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7 results on '"Karine Gourrat"'

1. The production of an infant formula with a minimally processed route impacts its nutritional, physiological and sensorial qualities

Author

Amélie Deglaire, Anne Blais, Juliane Calvez, Geraldine Lucchi, Karine Gourrat, Nadine Leconte, Romain Jeantet, Didier Dupont, Sophie Nicklaus, Anne-Marie Davila, Science et Technologie du Lait et de l'Oeuf (STLO), AGROCAMPUS OUEST, Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Physiologie de la Nutrition et du Comportement Alimentaire (PNCA (UMR 0914)), AgroParisTech-Université Paris-Saclay-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), NIZO Food Research,FrieslandCampina, Wageningen University, deglaire, amelie, Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-AGROCAMPUS OUEST, and Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro) more...

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, physiological propertie, organoleptic propertie, heat treatment, native protein, human milk, nutritional propertie, infant formula, substitut, minimal processing, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2021

2. Effects of oenological tannins on aroma release and perception of oxidized and non-oxidized red wine: A dynamic real-time in-vivo study coupling sensory evaluation and analytical chemistry

Author

Pascal Schlich, Paola Piombino, Luigi Moio, Emmanuelle Meudec, Karine Gourrat, Sylvie Cordelle, Véronique Cheynier, Fabrice Neiers, Jean-Luc Le Quéré, Elisabetta Pittari, Gilles Feron, Isabelle Andriot, Francis Canon, Pittari, E., Piombino, P., Andriot, I., Cheynier, V., Cordelle, S., Feron, G., Gourrat, K., Le Quere, J. -L., Meudec, E., Moio, L., Neiers, F., Schlich, P., Canon, F., University of Naples Federico II, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), ChemoSens Platform, Partenaires INRAE, Université Bourgogne Franche-Comté [COMUE] (UBFC), Sciences Pour l'Oenologie (SPO), Université de Montpellier (UM)-Institut national d’études supérieures agronomiques de Montpellier (Montpellier SupAgro), Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement (Institut Agro)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Polyphenol Analyt Facil, and ANR-14-CE20-0001,MUFFIN,Film salivaire muqueux et interactions avec la flaveur(2014) more...

Subjects
Tannin, Flavour, Aroma of wine, Sensory system, Wine, 01 natural sciences, Analytical Chemistry, chemistry.chemical_compound, 0404 agricultural biotechnology, Ethyl decanoate, Ellagitannins, Proanthocyanidins, Food science, Oenological tannin, Aroma, PTR-ToF-MS, biology, Ellagitannin, 010401 analytical chemistry, food and beverages, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, 0104 chemical sciences, Odorant, Proanthocyanidin, chemistry, Air exposure, Taste, Odorants, Oenological tannins, Perception, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Red wine oxidation, Tannins, Food Science
Abstract

International audience; Addition of oenological tannins claims to have a positive impact on wine stability, protection from oxidation and likely sensory persistence. However, their role on red wine aroma during oxidation is controversial. The present study aims at investigating the effect of addition of oenological tannins on wine flavour (mainly aroma) before and after air exposure. Temporal Dominance of Sensations, a dynamic sensory evaluation, was coupled with a dynamic chemical measurement (nosespace analysis) using a Proton-Transfer-Reaction Mass-Spectrometer connected to the nasal cavity of 17 assessors. Results showed that the oxidation of a non-oaked Pinot Noir red wine decreases the fruity aroma dominance and increases the maderised and prune one. A contextual decrease of the fruity ethyl decanoate and increase of oxidative Strecker aldehydes are observed. Ellagitannins but not proanthocyanidins preserved perception of fruitiness and prevented increase of maderised notes. Moreover, ellagitannins increase the aroma persistence mainly in the non-oxidized wine. more...

Published
2021
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3. Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects

Author

Karine Gourrat, Laura Zabaleta, Elisabeth Guichard, Luis Javier R. Barron, Marta Albisu, University of the Basque Country [Bizkaia] ( UPV/EHU ), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), University of the Basque Country [Bizkaia] (UPV/EHU), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Centre des Sciences du Goût et de l'Alimentation (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-Centre National de la Recherche Scientifique (CNRS), University of the Basque Country, Université Bourgogne Franche-Comté [COMUE] (UBFC), and Thèse L. Zabaleeta more...

Subjects
Taste, biology, Chemistry, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Flavour, 0402 animal and dairy science, 04 agricultural and veterinary sciences, Raw milk, biology.organism_classification, 040401 food science, 040201 dairy & animal science, Applied Microbiology and Biotechnology, taste, 0404 agricultural biotechnology, aroma, evolution, gas chromatography-olfactometry, lipolysis, volatile compounds, idiazabal cheese, Food science, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, flavor compounds, Aroma, Food Science
Abstract

7th IDF International Symposium on Sheep, Goat and other Non-Cow Milk; International audience; The aim of this work was to identify key odorant compounds associated with main off-flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid off-flavour, whereas faecal off-flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes. (C) 2016 Elsevier Ltd. All rights reserved. more...

Published
2016
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4. Contribution of the aromatic composition of bread crumb and crust to temporal perceptions

Author

Solenne Jourdren, Anne Saint-Eve, Karine Gourrat, Elisabeth Guichard, Isabelle Deleris, Pascal Lejeune, Isabelle souchon, Génie et Microbiologie des Procédés Alimentaires (GMPA), Institut National de la Recherche Agronomique (INRA)-Institut National Agronomique Paris-Grignon (INA P-G), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Taylor, Andrew J., Mottram, Donald S., Génie et Microbiologie des Procédés Alimentaires ( GMPA ), Institut National de la Recherche Agronomique ( INRA ) -Institut National Agronomique Paris-Grignon ( INA P-G ), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), and ProdInra, Archive Ouverte more...

Subjects
[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition
Abstract

absent

Published
2015

5. Multivariate approach to reveal relationships between sensory perception of cheeses and aroma profile obtained with different extraction methods

Author

Maiken Thomsen, Karine Gourrat, Thierry Thomas-Danguin, Elisabeth Guichard, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Lactalis Recherche and Developement NG UCPI 0209 2009, Association Nationale de la Recherche et de la Technologie (ANRT) 548/2009, Burgundy Region 2009-9205-PPO022 505995, FEDER (European Regional Development Fund) PRESAGE 31682, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ) more...

Subjects
Multivariate statistics, RV coefficient, media_common.quotation_subject, Artificial mouth, [ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Flavour, key odorant, Purge and trap, Cheese, Perception, [SDV.IDA]Life Sciences [q-bio]/Food engineering, parmigiano reggiano cheese, Aroma, media_common, mass spectrometry, Chromatography, biology, flavor compound, Chemistry, [ SDV.IDA ] Life Sciences [q-bio]/Food engineering, phase microextraction spme, biology.organism_classification, Sensory sorting task, volatile component, Multivariate analysis, Extraction methods, gas-chromatography-olfactometry, dynamic headspace, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science, purge-and-trap
Abstract

A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-hard cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volatile compounds. SPME and Purge and Trap gave intermediate representations. At the product level, results indicate that carboxylic acids are present in similar amounts in the different commercial marks of semi-hard cheeses, that esters and aldehydes vary in small proportions and that the proportions of sulphur compounds, alcohols and ketones mainly explain the sensory differences between the commercial marks. more...

Published
2014
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6. A HS-SPME-GC-MS analysis of IR heated wood: Impact of the water content on the depth profile of oak wood aromas extractability

Author

Régis D. Gougeon, Charlie J. Duval, Andrei Prida, Patrick Perré, Karine Gourrat, Procédés Alimentaires et Microbiologiques (PAM), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Laboratoire de Génie des Procédés et Matériaux - EA 4038 (LGPM), CentraleSupélec, Tonnellerie Seguin Moreau, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Conseil Regional de Bourgogne, Tonnellerie Seguin-Moreau, Procédés Alimentaires et Microbiologiques ( PAM ), Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ), and Laboratoire de Génie des Procédés et Matériaux - EA 4038 ( LGPM ) more...

Subjects
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, Oak wood, Furfural, 01 natural sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, Food and Nutrition, HS-SPME, Hemicellulose, Water content, Aroma, Infrared heat source, Chromatography, biology, Vanillin, 010401 analytical chemistry, Extraction (chemistry), 04 agricultural and veterinary sciences, biology.organism_classification, 040401 food science, 0104 chemical sciences, Eugenol, chemistry, oak wood, hs–spme, gc–ms, infrared heat source, volatile compound, Alimentation et Nutrition, Volatile compounds, Guaiacol, GC-MS, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

http://www.sciencedirect.com/science/article/pii/S0963996913003736; International audience; Controlled and reproducible IR heat treatments were applied to oak wood surfaces in order to establish a depth-profiled picture of the extractability of volatile compounds, with particular emphasis on the impact of the initial water content. Headspace-solid phase microextraction-gas chromatography coupled to mass spectrometry (HS-SPME-GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol; guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of series of slices representative of the first 8 mm of the wood facing the IR source. Results have shown that although water is supposed to have a delaying effect with respect to the thermal degradation of wood macromolecules, it can favor heat transfers and thus promote higher-than-expected transient local temperatures in a soaked wood. Yet, distinct behaviors could be observed between thermally-generated compounds (vanillin and guaiacol), where adsorbed water seemed to prevent the thermal degradation of the parent macromolecule, and thermally-degraded compounds such as eugenol where the presence of water would balance the compound degradation through a more efficient extraction process of this biogenesis molecule. Furfural exhibited a more complex behavior since its production as a result of hemicellulose degradation was thermally-favored in the presence of adsorbed water. Finally, whatever the applied heat flux and regardless of the initial water content, temperatures experienced by the wood deeper than 4 mm, were lower than 160 °C, which meant that beyond that depth, the initial wood composition was unaffected. more...

Published
2013
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7. Dry vs soaked wood: Modulating the volatile extractible fraction of oak wood by heat treatments

Author

Karine Gourrat, Sonia Lequin, Charlie J. Duval, Jérémy Laroche, David Chassagne, Régis D. Gougeon, Nicolas Sok, Andrei Prida, AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement, Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS), Tonnellerie Seguin Moreau, Centre National de la Recherche Scientifique (CNRS)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), Centre des Sciences du Goût et de l'Alimentation [Dijon] ( CSGA ), and Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ) -AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique ( CNRS ) more...

Subjects
[ SDV.AEN ] Life Sciences [q-bio]/Food and Nutrition, water, Solid-phase microextraction, Furfural, 01 natural sciences, Gas Chromatography-Mass Spectrometry, Analytical Chemistry, chemistry.chemical_compound, Quercus, 0404 agricultural biotechnology, oak, Furaldehyde, Water content, Aroma, Solid Phase Microextraction, Volatile Organic Compounds, Chromatography, biology, Plant Extracts, Vanillin, 010401 analytical chemistry, Extraction (chemistry), Guaiacol, Temperature, technology, industry, and agriculture, food and beverages, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, Wood, 0104 chemical sciences, Eugenol, chemistry, [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition, Food Science
Abstract

The aim of this study was to analyze the impact of the water content of wood on the concentrations of volatile compounds which can be extracted after heat treatments. Head Space-Solid Phase Micro Extraction Gas Chromatography coupled to Mass Spectrometry (HS-SPME GC-MS) has been used to compare the concentrations of six aroma compounds (vanillin, furfural, eugenol, guaiacol and cis- and trans-whisky lactones) in hydroalcoholic extracts of heated oak wood samples either previously soaked in hot water or not. Except for eugenol, concentrations of extracted aromas appeared to be lower in soaked woods than in dry woods for temperatures up to 200 °C. If a delaying effect of water could explain such overall lower extracted concentrations from soaked woods, a PCA analysis revealed that for the longer duration (25 min of heat treatment), the adsorbed water could promote a higher impact of furfural, eugenol and both whisky lactones on the composition of hydroalcoholic extracts, suggesting that alternative mechanisms of thermal modifications of the wood macromolecular network could exist at high temperatures in presence of adsorbed water. more...

Published
2012
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