A5053449086- Analytical Chemistry and Chromatography
- Fermentation and Sensory Analysis
- Advanced Chemical Sensor Technologies
- Adsorption, diffusion, and thermodynamic properties of materials
- Plant biochemistry and biosynthesis
- Chemical Thermodynamics and Molecular Structure
- Crystallization and Solubility Studies
- Essential Oils and Antimicrobial Activity
- Edible Oils Quality and Analysis
- Olfactory and Sensory Function Studies
- Phytochemicals and Antioxidant Activities
- Spectroscopy and Chemometric Analyses
- Catalysis and Oxidation Reactions
- Postharvest Quality and Shelf Life Management
- Sensory Analysis and Statistical Methods
- Meat and Animal Product Quality
- Phase Equilibria and Thermodynamics
- Chemical and Physical Properties in Aqueous Solutions
- Food composition and properties
- Microencapsulation and Drying Processes
- Polysaccharides Composition and Applications
- Potato Plant Research
- Process Optimization and Integration
- Polymer Foaming and Composites
- GABA and Rice Research
Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement
2022-2024
AgroParisTech
2013-2024
Université Paris-Saclay
2015-2024
ParisTech
2022-2024
Laboratoire Ingénierie, Procédés, Aliments
2010-2017
Institut National Polytechnique de Toulouse
2008
Laboratoire de Génie Chimique
2008
Conservatoire National des Arts et Métiers
2008
Laboratoire de Chimie
1996-2002
Institut de Chimie des Substances Naturelles
1996-2002
Cognac wine spirit has a complex composition in volatile compounds which contributes to its organoleptic profile. This work focused on the batch distillation process and, particular, specifically produced by chemical reactions during of spirit, traditionally conducted two steps with charentais pot stills. The aim this study was characterize these formed distillation. Sampling been performed distillates and inside boiler typical analysis samples allowed us perform mass balance point out...
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...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTTheoretical approach of dual-column ion chromatographyMichele. Doury-Berthod, Pierre. Giampaoli, Helmut. Pitsch, Catherine. Sella, and Claude. PoitrenaudCite this: Anal. Chem. 1985, 57, 12, 2257–2263Publication Date (Print):October 1, 1985Publication History Published online1 May 2002Published inissue 1 October 1985https://pubs.acs.org/doi/10.1021/ac00289a019https://doi.org/10.1021/ac00289a019research-articleACS PublicationsRequest reuse...
Liquid–liquid equilibrium (LLE) data for the ternary systems 3-methyl-1-butanol + ethanol water and 2-methyl-1-propanol were measured at 293.15 K atmospheric pressure. The NRTL UNIQUAC models used to correlate experimental data. Good agreement was obtained with both models.
Besides the conventional techniques used for investigation of food-flavor interactions, inverse gas chromatography (IGC) may provide a useful tool direct assessment retention aroma compounds in matrix. IGC consists single reference compound injections at fixed temperature onto column which stationary phase is material interest. We have applied this technique to high amylose corn starch, wheat and beta-cyclodextrin matrixes, using presenting various functional groups. Low energy interactions...
More than 90 different capsicums are found all over the world. They contain capsaicinoids, which responsible for hot and pungent flavour. After extraction by a methanol–water mixture (60:40, v/v) from capsicum oleoresins, 13 compounds were separated analytical HPLC on C18 Hypersil column eluted with methanol–water–acetic acid (60:39:1, v/v/v) containing 0.0379 mol.l−1 of AgNO3, 11 these identified 1H nuclear magnetic resonance as capsaicinoids. This method was applied to quantification 10...
A time−intensity gas chromatography−olfactometry (GCO) apparatus was developed to study some aerodynamic parameters that may influence odor detection and intensity measurements by the subjects. The addition of humidified air at elution place compounds is generally recommended for several reasons (essentially prevent nasal mucosa dehydration improve chromatographic effluent carriage out column), but clues about these effects are yet be published. This question studied through two...