Search results for "coefficient de partage"
showing 3 items of 3 documents
Libération du sodium et des composés d'arôme dans des modèles fromagers aromatisés : influence de la structure et de la composition
2010
Authorities have called for salt content to be reduced in various food products. Cheese appears to be one of the most targeted products. In order to understand how to reduce salt content in model cheeses without modifying salty perception, the interactions between in-mouth sodium release and cheese composition and structure have to be studied. . The current study was conducted to determine how the release of aroma compounds and sodium ions could be modified by the structure and the composition of model cheese (lipid/protein ratio, sodium content ...). This will be done by in vivo and in vitro approaches. 23Na Nuclear Magnetic Resonance (NMR) spectroscopy was used to study the mobility and t…
Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels
2010
An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…
Study of relationships between the structure of aroma compounds and their retention-release between vapour phase and dairy gels
2010
An integrated approach physicochemistry and structures activity relationships has been carried out to study the aroma compounds retention-release phenomenon in a fat free dairy gel added with pectin. This study aimed to identify the molecular properties that govern this phenomenon assuming that modifying the structure leads automatically to a change in the retention-release of aroma compounds. For this purpose, we have determined the partition coefficients of 28 aroma compounds in water, in pectin gels and in dairy gels supplemented or not supplemented with pectin, at equilibrium conditions using the PRV method (Phase Ratio Variation). Then, we have performed a structure-retention relations…