A5079091257- Food Chemistry and Fat Analysis
- Fermentation and Sensory Analysis
- Cocoa and Sweet Potato Agronomy
- Coffee research and impacts
- Meat and Animal Product Quality
- GABA and Rice Research
- Biochemical and biochemical processes
- Proteins in Food Systems
- Sensory Analysis and Statistical Methods
- Plant biochemistry and biosynthesis
- Biochemical Analysis and Sensing Techniques
- Agriculture and Rural Development Research
- Essential Oils and Antimicrobial Activity
- Advanced Chemical Sensor Technologies
- Natural Products and Biological Research
- Edible Oils Quality and Analysis
- Tea Polyphenols and Effects
- Analytical Chemistry and Chromatography
- Spectroscopy and Chemometric Analyses
- Biofuel production and bioconversion
- Botanical Research and Applications
- Medicinal Plants and Neuroprotection
- Phytochemicals and Antioxidant Activities
- African Botany and Ecology Studies
- Antioxidant Activity and Oxidative Stress
Centre de Coopération Internationale en Recherche Agronomique pour le Développement
2016-2025
Université d'Avignon et des Pays de Vaucluse
2018-2025
Université de Montpellier
2008-2025
Agropolis International
2019-2025
Institut Agro Montpellier
2009-2025
UMR QualiSud
2015-2024
Institut de Recherche pour le Développement
2021-2024
L'Institut Agro
2022-2024
Centre de Recherche et de Documentation sur les Amériques
2010-2023
Animal, Santé, Territoires, Risques et Ecosystèmes
2017-2022
Abstract Background The fruity aromatic bouquet of coffee has attracted recent interest to differentiate high value market produce as specialty coffee. Although the volatile compounds present in green and roasted beans have been extensively described, no study yet linked varietal molecular differences greater abundance specific substances support aroma specificity coffees. Results This compared four Arabica genotypes including one, Geisha Especial, suggested generate Formal sensory...
Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area France were compared to that a marketed Asian one (Thai) by gas chromatography−olfactometry (GC−O) chromatography−mass spectrometry (GC−MS). GC−O analyses organic extracts resulted perception 40 odorous compounds. Only two compounds, oct-1-en-3-one 2-acetyl-1-pyrroline, almost always perceived. Hierarchical cluster analysis showed most difference between odors was...
In greenhouse experiments, Aychade, a fragrant rice variety, was grown under one level of salt solution (EC 3800 ± 400 μS·cm(-1)) sufficient to induce stress in rice. Timing and duration application varied according the growth stages. 2-Acetyl-1-pyrroline (2AP), characteristic flavor compound as well biogenetically related compounds, proline, γ-aminobutyric acid (GABA) were quantified. Salt treatments induced 2AP synthesis leaves, but increase often higher vegetative phase. This correlated...
Summary Volatile compounds from fresh and dried mango were extracted by the solvent‐assisted flavour evaporation ( SAFE ) technique analysed GC ‐ MS . Forty‐one fifty five volatile identified in mango, respectively. Monoterpenes, followed sesquiterpenes, lactones alcohols major compounds. Drying induced substantial losses of several The total amount volatiles decreased about 59%. These could be mainly attributed to during drying, extent which seemed increase with hydrophobicity Henry's law...
This study describes a new and suitable method for the rapid evaluation of rice (Oryza sativa, L.) aroma by analysis volatile fraction using solid-phase microextraction coupled with mass spectrometry (SPME/MS). The abundance list unresolved fragments SPME extracted formed "fingerprint" sample. Fingerprints 61 samples were recorded in duplicate. Pollutants originating from extraction system induce fingerprint background that could be lowered careful cleaning vials caps exclusion specific...
Cocoa is an important raw material in international trade, for which the highest quality demanded. Venezuelan Criollo cocoa beans from south of Lake Maracaibo or Chuao are very high and considered to be Venezuela's finest beans. It therefore characterise define that quality, its precursors, different primary processing stages. Given large number samples analysed, new analytical techniques providing fast reliable data essential. Near infrared (NIR) spectroscopy utilises wavelengths 780–2500...
The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between volatile and perceived 54 samples made from Trinitario cocoa beans Dominican Republic. were evaluated by trained panel analyzed using gas chromatography-mass spectrometry (GC-MS) identify quantify compounds. Predictive models based partial least squares regression (PLS) allowed identification key compounds for predicting individual sensory...
An experimental setup was devised to investigate the permeability of cocoa bean seed coat and pulp key volatile compounds during fermentation. Four labeled (ethyl acetate-