| Part
1 |
Key
words :
flavours, sensory profiles, olfactometry, hedonic approach. |
|
Download
the topic PDF file |
 |
|
The sensory and physical and chemical characterisation of the
aromatic quality of fermented products (soft cheeses / cider-based
products) are addressed.
|
 |
Characterisation of key olfactory compounds
using gas combined with olfactometry
|
|
Identification of different compounds (partnerships:
INRA and ERPCB Caen laboratories) |
|
Sensory profiles of the relevant products by a panel
of experts |
|
Statistical correlation (ANOVA, ACP) between the
physical and chemical composition and the sensory characteristics |
| |
|
| The
Teams |
15 people.
R&D 'Flavours' Team
Sensory Evaluation Team |
| |
|
| Equipments |
|
Varian CP3800 chromatograph coupled with olfactometry
(SGE System) |
|
Varian CP3800 chromatograph for routine assays (beverages,
cheeses, and so on) |
|
Delsi DI 700 chromatograph for routine assays (fatty
acids) |
|
Tekmar 2000 headspace machine |
|
Laboratory of standardised sensory evaluation (2
x 20 booths) |
|
Statistical software: SPAD, Statgraphics, Statitcf,
and Fizz |
| |
|
| Methods |
|
Extraction: liquid-liquid, resin, vacuum distillation,
and Headspace. The methods are selected according to the different
food matrixes |
|
Chromatography coupling in gas/olfactometry phase.
This method can pinpoint the molecules with a sensory impact,
in a complex mixture. It highlights the compounds related to product
quality or those directly related to one or several sensory defects |
|
Descriptive (qualitative and quantitative) sensory
analysis: detailed sensory profiles (flavour, odour, aroma) are
drawn up. Panels of experts: Ciders and must (wine) or wort (beer)
Calvados (cider spirits) Dairy products (butter, Camembert) |
|
Hedonic approaches: acceptability of the products
by a consumer panel (base-panel of 3,500 individuals) |
| |
|
| Application examples |
|
Identification of the molecules creating the flavours
in spirits |
|
Establishment of a sensory profile of the main varieties
of the apples sold in France |
|
Set-up of a panel in an agrifood company to control
the sensory quality of the products made by the company |
| |
|
| Contacts |
| For general technological
or scientific information |
|
M. Bernard PICOCHE bpicoche@adrianie.org
Melle Sylvie SIBIRIL ssibiril@adrianie.org
M. Hugues GUICHARD hguichard@adrianie.org
ADRIA NORMANDIE - Centre de Ressources Technologiques
Bd du 13 Juin1944
14310 VillersBocage
Tél : 33 (0)2 31 25 43 00 - Fax : 33 (0)2 31 77 49 43
|
| |
|
| For economic or industrial
information |
|
Normandie Développement
57 avenue de Bretagne - BP 1083
76173 Rouen Cedex 1 - France
Tel : 33 (0)2 35 03 06 04 - Fax : 33 (0)2 35 03 07 86
ndrouen@normandydev.com |
| Part
2 |
Key
words :
yeast, lactic acid bacteria, ripening bacteria, spoilage bacteria,
detection, identification, characterisation, selection. |
|
Download
the topic PDF file |
|
|
Characterisation and selection of microorganisms for the improvement
of the sensory qualities of fermented products (soft cheeses
and cider-based products)
|
|
Identifying, characterising and selecting the
microbial strains promoting the control of dairy product fermentation
(cheeses) and plant fermentation (ciders and olives)
|
|
Highlighting the flavour enhancing qualities of
yeast and bacteria and the pigmentation properties of surface
bacteria on cheeses |
|
Studying and detecting the strains causing product
spoilage (acrolein production or cider sickness, production of
biogenetic amines in fermented products) |
| |
|
| The
Teams |
| The Microbiology Unit at the Research
and Development Department has two project leaders (1 microbiology
engineer and 1 Doctor in Molecular Biology) and 3 research assistants. |
| |
|
| Equipments |
| Various equipment for yeast
and bacteria cultures, freeze-dryer, microscopy, centrifuges,
DNA electrophoresis, spectrophotometer, hybridisation oven; DNA
amplifiers; computer systems for analysis and image processing,
colorimeter, gaseous phase chromatography, deep-freezer, and cryopreservation
machine |
| |
|
| Methods |
|
Maintenance, enrichment and enhancement of strain
collections (biodiversity) |
|
Specific counting, isolation, identification and
characterisation of microorganisms with technological properties,
and spoilage microorganisms |
|
PCR, PCR-RFLP, DNA/DNA hybridisation, DGGE/TGGE,
molecular probes, FTIR |
|
Culture in model environment and on food matrix |
|
Colour measurement, assays of the flavour compounds,
study of the technological qualities (acidification kinetics,
fermentation speed, bacteriophage resistance, proteolysis, viscosity,
and so on) |
| |
|
| Application examples |
|
Bacteria selection for the development of flavours
in cheeses |
|
Identification of the microorganisms to blame for
a taste accident in cider |
|
Manufacture of ferments for industrial tests at
cheese dairies |
|
FTIR identification of lactic acid bacteria and
ripening bacteria, and set-up of a strain bank |
| |
|
| Contacts |
| For general technological
or scientific information |
|
Mr. Bernard PICOCHE
ADRIA NORMANDIE - Centre de Ressources Technologiques
Bd du 13 Juin1944
14310 VillersBocage
Tél : 33 (0)2 31 25 43 00 - Fax : 33 (0)2 31 77 49 43
bpicoche@adrianie.org
|
| |
|
| For economic or industrial
information |
|
Normandie Développement
57 avenue de Bretagne - BP 1083
76173 Rouen Cedex 1 - France
Tel : 33 (0)2 35 03 06 04 - Fax : 33 (0)2 35 03 07 86
ndrouen@normandydev.com |
|
to download the topic
PDF file.