Search Results - "Guichard, E"

Interactions between flavor compounds and food ingredients and their influence on flavor perception by Guichard, E.

“…Interactions between flavor compounds and food ingredients are reviewed and their influence on flavor perception is discussed. Proteins are known to bind…”
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Effect of oxidoreduction potential on aroma biosynthesis by lactic acid bacteria in nonfat yogurt by Martin, F, Cachon, R, Pernin, K, De Coninck, J, Gervais, P, Guichard, E, Cayot, N

“…The aim of this study was to investigate the effect of oxidoreduction potential (Eh) on the biosynthesis of aroma compounds by lactic acid bacteria in non-fat…”
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Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures by Jourdren, S., Saint-Eve, A., Pollet, B., Panouillé, M., Lejeune, P., Guichard, E., Déléris, I., Souchon, I.

“…The objective of this study was to investigate for the first time the influence of bread structure, volatile compounds, and oral processing on aroma…”
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Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation by Doyennette, M., Déléris, I., Féron, G., Guichard, E., Souchon, I., Trelea, I.C.

“…A mechanistic model predicting flavour release during oral processing of masticated foods was developed. The description of main physiological steps (product…”
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Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters by Guichard, E, Repoux, M, Qannari, E M, Laboure, H, Feron, G

“…The aim of the present paper was to determine, from four model cheeses differing in fat content and firmness and consumed by fourteen well characterised…”
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Salivary composition in obese vs normal-weight subjects: towards a role in postprandial lipid metabolism? by Vors, C, Drai, J, Gabert, L, Pineau, G, Laville, M, Vidal, H, Guichard, E, Michalski, M-C, Feron, G

“…In the pathophysiological context of obesity, oral exposure to dietary fat can modulate lipid digestion and absorption, but underlying in-mouth mechanisms have…”
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Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing by Labouré, H., Repoux, M., Courcoux, P., Feron, G., Guichard, E.

“…The aim of our study was to explain inter-individual differences on in vivo aroma release during cheese consumption by oral physiological parameters. To reach…”
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Solid Phase Microextraction (SPME) of Orange Juice Flavor:  Odor Representativeness by Direct Gas Chromatography Olfactometry (D-GC-O) by Rega, Barbara, Fournier, Nicole, Guichard, Elisabeth

“…The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice was measured by direct gas chromatogrphy−0lfactometry (D-GC-O), a…”
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Interactions between β-lactoglobulin and flavour compounds by Guichard, E, Langourieux, S

“…The aim of this study was to report on the interactions between a well characterised macromolecule, β-lactoglobulin, and a wide range of flavour compounds, in…”
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Stress, attention deficit hyperactivity disorder (ADHD) symptoms and tobacco smoking: The i-Share study by Galéra, C., Salla, J., Montagni, I., Hanne-Poujade, S., Salamon, R., Grondin, O., Guichard, E., Bouvard, M.P., Tzourio, C., Michel, G.

“…The contribution of mental health to the risk of smoking is increasingly acknowledged but still insufficiently studied during the key period of student life…”
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Fat perception in cottage cheese: The contribution of aroma and tasting temperature by Schoumacker, R., Martin, C., Thomas-Danguin, T., Guichard, E., Le Quéré, J.L., Labouré, H.

“…The aim of this work was to examine the influence of aroma and tasting temperature, on the detection of and difference sensitivity for fat content in cottage…”
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A study on texture–taste–aroma interactions: Physico-chemical and cognitive mechanisms by Tournier, C., Sulmont-Rossé, C., Sémon, E., Vignon, A., Issanchou, S., Guichard, E.

“…Texture–taste, texture–aroma and aroma–taste interactions were examined in custard desserts varying in viscosity (at identical composition), sucrose level and…”
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Fat sensitivity in humans: oleic acid detection threshold is linked to saliva composition and oral volume by Poette, J., Mekoué, J., Neyraud, E., Berdeaux, O., Renault, A., Guichard, E., Genot, C., Feron, G.

“…ABSTRACT Fat perception is assumed to result, at least in part, from in‐mouth non‐esterified fatty acids (NEFAs) detection. The aim of this study was to better…”
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Wine matrix composition affects temporal aroma release as measured by proton transfer reaction – time‐of‐flight – mass spectrometry by Muñoz‐González, C, Sémon, E, Martín‐Álvarez, P.J, Guichard, E, Moreno‐Arribas, M.V, Feron, G, Pozo‐Bayón, M.Á

“…BACKGROUND AND AIMS: The aim of this study was to evaluate the influence of the composition of the non‐volatile wine matrix on the temporal aroma release…”
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Flavor control in baked cereal products by Pozo-Bayon, M.A, Guichard, E, Cayot, N

“…Baked cereal products represent one of the most consumed foodstuffs in the world. Extensive scientific research has been focused on the volatile composition of…”
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Multi-Criteria Reverse Engineering for Food: Genesis and Ongoing Advances by Thomopoulos, R., Baudrit, C., Boukhelifa, N., Boutrou, R., Buche, P., Guichard, E., Guillard, V., Lutton, E., Mirade, P. S., Ndiaye, A., Perrot, N., Taillandier, F., Thomas-Danguin, T., Tonda, A.

“…Multi-criteria reverse engineering (MRE) has arisen from the cross-fertilization of advances in mathematics and shifts in social demand. MRE, thus, marks a…”
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Comparison of Different Methods:  Static and Dynamic Headspace and Solid-Phase Microextraction for the Measurement of Interactions between Milk Proteins and Flavor Compounds with an Application to Emulsions by Fabre, M, Aubry, V, Guichard, E

“…Interactions between 10 aroma compounds from different chemical classes and 5 mixtures of milk proteins have been studied using static or dynamic headspace gas…”
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Identification of Trace Volatile Compounds in Freshly Distilled Calvados and Cognac Using Preparative Separations Coupled with Gas Chromatography−Mass Spectrometry by Ledauphin, Jérôme, Saint-Clair, Jean-François, Lablanquie, Odile, Guichard, Hugues, Founier, Nicole, Guichard, Elisabeth, Barillier, Daniel

“…Gas chromatography coupled with mass spectrometry (GC-MS) using both electron impact and chemical ionization detection modes led to the determination of the…”
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How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages by Saint-Eve, A., Déléris, I., Feron, G., Ibarra, D., Guichard, E., Souchon, I.

“…The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven…”
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An original approach for gas chromatography-olfactometry detection frequency analysis: Application to gin by Dussort, P., Deprêtre, N., Bou-Maroun, E., Fant, C., Guichard, E., Brunerie, P., Le Fur, Y., Le Quéré, J.-L.

“…Gas Chromatography-Olfactometry (GC-O) is a technique that lies halfway between physicochemical and sensory analysis and involves the perception of volatile…”
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