The Experts below are selected from a list of 279 Experts worldwide ranked by ideXlab platform
Thierry Joët - One of the best experts on this subject based on the ideXlab platform.
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climatic factors directly impact the volatile organic compound fingerprint in green arabica coffee bean as well as coffee beverage quality
Food Chemistry, 2012Co-Authors: Benoit Bertrand, Renaud Boulanger, Stéphane Dussert, Fabienne Ribeyre, Laurent Berthiot, Thierry JoëtAbstract:Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Reunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as Off-Flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. (Resume d'auteur)
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Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
Food Chemistry, 2012Co-Authors: Benoit Bertrand, Frédéric Descroix, Renaud Boulanger, Stéphane Dussert, Fabienne Ribeyre, Laurent Berthiot, Thierry JoëtAbstract:Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Réunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as Off-Flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. (Résumé d'auteur)
Elisabeth Guichard - One of the best experts on this subject based on the ideXlab platform.
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
International Dairy Journal, 2016Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, Karine Gourrat, Elisabeth GuichardAbstract:The aim of this work was to identify key odorant compounds associated with main Off-Flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid Off-Flavour, whereas faecal Off-Flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes. (C) 2016 Elsevier Ltd. All rights reserved.
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
2014Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, Karine Gourrat, Elisabeth GuichardAbstract:The aim of this work was to identify key odorant compounds associated with main Off-Flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid Off-Flavour, whereas faecal Off-Flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes.
Laura Zabaleta - One of the best experts on this subject based on the ideXlab platform.
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Volatile compounds associated with desirable flavour and Off-Flavour generation in ewe´s raw milk commercial cheeses
European Food Research and Technology, 2017Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. BarronAbstract:This study investigated relationships between the volatile profile and balanced flavour of high sensory quality ewe’s raw milk commercial cheeses, and those relations between certain volatile compounds and Off-Flavours in defective cheeses. Commercial cheeses were selected in the routine sensory quality control from 27 farmhouses. High sensory quality cheeses showed a particular desirable balanced flavour and volatile profile. However, an imbalanced composition of volatile compounds was found in Off-Flavour cheeses. Rancid Off-Flavour was mainly related to an excessive concentration of n -butanoic and n -hexanoic acids, and their corresponding ethyl esters, generated by strong lipolysis during ripening. Animal Off-Flavour was associated with the generation of 3-methylbutan-1-ol, 2-phenylethanol and 4-methylphenol originated by amino acid catabolism after intense proteolysis. Finally, acid Off-Flavour was related to an excessive abundance of acetic acid generated mainly by strong glycolysis at early stages of ripening.
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
International Dairy Journal, 2016Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, Karine Gourrat, Elisabeth GuichardAbstract:The aim of this work was to identify key odorant compounds associated with main Off-Flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid Off-Flavour, whereas faecal Off-Flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes. (C) 2016 Elsevier Ltd. All rights reserved.
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
2014Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, Karine Gourrat, Elisabeth GuichardAbstract:The aim of this work was to identify key odorant compounds associated with main Off-Flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid Off-Flavour, whereas faecal Off-Flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes.
Benoit Bertrand - One of the best experts on this subject based on the ideXlab platform.
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climatic factors directly impact the volatile organic compound fingerprint in green arabica coffee bean as well as coffee beverage quality
Food Chemistry, 2012Co-Authors: Benoit Bertrand, Renaud Boulanger, Stéphane Dussert, Fabienne Ribeyre, Laurent Berthiot, Thierry JoëtAbstract:Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Reunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as Off-Flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. (Resume d'auteur)
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Climatic factors directly impact the volatile organic compound fingerprint in green Arabica coffee bean as well as coffee beverage quality
Food Chemistry, 2012Co-Authors: Benoit Bertrand, Frédéric Descroix, Renaud Boulanger, Stéphane Dussert, Fabienne Ribeyre, Laurent Berthiot, Thierry JoëtAbstract:Coffee grown at high elevations fetches a better price than that grown in lowland regions. This study was aimed at determining whether climatic conditions during bean development affected sensory perception of the coffee beverage and combinations of volatile compounds in green coffee. Green coffee samples from 16 plots representative of the broad range of climatic variations in Réunion Island were compared by sensory analysis. Volatiles were extracted by solid phase micro-extraction and the volatile compounds were analysed by GC-MS. The results revealed that, among the climatic factors, the mean air temperature during seed development greatly influenced the sensory profile. Positive quality attributes such as acidity, fruity character and flavour quality were correlated and typical of coffees produced at cool climates. Two volatile compounds (ethanal and acetone) were identified as indicators of these cool temperatures. Among detected volatiles, most of the alcohols, aldehydes, hydrocarbons and ketones appeared to be positively linked to elevated temperatures and high solar radiation, while the sensory profiles displayed major defects (i.e. green, earthy flavour). Two alcohols (butan-1,3-diol and butan-2,3-diol) were closely correlated with a reduction in aromatic quality, acidity and an increase in earthy and green flavours. We assumed that high temperatures induce accumulation of these compounds in green coffee, and would be detected as Off-Flavours, even after roasting. Climate change, which generally involves a substantial increase in average temperatures in mountainous tropical regions, could be expected to have a negative impact on coffee quality. (Résumé d'auteur)
Luis Javier R. Barron - One of the best experts on this subject based on the ideXlab platform.
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Volatile compounds associated with desirable flavour and Off-Flavour generation in ewe´s raw milk commercial cheeses
European Food Research and Technology, 2017Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. BarronAbstract:This study investigated relationships between the volatile profile and balanced flavour of high sensory quality ewe’s raw milk commercial cheeses, and those relations between certain volatile compounds and Off-Flavours in defective cheeses. Commercial cheeses were selected in the routine sensory quality control from 27 farmhouses. High sensory quality cheeses showed a particular desirable balanced flavour and volatile profile. However, an imbalanced composition of volatile compounds was found in Off-Flavour cheeses. Rancid Off-Flavour was mainly related to an excessive concentration of n -butanoic and n -hexanoic acids, and their corresponding ethyl esters, generated by strong lipolysis during ripening. Animal Off-Flavour was associated with the generation of 3-methylbutan-1-ol, 2-phenylethanol and 4-methylphenol originated by amino acid catabolism after intense proteolysis. Finally, acid Off-Flavour was related to an excessive abundance of acetic acid generated mainly by strong glycolysis at early stages of ripening.
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
International Dairy Journal, 2016Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, Karine Gourrat, Elisabeth GuichardAbstract:The aim of this work was to identify key odorant compounds associated with main Off-Flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid Off-Flavour, whereas faecal Off-Flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes. (C) 2016 Elsevier Ltd. All rights reserved.
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Identification of odour-active compounds in ewes' raw milk commercial cheeses with sensory defects
2014Co-Authors: Laura Zabaleta, Marta Albisu, Luis Javier R. Barron, Karine Gourrat, Elisabeth GuichardAbstract:The aim of this work was to identify key odorant compounds associated with main Off-Flavours (acid, rancid and faecal) and one defect related to the internal appearance (big irregular eyes) in ewes' raw milk commercial cheeses. Cheese samples were submitted to solvent assisted flavour evaporation (SAFE) and odorant compounds were detected by gas chromatography-olfactometry (GC-O). Odour-active compounds detected by GC-O were identified and quantified by gas chromatography-mass spectrometry (GC-MS). Partial least square regression was performed to determine relationships between relative abundances of the odour-active compounds and sensory defects of commercial cheeses. An imbalance in the concentration of short-chain free fatty acids, predominant compounds in all cheese samples, was associated with acid and rancid Off-Flavour, whereas faecal Off-Flavour was related to minor compounds such as 4-methylphenol and 3-methyl-1-butanol. No volatile compound could be related to the defect of big irregular eyes.
