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Gaëlle Arvisenet
Enseignante-chercheuse
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Documents
Affiliations actuelles
- 106335
Identifiants chercheurs
gaelle-arvisenet- IdRef : 060739533
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0000-0001-7994-5610
Présentation
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Caramel odor: Contribution of volatile compounds according to their odor qualities to caramel typicalityFood Research International, 2014, 57, pp.79-88. ⟨10.1016/j.foodres.2014.01.009⟩
Article dans une revue
hal-01216257v1
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Evaluation of the impact of different odour notes on typicality of caramel aroma by recombination studiesPoster de conférence hal-02807661v1 |
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Impact of volatile odorants and high molecular weight compounds on the caramel aroma perception10. Pangborn sensory science symposium, Aug 2013, Rio de Janeiro, Brazil. 1 p., 2013
Poster de conférence
hal-02809459v1
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Characterisation of the volatile odorant fraction of aromatic caramel using heart cutting two-dimensional gas chromatography.Poster de conférence hal-02810801v1 |
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Instrumental and sensory evaluation of the retention of aroma compounds, alone or in blends, by starchy products4. Pangborn sensory science symposium, Jul 2001, Dijon, France. 1 p., 2001
Poster de conférence
hal-02826786v1
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Caramel odour: identification of volatile compounds and contribution of their odour qualities to caramel typicalityFlavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, Context Products Ltd., 593 p., 2015, Flavour Science: Proceedings of the XIV Weurman Flavour Research Symposium, 978-1-899043-70-5
Chapitre d'ouvrage
hal-01182868v1
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Evaluation of the impact of different odor notes on typicality of caramel aroma by recombination studiesCurrent Topics in Flavor Chemistry & Biology, Deutsche Forshungsanstalt für Lebensmittelchemie, 2014, 978-3-938896-79-2
Chapitre d'ouvrage
hal-01182850v1
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