humans and animals suggested that a configural process could be involved in the perceptual analysis of mixtures of odorants. It has been proposed that the perceptual blending phenomenon corresponds to a configural perception of odorant mixtures. In the present study, we investigated the influence of chemical complexity on the configural perception of odorant mixtures. Six mixtures including 2 to 6 odorants as well as each unmixed odorant were assessed for their odor quality by a pane…
Perception of non-processed semi-hard cheese aroma
2012
Perception of the aroma of food products depends on several factors, involving both the. chemical composition of food and human neurophysiology. The perception of food flavour,. including cheese often relies on the perception of several aroma compounds in mixture in. balanced proportions. The existence of perceptual interactions among aroma compounds in. mixtures and also the release of aroma compounds from the food product are the main factors. that influence the global perceived aroma of food. Hence, the objective of this PhD study was. to investigate the mixture of aroma compounds representing the aroma of semi-hard cheese by. taking into account perceptual interactions among odorants an…