Papers by isabelle deleris
HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific r... more HAL is a multi-disciplinary open access archive for the deposit and dissemination of scientific research documents, whether they are published or not. The documents may come from teaching and research institutions in France or abroad, or from public or private research centers. L’archive ouverte pluridisciplinaire HAL, est destinée au dépôt et à la diffusion de documents scientifiques de niveau recherche, publiés ou non, émanant des établissements d’enseignement et de recherche français ou étrangers, des laboratoires publics ou privés. Insights in aroma compound retention by mucosa during consumption through mathematical modelling Isabelle Deleris, Anne Saint-Eve, Aurélie Saglio, Isabelle Souchon, Ioan-Cristian Trelea
Journal of Agricultural and Food Chemistry, 2007
To better understand aroma release in relation to yogurt structure and perception, the apparent d... more To better understand aroma release in relation to yogurt structure and perception, the apparent diffusivity of aroma compounds within complex dairy gels was determined using an experimental diffusion cell. Apparent diffusion coefficients of four aroma compounds (diacetyl, ethyl acetate, ethyl hexanoate, and linalool) at 7°C in yogurts (varying in composition and structure) ranged from 0.07 × 10-10 to 8.91 × 10-10 m 2 s-1 , depending on aroma compounds and on product structure. The strong effect of yogurt fat content on the apparent diffusivity of hydrophobic compounds was revealed (15-fold and 50-fold decreases in the apparent diffusion coefficient of linalool and ethyl hexanoate, respectively). Protein composition seemed to have a greater effect than that of mechanical treatment. However, variations in the apparent diffusion coefficient for the considered products remained limited and cannot completely explain differences in flavor release and in perception that were previously observed.
Chemosensory Perception, 2011
Many studies deal with the impact of texture on aroma and taste perceptions, but only a few addre... more Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to better understand perception mechanisms, the objective of this study was to investigate the impact of candy texture on aroma and taste perception dynamics using both profile method to obtain global information and the Temporal
13th World Congress of Food Science & Technology, 2006
Food Hydrocolloids, 2015
ABSTRACT Texture perception results from a dynamic process induced by food oral processing during... more ABSTRACT Texture perception results from a dynamic process induced by food oral processing during consumption. To go further in the understanding of cheese texture, the present study aims to investigate the role of composition, structure and texture of cheeses on the dynamics of bolus formation, in order to gain insight on the dynamics of texture perception. An integrative approach based on sensory, rheological, structural and physiological studies was used. It included the development or the adaptation of existing methods to characterize the dynamics of phenomena. One of the main outcomes was that the swallowing time seems to be the key parameter linking all experimental data sets. This parameter induced large modifications in physical properties of cheese boluses (rheology and hydration), in relation with the composition and the initial structural and physical properties of cheeses. Concerning sensory properties evaluated at the main steps of consumption, differences between cheeses were also observed, mainly due to different modifications of bolus properties depending on products, leading thus in different sensory trajectories in mouth.
Journal of Food Engineering, 2011
The temporal dominance of sensations method showed that four model dairy products had different d... more The temporal dominance of sensations method showed that four model dairy products had different dynamic profiles in terms of salt and texture perception. We investigated the physical origins of these differences, by studying the breakdown of these products and its impact on salt release. An experimental device was used for monitoring the kinetics of salt release from the food products into water – simulating saliva – after a standardized compression – simulating mastication – independently of the inter and intra individual variability. A mechanistic model was developed to quantify product breakdown in terms of the area of contact between the product and the aqueous phase. Fat had a major influence on breakdown behaviour and the calculated contact area that could be accounted for by the microstructure of the product. These results provide insight into the possible origins of differences in sensory perceptions of foods. We also discussed the use of this mechanistic model for modelling salt release in the conditions of food consumption.
Food Research International, 2011
In vivo aroma release during solid food consumption is a complex phenomenon that depends on food ... more In vivo aroma release during solid food consumption is a complex phenomenon that depends on food structure and composition, as well as on oral processing (combination of mastication and incorporation of saliva into the food product). The objective of this study was to understand and to predict the physico-chemical properties of aroma compounds through the dynamics of flavor release during in-mouth oral processing of food before bolus swallowing. Within this context, the evolution of two aroma compounds during bolus formation was explored by studying the two main properties that account for mass transfer: air/bolus partition and mass transfer coefficients. Four types of industrial cheese products (varying in fat and firmness) flavored with ethyl propanoate and 2-nonanone were chosen. Each matrix was mixed with various amounts of artificial saliva to mimic boluses at different stages of mastication. The air/bolus partition coefficient was determined by the static phase ratio variation method (PRV), while the mass transfer coefficient was obtained by non-linear regression from dynamic headspace experiments. Results showed that there is a dilution effect on the air/bolus partition coefficient and both a dilution and a product effect (firmness) on the mass transfer coefficient of ethyl propanoate in the bolus. These results were also validated with 2-nonanone for the low-fat cheeses.► Ethyl propanoate physico-chemical properties were studied in cheese/saliva boluses. ► Air/bolus partition coefficient increases with the amount of saliva in the bolus. ► Evolution of mass transfer coefficient in the bolus depends on the cheese firmness. ► Similar trends were found on low-fat cheeses with 2-nonanone.
Food Chemistry, 2011
The objective of this study was to analyse the viscosity effect of liquid Newtonian products on a... more The objective of this study was to analyse the viscosity effect of liquid Newtonian products on aroma release, taking human physiological characteristics into account. In vivo release of diacetyl from glucose syrup solutions varying widely in viscosity (from 0.7 to 405 mPa s) was assessed by five panelists using Proton Transfer Reaction Mass Spectrometry (PTR-MS). The physicochemical properties of the solutions and the physiological parameters of subjects were experimentally measured.In parallel, a mechanistic model describing aroma release while eating a liquid food was developed. Model predictions based on the characteristics of the glucose syrup solution were invalidated when compared to in vivo measurements. Therefore, the assumption that the post-deglutitive pharyngeal residue was considerably diluted with saliva was introduced into the model. Under this hypothesis, the model gives a satisfactory prediction of the in vivo data. Thus, relevant properties to be considered for in vivo release were those of product-saliva mixes.► The solutions studied are highly diluted by saliva during the swallowing step. ► Product-saliva mixes properties have to be considered for in vivo release modeling. ► This Result helped to gain insight into in vivo aroma compound release.
Food Quality and Preference, 2010
The integration of olfactory, taste and trigeminal perceptions must be taken into account to bett... more The integration of olfactory, taste and trigeminal perceptions must be taken into account to better understand the perception of beverages. To do this, seven beverages were formulated to investigate the role of ingredients on trigeminal perception. All mutual interactions between olfactory, gustatory and trigeminal perceptions were studied. Instrumental measurements and sensory evaluation were used to elucidate both physicochemical and sensory interactions. Sensory profiling was conducted according to monadic product presentation, and in vivo aroma release was assessed in the nasal cavities of subjects during beverage consumption.This study further revealed the influence of trigeminal perception on taste and aroma in complex beverages. The addition of CO2 in beverages induced a decrease in sweetness perception, an increase in sourness perception and an enhancement of aroma perception. Physicochemical and/or physical mechanisms (pH, aroma stripping effect) were assumed to be at the origin of these gustatory and olfactory interactions. Furthermore, the addition of mint flavoring enhanced tingling and freshness perceptions, highlighting perceptual interactions. The presence of sugar was shown to decrease the freshness perception but not the tingling perception.
Chemosensory Perception, 2011
Many studies deal with the impact of texture on aroma and taste perceptions, but only a few addre... more Many studies deal with the impact of texture on aroma and taste perceptions, but only a few address their temporal evolution during consumption. In order to better understand perception mechanisms, the objective of this study was to investigate the impact of candy texture on aroma and taste perception dynamics using both profile method to obtain global information and the Temporal Dominance of Sensations (TDS) method for dynamic information. Results showed that texture (ranging from liquid to hard gels) influenced aroma and taste sequences perceived during consumption. For example, a hard candy (15% gelatin) was described as having an initial "butter" sensation, followed by a "strawberry" perception, whereas a soft candy (2% gelatin) was described successively by sour, "green", and "strawberry" perceptions. Despite the different sensory mechanisms involved in evaluating global or temporal sensations, similar results were obtained by TDS and profile methods concerning perceived intensities of aromatic and taste perceptions. They highlighted a decrease in aroma and taste intensities when firmness increased. To conclude, the additional information obtained with TDS concerning the temporal dimension of perception confirmed the interest of such a method to better understand the dynamics of the phenomena involved in texture-flavor interactions.
Flavour Science, 2014
The aim of the present work was to identify and quantify physical mechanisms responsible for inno... more The aim of the present work was to identify and quantify physical mechanisms responsible for innose aroma release during the consumption of mint-flavored carbonated beverages in order to better understand how they are perceived. The effect of two composition factors (sugar and CO 2 ) was investigated on both the sensory and physicochemical properties of drinks by studying in vitro and in vivo aroma release. Sensory results revealed that the presence of CO 2 increased aroma perception regardless of the sugar content. In agreement with volatility parameters, in vivo measurements showed that carbonated drinks released a greater quantity of aroma compounds in the nose space than non-carbonated ones. CO 2 seemed thus to induce large modifications of the physicochemical mechanisms responsible for the aroma release and flavor perception of soft drinks. Moreover, sugar content seemed to have an impact (increase) on aroma perception only in the case of non-carbonated beverages. Sensory interactions were thus observed, in particular, between sweet and aroma perceptions. For carbonated beverages, sugar content had an impact only on aroma release, but not on their perception. ; telephone +33 (0)1 30 81 54 38; fax +33 ].
Molecules, 2013
The aim of this work was to gain insight into the effect of food formulation on aroma release and... more The aim of this work was to gain insight into the effect of food formulation on aroma release and perception, both of which playing an important role in food appreciation. The quality and quantity of retronasal aroma released during food consumption affect the exposure time of olfactory receptors to aroma stimuli, which can influence nutritional and hedonic characteristics, as well as consumption behaviors. In yogurts, fruit preparation formulation can be a key factor to modulate aroma stimulation. In this context, the impact of size and hardness of fruit pieces in fat-free pear yogurts was studied. Proton Transfer Reaction-Mass Spectrometry (PTR-MS) was used to allow sensitive and on-line monitoring of volatile odorous compound release in the breath during consumption. In parallel, a trained panel used sensory profile and Temporal Dominance of Sensations (TDS) methods to characterize yogurt sensory properties and their dynamic changes during consumption. Results showed that the size of pear pieces had few effects on aroma release and perception of yogurts, whereas fruit hardness significantly influenced them. Despite the fact that yogurts presented short and similar residence times in the mouth, this study showed that fruit preparation could be an interesting formulation factor to enhance exposure time to stimuli and thus modify food consumption behaviors. These results could be taken into account to formulate new products that integrate both nutritional and sensory criteria.
Journal of Mass Spectrometry, 2013
For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization ... more For the on-line monitoring of flavour compound release, atmospheric pressure chemical ionization (APCI) and proton transfer reaction (PTR) combined to mass spectrometry (MS) are the most often used ionization technologies. APCI-MS was questioned for the quantification of volatiles in complex mixtures, but direct comparisons of APCI and PTR techniques applied on the same samples remain scarce. The aim of this work was to compare the potentialities of both techniques for the study of in vitro and in vivo flavour release. Aroma release from flavoured aqueous solutions (in vitro measurements in Teflon bags and glass vials) or flavoured candies (in vivo measurements on six panellists) was studied using APCI- and PTR-MS. Very similar results were obtained with both techniques. Their sensitivities, expressed as limit of detection of 2,5-dimethylpyrazine, were found equivalent at 12 ng/l air. Analyses of Teflon bag headspace revealed a poor repeatability and important ionization competitions with both APCI- and PTR-MS, particularly between an ester and a secondary alcohol. These phenomena were attributed to dependency on moisture content, gas/liquid volume ratio, proton affinities and product ion distribution, together with inherent drawbacks of Teflon bags (adsorption, condensation of water and polar molecules). Concerning the analyses of vial headspace and in vivo analyses, similar results were obtained with both techniques, revealing no competition phenomena. This study highlighted the equivalent performances of APCI-MS and PTR-MS for in vitro and in vivo flavour release investigations and provided useful data on the problematic use of sample bags for headspace analyses.
Journal of Food Engineering, 2009
This paper describes a mechanistic mathematical model developed for the prediction of aroma relea... more This paper describes a mechanistic mathematical model developed for the prediction of aroma release from dairy emulsions and for the calculation of apparent diffusion properties. The main extension compared to our previous work was to take the biphasic structure of the emulsion into account. The calculation of apparent diffusion properties only requires the knowledge of fat content and physical state and of local physicochemical properties of aroma compounds within the two phases of the emulsion. The study was conducted with dairy gels with fat contents varying from 0 to 4% (w/w) and four aroma compounds presenting a wide range of physicochemical properties: headspace/aqueous phase partition coefficients at 8°C between 0.28 Â 10 À3 and 3.82 Â 10 À3 , headspace/lipid phase partition coefficients at 8°C between 3.16 Â 10 À6 and 2.01 Â 10 À3 and diffusion coefficients in the aqueous phase between 1.63 Â 10 À11 and 3.05 Â 10 À10 m 2 /s. Comparison either with previously measured experimental diffusion properties or with effective diffusion properties calculated with models available in the literature demonstrated the validity of the proposed method for the calculation of apparent diffusion coefficient.
Journal of Food Engineering, 2008
The characterization of aroma mobility within foods is an important challenge for a better unders... more The characterization of aroma mobility within foods is an important challenge for a better understanding of aroma release in relation to product structure and perception but is difficult to achieve. An experimental device, based on the diffusion cell concept, was used to determine the apparent diffusivity of aroma compounds within complex food products using gaseous measurements. The originality of our approach was based on a mechanistic description of the system and on the early integration of modeling, leading to an apparatus especially adapted for complex matrices and easy to use (direct analysis and no sample storage).
Journal of Food Engineering, 2010
Diffusion properties at macroscopic and microscopic scales for three aroma compounds (in solution... more Diffusion properties at macroscopic and microscopic scales for three aroma compounds (in solution and gel systems) were characterized using three different methodologies: the diffusion cell and the Volatile Air Stripping Kinetic methods for the determination of apparent diffusion coefficients and the pulsedfield-gradient Nuclear Magnetic Resonance method for the determination of self-diffusion coefficients. The accuracy of the methods was established by comparing ethyl hexanoate diffusion coefficient in water or D 2 O solution and in 1%-agar gel system at 25 and 30°C. The robustness of the three methodologies was also investigated in 1%-iota-carrageenan system with different NaCl content leading to gel strengthening.
Journal of Food Engineering, 2009
The measurement of physicochemical properties, such as partition or diffusion coefficients of sma... more The measurement of physicochemical properties, such as partition or diffusion coefficients of small molecules like salt and aroma compounds, represents an important challenge to better understanding stimuli release and perception. Owing to the lack of simple and fast methods, we developed three methods for practical and rapid determination of partition and diffusion coefficients respectively of salt and aroma compounds. Our approach is based on the combination of on-line measurements with mechanistic modelling leading to accurate determination of these two parameters. Validation was performed by comparing the values obtained with agar gel and model cheeses to those available in the literature.
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Papers by isabelle deleris