Publications by authors named "Olivier Mauroux"
Article Synopsis
- Amadori rearrangement products, like DFG (1-deoxy-1-fructosylglycine), are effective flavor precursors, with this study focusing on optimizing their formation from glycine and glucose.
- The study found that lower water activity during a solid-state reaction (around 0.22-0.33) at 50 °C for 16 hours increased DFG yield, while higher water activity in liquid slowed down conversions.
- A two-step vacuum drying and heating method was developed, achieving over 40% conversion from glucose to DFG, suggesting that similar processes could be tailored for other carbohydrate and amino acid combinations to enhance flavor development.
Chlorogenic acid lactones have been identified as key contributors to coffee bitterness. These compounds are formed during roasting by dehydration and cyclization of their precursors, the chlorogenic acids (CGAs). In the present study, we investigated an approach to decompose these lactones in a selective way without affecting the positive coffee attributes developed during roasting.
View Article and Find Full Text PDFLow-pressure cooking has recently been identified as an alternative to ambient and high-pressure cooking to provide food with enhanced organoleptic properties. This work investigates the impact of the cooking process at different pressures on the molecular and sensory profile of a vegetable broth. Experimental results showed similar sensory and chemical profiles of vegetable broths when boiling at 0.
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