Search results for "composé aromatique"
showing 2 items of 2 documents
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…
Salt and fat contents in model cheeses influence the release of sodium ions and aroma compounds
2012
The health authorities recommend a reduction in salt (NaCl) and fat contents of foodstuff. But reducing such components without affecting acceptability is a major challenge, particularly because of the interactions with other ingredients, such as aroma compounds. One way could be to increase the mobility of both sodium ions and aroma compounds in food matrix and their release during consumption. This study consists in a multimodal approach to understand the effect of changes in composition of model cheeses on the mobility and release of flavour molecules (NaCl, aroma compounds). Six flavoured model cheeses have been formulated (three fat/protein contents, two NaCl contents). The rheological…