Influence of the Food Matrix Structure on the Retention of Aroma Compounds

2000 ◽  
Vol 48 (9) ◽  
pp. 4296-4300 ◽  
Author(s):  
A. M. Seuvre ◽  
M. A. Espinosa Díaz ◽  
A. Voilley
Keyword(s):  
Aroma Compounds ◽  
Matrix Structure ◽  
Food Matrix

Interactions between aroma compounds and food matrix

Flavour ◽  
2016 ◽  
pp. 208-234 ◽  
Author(s):  
Laurianne Paravisini ◽  
Elisabeth Guichard
Keyword(s):  
Aroma Compounds ◽  
Food Matrix

scholarly journals Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach

Foods ◽  
2019 ◽  
Vol 8 (3) ◽  
pp. 106 ◽  
Author(s):  
Amparo Tarrega ◽  
Claude Yven ◽  
Etienne Semon ◽  
Patrick Mielle ◽  
Christian Salles
Keyword(s):  
Flow Rate ◽  
Salivary Flow ◽  
Aroma Compounds ◽  
Salivary Flow Rate ◽  
Matrix Composition ◽  
Aroma Compound ◽  
Ionization Mass ◽  
Food Matrix ◽  
Oral Physiology

Temporal aroma compound release during eating is a function of the physicochemical properties of the food matrix, aroma compounds, and oral physiology of individuals. However, the influence of each parameter on the release of each aroma component should be clarified. Two flavored lipoprotein matrices varying in composition were chewed in a chewing simulator that reproduced most of the physiological functions of the mouth. Aroma compound releases (butanoic acid, 2-heptanone, ethyl butyrate, 3-octanone, and 2-nonanone) were followed in real time by direct connection of the device to APCI-MS (atmospheric pressure chemical ionization mass spectrometry). Each oral parameter was controlled and decoupled using the in vitro device. The food matrix composition had only a low impact on aroma compound release, but the controlled oral parameters had significantly different influences on the release of aroma compounds according to their physicochemical characteristics. The release of certain compounds seemed more sensitive to bite force, while others seemed more sensitive to the shearing angle. The salivary flow rate primarily influenced the more hydrophobic compounds. Significant interactions were also observed between shear angle, salivary flow rate, and lipoprotein matrix composition, mainly for the release of the more hydrophobic volatile compounds; this needs further investigations to be clarified.

scholarly journals Food matrix structure (from Biscuit to Custard) has an impact on folate bioavailability in healthy volunteers

2020 ◽  
Author(s):  
Caroline Buffière ◽  
Manon Hiolle ◽  
Marie-Agnès Peyron ◽  
Ruddy Richard ◽  
Nathalie Meunier ◽  
...  
Keyword(s):  
Healthy Volunteers ◽  
Matrix Structure ◽  
Food Matrix ◽  
Folate Bioavailability

Effect of food matrix structure and composition on aroma release during oral processing usingin vivomonitoring

2012 ◽  
Vol 27 (6) ◽  
pp. 433-444 ◽  
Author(s):  
Damian C. Frank ◽  
Graham T. Eyres ◽  
Udayasika Piyasiri ◽  
Conor M. Delahunty
Keyword(s):  
Matrix Structure ◽  
Food Matrix ◽  
Aroma Release ◽  
Effect Of Food ◽  
Oral Processing

Formation of Persistent Slip Band in Fatigued Copper Single Crystals

1982 ◽  
Vol 40 ◽  
pp. 470-471
Author(s):  
N. Y. Jin
Keyword(s):  
Volume Fraction ◽  
Fatigue Cracks ◽  
Wall Structure ◽  
Matrix Structure ◽  
Dislocation Dipole ◽  
Slip Bands ◽  
Persistent Slip Bands ◽  
The Matrix ◽  
Hard Shell ◽  
Copper Single Crystals

Localised plastic deformation in Persistent Slip Bands(PSBs) is a characteristic feature of fatigue in many materials. The dislocation structure in the PSBs contains regularly spaced dislocation dipole walls occupying a volume fraction of around 10%. The remainder of the specimen, the inactive "matrix", contains dislocation veins at a volume fraction of 50% or more. Walls and veins are both separated by regions in which the dislocation density is lower by some orders of magnitude. Since the PSBs offer favorable sites for the initiation of fatigue cracks, the formation of the PSB wall structure is of great interest. Winter has proposed that PSBs form as the result of a transformation of the matrix structure to a regular wall structure, and that the instability occurs among the broad dipoles near the center of a vein rather than in the hard shell surounding the vein as argued by Kulmann-Wilsdorf.

Analysis of buckwheat (Fagopyrum esculentum) aroma compounds with GC-MS

Planta Medica ◽  
2007 ◽  
Vol 73 (09) ◽  
Author(s):  
D Janež ◽  
D Kantar ◽  
H Prosen ◽  
S Kreft
Keyword(s):  
Aroma Compounds ◽  
Fagopyrum Esculentum
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