International audienceFive mixtures of milk and pea protein (0-40 g pea protein/100 g total protein) were fermented by ten starter cultures of lactic acid bacteria (LAB)(2) to select the cocktails that can lead to products similar to a conventional yoghurt. Generally speaking, an increase in pea concentration leads to products with higher acidity, higher syneresis and lower firmness. From the sensory perspective, up to 30 g pea protein/100 g total protein, starter cultures show either positive or negative effects. A principal component analysis (PCA)(3) and a hierarchical cluster analysis (HCA)(4) carried out on all variables revealed five groups of products. Two groups of products of 0 g or 10 g pea protein/100 g total protein seemed to be the most similar to conventional dairy products. The third group included products fermented with two starters with negative characteristics such as astringency and bitterness. The last two groups included members made of 10 g, 20 g, 30 g and 40 g pea protein/100 g total protein, among them one group showing a positive sensory profile. From this group, four starter cultures seem promising for the fermentation of milk and pea protein mixtures

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Different starches, and in particular a normal corn starch, were tested in a concentrated and complex food product. Increasing amounts of aroma compounds (limonene, ethyl vanillin or isoamyl acetate) were added at levels up to 5 mmol/mol glucose equivalent. The modifications that were induced in the gel network were characterized by penetrometry or uniaxial compression until fracture. The addition of these aroma compounds led to slightly weaker gel networks than when no flavor had been added. These effects appeared to be not related to the complexing ability of the aroma compound. The addition of isoamyl acetate slowed down the retrogradation phenomenon in corn starchbased products. It seems that the amylopectin fraction of the starch is engaged in the interactions with these aroma compounds.

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Some green extraction methods were selected and tested for the extraction of volatile compounds from different samples of the microalga Chlorella vulgaris: ultrasound‐assisted liquid–liquid extraction using environment‐friendly solvents (LLE) and solid‐phase microextraction (SPME). The obtained profiles of volatile chemical compounds were different. Only one molecule was found in common to both extractions. Using the SPME method, the main chemical classes of identified volatile compounds were sulfuric compounds, aldehydes, and alcohols. Using the LLE method, the volatile profile was more balanced with alkanes, fatty acids, terpenes, alcohols, and aldehydes. Multivariate data analyses permitted discrimination among samples. Additionally, the relationship between the physicochemical properties of identified volatile compounds and the methods of extraction was studied. The results showed that the LLE extraction allowed the extraction of volatile compounds having a high boiling point (>160°C) and a high log P (>3). The SPME method was more effective to extract volatile compounds with a low boiling point (<160°C) and a low log P (<3). It is thus necessary to combine several extraction methods to obtain a complete view of the volatile profile for microalgae samples.

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