Optimisation of HS-SPME to study representativeness of partially baked bread odorant extracts

Poinot, Pauline; Grua‐Priol, Joëlle; Arvisenet, Gaëlle; Rannou, Cécile; Semenou, M.; Bail, Alain Le; Prost, Carole

doi:10.1016/j.foodres.2007.06.011

Cited by 77 publications

(53 citation statements)

References 34 publications

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“…HS-SPME analysis of volatile compounds for food samples was performed according to a previously reported method applied to bread samples [35] with slight modifications. Similar conditions to those proposed by G. Blanda et al were used in the study with strawberries [36].…”

Section: Study Of the Effectiveness Of The Active Films To Preserve Pmentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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Active packaging is becoming an emerging food technology to improve quality and safety of food products. One of the most common approaches is based on the release of antioxidant/antimicrobial compounds from the packaging material. In this work an antifungal active packaging system based on the release of carvacrol and thymol was optimized to increase the post-harvest shelf life of fresh strawberries and bread during storage. Thermal properties of the developed packaging material were determined by differential scanning calorimetry (DSC) and thermogravimetric analysis (TGA). Volatile compounds in food samples contained in active packaging systems were monitored by using headspace solid phase microextraction followed by gas chromatography analysis (HS-SPME-GC-MS) at controlled conditions. The obtained results provided evidences that exposure to carvacrol and thymol is an effective way to enlarge the quality of strawberries and bread samples during distribution and sale.

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Section: Study Of the Effectiveness Of The Active Films To Preserve Pmentioning

confidence: 99%

Carvacrol and Thymol for Fresh Food Packaging

Ramos¹,

Beltrán²

2013

J Bioequiv Availab

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“…A APG permite ainda detectar diferenças na percepção e falta de repetibilidade, e eliminar resultados de provadores que não apresentam consenso com a equipe (WILLIAMS; LANGRON, 1984). Na análise dos resultados, as dimensões do espaço de consenso são interpretadas pelas correlações dos atributos de cada provador (LAWLESS; HEYMANN, 2010 (BLANCHER et al, 2007;DAIROU;SIEFFERMANN, 2002, DELARUE;SIEFFERMANN, 2004;JAROS et al, 2009;LASSOUED et al, 2008;PERRIN;PAGÈS, 2009;POINOT et al, 2007;RASON et al, 2006;SIEFFERMANN, 2000;TAREA;TERHAAG;. Dessa forma, o presente estudo teve como objetivo a aplicação do Perfil Flash na caracterização sensorial de cafés solúveis comerciais brasileiros, avaliados como bebidas adoçadas.…”

Section: Introductionunclassified

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

Kobayashi

Benassi

2012

Sem. Ci. Agr.

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ResumoDentro do competitivo mercado atual, há demanda por métodos mais simples na descrição de produtos. O Perfil Flash (Flash Profile) é uma combinação do levantamento de atributos do Perfil Livre com um método de ordenação, baseado na apresentação simultânea de todas as amostras a serem avaliadas, proporcionando uma descrição e discriminação rápida de um conjunto de produtos. Dessa forma, o presente estudo visou empregar o método de Perfil Flash para caracterizar sensorialmente cafés solúveis comerciais. Quatro cafés solúveis selecionados por apresentar diversidade de processo e composição foram avaliados por 32 julgadores, em uma única sessão. As bebidas foram preparadas com 28 g de café solúvel para 1000 mL de água filtrada, e adicionadas de 9,5 % de sacarose. Primeiramente, todos os cafés foram apresentados simultaneamente aos julgadores para o desenvolvimento da lista de atributos. Em discussão individual, os julgadores foram assistidos na definição dos atributos e na elaboração da ficha de avaliação. Posteriormente, as quatro bebidas foram apresentadas simultaneamente ao julgador, que as ordenou em ordem crescente quanto à intensidade de cada atributo da sua ficha de avaliação. Os resultados foram avaliados por Análise Procrustes Generalizada. Os atributos mais relevantes na descrição e discriminação das bebidas de cafés adoçadas foram cor marrom, aroma e sabor de café, gosto amargo, gosto doce e presença de oleosidade na superfície da bebida. O método Perfil Flash mostrou ser eficiente na descrição e discriminação de uma matriz alimentar complexa, cafés solúveis, apresentando consenso entre os julgadores, e rapidez na avaliação. Palavras-chave: Análise procrustes generalizada, cor marrom, aroma e sabor de café, gosto amargo, gosto doce AbstractIn today's competitive market, there is a lack of simple methods for sensory characterization of products. The Flash Profile is a combination of the Free Choice Profiling terms selection with a ranking method, based on the simultaneous presentation of all samples to be evaluated, providing a quick description and discrimination of a set of products. Thus, this study aimed to apply the Flash profile method on the characterization of commercial soluble coffees. Four soluble coffees selected by presenting diversity in the production process and composition were evaluated by 32 assessors in a single session. The coffee brews were prepared with 28 g of soluble coffee per 1000 mL of purified water, and added of 9.5 % sucrose. Initially, the whole set of samples were presented simultaneously for the glossary development. In individual discussion, each assessor was assisted on the elaboration of individual score sheet with the definition of each attribute. Subsequently, the four coffee beverages were presented simultaneously to the assessor, who ordered the samples in ascending order for the intensity of each attribute on its score

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“…Kovats indices) with that obtained from the literature (Cerny & Grosch, 1993;Guth & Grosch, 1994;Jeleń et al, 2003;Pellati, Benvenuti, Yoshizaki, Bertelli, & Rossi, 2005;Poinot et al, 2007;Rychlik, Schieberle, & Grosch, 1998). The comparison of the MS fragmentation pattern with those of pure compounds and mass spectrum database search was performed using the literature mass spectra (NIST/NBS75K library) (Heller & Milne, 1986).…”

Section: Quantificationmentioning

confidence: 69%

“…It has been used for the extraction of volatiles from both food raw materials and end-products. Among such applications are determination of volatiles in pasta (Pasqualone, Paradiso, Summo, Caponio, & Gomes, 2014), bread (Poinot et al, 2007;Ying, Lasekan, Naidu, & Lasekan, 2012), rice (Grimm, Bergman, Delgado, & Bryant, 2001), and wheat (Jeleń, Majcher, Zawirska-Wojtasiak, Wiewiórowska, & Wa̧sowicz, 2003), and the determination of acrolein in French fries (Osório & de Lourdes Cardeal, 2011). Surprisingly, this *Corresponding author.…”

Section: Introductionmentioning

confidence: 99%