Measurement of transport phenomena of volatile compounds: A review

Cayot, Nathalie; Dury-Brun, Cécile; Karbowiak, Thomas; Savary, Géraldine; Voilley, Andrée

doi:10.1016/j.foodres.2008.02.002

Cited by 27 publications

(12 citation statements)

References 87 publications

(81 reference statements)

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“…Concentration profiles can also be considered on a microscopic scale using a representative molecule, or probe molecule, which can be easily characterized using a specific technique [15]. Recent advances in non-invasive, continuous techniques of measurement, e.g.…”

Section: Alternative Methods Applicable To Cheesementioning

confidence: 99%

“…Indeed, using radioactively labelled or fluorescent molecules, it is possible to measure the rate 500of diffusion of one component in a multicomponent system. What is involved is an interchange of labelled and unlabelled molecules, while the total amount of that molecule, labelled and unlabelled, is constant throughout the system [15]. The transport of molecules is essentially caused by intermolecular collisions (Brownian motions).…”

Section: Alternative Methods Applicable To Cheesementioning

confidence: 99%

“…Reducing the slice thickness also increases uncertainty on the slice position along the direction of transfer and possibly on concentration measurement (due to less matter) [50]. However, these Fickian approaches based on the concentration profiles of the diffusing solute can be adapted for various small molecules, ionized or not, easy to detect and quantify (water, solutes, colourants and aroma compounds) [15].…”

Section: Migration Of Small Solutes In Cheesementioning

confidence: 99%

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Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

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-In cheese technology, the mass transfer of small solutes, such as salt, moisture and metabolites during brining and ripening, is very important for the final quality of the cheese. This paper has the following objectives: (i) to review the data concerning the diffusion coefficients of solutes in different cheese types; (ii) to review the experimental methods available to model the mass transfer properties of small solutes in complex matrices such as cheese; and (iii) to consider some potential alternative approaches. Numerous studies have reported the transfer of salt in cheese during brining and ripening. Regardless of the type of cheese and its composition, the effective diffusion coefficients of salt have been reported to be between 1 and 5.3 × 10 −10 m 2 ·s −1 at 10-15°C. However, few papers have dealt with the mass transfer properties of other small solutes in cheese. Most of the reported effective diffusion coefficient values have been obtained by macroscopic and destructive concentration profile methods. More recently, some other promising techniques, such as nuclear magnetic resonance, magnetic resonance imaging or fluorescence recovery after photobleaching, are currently being developed to measure the mass transfer properties of solutes in heterogeneous media at microscopic scales. However, these methods are still difficult to apply to complex matrices such as cheese. Further research needs to focus on: (i) the development of nondestructive techniques to determine the mass transfer properties of small solutes at a microscopic level in complex matrices such as cheese; and (ii) the determination of the mass transfer properties of metabolites that are involved in enzymatic reactions during cheese ripening. cheese / mass transfer / diffusion / modelling / solute Article published by EDP SciencesRésumé -Détermination des coefficients de diffusion de petits solutés dans le fromage : une synthèse. En technologie fromagère, le transfert de petits solutés, tels que le sel, l'eau et les métabolites au cours du saumurage et de l'affinage, joue un rôle majeur sur la qualité finale du fromage. Cette revue bibliographique a pour objectifs principaux : (i) de faire le bilan des valeurs publiées des coefficients de diffusion de différents solutés dans les fromages ; (ii) de passer en revue les méthodes expérimentales disponibles pour déterminer les propriétés de transfert des petits solutés dans des milieux complexes comme le fromage ; (iii) de considérer les méthodes alternatives potentiellement applicables aux fromages. Dans la littérature, de nombreuses études ont été publiées au sujet du transfert de sel dans les fromages au cours du saumurage et de l'affinage. En fonction du type de fromage et de sa composition, les coefficients de diffusion effectifs du sel sont compris entre 1 et 5,3 × 10 −10 m 2 ·s −1 à des températures comprises entre 10 et 15°C. Très peu d'études concernant les propriétés de transfert d'autres petits solutés dans les fromages ont été publiées. La plupart des coefficients de diffusi...

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Section: Alternative Methods Applicable To Cheesementioning

confidence: 99%

Section: Alternative Methods Applicable To Cheesementioning

confidence: 99%

Section: Migration Of Small Solutes In Cheesementioning

confidence: 99%

See 1 more Smart Citation

Determination of the diffusion coefficients of small solutes in cheese: A review

Floury

Jeanson

Aly

et al. 2010

Dairy Sci. Technol.

View full text Add to dashboard Cite

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“…The following additives were added in g per kg quantities to the meat mixture: sodium chloride (27), lactose (20), dextrin (20) (food grade quality), sodium caseinate (20), glucose (7), sodium ascorbate (0.5) and potassium nitrate (0.3). The sausages were submitted to a fast fermentation process with a total fermentation and drying time of 44 days then, the sausages were vacuum packed and stored at 4 ºC for approximately 2 months and the total processing time was 111 days.…”

Section: Dry Fermented Sausagesmentioning

confidence: 99%

“…The initial slope was calculated from the two or three first points depending on the compound. This parameter has been previously used to measure the rate of flavour release [19,20].…”

Section: Release Of Aromatic Compounds From Dry Fermented Sausages Inmentioning

confidence: 99%

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Flores

Olivares

2008

Eur Food Res Technol

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The effect of the addition of an antioxidant and saliva on the release of aroma compounds from dry fermented sausages was studied by extracting the headspace at different times using solid phase micro-extraction technique. The compounds were analysed by gas chromatography using a FID detector and identified by mass spectrometry. The addition of butylated hydroxytoluene to dry fermented sausages produced a significant reduction of the release of most of the volatile compounds indicating an oxidation process during sampling. The addition of water and saliva to the dry fermented sausages produced a higher release of pentanal, hexanal and octanal, while pentane, 1-octanol, pentanoic acid, and propanal showed a lower rate of release.Moreover, phenylethyl alcohol, 2-butanone, 2,3-pentanedione and 2-nonanone, derived from bacterial metabolism, presented a lower release rate when water and saliva were added. The rate of release of the compounds from dry fermented sausages was not related with the compound hydrophobicity value. Further research is needed to elucidate the effect of fermented sausage matrix on the partitioning of the compounds and its effect on aroma perception.

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Sensory Evaluation of Fruit and Vegetable Flavors

Bayarri

Costell

2010

Handbook of Fruit and Vegetable Flavors

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Measurement of transport phenomena of volatile compounds: A review

Cited by 27 publications

References 87 publications

Determination of the diffusion coefficients of small solutes in cheese: A review

Determination of the diffusion coefficients of small solutes in cheese: A review

Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition

Sensory Evaluation of Fruit and Vegetable Flavors

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