Search results for "aroma"

Pleurotus ostreatus volatile aroma compounds identified from fruit-body and from mycelium grown in submerged and solid-state cultures

2003

Comparative analyses of volatile aroma compounds of the Pleurotus ostreatus JMO.95 fruit-body and its corresponding mycelium grown in liquid, on agar surface, or on solid support cultures have been carried out by dynamic headspace concentration using GC/MS and GC/sniffing. The aroma of the fruit-body was due essentially to the presence of octan-3-one and, in a lesser extent, to the presence of octan-3-ol. Other compounds, such as oct-l-en-3-ol, oct-l-en, 2-methylbutanol and a-pinene were also present in low concentrations. The comparison of the aromatic spectra of the fruit-body with the aromatic spectra of mycelia obtained under different culture conditions indicated that the main aromatic…

Net analyte signal as a deconvolution-oriented resolution criterion in the optimisation of chromatographic techniques

2003

The performance of two multivariate calibration measurements, multivariate selectivity (SEL(s)) and scalar net analyte signal (scalar NAS), as chromatographic objective functions (COFs), was investigated. Since both assessments are straightforwardly related to the quantification of analytes in the presence of interferents, they were expected to confer new features in the optimisation of compound resolution, not present in conventional assessments. These capabilities are especially interesting in situations of low resolution, where peak deconvolution becomes an attractive alternative. For comparison purposes, chromatographic resolution (R(s)) and peak purity (p(s)) were used as reference COF…

Traditional and new analytical methodology

2010

International audience

EXTRACTION OF AROMA COMPOUNDS BY PERVAPORATION

1996

Polycyclic aromatic hydrocarbons (PAHs) in coffee brew samples: analytical method by GC-MS, profile, levels and sources.

2009

Roasting is a crucial step for the production of coffee, as it enables the development of color, aroma, and flavor, which are essential for the characterization of the coffee quality. At the same time, roasting may lead to the formation of not desirable compounds, such as polycyclic aromatic hydrocarbons (PAHs). In this paper, we report a method for PAHs determination in coffee brew, based on saponification and liquid-liquid extraction with small volumes of hexane, with exclusion of further processes of purification since we analyze the extract by gas chromatography with mass spectrometric detectors in the single ion monitoring mode (SIM). The total concentration of the 28 compounds investi…

Influence of the food matrix structure on the retention of aroma compounds.

2000

The retention of the aroma compounds in a multicomponent medium like the food matrix is influenced by their affinity with the protein when lipid is present at a low level (0.5%). The effect of the structure of the media is also studied by using two media with the same composition; one was emusified, and the other was not. Among the studied aroma compounds, 2-nonanone and isoamyl acetate present opposite behaviors: the volatility of isoamyl acetate is not affected by the change of the medium structure whereas that of 2-nonanone increases. The decrease of retention of 2-nonanone in an emulsified system would be due to a modification of the fixation site for this compound on the protein or to …

Identification and sensory evaluation of the character-impact compounds of goat cheese flavour

1996

1 SUMMARY The volatile compounds of various goat cheeses have been isolated in order to identify the character-impact odorants by a combination of instrumental analyses and sensory studies. Different extraction procedures have been studied in order to obtain a volatile fraction representative of the cheeses. The most representative extract, as determined by sensory evaluation, has been submitted to GC-MS and to GC-olfactometry, using the aroma extract dilution analysis (AEDA) method. The volatile fatty acids have been found to be the most important compounds for the characteristic goat flavour. Among them, branched-chain fatty acids ( e.g. , 4-methyloctanoic and 4-ethyloctanoic) have been f…

Identification of Key Gin Aroma Compounds

2014

Potential impact aroma compounds of gin have been identified using Gas Chromatogry Olfactometry Mass-Spectrometry (GC-O-MS). In order to select some of them for a recombination study, we developed a specific procedure. Instead of only choosing the compounds on criteria such as their odor quality or their odor activity values, we also used physico-chemical parameters and information on their botanical origin. Data were organized in blocks homogeneous in terms of parameter type. Different statistical treatments were used in order to classify the compounds either by analyzing the parameters altogether or separately block by block.

Investigating semi-hard cheese aroma: Relationship between sensory profiles and gas chromatography-olfactometry data

2012

Abstract The purpose of this study was to investigate semi-hard cheese aroma by explaining sensory characteristics of cheese by gas chromatography–olfactometry (GC–O) data obtained via intensity ratings. Sensory (13 odour attributes) and GC–O profiles obtained by trained panels were carried out on seven non-processed semi-hard cheeses. Intensity scores for significant sensory attributes and significant odour-active compounds were analysed by partial least squares to determine correlations between these datasets. A total of nine sensory attributes and 15 odour-active molecules significantly discriminated between the cheeses. There were strong correlations (89% of the sensory data was explain…

Identification of compounds responsible for the odorant properties of aromatic caramel

2012

Aromatic caramel results from the heat treatment of sugars under specific temperature conditions. Because of its richness in aroma compounds and its pleasant organoleptic properties, caramel is widely used in the food industry. However, the composition of the volatile odorant fraction has not been completely elucidated. The aim of this work was thus to identify the volatile odorant compounds responsible for caramel sensory properties using a multivariate statistical technique. Four aromatic caramels differing in terms of their carbohydrate composition and cooking process were chosen. Odorant compounds were screened by gas chromatography–olfactometry (GC-O) and identified by GC–mass spectrom…