Search results for "composé d'arôme"
showing 2 items of 2 documents
Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach
2019
Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and de…
Influence of the composition and the structure of different media on the release of aroma compounds
2004
International audience; The release of 2-nonanone and hexenol (hex-4-en-3-ol) was studied in model media with different structures and compositions: water, a gel of $\beta$-lactoglobulin, gelified or non-gelified emulsions (5.0% Miglyol, 6.9% $\beta$-lactoglobulin; the gelation was realized by heating) and milk. The aroma compounds were analyzed by gas chromatography. A strong influence of the nature of the volatile compound on its behavior towards the food matrix was observed: in the case of 2-nonanone, a hydrophobic compound (log P = 2.9) with a relatively high vapor-water partition coefficient (Kmol = 33.6), the release was greatly influenced by the composition and the structure of the m…