Modelling the Maillard reaction during the cooking of a model cheese.

During processing and storage of industrial processed cheese, odorous compounds are formed. Some of them are potentially unwanted for the flavour of the product. To reduce the appearance of these compounds, a methodological approach was employed.

Effect of added thiamine on the key odorant compounds and aroma of cooked ham.

This study shows that thiamine plays a major role in the formation of three key odorants of cooked ham: 2-methyl-3-furanthiol, 2-methyl-3-methyldithiofuran, and bis(2-methyl-3-furyl)disulphide. Analyses revealed that under identical cooking conditions, the productions of these three aroma compounds increase in a closely intercorrelated way when the dose of thiamine increases. Using a specific 2-methyl-3-furanthiol extraction-quantification method, it was possible to relate the amounts of thiamine added in model cooked hams to the amounts of 2-methyl-3-furanthiol produced in the cooking process.

Volatile compounds of Viola odorata absolutes: identification of odorant active markers to distinguish plants originating from France and Egypt.

Absolutes isolated from Viola odorata leaves, valuable materials for the flavor and fragrance industry, were studied. Violets are mainly cultivated in France and Egypt and extracted locally. The absolutes of the two origins showed different olfactory profiles both in top and heart notes, as evidenced by sensory analysis.

Identification and origin of odorous sulfur compounds in cooked ham.

The aim of this work was to identify and gain further knowledge on the origin of sulfur compounds present in the volatile fraction of cooked ham, and on their role in the aroma of this product. To this end, we performed analyses by one- and two-dimensional gas chromatography coupled with mass spectrometry, and olfactometry. Among the odorant sulfur compounds identified, three furans present in trace amounts proved to have very intense odours responsible for the "meaty, cooked ham" notes of this pork product.

Effect of nitrite on the odourant volatile fraction of cooked ham.

The aim of this work was to reliably identify the key odour compounds in cooked ham and acquire new knowledge on the role of sodium nitrite on the formation of its aroma. Gas chromatography coupled with mass spectrometry and (or) olfactometry was used. In all, 24 odourants were identified in the volatile fraction of cooked ham.

Prevalence and phenomenology of olfactory hallucinations in Parkinson's disease.

Background: Although visual hallucinations in Parkinson's disease (PD) have been described in several major studies, little is known about olfactory hallucinations (OHs).

Methods: The authors performed a detailed analysis of OHs in a cohort of 87 Parkinsonian patients to estimate the prevalence of OHs and describe their phenomenology. They also evaluated smelling abilities in terms of detection and identification.

Optical fiber-based synchronous fluorescence spectroscopy for bacterial discrimination directly from colonies on agar plates.

The development of experimental conditions for rapid bacterial discrimination using fluorescence spectroscopy fingerprinting is presented. Colonies of Pseudomonas and related reference strains on agar plates were analyzed directly using an optic fiber coupled to a laboratory spectrofluorimeter. Spectra were collected using either classic fluorescence spectroscopy after excitation at 250 nm and 340 nm for aromatic amino acids and nucleic acids (AAA + NA) and nicotinamide adenine dinucleotide (NADH) respectively, or synchronous scanning in the excitation wavelength range 250-500 nm.

Analysis of the volatile profile and identification of odour-active compounds in Bayonne ham.

The aim of this work was to reliably identify odour-active compounds in dry-cured ham using powerful analysis methods for the volatile fraction. For this purpose, dynamic headspace gas chromatography combined with eight-way olfactometry using a panel of eight sniffers was used. One- and two-dimensional gas chromatography coupled with mass spectrometry and (or) olfactometry were also used.

Characterization of volatile compounds of Indian cress absolute by GC-olfactometry/VIDEO-sniff and comprehensive two-dimensional gas chromatography.

Indian cress (Tropaeolum majus L.) has been consumed in salad or soup for decades, but its odor's detailed molecular composition is still unknown. Here we report on the study of the odorant profile and odor-impact compounds of Indian cress absolute by GC-olfactometry/vocabulary-intensity-duration of elementary odors by sniffing (GC-O/VIDEO-Sniff) on an eight-way multiport system, combined with GCxGC-MS analyses for the identification of odorant trace constituents.

Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.

Odor impact compounds of Tagetes minuta L. essential oil were studied by gas chromatography (GC)-olfactometry using aroma extract dilution analysis (AEDA) and vocabulary-intensity-duration of elementary odors by sniffing (VIDEO-Sniff). AEDA was conducted by direct injection and revealed the presence of 43 odorant zones.

The origin of Listeria monocytogenes 4b isolates is signified by subproteomic profiling.

Among the 13 known serovars of Listeria monocytogenes, strains exhibiting the serovar 4b are the most prevalently involved in epidemics of human listeriosis. The molecular reasons for the major involvement of serovar 4b strains in all major foodborne outbreaks in contrast to the lower prevalence of this serovar among food isolates remain indefinite. In order to provide further insight in the protein expression of L.

First identification of O,S-diethyl Thiocarbonate in Indian Cress absolute and odor evaluation of its synthesized homologues by GC-sniffing.

Indian cress (Tropaeolum majus L.) absolute was studied by GC-olfactometry (VIDEO-Sniff method) in order to identify odor-active aroma compounds. Because of its fruity-sulfury odor note, a compound that has never been identified in plant extracts before stood out: O,S-diethyl thiocarbonate, present at 0.

Comparative analysis of extracellular and intracellular proteomes of Listeria monocytogenes strains reveals a correlation between protein expression and serovar.

Listeria monocytogenes, the etiologic agent of listeriosis, remains a serious public health concern, with its frequent occurrence in food environments coupled with a high mortality rate. Among the 13 serovars, human listeriosis is mostly associated with the serovar 4b, 1/2b, and 1/2a strains. To investigate the diversity of L.

Mass spectrometry based sensor strategies for the authentication of oysters according to geographical origin.

This study was undertaken to investigate the relevance of using the pyrolysis-MS (Py-MS) technique to discriminate the production area of oysters harvested over two years and to assess from the data of the second year of harvest the potential of an alternative MS-based technique, the solid phase microextraction-MS (SPME-MS), to perform this discrimination. Oysters were harvested in various areas of France, and models of discrimination according to harvest season were built from Py-MS fingerprints and from virtual SPME-MS fingerprints obtained by summing the mass spectra generated by the SPME-GC-MS system. The treatment of the Py-MS data by a 21-12-3 artificial neural networks led to a correct classification of only 89.

Comprehensive combinatory standard correction: a calibration method for handling instrumental drifts of gas chromatography-mass spectrometry systems.

The current work describes a new method, the comprehensive combinatory standard correction (CCSC), for the correction of instrumental signal drifts in GC-MS systems. The method consists in analyzing together with the products of interest a mixture of n selected internal standards, and in normalizing the peak area of each analyte by the sum of standard areas and then, select among the summation operator sigma(p = 1)(n)C(n)p possible sums, the sum that enables the best product discrimination. The CCSC method was compared with classical techniques of data pre-processing like internal normalization (IN) or single standard correction (SSC) on their ability to correct raw data from the main drifts occurring in a dynamic headspace-gas chromatography-mass spectrometry system.

Standard gas addition: a calibration method for handling temporal drifts of mass spectrometry-based sensors.

This work describes a new method for the correction of signal drift of a MS-based sensor by standard gas addition (SGA). It consists of introducing a gaseous He-Xe mixture continuously and independently of the carrier gas into the mass spectrometer source. To mimic the disturbances generated by periodical tuning of the mass detector, three series of adjustments were made to the main acquisition parameters.

Fast characterization of cheeses by dynamic headspace-mass spectrometry.

This study describes a rapid method to characterize cheeses by analysis of their volatile fraction using dynamic headspace-mass spectrometry. Major factors governing the extraction and concentration of the volatile components were first studied. These components were extracted from the headspace of the cheeses in a stream of helium and concentrated on a Tenax TA trap.