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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

Bonneau Adeline, Boulanger Renaud, Lebrun Marc, Maraval Isabelle, Valette Jérémy, Guichard Elisabeth, Günata Ziya. 2018. Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits. Food Chemistry, 239 : pp. 806-815.

Journal article ; Article de recherche ; Article de revue à facteur d'impact
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2018_Bonneau_Impact of fruit texture on the release and perception of aroma componds during in vivo consumption using fresh and processed mango fruits.pdf

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Quartile : Q1, Sujet : FOOD SCIENCE & TECHNOLOGY / Quartile : Q1, Sujet : CHEMISTRY, APPLIED / Quartile : Q1, Sujet : NUTRITION & DIETETICS

Abstract : Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC–MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC–MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products. (Résumé d'auteur)

Mots-clés Agrovoc : Mangue, Texture, Composé aromatique, Physiologie sensorielle, Perceptions, Expérimentation in vivo, Analyse organoleptique

Mots-clés géographiques Agrovoc : France

Mots-clés libres : Fresh and dried mangoes, Texture, Aroma compounds, In vivo aroma release, Sensory analysis

Classification Agris : Q04 - Food composition
F60 - Plant physiology and biochemistry

Champ stratégique Cirad : Axe 3 (2014-2018) - Alimentation durable

Auteurs et affiliations

  • Bonneau Adeline, CIRAD-PERSYST-UPR BioWooEB (FRA)
  • Boulanger Renaud, CIRAD-PERSYST-UMR Qualisud (FRA) ORCID: 0000-0001-9396-5634
  • Lebrun Marc, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Maraval Isabelle, CIRAD-PERSYST-UMR Qualisud (FRA)
  • Valette Jérémy, CIRAD-PERSYST-UPR BioWooEB (FRA)
  • Guichard Elisabeth, INRA (FRA)
  • Günata Ziya, UM2 (FRA) - auteur correspondant

Source : Cirad-Agritrop (https://agritrop.cirad.fr/584977/)

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