Identification des substances odorantes principales dans des fromages à pâte demi-ferme à croûte lavée

Autor: Gagnaire, Valérie, Maillard, Marie-Bernadette, Lê, Sébastien, Thierry, Anne

Publikováno v: IDF International Cheese Science and Technology Symposium 2021
IDF International Cheese Science and Technology Symposium 2021, Jun 2021, virtual edition, Canada. 2021
IDF International Cheese Science and Technology Symposium 2021, Jun 2021, virtual edition, Canada., 2021

International audience; Flavor is an important property of fermented foods and largely results from the production of aroma compounds by microorganisms. In smear-ripened cheese varieties, surface microbiota is thought to contribute to the typicity of

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::4a4c5dd388491c7ec0c9c5d80a049c0b
https://hal.inrae.fr/hal-03256786/document

1,8-Cineole in French Red Wines: Evidence for a Contribution Related to Its Various Origins

Autor: Xavier Poitou, Philippe Darriet, Cécile Thibon

Publikováno v: Journal of Agricultural and Food Chemistry
Journal of Agricultural and Food Chemistry, American Chemical Society, 2017, 65 (2), pp.383-393. ⟨10.1021/acs.jafc.6b03042⟩

The aromatic descriptor "green", reflecting grape unripeness in French red wines, is frequently associated with the levels of 3-alkyl-2-methoxypyrazines, particularly 3-isobutyl-2-methoxypyrazine (IBMP), which has bell pepper nuances. Nevertheless, n

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7c4368dee814f579a5b11fb51e323d8
https://doi.org/10.1021/acs.jafc.6b03042

Comprehensive sensory and chemical data on the flavor of 16 red wines from two varieties: Sensory descriptive analysis, HS-SPME-GC-MS volatile compounds quantitative analysis, and odor-active compounds identification by HS-SPME-GC-MS-O

Autor: Villière, Angélique, Symoneaux, Ronan, Roche, Alice, Eslami, Aïda, Perrot, Nathalie, Le Fur, Yves, Prost, Carole, Courcoux, Philippe, Vigneau, Évelyne

Publikováno v: Data in Brief (24), 103725. (2019)

This paper describes data collected on 2 sets of 8 French red wines from two grape varieties: Pinot Noir (PN) and Cabernet Franc (CF). It provides, for the 16 wines, (i) sensory descriptive data obtained with a trained panel, (ii) volatile organic co

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1582::aef587107d8f7d102409b5dd7680ad8b
http://prodinra.inra.fr/record/472196

Combination of odour-stimulation tools and surface response methodology for odour recombination studies

Autor: Thierry Thomas-Danguin, Claire Chabanet, Thibaut Dosne, Noëlle Beno, Maiken Thomsen, Elisabeth Guichard

Publikováno v: Flavour and Fragrance Journal
Flavour and Fragrance Journal, Wiley, 2017, 32 (3), pp.196-206. ⟨10.1002/ffj.3376⟩
Flavour and Fragrance Journal, Wiley, 2017, 32 (3), pp.196-206. 〈10.1002/ffj.3376〉

The objective of this study was to evaluate the relative impact of 12 odour-active compounds on the odours of three different non-processed semi-hard kinds of cheese using a combination of different odour stimulation tools. Based on a previous study,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2c0a02014ecfc56693700ca62afb95d3
https://hal.archives-ouvertes.fr/hal-01528070

Key odor and physicochemical characteristics of raw and roasted jicaro seeds ( Crescentia alata K.H.B.)

Autor: Marc Lebrun, Fabrice Vaillant, Carla Vaneza Corrales, Geneviève Fliedel, Ana Mercedes Pérez, Marie Noelle Madec, Sylvie Lortal

Publikováno v: Food Research International
Food Research International, Elsevier, 2017, 96, pp.113-120. ⟨10.1016/j.foodres.2017.03.009⟩
Food Research International, vol.96, pp.113-120
Kérwá
Universidad de Costa Rica
instacron:UCR

Jicaro seeds (Crescentia alata) are widely consumed in Central America, primarily as a popular tasty and nutritious beverage called “horchata”. Seeds are roasted to develop a specific aroma through a process that has never been explored. Volatile

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b676488f128500d03e1265e51f8d3c7e
https://hal.archives-ouvertes.fr/hal-01494179