Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

Expression of multidisciplinary flavour science : proceedings of the 12th Weurman Symposium

The 12th Weurman Flavour Research Symposium contributed 177 lectures and posters to the wealth of flavor knowledge; these were presented in eight sessions: biology, retention and release, psychophysics, quality, thermal generation, bioflavors, impact molecules, and analytics. Emerging topics were discussed in three workshops dealing with flavor and health, in vivo flavor research, and flavor metabolomics. It has been an excellent forum for passionate exchange of recent results obtained in traditional and emerging fields of flavor research. The symposium allowed coverage of the broad diversity of flavor-related topics: comprising odor and taste; applying targeted and holistic approaches; using sensorial, chemical, biological, physical, and chemometric techniques; as well as considering nutrition and health aspects

Effect of fibers and whole grain content on quality attributes of extruded cereals

Incorporation of fiber in cereals may lead to quality issues, thus decreasing consumer acceptance. This is partially due to deterioration of the microstructure, one of the primary quality attributes of cereals. The objective of this study was to better understand the mechanisms by which dietary fibers affect the quality of cereal products during extrusion-cooking. The study quantified the effect of amount and type of fiber and whole grain on (i) texture, (ii) structure, and (iii) rehydration properties of extruded cereals. New innovative methods were applied and combined with traditional techniques to characterize both the structure and the rehydration properties. Extruded cereals were produced using a starch-based recipe (whole and wheat flours) and two sources of fibers (oat bran concentrate and wheat bran). The oat and wheat bran levels used in this study were 0, 10, and 20%. The different mixtures were extruded in a pilot twin-screw extruder BC21 (Clextral) and then sugar coated after drying. Mechanical properties of extruded cereals were investigated by compression test. The cellular structure was observed by X-ray tomography. The quality of coating (thickness, homogeneity) was analyzed by optical coherence tomography. The rehydration properties of such cereals in milk were evaluated by magnetic resonance imaging and optical coherence tomography. This work revealed that structure assessment of extruded cereals may lead to a better understanding of the effect of fiber addition on texture and rehydration properties. The application of innovative methods, such as optical coherence tomography and magnetic resonance imaging, was found to be useful to quantify the structural properties

Study on the Decomposition of the Amadori Compound N-( l-Deoxy-D-fructos-l-yl)-glycine in Model Systems : Quantification by Fast Atom Bombardment Tandem Mass Spectrometry

A new method for the quantification of N-(ldeoxy-D-huctas-l-yl)-glycine (DFG) was developed based on isotope dilution fast atom bombardment tandem mass spectrometry using '3C-laheUed DFG as an internal standard. This method, which requires neither derivatization nor clean-up of the samples, was used to study the degradation of DFG under different conditions (time and pH). It was found that the decomposition of DFG at 90°C was favoured at pH 7 compared to pH 6. The higher stability of DFG at pH 6 was due to 1,2-enolization leading to the relatively stable 3deoxglucoson