A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

Dury-Brun, Cécile; Fournier, Nicole; Pernin, Karine; Guichard, Élisabeth; Voilley, Andrée

doi:10.1002/ffj.1788

Cited by 5 publications

(3 citation statements)

References 27 publications

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“…SPME and Purge and Trap extracts, sniffing cannot be applied directly (Rega et al, 2003). In such cases, direct gas chromatography-olfactometry (D-GC-O) was used by Dury-Brun, Fournier, Pernin, Guichard, and Voilley (2007). D-GC-O is reported to be a simple and rapid method for evaluating odour representativity of solvent-free extracts, and does not require a trained panel.…”

Section: Introductionmentioning

confidence: 99%

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Murat¹,

Gourrat²,

Jerosch³

et al. 2012

Food Chemistry

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Section: Introductionmentioning

confidence: 99%

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Murat¹,

Gourrat²,

Jerosch³

et al. 2012

Food Chemistry

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“…A complex mixture of chemical groups is mainly responsible in bakery products such as those found in biscuits, breads, crackers, and cakes that consist of pyrazines, pyrroles, ketones, lactones, furans, aldehydes, alcohols, esters, and acids (Purlis, 2010; Pasqualone et al., 2015; Poinot, Arvisenet, Grua‐Priol, Fillonneau, & Prost, 2009; Dury‐Brun et al., 2007; Rega, Guerard, Delarue, Maire, & Giampaoli, 2009). However, the release of aroma compounds through the consumption of food depends on volatile composition, structure, and in‐mouth phenomena.…”

Section: Introductionmentioning

confidence: 99%

Elucidation of retro‐ and orthonasal aroma differences in biscuits ( panis biscoctus ) using artificial masticator

Sönmezdağ

Catanéo

Rannou

et al. 2021

Food Processing Preservation

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Biscuits have been a traditional and an important food across the world contributing to food consumption. The word "biscuit" derives from panis biscoctus that has the Latin meaning "twice cooked" and refers to hard dry bread produced to be stored and consumed at sea.The roots of the biscuit can be traced back as long ago as the Romans.Early biscuits were made from just flour, water, and salt and were not tasty as a food source (Manley, 2000). However today, modern biscuits have developed both in terms of the types, tastes, and the times of day we consume them. Looking at the markets, the product emerges as a staple food, snacks, luxury gifts, dietary products, infant food, as well as dog and cat food. Also, health professionals recommend that they be eaten in small quantities as part of various diets such as infant nutrition, high-energy diets, food avoidance for religious beliefs, and vegetarianism or veganism (Smith et al., 2007;Purlis, 2010).Like many bakery products, biscuits are high in fats and carbohydrates. These properties contribute to improvement in its technological and organoleptic character. In the luxury or snack food industry, customers must really like the flavors and textures; otherwise, they will turn to other food products (Smith et al., 2007). The aroma of biscuits originates from different resources and reactions. One of them is the ingredients of the product. The others come from lipid oxidation, fermentation, and cooking (Manley, 2000;Pasqualone et al., 2015). It is worth noting that the main aromas are related to the Maillard reaction between amino acids and reducing sugars (Poinot, Arvisenet,

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“…The flavor of liquid food is easier to be lost than that of solid food [19]. The concentration range of flavor organic molecules in liquid food is ppm or less, which is within the threshold range of human taste [20].…”

Section: Introductionmentioning

confidence: 99%

Molecular Dynamics Simulation on the Diffusion of Flavor, O2 and H2O Molecules in LDPE Film

Sun

Zhu

2019

Materials

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The diffusion of five flavor organic molecules, including D-limonene, myrcene, ethyl hexanoate, 2-nonanone, and linalool in low density polyethylene (LDPE) film were investigated by combined experimental and molecular dynamics (MD) simulation studies. The diffusion coefficients derived from the prediction model, experimental determination, and MD simulation were compared, and the related microscopic diffusion mechanism was investigated. The effects of the presence of the flavor organic molecules on the diffusion of O2 and H2O in polyethylene (PE) were also studied by MD simulation. Results show that: The diffusion of five flavor molecules in LDPE is well followed to Fick’s second law by the immersion experiment; MD simulation indicates the dual mode diffusion mechanism of the flavor molecules is in LDPE; the diffusion coefficients from MD simulation are close to those from the experimental determination, but are slightly larger than those values; the presence of the flavor organic molecules hinders the diffusion of O2 and H2O, which can be well explained from the fraction of free volume (FFV) and interaction energy calculation results derived from MD simulation.

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A new approach to studying sponge cake aroma after storage in treated paper and plastic packaging by direct gas chromatography–olfactometry (D‐GC–O)

Cited by 5 publications

References 27 publications

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour

Elucidation of retro‐ and orthonasal aroma differences in biscuits ( panis biscoctus ) using artificial masticator

Molecular Dynamics Simulation on the Diffusion of Flavor, O2 and H2O Molecules in LDPE Film

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