Search results for "flavour"
showing 10 items of 310 documents
Measurement of polarization amplitudes and CP asymmetries in B 0 → Φk *(892)0
2014
An angular analysis of the decay $B^0 \to \phi K^*(892)^0$ is reported based on a $pp$ collision data sample, corresponding to an integrated luminosity of 1.0 fb$^{-1}$, collected at a centre-of-mass energy of $\sqrt{s} = 7$ TeV with the LHCb detector. The P-wave amplitudes and phases are measured with a greater precision than by previous experiments, and confirm about equal amounts of longitudinal and transverse polarization. The S-wave $K^+ \pi^-$ and $K^+K^-$ contributions are taken into account and found to be significant. A comparison of the $B^0 \to \phi K^*(892)^0$ and $\bar{B}^0 \to \phi \bar{K}^*(892)^0$ results shows no evidence for direct CP violation in the rate asymmetry, in th…
Angular analysis of charged and neutral B → Kμ + μ − decays
2014
The angular distributions of the rare decays B → K+µ+µ- and B0 → K0 <inf>a</inf>Sμ+μ- are studied with data corresponding to 3 fb-1 of integrated luminosity, collected in proton-proton collisions at 7 and 8TeV centre-of-mass energies with the LHCb detector. The angular distribution is described by two parameters, FH and the forward-backward asymmetry of the dimuon system AFB, which are determined in bins of the dimuon mass squared. The parameter F<inf>H</inf> is a measure of the contribution from (pseudo)scalar and tensor amplitudes to the decay width. The measurements of A<inf>FB</inf> and F<inf>H</inf> reported here are the most precise to d…
Sorption of 4-ethylphenol and 4-ethylguaiacol by suberin from cork
2015
International audience; Cork shows an active role in the sorption of volatile phenols from wine. The sorption properties of 4-ethylphenol and 4-ethylguaiacol phenols in hydro-alcoholic medium placed in contact with suberin extracted from cork were especially investigated. To that purpose, suberin was immersed in model wine solutions containing several concentrations of each phenol and the amount of the compound remaining in the liquid phase was determined by SPME-GC-MS. Sorption isotherms of 4-ethylguaiacol and 4-ethylphenol by suberin followed the Henry's model. The solid/liquid partition coefficients (KSL) between the suberin and the model wine were also determined for several other volat…
Production of volatile compounds in liquid cultures by six strains of coryneform bacteria
1992
The aromatic profiles of four strains of Brevibacterium linens, one strain of Brevibacterium sp. and one strain of Microbacterium sp. were determined with some pure cultures of these microorganisms in standard trypcase soy liquid medium, which enabled four of these six strains to produce flavour compounds of ripened cheese. Thirty-two flavour compounds were identified by gas chromatography and mass spectrometry. The identified flavour compounds included the following: fatty acids, alcohols, methylketones, sulphur compounds, aromatic compounds and a pyrazine. Some important differences were found among the six strains studied. The four strains of B. linens had similar flavour profiles. Their…
A novel prototype to closely mimic mastication for in vitro dynamic measurements of flavour release
2005
International audience; Flavour release during eating of a food depends upon many parameters that can hardly be managed. In-vivo measurements by the APCI MS-nose method allowed temporal sensory evaluation and flavour release data to be directly correlated, but several limitations have frequently been reported. These were: high inter-individual variability, low repeatability of measurements, and weak experiment throughput due to panellists' exhaustion. To overcome most of these limitations, the use of an artificial mouth for online mesurement of flavour release is recommended. However, the systems used in previous reports were limited in terms of reproducing in-vivo oral functions and parame…
Interaction of food matrix with small ligands influencing flavour and texture
2000
International audience
Transfer of Water and Active Molecules at the Interfaces in Complex Food Systems: Theoretical and Practical Aspects
2011
Abstract During processing, storage and consumption, mass transfer of various molecules (water, gases, flavour compounds or other solutes) occur between the different phases in complex food products, and/or also between the complex food and its surroundings. These mass transfers can lead to physical and/or chemical changes and thus induce food quality modifications. The objective of this presentation is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been developed to characterize their properties and their impact on the mass transfers. Particularly, techniques such as rotative diffusion cell …
Traditional and new analytical methodology
2010
International audience
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…
An atmospheric pressure chemical ionization-ion-trap mass spectrometer for the on-line analysis of volatile compounds in foods: a tool for linking ar…
2014
An atmospheric pressure chemical ionization ion-trap mass spectrometer was set up for the on-line analysis of aroma compounds. This instrument, which has been successfully employed for some years in several in vitro and in vivo flavour release studies, is described for the first time in detail. The ion source was fashioned from polyether ether ketone and operated at ambient pressure and temperature making use of a discharge corona pin facing coaxially the capillary ion entrance of the ion-trap mass spectrometer. Linear dynamic ranges (LDR), limits of detection (LOD) and other analytical characteristics have been re-evaluated. LDRs and LODs have been found fully compatible with the concentra…