Search results for "Volatilome"

showing 2 items of 2 documents

Dark chocolates organoleptic differences: a PTR-ToF-MS success story

2019

International audience; Aroma of dark chocolate depends on process and cocoa origin and variety. Repeated sensory analyses of standardized chocolates produced from various cocoa beans batches using a standard fabrication process allowed classifying them into four sensory categories. These categories were confirmed in a PTR-ToF-MS analysis of the volatilome of 206 chocolate samples through supervised multivariate data analyses (PLS-DA). Variable selection using dedicated methods pinpointed some volatile compounds important for the discrimination of the chocolates. Moreover, the nosespace of a subset of chocolates was measured by twelve assessors using PTR-ToF-MS with simultaneous determinati…

[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition[CHIM.ANAL] Chemical Sciences/Analytical chemistryNosespace[CHIM.ANAL]Chemical Sciences/Analytical chemistryProfilingChocolateVolatilome[SDV.AEN]Life Sciences [q-bio]/Food and NutritionPTR-MSTDS
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Volatilomics in the vineyard

2017

SPE IPM CNRS INRA UB; National audience

[SDV] Life Sciences [q-bio][SDE] Environmental ScienceselicitationVOC[SDV]Life Sciences [q-bio][SDE]Environmental Sciences[SDV.BV]Life Sciences [q-bio]/Vegetal Biology[SDV.BV] Life Sciences [q-bio]/Vegetal Biologyplant resistanceComputingMilieux_MISCELLANEOUSvolatilomegrapevine
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