Search Results - "Maraval, Isabelle"

Aroma compounds in fresh and dried mango fruit (Mangifera indica L. cv. Kent): impact of drying on volatile composition by Bonneau, Adeline, Boulanger, Renaud, Lebrun, Marc, Maraval, Isabelle, Gunata, Ziya

“…Volatile compounds from fresh and dried mango were extracted by the solvent‐assisted flavour evaporation (SAFE) technique and analysed by GC‐MS. Forty‐one and…”
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Assessment of acoustic-mechanical measurements for texture of French fries: Comparison of deep-fat frying and air frying by Gouyo, Têko, Mestres, Christian, Maraval, Isabelle, Fontez, Bénédicte, Hofleitner, Céline, Bohuon, Philippe

“…[Display omitted] •Combination of acoustic and penetration tests are used to evaluate French fries texture.•A high correlation exists between the sensory…”
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Link between Flavor Perception and Volatile Compound Composition of Dark Chocolates Derived from Trinitario Cocoa Beans from Dominican Republic by Guzmán Penella, Santiago, Boulanger, Renaud, Maraval, Isabelle, Kopp, Gabi, Corno, Marcello, Fontez, Bénédicte, Fontana, Angélique

“…The chemical composition of dark chocolate has a significant impact on its complex flavor profile. This study aims to investigate the relationship between the…”
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Effect of Timing and Duration of Salt Treatment during Growth of a Fragrant Rice Variety on Yield and 2-Acetyl-1-pyrroline, Proline, and GABA Levels by Poonlaphdecha, Janchai, Maraval, Isabelle, Roques, Sandrine, Audebert, Alain, Boulanger, Renaud, Bry, Xavier, Gunata, Ziya

“…In greenhouse experiments, Aychade, a fragrant rice variety, was grown under one level of salt solution (EC of 3800 ± 400 μS·cm–1) sufficient to induce salt…”
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Flash Vacuum-Expansion Process: Effect on the Sensory, Color and Texture Attributes of Avocado (Persea americana) Puree by Marco, Salgado-Cervantes, Adrien, Servent, Isabelle, Maraval, Manuel, Vargas-Ortiz, Dominique, Pallet

“…The flash vacuum-expansion process (FVE) consists of two stages. In the first, the raw material is heated by a steam flow in a chamber at 101.325 kPa; in the…”
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Quantification of 2-acetyl-1-pyrroline in rice by stable isotope dilution assay through headspace solid-phase microextraction coupled to gas chromatography–tandem mass spectrometry by Maraval, Isabelle, Sen, Kemal, Agrebi, Abdelhamid, Menut, Chantal, Morere, Alain, Boulanger, Renaud, Gay, Frédéric, Mestres, Christian, Gunata, Ziya

“…A new and convenient synthesis of 2-acetyl-1-pyrroline (2AP), a potent flavor compound in rice, and its ring-deuterated analog, 2-acetyl-1- d 2-pyrroline (2AP-…”
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Exploring the Impact of Fermentation Time and Climate on Quality of Cocoa Bean-Derived Chocolate: Sensorial Profile and Volatilome Analysis by Llano, Sandra, Vaillant, Fabrice, Santander, Margareth, Zorro-González, Andrés, González-Orozco, Carlos E, Maraval, Isabelle, Boulanger, Renaud, Escobar, Sebastián

“…The market for fine-flavor cocoa provides significant benefits to farmers. However, identifying the sensory qualities of chocolate under specific environmental…”
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Odor-Active Compounds in Cooked Rice Cultivars from Camargue (France) Analyzed by GC−O and GC−MS by Maraval, Isabelle, Mestres, Christian, Pernin, Karine, Ribeyre, Fabienne, Boulanger, Renaud, Guichard, Elisabeth, Gunata, Ziya

“…Volatile compounds of cooked rice from scented (Aychade, Fidji) and nonscented (Ruille) cultivars grown in the Camargue area in France were compared to that of…”
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Sensory quantitative descriptive analysis of African slimy okra (Abelmoschus esculentus) preparations and its correlation with instrumental parameters by Savouré, Timoty, Dornier, Manuel, Maraval, Isabelle, Collignan, Antoine

“…Okra (Abelmoschus esculentus) is one of the ingredients used in traditional West and Central African gastronomy because of the slimy texture it gives to…”
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Potential beverage quality of three wild coffee species (Coffea brevipes, C. congensis and C. stenophylla) and consideration of their agronomic use by Bertrand, Benoît, Davis, Aaron P., Maraval, Isabelle, Forestier, Nelly, Mieulet, Delphine

“…BACKGROUND Of the 130 known coffee (Coffea) species, very few have been properly evaluated for their beverage quality. The diversity of wild coffee species is…”
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Impact of crossflow microfiltration on aroma and sensory profiles of a potential functional citrus‐based food by Hammad, Imane, Dornier, Manuel, Lebrun, Marc, Maraval, Isabelle, Poucheret, Patrick, Dhuique‐Mayer, Claudie

“…BACKGROUND Citrus juices can be cold‐concentrated by crossflow microfiltration (CMF) in order to obtain functional foods enriched in carotenoids, flavonoids…”
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Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits by Bonneau, Adeline, Boulanger, Renaud, Lebrun, Marc, Maraval, Isabelle, Valette, Jérémy, Guichard, Élisabeth, Gunata, Ziya

“…•Impact of fruit texture on the in vivo aroma release was determined by RATD-GC/MS.•Fruit texture had a significant effect on the in vivo release and…”
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Biosynthesis of 2-acetyl-1-pyrroline in rice calli cultures: Demonstration of 1-pyrroline as a limiting substrate by Poonlaphdecha, Janchai, Gantet, Pascal, Maraval, Isabelle, Sauvage, François-Xavier, Menut, Chantal, Morère, Alain, Boulanger, Renaud, Wüst, Matthias, Gunata, Ziya

“…•1-Pyrroline is a limiting factor in the formation of 2-acetyl-1-pyrroline, key flavour compound in fragrant rice.•When 1-pyrroline is available in…”
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Textural and physicochemical predictors of sensory texture and sweetness of boiled plantain by Kouassi, Hermann Antonin, Assemand, Emma Fernande, Gibert, Olivier, Maraval, Isabelle, Ricci, Julien, Thiemele, Deless Edmond Fulgence, Bugaud, Christophe

“…Prediction of firmness by puncture force for boiled plantain Summary Boiled pulp is a major form of consumption for plantain. We assessed instrumental…”
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Multi-block classification of chocolate and cocoa samples into sensory poles by Biancolillo, Alessandra, Preys, Sebastien, Gaci, Belal, Le-Quere, Jean-Luc, Laboure, Helene, Deuscher, Zoe, Cheynier, Veronique, Sommerer, Nicolas, Fayeulle, Noemie, Costet, Pierre, Hue, Clotilde, Boulanger, Renaud, Alary, Karine, Lebrun, Marc, Christine Lahon, Marie, Morel, Gilles, Maraval, Isabelle, Davrieux, Fabrice, Roger, Jean-Michel

“…•97 chocolate and cocoa beans samples were analysed by chemical and sensory analysis.•Chemical data:HPLC, NIRS, Front face Fluorescence, SPME-GC-MS, PTR-MS,…”
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Effect of high‐pressure homogenization on the sensory, nutritional and physical characteristics of mango nectar (Mangifera indica L.) by Joly, Victoria, Brat, Pierre, Nigen, Michael, Lebrun, Marc, Maraval, Isabelle, Ricci, Julien, Forestier‐Chiron, Nelly, Servent, Adrien

“…High‐pressure homogenization (HPH) was applied within a range of 300 to 1000 bar for 2 to 8 cycles. At constant dry matter (6.2%), pulp mass increased from 3.7…”
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Connecting data for consumer preferences, food quality, and breeding in support of market‐oriented breeding of root, tuber, and banana crops by Arnaud, Elizabeth, Menda, Naama, Tran, Thierry, Asiimwe, Amos, Kanaabi, Michael, Meghar, Karima, Forsythe, Lora, Kawuki, Robert, Ellebrock, Bryan, Kayondo, Ismail Siraj, Agbona, Afolabi, Zhang, Xiaofei, Mendes, Thiago, Laporte, Marie‐Angélique, Nakitto, Mariam, Ssali, Reuben Tendo, Asfaw, Asrat, Uwimana, Brigitte, Ogbete, Chukwudi E., Makunde, Godwill, Maraval, Isabelle, Mueller, Lukas A., Bouniol, Alexandre, Fauvelle, Eglantine, Dufour, Dominique

“…The 5‐year project ‘Breeding roots, tubers and banana products for end user preferences’ (RTBfoods) focused on collecting consumers' preferences on 12 food…”
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Pod storage time and spontaneous fermentation treatments and their impact on the generation of cocoa flavour precursor compounds by Koné, Koumba Maï, Assi‐Clair, Brice Judicaël, Kouassi, Ange Didier Dominique, Yao, Alfred Koffi, Ban‐Koffi, Louis, Durand, Noël, Lebrun, Marc, Maraval, Isabelle, Bonlanger, Renaud, Guehi, Tagro Simplice

“…Principal component analysis (PCA) showing the distribution of the detected flavour precursor compounds in the raw cocoa beans extracted from (A) 2 days and…”
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Mechanical approach for the evaluation of the crispiness of food granular products by Boudina, Imen, Delalonde, Michèle, Koegel, Laurène, Maraval, Isabelle, Forestier-Chiron, Nelly, Domingo, Romain, Ricci, Julien, Sharkawi, Tahmer, Rondet, Eric

“…Crispiness of food products is a key parameter for consumer acceptance. Available methods to evaluate this attribute are subjective and have limitations. They…”
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Effect of spontaneous fermentation location on the fingerprint of volatile compound precursors of cocoa and the sensory perceptions of the end-chocolate by Kouassi, Ange Didier D., Koné, Koumba M., Assi-Clair, Brice J., Lebrun, Marc, Maraval, Isabelle, Boulanger, Renaud, Fontana, Angélique, Guehi, Tagro S.

“…Cocoa pod-opening delay and bean fermentation promote the organoleptic quality of chocolate. The present research investigated the changes in the volatile…”
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