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Communication dans un congrès

Physical and chemical interactions involved in several flavour compounds/food matrix systems

Abstract : Food-matrix components, such as proteins, polysaccharides, and lipids interact with flavour compounds in different ways. Proteins bind flavour compounds mostly by hydrophobic interactions and possible hydrogen bonding, as illustrated by molecular visualisation. Addition of fat induces a great retention of hydrophobic compounds, which depend on the nature of fat, degree of unsaturation, hydrophobic chain length of fatty acids. Addition of hydrocolloids modifies the release of hydrophobic aroma compounds, due to a lower diffusion in the matrix. In jellified systems, gel structure not only affects partition coefficients but also mass transfer coefficients of flavour compounds.
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https://hal.inrae.fr/hal-02764520
Déposant : Migration Prodinra <>
Soumis le : jeudi 4 juin 2020 - 08:04:58
Dernière modification le : jeudi 20 août 2020 - 13:20:04

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  • HAL Id : hal-02764520, version 1
  • PRODINRA : 69006
  • WOS : 000231084600003

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Elisabeth Guichard, Anne Tromelin, Alexandre Juteau, Barbara Rega, N. Roudnitzky. Physical and chemical interactions involved in several flavour compounds/food matrix systems. 10. Weurman Flavour Research Symposium, Jun 2002, Beaune, France. 780 p. ⟨hal-02764520⟩

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