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1. Effect of a minimal processing route for the production of infant formulas on their sensory properties

Author

Christophe Martin, Marine Crépin, Valérie Feyen, Emilie Szleper, Karine Gourrat, Nadine Leconte, Amélie Deglaire, Sophie Nicklaus, and Géraldine Lucchi

Subjects
infant formula, membrane filtration, sensory properties, volatile organic compounds, Dairy processing. Dairy products, SF250.5-275, Dairying, SF221-250
Abstract

ABSTRACT: Infant formulas (IF), the sole adequate substitute to human milk, undergo several thermal treatments during production that can damage milk proteins and promote the formation of Maillard reaction products, modifying nutritional and sensory properties. The aim of this study was to determine the effect of a minimal processing route based on membrane filtration associated with different levels of heat treatment, on the odor, taste, texture, and color attributes of IF, then to compare with those of commercial milks. Three experimental IF (produced with membrane filtration associated with low [T−], medium [T+], or high thermal treatments [T+++]) were evaluated. Triangular tests conducted with a panel of 50 adults highlighted clear disparities between all the IF. The same panel applied the check-all-that-apply (CATA) method to evaluate the IF: the range of variability between T− and T+++ was similar to that between the 2 commercial IF, and the sensory characteristics of the experimental IF were not far from the commercial brands for flavor and texture attributes. Analysis performed on the citation frequencies for each descriptor differentiated T−/T+ from T+++, but all the experimental IF were described with positive sensory characteristics, unlike one commercial IF. Volatile organic compounds (VOC) content of IF with low and high thermal treatments were analyzed. Forty VOC were identified by GC-MS. T− contained a higher quantity of VOC than T+++, except for benzaldehyde (Maillard reaction product), and aldehydes (oxidation-related products) were the most represented compounds. In conclusion, the processing was associated with sensory differences among IF, but no marked difference in flavors was found according to CATA and physicochemical analysis. Additionally, no unpleasant sensory descriptors were noted. This shows that the minimally processed route leads to IF that could fit well within the market from a sensory point of view.

Published
2024
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2. Key Aroma Compounds of Dark Chocolates Differing in Organoleptic Properties: A GC-O Comparative Study

Author

Zoé Deuscher, Karine Gourrat, Marie Repoux, Renaud Boulanger, Hélène Labouré, and Jean-Luc Le Quéré

Subjects
dark chocolate, key odorant, key aroma, gas chromatography-olfactometry (GC-O), comparative detection frequency analysis (cDFA), nasal impact frequency (NIF), Organic chemistry, QD241-441
Abstract

Dark chocolate samples were previously classified into four sensory categories. The classification was modelled based on volatile compounds analyzed by direct introduction mass spectrometry of the chocolates’ headspace. The purpose of the study was to identify the most discriminant odor-active compounds that should characterize the four sensory categories. To address the problem, a gas chromatography-olfactometry (GC-O) study was conducted by 12 assessors using a comparative detection frequency analysis (cDFA) approach on 12 exemplary samples. A nasal impact frequency (NIF) difference threshold combined with a statistical approach (Khi² test on k proportions) revealed 38 discriminative key odorants able to differentiate the samples and to characterize the sensory categories. A heatmap emphasized the 19 most discriminant key odorants, among which heterocyclic molecules (furanones, pyranones, lactones, one pyrrole, and one pyrazine) played a prominent role with secondary alcohols, acids, and esters. The initial sensory classes were retrieved using the discriminant key volatiles in a correspondence analysis (CA) and a hierarchical cluster analysis (HCA). Among the 38 discriminant key odorants, although previously identified in cocoa products, 21 were formally described for the first time as key aroma compounds of dark chocolate. Moreover, 13 key odorants were described for the first time in a cocoa product.

Published
2020
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4. Origins of volatile compounds and identification of odour-active compounds in air-classified fractions of faba bean (Vicia faba L. minor)

Author

Adeline, Karolkowski, Karine, Gourrat, Emilie, Bouzidi, Jean-François, Albouy, Loïc, Levavasseur, Loïc, Briand, Elisabeth, Guichard, and Christian, Salles

Subjects
Odorants, Olfactometry, Oxidation-Reduction, Gas Chromatography-Mass Spectrometry, Vicia faba, Food Science
Abstract

Faba bean (Vicia faba L. minor) has many interests but is characterised by off-notes (negative odours/aromas) due to volatile compounds that are promoted during seed processing. Little is known about the volatile compounds of faba bean and their contribution to its odour. The purpose of this study was to determine the volatile compound origins of air-classified fractions (flour (F), starch (S) and protein (P)) from 3 faba bean cultivars and identify the odour-active compounds. Firstly, the volatile content of the fractions was extracted by solvent-assisted flavour evaporation (SAFE) and analysed by gas chromatography-mass spectrometry (GC-MS). A total of 147 volatile compounds were detected and categorised into 12 chemical classes. The P fractions had many volatile compounds from free fatty acid (FFA) oxidation and a higher lipoxygenase (LOX) activity. The volatile content suggested that cultivar 1 (C1) was confronted with a biotic stress at field whereas cultivar 2 (C2), richer in molecules from amino acid (AA) degradation, was contaminated by microorganisms in the field. Secondly, 35 odour-active compounds (OACs) were identified by GC-olfactometry (GC-O) and 12 odour-classes were used to describe the faba bean odours. The P fractions had higher detection frequency (DF) than the S and F fractions. P2 had a more complex odour profile due to important FFA and AA degradation. This work provides a better understanding of the impact of cultivar and processing steps on the faba bean volatile content. Selection of pulse-based ingredients with low volatile compounds could improve their flavour and increase their consumption.

Published
2023
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5. 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)

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

6. 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)

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.

Published
2021
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7. 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

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.

Published
2016
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8. Aroma characterization of freshly-distilled French brandies; their specificity and variability within a limited geographic area

Author

Nicolas Malfondet, Karine Gourrat, Pascal Brunerie, and Jean-Luc Le Quéré

Subjects
Wine, Chemical ionization, Chromatography, biology, Chemistry, 010401 analytical chemistry, 04 agricultural and veterinary sciences, General Chemistry, Mass spectrometry, biology.organism_classification, 040401 food science, 01 natural sciences, Vineyard, 0104 chemical sciences, law.invention, 0404 agricultural biotechnology, law, Flame ionization detector, Gas chromatography, Gas chromatography–mass spectrometry, Aroma, Food Science
Abstract

Freshly-distilled French wine brandies were evaluated by gas chromatography-olfactometry (GC-O). Six brandy samples were studied, coming from two growth areas, both belonging to the same limited geographic zone, which is a homogeneous vineyard area. The GC-O methodology, using detection frequency analysis, revealed 88 olfactive areas (OAs) for which the detection frequency was ≥ 25%. OAs were then identified using gas chromatography-mass spectrometry in electron and chemical ionization modes and semi-quantified by internal normalization using gas-chromatography with flame ionization detection. Co-eluting species were separated by multidimensional gas chromatography-mass spectrometry/olfactometry (MDGC-MS/O). Eleven new molecules were tentatively identified for the first time in brandy, as impact odorant compounds: ethyl prop-2-enoate, 2-furfuryl formate, 1,2,4,5-tetramethylbenzene, (Z)-ocimenol, 1,4,6-trimethyl-1,2-dihydronaphthalene, 2-ethoxybenzyl alcohol, 2-ethylhexanoic acid, 2-phenoxyethanol, 4-hydroxy-3-methylacetophenone, 4-(2,3,6-trimethylphenyl)butan-2-one and 2,3-dihydrofarnesol. Composition and perception differences between samples according to their origin were investigated. Statistical analyses on OA detection frequencies and semi-quantitative data were used to distinguish the samples. A lot of variables appeared to be common to all spirits, and may represent an aromatic background for the brandies, characteristic of the geographic zone. Although a few particular OAs were found more relevant in particular samples, no growth area-specific compound was identified. Therefore, differences between spirits are more likely due to an aromatic balance between concentrations of a set of common molecules, among which ethyl esters and alcohols played a prominent role, rather than the presence of specific compounds with unique aromas. Copyright © 2016 John Wiley & Sons, Ltd.

Published
2016
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9. Identification of compounds responsible for the odorant properties of aromatic caramel

Author

Karine Gourrat-Pernin, Elisabeth Guichard, Catherine Dacremont, Cécile Gouttefangeas, Cédric Moretton, Henri Nigay, and Laurianne Paravisini

Subjects
Chromatography, biology, Cooking process, Chemistry, Organoleptic, food and beverages, General Chemistry, biology.organism_classification, Frequency detection, Partial least squares regression, Food science, Multivariate statistical, Sugar, Carbohydrate composition, Aroma, Food Science
Abstract

Aromatic caramel results from the heat treatment of sugars under specific temperature conditions. Because of its richness in aroma compounds and its pleasant organoleptic properties, caramel is widely used in the food industry. However, the composition of the volatile odorant fraction has not been completely elucidated. The aim of this work was thus to identify the volatile odorant compounds responsible for caramel sensory properties using a multivariate statistical technique. Four aromatic caramels differing in terms of their carbohydrate composition and cooking process were chosen. Odorant compounds were screened by gas chromatography–olfactometry (GC-O) and identified by GC–mass spectrometry (GC-MS). GC-O data were processed using a detection frequency method. A total of 76 odorant zones were detected and 49 aroma compounds identified, some of them being reported for the first time in caramel. In parallel, descriptive sensory profiles of the caramels were performed with a panel of ten trained assessors. Odour properties appeared to be closely related to the cooking properties of the caramel. The relationship between the intensities of sensory descriptors and the 76 odorant zones was modelled by partial least squares regression (PLS-R). The first PLS-R component explained 93% of the variance in sensory descriptors and 39% in GC-O data. Sensory descriptors were mainly separated on the first axis, opposing sweet-like descriptors (cooked-syrup, fruity, honey) to burnt sugar descriptors (strong, pungent, roasted). Heterocycles, carbocyclic compounds and acids appeared to be the principal odorants for burnt sugars. They were mainly described by empyreumatic notes in GC-O and correlated to burnt sugar descriptors in the PLS model.

Published
2012
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10. 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

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

11. Sesquiterpene volatile organic compounds (VOCs) are markers of elicitation by sulfated laminarine in grapevine

Author

Jörg-Peter Schnitzler, Sophie Trouvelot, Xavier Daire, Marielle Adrian, Karine Gourrat, J. B. Winkler, Malik Chalal, Frank Jamois, Agroécologie [Dijon], 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, Institute of Biochemical Plant Pathology (BIOP), German Research Center for Environmental Health - Helmholtz Center München (GmbH), 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), and Laboratoires Goëmar S.A.S.

Subjects
[SDV]Life Sciences [q-bio], Defence mechanisms, Plant Science, lcsh:Plant culture, Sesquiterpene, Terpene, chemistry.chemical_compound, Laminarin, PTR-QMS, SPME-GC-MS, downy mildew, methylsalicylate, plant defenses, terpenes, Botany, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Plant defense against herbivory, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, lcsh:SB1-1110, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Original Research, Ptr-qms, Spme-gc-ms, Downy Mildew, Methylsalicylate, Plant Defenses, Terpenes, food and beverages, Elicitor, Horticulture, chemistry, [SDE]Environmental Sciences, Downy mildew, Methyl salicylate
Abstract

SPE IPM UB CT1; International audience; Inducing resistance in plants by the application of elicitors of defense reactions is an attractive plant protection strategy, particularly for grapevine (Vitis vinifera), which is susceptible to severe fungal diseases. Although induced resistance (IR) can be successful under controlled conditions, in most cases, IR is not sufficiently effective for practical disease control under outdoor conditions. Progress in the application of IR requires a better understanding of grapevine defense mechanisms and the ability to monitor defense markers to identify factors, such as physiological and environmental factors, that can impact IR in the vineyard. Volatile organic compounds (VOCs) are well-known plant defense compounds that have received little or no attention to date in the case of grape-pathogen interactions. This prompted us to investigate whether an elicitor, the sulfated laminarin (PS3), actually induces the production of VOCs in grapevine. An online analysis (proton-transfer-reaction quadrupole mass spectrometry) of VOC emissions in dynamic cuvettes and passive sampling in gas-tight bags with solid-phase microextraction-GC-MS under greenhouse conditions showed that PS3 elicited the emission of VOCs. Some of them, such as (E,E)-α-farnesene, may be good candidates as biomarkers of elicitor-IR, whereas methyl salicylate appears to be a biomarker of downy mildew infection. A negative correlation between VOC emission and disease severity suggests a positive role of VOCs in grape defense against diseases.

Published
2015
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12. The Off-Flavor of Pea Flour

Author

Nathalie Cayot, Chloé Murat, and Karine Gourrat-Pernin

Subjects
Human food, Chromatography, Odor, Chemistry, A protein, Extraction methods, Sensory system, Solid-phase microextraction, Flavor, Purge and trap
Abstract

Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.

Published
2014
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13. 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 )

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.

Published
2014
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14. List of Contributors

Author

Terry E. Acree, Evelyne Aguera, Johanna K. Ahola, Isabella Almstätter, Andréa A.R. Alves, José M. Amigo, Thomas M. Amrein, Isabelle Andriot, Serge Antonczak, Renske Asma, Violaine Athes, Elodie Aubin, Alain Audebert, Noelle Béno, Juerg Baggenstoss, Irene Baiamonte, David A. Baines, Jean-Christophe Barbe, António S. Barros, Elisabete B.P. Barros, Max Batenburg, Beata Beisert, Lu Benet, Olivier Berdeaux, Jörg Bernhardt, Silvia Billmayer, Qing Bin, Anja N. Birch, Sandra Bishara, Consol Blanch, Domingo Blanco, Imre Blank, Rita Boerrigter-Eenling, Lauriane Boisard, Sebastian Bormann, Elias Bou-Maroun, Renaud Boulanger, Tiago Brandão, Katharina Breme, Stefan Brennecke, Anne Brockhoff, Laurent Brondel, Keith Brown, Pascal Brunerie, Remo Bucci, Markus Buchhaupt, Mónica Bueno, Andrea Buettner, Geoffroy Cabio’ch, Juan Cacho, Keith R. Cadwallader, Raquel M. Callejón, Maria Mar Campo, Charlotte Cartier, Beatriz Carvalho, Victor C. Castro Alves, Nathalie Cayot, Claire Chabanet, Alain Chaintreau, Adeline Chambault, Landry Charlier, Claire Chassemont, Irene Chetschik, In Hee Cho, Monika Christlbauer, Thomas Claeys Bouuaert, Solenn Coic, Sonia Collin, Belén Concejero-Pardos, Gérard Coureaud, Chris Courter, Laura Culleré, Chris D. Curtin, Marie-Louise Cypriani, Michael Czerny, Catherine Dacremont, Antonio D’Aloise, Marina M. Daltoé, Philippe Darriet, Tomas Davidek, Catrienus de Jong, Arancha De La Fuente, Andreas Degenhardt, Renske Dekkers, Isabelle Déléris, Nicolas Deprêtre, Maria Dermiki, Gilles de Revel, Neil C. Desforges, Annereinou Dijkstra, Diana Dobravalskytė, Andrew T. Dodson, Jossiê Z. Donadel, Thibaut Dosne, Xiaofen Du, Frank Dunemann, Pierre Dussort, J. Stephen Elmore, Karl-Heinz Engel, Hector B. Escalona-Buendia, Ana Escudero, Josefa Espitia-Lopez, Maria M.W. Etschmann, Gilles Féron, Vicente Ferreira, Daniel Festring, Sébastien Fiorucci, Ulrich Fischer, Ian D. Fisk, Pascal Floquet, Ernesto Franco-Luesma, Stephanie Frank, Sophie Frapolli, Felix Frauendorfer, Peter Frey, Stephanie Fritsch, Ozan Gürbüz, Sebastian Ganß, Deborah S. Garruti, Klaus Gassenmeier, Vincent Gerbaud, Joanne Giaccio, Ana M. Gil, A. Glabasnia, André Gohr, Jérôme Golebiowski, Bruna L. Gomes, Liseth Goncalves, Karine Gourrat-Pernin, Cécile Gouttefangeas, Elisa Gracia-Moreno, Julie Graham, David A. Gray, Chantalle Groeneschild, Jacques Gros, Barbara Guggenbühl, Elisabeth Guichard, Hervé Guillemin, Ziya Gunata, Robert D. Hancock, Dody D. Handoko, Åse S. Hansen, Beate Hartmann, Gesa Haseleu, Bethany J. Hausch, Lucie A. Hazelwood, Juan He, Anja Heinlein, Katrin Hempfling, Purificación Hernandez-Orte, Paula Herrero, Jens-Michael Hilmer, Josh L. Hixson, Thomas Hofmann, Hermen Hogekamp, Joanne Hort, Chantal Hory, Jan-Carlos Hufnagel, Carlos Ibàñez, Dominique Ibarra, Georg Innerhofer, Eduardo Jacob-Lopes, Nathalie Jacquet, Deshou Jiang, Lewis L. Jones, Rainer Jung, Fenja Kähne, Heikki P. Kallio, Sukhraj Kaloya, Markus Kelderer, Orla B. Kennedy, Josef Kerler, Christine Kersch-Counet, Artur Kessler, Günter Kindel, Dorothee Klein, Birgit Kohlenberg, Mourad Korichi, Miriam Kort, Stefan Koschinski, Gerhard E. Krammer, Johanna K. Kreißl, Anne J. Kurtz, B. Kusbiantoro, Misha T. Kwasniewski, Oskar A. Laaksonen, Hélène Labouré, Céline Lafarge, Annika Lagemann, Eric Landrieu, Ewald Lardschneider, Edward H Lavin, Harry T. Lawless, Patricia Le Bail, Yves Le Fur, Jean Luc Le Quéré, Catherine Leclercq, Selma G.F. Leite, Erich Leitner, Jakob P. Ley, Pascale Lieben, Margit Liebig, Robert S.T. Linforth, Ricardo Lopez, Yaowapa Lorjaroenphon, Samuel Lubbers, Elisabetta Lubian, Georgia Lytra, Jakob Müller, Hilton Cesar R. Magalhães, Andrea D. Magrì, Antonio L. Magrì, Kanjana Mahattanatawee, Silvia Mallia, Fani Mantzouridou, Isabelle Maraval, Pedro Marco, Federico Marini, James W. Marshall, Marty Martens, Laura Mateo-Vivaracho, Bianca May, Christine M. Mayr, Ana Luisa Medina, Roberto Meier, Daniel Mendez-Iturbe, Christine Messner, Lisa Methven, Wolfgang Meyerhof, Liliana Moncayo, Sumallika Morakul, Maria Lourdes Morales, Cédric Moretton, Emily S. Mort, Mireille Moser, Donald S. Mottram, Jean-Roch Mouret, Stefan Mueller, Chloé Murat, Stefano M. Nalli, Nicoletta Nardo, Osamu Negishi, Yukiko Negishi, Stefano Nicoli, Pamela Nicolle, Henri Nigay, Ben Nijssen, Sabrina Nizet, Ondrej Novotny, Katja Obst, Francisco J. Olachea-Martínez, Alcilucia Oliveira, Ignacio Ontanón, Anne-Marie Orth, Nicole Pabi, Susanne Paetz, Flavio Paoletti, Adamantini Paraskevopoulou, Laurianne Paravisini, Jane K. Parker, Alistair Paterson, Elisabete B. Paula Barros, Francisco Peña, Jim Peck, Florence Peeters, Pere Peiró, Maria Flávia A. Penha, Liesbeth Pepin, M. Perez, Pilar Ruiz Pérez-Cacho, Mikael A. Petersen, Devin G. Peterson, Michael W. Pfaffl, Náyra O.F. Pinto, Monika Pischetsrieder, Daniel Plyer, Julie Poette, Luigi Poisson, Carina Ponne, Janchai Poonlaphdecha, Iulia Poplacean, Sari Puputti, El Mostafa Qannari, Michael C. Qian, Maria I. Queiroz, Jean-Marc Rabillier, Antonio Raffo, Doris Rauhut, Katharina V. Reichelt, Francisco J.B. Reifschneider, Anne Renault, Marie Repoux, Virginia C. Resconi, Claudia M. Rezende, Felipe M. Rivera, Sabine Rochat, João A. Rodrigues, José M. Rojas, S. Sandrine Roques, June Rouseff, Russell L. Rouseff, Daniel Ruiz, Francisco Ruiz-Teran, Christa Runge, Andreas Rytz, Khaled Saadi, Jean-Marie Sablayrolles, Gavin L. Sacks, Hilal Sahin, Anne Saint-Eve, Christian Salles, Felipe San Juan, Mari A. Sandell, Stefanie Sandgruber, Andriéli B. Santos, Uwe Schäfer, Armin Schüttler, Benoist Schaal, Jean-Pierre Schaller, Peter Schieberle, Hans-Georg Schmarr, Christina Schmidt, Eric Schoen, Caroline Scholtes, Dirk Schrader, Jens Schrader, Eva Schrampf, Wilfried Schwab, Hugo Schwager, Mark A. Sefton, Stefan Seilwind, Etienne Sémon, Barbara Siegmund, I. Silamba, António C. Silva Ferreira, Charlotte Sinding, Susan Skelton, Daniela Smogrovicova, Josep Solà, Hortensia Galán Soldevilla, Rollin Soles, Kerstin Söllner, Isabelle Souchon, Andreas Stangl, Christian Starkenmann, Martin Steinhaus, M. Evelyn Stelzl, Andreas Stephan, Georg Stettner, Andrea Strube, Barbara Suess, Chutipapha Suwankanit, Karen M. Swanepoel, Matthew D. Talbot, Thierry Talou, Amparo Tarrega, Andrew Taylor, Dennis K. Taylor, E. Thomas, Karin Thomas, Thierry Thomas-Danguin, Emeline Tissot, Torben Toldam-Andersen, Jérémie Topin, Miriam Torres-Moreno, Aiana F. Torri, Carole Tournier, Stephan Trautzsch, Anne Tromelin, Ana M. Troncoso, Cristina Úbeda, Detlef Ulrich, Camilla Varming, Petras Rimantas Venskutonis, Maria E. Venturini, Jose Ramon Verde-Calvo, Carmen Villmann, Rob van der Velden, Matthias Wüst, Roger Wagner, Stuart Walsh, Brian Wansink, Anne-Marie Wassink, Ludger Wessjohann, Vance Whitaker, Christofora Hanny Wijayaa, Robert C. Williams, Rüdiger Wittlake, Nadine Wollmann, Baoru Yang, Nicole Yang, Lu Yu, Niclass Yvan, Claude Yven, Julián Zapata, Leila Q. Zepka, and Herta Ziegler

Published
2014
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15. Characterization of Odor-Active Compounds in Aromatic Caramel by GC-Olfactometry and GC-Mass Spectrometry

Author

Elisabeth Guichard, Catherine Dacremont, Henri Nigay, Karine Gourrat-Pernin, Cécile Gouttefangeas, Cédric Moretton, and Laurianne Paravisini

Subjects
Solvent, Chromatography, biology, Odor, Chemistry, Olfactometry, Partial least squares regression, Organic chemistry, Gas chromatography–mass spectrometry, biology.organism_classification, Mass spectrometry, Flavor, Aroma
Abstract

The aim of this study was to characterize odor-active compounds and sensory properties of four aromatic caramels. The volatile fraction was isolated by solvent assisted flavor evaporation (SAFE) and analyzed by GC/MS and GC/O with the detection frequency method. Furthermore, descriptive sensory profiles were performed with a panel of 10 trained assessors. Of the 77 odorant areas detected (detection frequency≥33%), 40 were associated to identified molecules. GC/O data were correlated to sensory attributes by partial least squares regression (PLSR). Oxygenated heterocycles, cyclopentenone derivatives, and carboxylic acids appeared as the most important contributors in caramel aroma.

Published
2014
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16. 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 )

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.

Published
2013
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17. 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 )

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.

Published
2012
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