Flavour release in mouth : influence of salivary compounds at macroscopic and molecular level. Libération en bouche des molécules de la flaveur : influence des composés salivaires au niveau macroscopique et moléculaire

Archive ouverte | Pagès-Hélary, Sandy, Pagès-Hélary | CCSD

The aim of this work is to give a deeper understanding of the impact of the salivary composition on aroma release, by two approaches, an in vitro and an in vivo approach. The impact of salivary proteins on the release of 10 aroma ...

L'arôme du cassis

Archive ouverte | Pagès-Hélary, Sandy, Pagès-Hélary | CCSD

Effect of Vintage on Volatile Compounds of Different Cultivars of Blackcurrant ( Ribes nigrum ) Berries

Archive ouverte | Pagès-Hélary, Sandy, Pagès-Hélary | CCSD

International audience. The study aimed to assess the impact of vintage on the organoleptic quality of blackcurrant berries. Eleven cultivars of blackcurrant were studied for 3 years. GC-O and GC-MS analyses were us...