The Experts below are selected from a list of 3012 Experts worldwide ranked by ideXlab platform
Elisabeth Guichard - One of the best experts on this subject based on the ideXlab platform.
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Multivariate approach to reveal relationships between sensory perception of Cheeses and aroma profile obtained with different extraction methods
Food Research International, 2014Co-Authors: Maiken Thomsen, Karine Gourrat, Thierry Thomas-danguin, Elisabeth GuichardAbstract:A new and original statistical approach was used to compare the effectiveness of 4 different methods to analyse aroma compounds of seven different commercial semi-Hard Cheeses with regard to their orthonasal sensory perception. Four extraction methods were evaluated: Purge and Trap, Artificial Mouth, Solid-Phase Microextraction (SPME) and Solvent-Assisted Flavour Evaporation (SAFE). Among the headspace methods, Artificial Mouth gave the closest representation of the studied product space to the sensory perception one. The SAFE method was complementary to the dynamic headspace methods, as it was very efficient in extracting the heavy molecules but less efficient for extracting the most volatile compounds. SPME and Purge and Trap gave intermediate representations. At the product level, results indicate that carboxylic adds are present in similar amounts in the different commercial marks of semi-Hard Cheeses, that esters and aldehydes vary in small proportions and that the proportions of sulphur compounds, alcohols and ketones mainly explain the sensory differences between the commercial marks.
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Solid-State ^31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-Hard Cheeses
Food Analytical Methods, 2013Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Solange Buchin, Elisabeth Guichard, Bernard Mietton, Céline Moreau, Jean-luc Le QuéréAbstract:The potentiality of solid-state ^31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in Cheeses was examined. Sixteen semi-Hard Cheeses of various compositions were studied, and three fractions of phosphates (P) were distinguished according to their mobility: (1) mobile soluble P (ca. 10 % of total P), (2) mobile insoluble P (70 %) and (3) immobile insoluble P (20 %). In accordance with chemical composition and buffering capacities of the Cheeses, these fractions could represent respectively (1) soluble inorganic P, (2) inorganic colloidal calcium P and phosphorylated serine residues (Pser) involved in a loose structure and (3) Pser involved in a tight environment. This method was shown to be of sufficient accuracy to evidence the effect of ripening on the different P fractions. It was thus demonstrated that solid-state NMR is an appropriate method to observe the distribution of phosphates in cheese matrix and their evolution during cheese-making.
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Distribution and mobility of phosphates and sodium ions in cheese by solid‐state 31P and double‐quantum filtered 23Na NMR spectroscopy
Magnetic resonance in chemistry : MRC, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Céline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
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Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy
Magnetic Resonance in Chemistry, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Ćeline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
Jean-luc Le Quéré - One of the best experts on this subject based on the ideXlab platform.
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Solid-State ^31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-Hard Cheeses
Food Analytical Methods, 2013Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Solange Buchin, Elisabeth Guichard, Bernard Mietton, Céline Moreau, Jean-luc Le QuéréAbstract:The potentiality of solid-state ^31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in Cheeses was examined. Sixteen semi-Hard Cheeses of various compositions were studied, and three fractions of phosphates (P) were distinguished according to their mobility: (1) mobile soluble P (ca. 10 % of total P), (2) mobile insoluble P (70 %) and (3) immobile insoluble P (20 %). In accordance with chemical composition and buffering capacities of the Cheeses, these fractions could represent respectively (1) soluble inorganic P, (2) inorganic colloidal calcium P and phosphorylated serine residues (Pser) involved in a loose structure and (3) Pser involved in a tight environment. This method was shown to be of sufficient accuracy to evidence the effect of ripening on the different P fractions. It was thus demonstrated that solid-state NMR is an appropriate method to observe the distribution of phosphates in cheese matrix and their evolution during cheese-making.
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Distribution and mobility of phosphates and sodium ions in cheese by solid‐state 31P and double‐quantum filtered 23Na NMR spectroscopy
Magnetic resonance in chemistry : MRC, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Céline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
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Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy
Magnetic Resonance in Chemistry, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Ćeline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
Mallory Gobet - One of the best experts on this subject based on the ideXlab platform.
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Solid-State ^31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-Hard Cheeses
Food Analytical Methods, 2013Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Solange Buchin, Elisabeth Guichard, Bernard Mietton, Céline Moreau, Jean-luc Le QuéréAbstract:The potentiality of solid-state ^31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in Cheeses was examined. Sixteen semi-Hard Cheeses of various compositions were studied, and three fractions of phosphates (P) were distinguished according to their mobility: (1) mobile soluble P (ca. 10 % of total P), (2) mobile insoluble P (70 %) and (3) immobile insoluble P (20 %). In accordance with chemical composition and buffering capacities of the Cheeses, these fractions could represent respectively (1) soluble inorganic P, (2) inorganic colloidal calcium P and phosphorylated serine residues (Pser) involved in a loose structure and (3) Pser involved in a tight environment. This method was shown to be of sufficient accuracy to evidence the effect of ripening on the different P fractions. It was thus demonstrated that solid-state NMR is an appropriate method to observe the distribution of phosphates in cheese matrix and their evolution during cheese-making.
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Distribution and mobility of phosphates and sodium ions in cheese by solid‐state 31P and double‐quantum filtered 23Na NMR spectroscopy
Magnetic resonance in chemistry : MRC, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Céline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
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Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy
Magnetic Resonance in Chemistry, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Ćeline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
Solange Buchin - One of the best experts on this subject based on the ideXlab platform.
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Solid-State ^31P NMR, a Relevant Method to Evaluate the Distribution of Phosphates in Semi-Hard Cheeses
Food Analytical Methods, 2013Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Solange Buchin, Elisabeth Guichard, Bernard Mietton, Céline Moreau, Jean-luc Le QuéréAbstract:The potentiality of solid-state ^31P nuclear magnetic resonance (NMR) to determine in a non-destructive way the different states of phosphates in Cheeses was examined. Sixteen semi-Hard Cheeses of various compositions were studied, and three fractions of phosphates (P) were distinguished according to their mobility: (1) mobile soluble P (ca. 10 % of total P), (2) mobile insoluble P (70 %) and (3) immobile insoluble P (20 %). In accordance with chemical composition and buffering capacities of the Cheeses, these fractions could represent respectively (1) soluble inorganic P, (2) inorganic colloidal calcium P and phosphorylated serine residues (Pser) involved in a loose structure and (3) Pser involved in a tight environment. This method was shown to be of sufficient accuracy to evidence the effect of ripening on the different P fractions. It was thus demonstrated that solid-state NMR is an appropriate method to observe the distribution of phosphates in cheese matrix and their evolution during cheese-making.
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Influence of composition and texture on in-mouth sodium release and saltiness perception during consumption of semi-Hard Cheeses
2011Co-Authors: Genica Lawrence, Florence Bérodier, Christine Achilleos, Philippe Courcoux, Solange Buchin, Christian SallesAbstract:Sodium content in human diet being excessive in many industrialized country, health authorities recommended its progressive reduction in food products in order both to improve public health and to decrease health cost (1). Cheese is one of the most important sodium vectors. However, salt (NaCl) is not only responsible for saltiness but is also implied in other functionalities such as flavour enhancement, texture, preservation (2). Keeping a good acceptability of food by the consumer at lower sodium chloride concentration is a real challenge for cheese industry to avoid negative consequences. To reach this goal, it is necessary to understand the role of cheese structure and composition on the release and perception of salt. The objective of this study is to determine to what extent cheese composition and texture influence the release of sodium and the saltiness perception during eating, taking into account the oral behaviour of consumers. Semi-Hard Cheeses varying in composition (Fat in dry matter, water content in defatted cheese, calcium in defatted dry matter, salt content) were made according to an experimental design. The Cheeses were characterized by a conventional sensory profile (taste, texture and global aroma intensity), composition parameters and rheological properties (uniaxial compression at constant displacement rate). Then, both temporal sodium release and temporal saltiness intensities were simultaneously evaluated for each cheese. Important differences were observed between Cheeses for both rheological properties and sensory characteristics in term of saltiness and texture. Several significant effects were observed on the increasing phase and at the maximum of the sodium release and on saltiness time intensity curves according to cheese composition / texture. For example, the in-mouth maximum concentration of sodium and the maximum saltiness intensity decreased when fat content increased. These results will be discussed and compared to results obtained with the same approach on model lipoprotein matrices.
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Distribution and mobility of phosphates and sodium ions in cheese by solid‐state 31P and double‐quantum filtered 23Na NMR spectroscopy
Magnetic resonance in chemistry : MRC, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Céline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
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Distribution and mobility of phosphates and sodium ions in cheese by solid-state 31P and double-quantum filtered 23Na NMR spectroscopy
Magnetic Resonance in Chemistry, 2010Co-Authors: Mallory Gobet, Corinne Rondeau-mouro, Loïc Foucat, Jean-luc Le Quéré, Solange Buchin, Elisabeth Guichard, Ćeline MoreauAbstract:The feasibility of solid-state magic angle spinning (MAS) (31)P nuclear magnetic resonance (NMR) spectroscopy and (23)Na NMR spectroscopy to investigate both phosphates and Na(+) ions distribution in semi-Hard Cheeses in a non-destructive way was studied. Two semi-Hard Cheeses of known composition were made with two different salt contents. (31)P Single-pulse excitation and cross-polarization MAS experiments allowed, for the first time, the identification and quantification of soluble and insoluble phosphates in the Cheeses. The presence of a relatively 'mobile' fraction of colloidal phosphates was evidenced. The detection by (23)Na single-quantum NMR experiments of all the sodium ions in the Cheeses was validated. The presence of a fraction of 'bound' sodium ions was evidenced by (23)Na double-quantum filtered NMR experiments. We demonstrated that NMR is a suitable tool to investigate both phosphates and Na(+) ions distributions in Cheeses. The impact of the sodium content on the various phosphorus forms distribution was discussed and results demonstrated that NMR would be an important tool for the cheese industry for the processes controls.
Doris Jaros - One of the best experts on this subject based on the ideXlab platform.
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application of oilseed feeding to reduce firmness of Hard Cheeses produced in the winter feeding period
International Dairy Journal, 2001Co-Authors: Doris Jaros, W Ginzinger, E Tschager, R Leitgeb, Harald RohmAbstract:Abstract Modified feeding of dairy cattle has been described frequently as an appropriate tool to improve rheological properties of fat based dairy products, especially butter, made in the winter feeding period. Controlled feeding experiments with subsequent small-scale cheese-making trials were performed to determine potential effects of oilseed feeding on chemical and physical properties of Hard Cheeses. Replacement of 1 kg grain by 1 kg shredded rapeseed in the daily cattle diet resulted in a significant increase of the amount of unsaturated fatty acids in the milk fat. The diet did not affect the fat, protein or lactose content of the milk, the Cheeses’ gross composition or proteolysis. However, Cheeses (approx. 60% dry matter, 50% fat in dry matter) made from milk of the experimental group were signficantly lower in firmness as expressed by the modulus and fracture stress measured by uniaxial compression than Cheeses made from milk of the control group. The differences were also evident in sensory experiments. In accordance with results from a subsequent large-scale feeding experiment, oilseed feeding might be considered as an appropriate tool to reduce firmness differences between Cheeses of summer and winter feeding periods.
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mechanical properties of unpressed semi Hard Cheeses by uniaxial compression
Journal of Texture Studies, 2000Co-Authors: Brigitte Weinrichter, Harald Rohm, Doris JarosAbstract:Different lots of Tilsit Cheeses, which are characterized by their open structure caused by pressing under their own weight during manufacture, were subjected to uniaxial compression, a quasi-standard for the evaluation of mechanical properties of Hard and semi-Hard Cheeses. Additionally, video films showing the behaviour of the specimens during compression were analysed. For standard Tilsit with a fat content of 35% in dry matter, the cheese mass proved to be highly anisotropic with respect to stress response and lateral expansion expressed as apparent Poisson number. Specimens cut perpendicular to the flat side of the cheese wheels, which had lentil-shaped eyes with their major axis parallel to the compression plates, showed significantly higher stresses and lower Poisson numbers than specimens sampled parallel to the flat side of the cheese wheels. Therefore, stress values calculated on the basis of actual specimen diameter were different from those calculated by assuming constant specimen's volume. However, for samples with a fat content of approx. 60% in dry matter no differences caused by compression direction were observed.
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MECHANICAL PROPERTIES OF UNPRESSED SEMI‐Hard Cheeses BY UNIAXIAL COMPRESSION
Journal of Texture Studies, 2000Co-Authors: Brigitte Weinrichter, Harald Rohm, Doris JarosAbstract:Different lots of Tilsit Cheeses, which are characterized by their open structure caused by pressing under their own weight during manufacture, were subjected to uniaxial compression, a quasi-standard for the evaluation of mechanical properties of Hard and semi-Hard Cheeses. Additionally, video films showing the behaviour of the specimens during compression were analysed. For standard Tilsit with a fat content of 35% in dry matter, the cheese mass proved to be highly anisotropic with respect to stress response and lateral expansion expressed as apparent Poisson number. Specimens cut perpendicular to the flat side of the cheese wheels, which had lentil-shaped eyes with their major axis parallel to the compression plates, showed significantly higher stresses and lower Poisson numbers than specimens sampled parallel to the flat side of the cheese wheels. Therefore, stress values calculated on the basis of actual specimen diameter were different from those calculated by assuming constant specimen's volume. However, for samples with a fat content of approx. 60% in dry matter no differences caused by compression direction were observed.
