Search results for "flavour"
showing 10 items of 310 documents
Kinetic study of the release of aroma compounds in different model food systems
2007
Abstract Kinetics of release as a function of time from different model food matrices (mineral water, an oil-in-water emulsion, a carbohydrate matrix and a complex matrix containing lipids and carbohydrates) were measured at 37 °C for four flavour compounds. Carbohydrate matrix and complex matrix were elaborated to have a similar rheological behaviour. Flavour compounds belonging to the strawberry flavour note were chosen: a homologous series of ethyl esters (C4, C6 and C8) and a ketone (C5). The influence of the nature of flavour compounds on the kinetics of release was studied. On the other hand, the influence of the composition of the matrix on the kinetics of release was pointed out. Fr…
Influence of emulsion and powder size on the stability of encapsulated d-limonene by spray drying
2005
Abstract The microencapsulation of d -limonene by spray drying was investigated with respect to the effects of emulsion droplet size, powder particle size, as well as to the effects of various kinds of matrices (gum arabic, maltodextrin, and modified starch) on its stability. It was realized by studying release characteristics and oxidative stability during storage. The release and the oxidation decreased deeply with an increase in powder and emulsion particle size for gum arabic and maltodextrin materials. Further, the distributions of emulsion size in the powder showed an increase in the fraction of large emulsion droplets and changed to a bimodal distribution. However, the modified starc…
Properties of spray-dried food flavours microencapsulated with two-layered membranes: Roles of interfacial interactions and water
2012
International audience; Engineering the interface of oil-in-water emulsion droplets with biopolymers that modify its permeability could provide a novel technique to improve flavour retention in dry powders. The objective of this study was to determine if volatile compounds were more retained in dry emulsions stabilized by pea protein isolate (PPI)/pectin complex than that stabilized by PPI alone. The retention of ethyl esters during spray-drying increased with decreasing volatility of the encapsulated compound and ranged from 28% to 40%. The addition of pectin to feed emulsions was quite effective in markedly improving the retention of the three studied flavour compounds. In our previous wo…
Flavour: From food to perception
2016
Revue; This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception.The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily …
Transfer of Water and Volatiles at Interfaces: Application to Complex Food Systems
2013
International audience; During processing, storage and consumption, mass transfer of various small molecules (water, gases, flavour compounds or other solutes) occurs between the different phases in complex food products, or between complex food and its surroundings. These mass transfers can lead to physical or chemical changes and thus induce food quality modifications.The objective of this paper is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been designed to characterize mass transfers of these small molecules and their effects on food properties. In particular, techniques such as rotati…
The influence of addition of Borago officinalis with antibacterial activity on the sensory quality of fresh pasta
2015
Abstract Borage (Borago officinalis L.) is a herbaceous plant of the Boraginaceae family cultivated throughout the world for several purposes, including food preparations, mainly beverages and salads. Some Italian recipes use borage as a food ingredient, in particular as condiment for pasta. The aqueous extract (AE) from borage leaves can act as biopreservative in foods due to its inhibition towards the main foodborne pathogen bacteria. Fresh pasta, due to the high content of water, is a food product with a limited shelf life. In order to test the suitability of borage to produce fresh pasta with a prolonged shelf life, borage AE was used in dried form as a raw material for the production o…
Comparison of direct mass spectrometry methods for the on-line analysis of volatile compounds in foods
2013
For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studie…
Influence des pratiques d’allaitement et de diversification sur l’acceptation de flaveurs nouvelles chez le jeune enfant : variabilité intra- et inte…
2007
This thesis covers three separate but related studies. The first, a questionnaire survey of infant feeding practices in two nearby European regions (Dijon, France and Aalen, Germany) reports between- and withinregion differences in breastfeeding duration and variety of vegetables offered early in weaning. This survey identified the level and rate of vegetable variety and the specific foods to use in a second study. The 2nd study examined the effects of breast- or formula-feeding and different levels of vegetable variety (no, low or high) early in weaning on acceptance (intake and liking) of new foods. The foods were: (1) a first new vegetable offered immediately after the intervention; (2) …
Recent Development in Analytical Methods for Identification of Off-Flavour Compounds
1983
The best resolution of individual off-flavour compounds is achieved by glass or quartz capillary gas chromatography. A special two-column system was used by which simultaneous instrumental detection and sniffing (odour desorption) of odorous compounds could be done. The measuring detectors were flame ionization (FID), electron capture (ECD), flame photometric (FPD) and a mass spectrometer (MS). Structural assignments of the odorous substances were done from MS data and verified by model compounds. Before the GC run the sample was collected at the head of the double column using a cold trap device. The sample for analysis was injected in liquid form or, more efficiently, thermally desorbed f…
Delta M_K and epsilon_K in SUSY at the Next-to-Leading order
1998
We perform a Next-to-Leading order analysis of Delta S=2 processes beyond the Standard Model. Combining the recently computed NLO anomalous dimensions and the B parameters of the most general Delta S=2 effective Hamiltonian, we give an analytic formula for Delta M_K and epsilon_K in terms of the Wilson coefficients at the high energy scale. This expression can be used for any extension of the Standard Model with new heavy particles. Using this result, we consider gluino-mediated contributions to Delta S=2 transitions in general SUSY models and provide an improved analysis of the constraints on off-diagonal mass terms between the first two generations of down-type squarks. Finally, we improv…