A5083985699- Fermentation and Sensory Analysis
- Food composition and properties
- Advanced Chemical Sensor Technologies
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Potato Plant Research
- Edible Oils Quality and Analysis
- Advanced Glycation End Products research
- Proteins in Food Systems
- Postharvest Quality and Shelf Life Management
- Tea Polyphenols and Effects
- Infant Nutrition and Health
- Phytochemicals and Antioxidant Activities
- Probiotics and Fermented Foods
- Olfactory and Sensory Function Studies
- Phytase and its Applications
- Viral gastroenteritis research and epidemiology
- Essential Oils and Antimicrobial Activity
- Polysaccharides and Plant Cell Walls
- Protein Hydrolysis and Bioactive Peptides
- Spectroscopy and Chemometric Analyses
- Dye analysis and toxicity
- GABA and Rice Research
- Consumer Attitudes and Food Labeling
- Analytical chemistry methods development
AgroParisTech
2008-2024
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2022-2024
Université Paris-Saclay
2015-2024
ParisTech
2022-2024
Laboratoire Ingénierie, Procédés, Aliments
2009-2019
Laboratoire Génie Industriel
2012
Conservatoire National des Arts et Métiers
2008
University of Naples Federico II
1999-2004
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2003
Institut Agro Dijon
2003
The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy−0lfactometry (D-GC-O), a novel instrumental tool for evaluating odors headspace extracts. In general, odor impressions emerging SPME poorly resembled that the original juice. an attempt to improve extracts, sample equilibration and exposure times were varied on Carboxen/polydimethylsiloxane (CAR/PDMS) divinylbenzene/Carboxen/polydimethylsiloxane...
Structural modifications induced by industrial treatments on milk proteins have been investigated using a new analytical protocol based mass spectrometric procedures (electrospray and matrix assisted laser desorption ionization spectrometry) providing direct correlation between the severity of treatment damages observed. The application this procedure to analysis whey from samples submitted different thermal processes confirmed that under these conditions protein modification is essentially...
The quantitative distribution of volatile compounds in the pulp, cloud, and serum a freshly squeezed orange juice (cv. Naveline) was measured. Juice monoterpene sesquiterpene hydrocarbons were primarily recovered from pulp (74.0 87.2%, respectively) cloud (7.3 14.9%, respectively). Esters alcohols mainly found (90.4 84.1%, Long chain aliphatic aldehydes tend to concentrate pulp. relative proportions individual similar cloud. Pulp alcohol insoluble residues exhibited compositions; half them...
This work elucidates the role of suspended solids in sensorial perception and flavor release orange juice. The coarsest pulp (insoluble particles with a diameter >2 μm) accounted for two major physicochemical effects juice samples: it retained large amounts aroma compounds, including terpenes aldehydes, modified rheological properties matrix. These phenomena strongly affected chemical composition vapor phase samples. On other hand, cloud (finest insoluble <2 also showed strong retention...
ABSTRACT The volatile compounds of bitter orange ( Citrus aurantium L.) products, essential oil (EO) and the heart cut (HC) distillate were detected quantified using gas chromatography (GC) coupled with a mass spectrometer flame ionization detector. flavour characterized GC–olfactometry by nine trained panellists frequency detection method. In total, 53 molecules in EO 40 HC. was 19 major odour (frequency from 6/9 to 9/9) different aromatic notes among which α ‐pinene (floral), octanal...
This study investigated the in vitro digestion of purified pea fractions (protein isolate and starch) sponge cakes when compared to unrefined flour whole wheat maize starch commonly used food industry.
A large number of volatile compounds are formed during the baking foods by reactions such as caramelization and Maillard reactions. Elucidating reaction mechanisms may be useful to predict control food quality. Ten markers were extracted solid model cakes implemented with known amounts precursors (glucose or without leucine) then quantified Thermal desorption-Gas chromatography-Mass spectrometry. The kinetic data showed that level air convection in oven had no significant influence on rates....
Des systemes modeles de confiture a teneurs croissantes en pectine ont ete developpes afin d'observer la liberation d'arome par des matrices gelifiees tres faible concentration hydrocolloide. L'addition modifie composes les plus volatils et hydrophobes. Ce phenomene est strictement lie formation d'un reseau gelifie qui, meme une 0,1 % pectine, cause diminution mobilite volatils. Aucune interaction moleculaire specifique n'a observee entre pectine. De plus, il n'y pas difference significative...