Search results for "aroma compound"

Hydrophobic interactions between aroma compounds and beta-Lactoglobulin using NMR and a fluorescent probe

2010

International audience; beta-lactoglobulin (bLg) is known to interact with aroma compounds affecting their release, and hence, their perception. bLg, composed of two hydrophobic binding sites, was used as a simple model food protein to investigate binding mechanisms as a function of ligand nature. Indeed, binding of small ligands to bLg sites is often selective, although some ligands bind to both sites. Interactions between bLg and one ketone, beta-ionone, and one phenol, guaiacol were investigated by combining two techniques: 2D Nuclear Magnetic Resonance for binding site location, and fluorescence using the 6-propionyl-2-(N, N-dimethylamino)naphthalene (PRODAN) probe for surface hydrophob…

Impact of oxydoreduction potential on biosynthesis of volatile compounds in acid skim milk gel: identification and quantification

2008

International audience; Oxydoreduction potential (Eh) is an environmental parameter which defines balances between oxidant species (acceptors of electrons) and reduced species (donors of electrons) of a medium. It may modify the growth capacity of microorganisms, the metabolic fluxes, participate to the quality of fermented products (2, 6, 7) and affect the production and/or stability of volatile compounds (3,5). (...)

Indigenous lactic acid bacteria involved in flavour formation during Pecorino cheese ripening.

2005

Evaluation of the aroma compounds of Sicilian Cactus pear (Opuntia Ficus-Indica) fermented juice

2011

Chapter 6 Contribution of NMR Spectroscopy to Flavour Release and Perception

2008

Abstract The control of flavouring of a food product as well as the flavour perception during consumption is a great challenge for improving food quality. However, the various ingredient composition and the different textural properties of foods can significantly affect the release of aroma compounds or sapid molecules. It is thus of major importance to determine physicochemical factors that govern diffusion and binding phenomena of these small solutes in food products. In this way, NMR spectroscopy is an efficient tool to characterize these mechanisms at a molecular scale. Diffusion rates of small solutes in aqueous, viscous and gel solutions can be extracted from relaxation or diffusion N…

BIOPOLYMERS USED AS EDIBLE COATING TO LIMIT WATER TRANSFER, COLOUR DEGRADATION AND AROMA COMPOUND 2-PENTANONE LOST IN MEXICAN FRUITS

2005

Low preservation of typical fruits in countries with warm weather represents a limitation to export. A recently proposed method to increase shelf-life of fresh guava, is the application of biopolymers as edible coatings. This research involves the use of biopolymers of microbial origin obtained with low cost nutrients, to prepare edible coatings applied on mexican guava and apricot. Dextrans obtained by fermentation with Leuconostoc mesenteroides isolated from a typical mexican beverage named pulque (cactus juice fermented). Dextrans were purified by precipitation with methanol and dispersed in purified water. This procedure was repeated 3 times to eliminate carbohydrates others than dextra…

Transport parameters for aroma compounds through i-carrageenan and sodium alginate-based edible films

2011

In an effort to produce more environmentally friendly materials, renewable and biodegradable biopolymers have been investigated as coating materials. Edible films obtained from i-carrageenan and sodium alginates have good mechanical characteristics, are emulsion stabilizers, and decrease oxygen transfer. The addition of lipids to form emulsified films decreases the water vapour transfer and could be used to encapsulate active substances or aroma compounds. The aim of this work was to measure permeability, sorption and diffusion coefficient of the n-hexanal and D-limonene aroma compounds through emulsified (wf) and non-emulsified (wof) i-carrageenan and sodium alginate-based films to finally…

Retention of aroma compounds by lactic acid bacteria in model food media

2008

The interactions between aroma compounds and other particles in foods, particularly with macromolecules, have been greatly studied in order to better understand the binding of flavors in food matrices. Bacteria possess many macromolecules on their cellular surface that provide them surface properties which are involved in the physicochemical interactions between cells and interfaces. However, the interactions between bacteria and aroma compounds have not received so much attention despite the presence of bacteria in many fermented products. In order to study the retention of aroma compounds by bacteria, we have investigated the retention of esters by lactic acid bacteria with static headspa…

Multiple Mass Transfers of Small Volatile Molecules Through Flexible Food Packaging

2007

This article deals with evolution of packed foodstuff quality with time of storage. The transport of small volatile molecules (flavor compounds, water vapor, and gases) into and through flexible food packaging materials is reviewed, as well as their multiple transfers. Sorption, diffusion, and permeation phenomena are distinguished. Transport properties are largely determined by packaging characteristics, flavor molecules properties, food matrix composition, and environmental conditions. Transfer of small volatile molecules into and through food packaging materials can modify food quality and properties of the packaging materials, thus possibly altering packed foodstuff shelflife. More rese…

Application of headspace analysis to the study of aroma compounds-lipids interactions

1998

Taking into account interactions between aroma compounds and food components is necessary to better manage the flavoring of food products. These interactions occur at a molecular level and reflect changes, at a macroscopic level, in thermodynamic equilibria, such as solubility or volatility. The rate of transfer of an aroma compound from the liquid to the vapor phase can be affected as well. The behavior of aroma compounds in water and lipid solutions was studied in two complementary ways, a thermodynamic and a kinetic approach (head-space analysis). The transfer rate of volatiles at the liquid-water interface does not only depend on the hydrophobicity of the aroma compounds. Vapor-liquid p…