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Modelisation de la liberation des composes d'arome a partir de matrices alimentaires dans des systemes experimentaux et en bouche : determination des proprietes et mecanismes de transfert de matiere

Samuel Atlan
Abstract : They are responsible for olfactory perception, and are determinant for organoleptic quality explaining consumer preference. In order to improve the understanding of stimuli generation during food consumption, this work aimed at studying aroma compounds release by modelling mass transfer in real food matrices. The work consisted in two major steps: i) identification of aroma compounds properties ii) analysis of mass transfer, from in vitro systems to in vivo systems (the mouth during food consumption). Knowledge of physicochemical properties is a prerequisite for mass transfer models. The first part of this work thus consisted in their determination. They are divided in two groups: equilibrium properties between two phases (the partition coefficient) and dynamic properties (the diffusion coefficient and the mass transfer coefficient). A new method for processing the experimental data from the PRV (Phase Ratio Variation) was developed for 12 aroma compounds. The partition coefficient varied from 3·10-5 to 3·10-2, coupled with the confidence interval calculation with all the available degrees of freedom. To determine the diffusion coefficient of aroma compounds in complex food matrices, an experimental cell was designed for this purpose, based on the mass transfer simulation, and validated on model matrices. Experimental measurements were then carried out on complex food matrices, allowing the determination of the diffusion coefficients and their variations based on the matrix composition (type of proteins) and the mechanical treatment. The associated confidence interval of the diffusion coefficient was calculated for ethyl hexanoate in different yogurts with various fat and protein ratio. Using a static headspace device, an analysis of the mass transfer mechanisms and its modelling showed that the partition and the diffusion coefficients could be determined simultaneously. The release model was based on ethyl hexanoate in carrageen gels and showed that it is necessary to control the steps of the experimental protocol. Finally, a model of aroma compound release during in vivo consumption was developed. The model takes into account the physicochemical properties of aroma compounds and the physiological properties related to the subject. The model was established for
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Submitted on : Tuesday, May 13, 2008 - 8:00:00 AM
Last modification on : Tuesday, May 13, 2008 - 8:00:00 AM
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Samuel Atlan. Modelisation de la liberation des composes d'arome a partir de matrices alimentaires dans des systemes experimentaux et en bouche : determination des proprietes et mecanismes de transfert de matiere. Life Sciences [q-bio]. AgroParisTech, 2007. English. ⟨NNT : 2007AGPT0004⟩. ⟨pastel-00003444⟩

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