Search results for "odorants"
showing 10 items of 180 documents
An odor timer in milk? Synchrony in the odor of milk effluvium and neonatal chemosensation in the mouse.
2012
International audience; Mammalian newborns exhibit avid responsiveness to odor compounds emanating from conspecific milk. Milk is however developmentally heterogeneous in composition as a function of both evolved constraints and offspring demand. The present study aimed to verify whether milk odor attractivity for neonates is equally distributed along lactation in Mus musculus (Balb-c strain). Therefore, we exposed pups varying in age to milk samples collected from females in different lactational stages. The pups were assayed at postnatal days 2 (P2), 6 (P6) and 15 (P15) in a series of paired-choice tests opposing either murine milk and a blank (water), or two samples of milk collected in …
Olfactory attraction of the hornet Vespa velutina to honeybee colony odors and pheromones.
2014
19 pages; International audience; Since the beginning of the last century, the number of biological invasions has continuously increased worldwide. Due to their environmental and economical consequences, invasive species are now a major concern. Social wasps are particularly efficient invaders because of their distinctive biology and behavior. Among them, the yellow-legged hornet, Vespa velutina, is a keen hunter of domestic honeybees. Its recent introduction to Europe may induce important beekeeping, pollination, and biodiversity problems. Hornets use olfactory cues for the long-range detection of food sources, in this case the location of honeybee colonies, but the exact nature of these c…
Olfactory foraging in temperate waters: sensitivity to dimethylsulphide of shearwaters in the Atlantic Ocean and Mediterranean Sea
2014
AbstractMany procellariiforms use olfactory cues to locate food patches over the seemingly featureless ocean surface. In particular, some of them are able to detect and are attracted by dimethylsulfide (DMS), a volatile compound naturally occurring over worldwide oceans in correspondence with productive feeding areas. However, current knowledge is restricted to sub-Antarctic species, and to only one study realized under natural conditions at sea. Here, for the first time, we investigated the response to DMS in parallel in two different environments in temperate waters, the Atlantic Ocean and the Mediterranean Sea, employing Cory's (Calonectris borealis) and Scopoli's shearwaters (Calonectri…
Competitive Binding of Aroma Compounds by β-Cyclodextrin
2001
Retention of six aroma compounds has been studied after dehydration of ternary mixtures of aroma water and beta-cyclodextrin. A maximal retention of a mole of aroma per mole of beta-cyclodextrin has been observed for five of the aroma compounds, whereas retention of benzyl alcohol can be twice as high. Retention of a mixture of aroma compounds has also been studied. It has been noted that when volatile compounds compete for the same binding sites on beta-cyclodextrin, ethyl hexanoate, 2-methylbutyric acid, and benzyl alcohol are, respectively, better retained than ethyl propionate, hexanoic acid, and hexanol. Preferential retention observed with esters can be simply explained by their diffe…
Coping with continual danger: assessing alertness to visual disturbances in crucian carp following long-term exposure to chemical alarm signals.
2013
Chemical alarm signals in fish are passively released into the water from ruptured epidermal cells, and induce instant fright responses in conspecifics. Fish also display alarm responses to injured heterospecific skin, as well as to scent of piscivorous predators that have ingested prey. A conspicuous alertness to visual disturbances has also been observed in fish following long-term exposure to extracts of filtered, homogenized skin, but the chemical inducers of such vigilance are actually unknown. We tested if a continual exposure to water-soluble alarm signals, from either conspecifics or heterospecifics, affects alertness of fish. Based on previous experience, it was assumed that alertn…
Role of pulp in flavor release and sensory perception in orange juice
2004
This work elucidates the role of suspended solids in sensorial perception and flavor release in orange juice. The coarsest pulp (insoluble particles with a diameter of2 microm) accounted for two major physicochemical effects in orange juice samples: it retained large amounts of aroma compounds, including terpenes and aldehydes, and modified the rheological properties of the juice matrix. These phenomena strongly affected the chemical composition of the vapor phase in the juice samples. On the other hand, orange juice cloud (finest insoluble particles with a diameter of2 microm) also showed a strong retention effect on ethyl butanoate or hexanal, probably due to the occurrence of molecular i…
Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin
2002
International audience; The retention of three aroma compounds-isoamyl acetate, ethyl hexanoate, and linalool--from starch-containing model food matrices was measured by headspace analysis, under equilibrium conditions. We studied systems containing standard or waxy corn starch with one or two aroma compounds. The three studied aroma compounds interact differently: ethyl hexanoate and linalool form complexes with amylose, and isoamyl acetate cannot. However, in systems containing one aroma compound, we observed with both starches a significant retention of the three molecules. These results indicate that amylopectin could play a role in the retention of aroma. In systems containing two arom…
Influence of Physicochemical Interactions between Amylose and Aroma Compounds on the Retention of Aroma in Food-like Matrices
2002
In food matrices, where starch is often used as a gelling or texturing agent, the occurrence of amylose-aroma complexes and their effect on the release of aroma compounds are difficult to determine. Indeed, thick or gelled systems are known to reduce the diffusion rate of flavor molecules, resulting in an increase of retention. Moreover, interactions between aroma compounds and matrix components might increase the retention of aroma compounds. The complexing behavior of three aroma compounds with amylose was studied by DSC and X-ray diffraction to determine the relative importance of these two factors. Their interaction properties were different: two of them formed complexes, and the third …
Understanding retention and metabolization of aroma compounds using an in vitro model of oral mucosa.
2020
International audience; The mechanism leading to aroma persistence during eating is not fully described. This study aims at better understanding the role of the oral mucosa in this phenomenon. Release of 14 volatile compounds from different chemical classes was studied after exposure to in vitro models of oral mucosa, at equilibrium by Gas-Chromatography-Flame Ionization Detection (GC-FID) and in dynamic conditions by Proton Transfer Reaction- Mass Spectrometry (PTR-MS). Measurements at equilibrium showed that mucosal hydration reduced the release of only two compounds, pentan-2-one and linalool (p < 0.05), and suggested that cells could metabolize aroma compounds from different chemical fa…
Behavior of Flavor Compounds in Model Food Systems: a Thermodynamic Study
2003
Physicochemical parameters, such as hydrophobicity, water solubility, and volatility, of four flavor compounds (ethyl acetate, ethyl butyrate, ethyl hexanoate, and 2-pentanone) were determined. The amount of flavor compounds released from different model matrices (mineral water, purified triolein, an oil-in-water emulsion, a carbohydrate matrix, and a complex matrix containing lipids and carbohydrates) into the gaseous phase was determined at thermodynamic equilibrium, at 37 degrees C, by static headspace gas chromatography. The degree of interaction between the flavor compounds and the matrix components was shown by measuring the percentage retention using the water matrix as the reference…