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Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard

Abstract : Processed cheese derives from a secondary milk processing step that involves mixing and heating dairy (cheese, butter and milk powders) and non-dairy products (emulsifiers). This processing yields a homogeneous product, usually spreadable, with a shelf-life often longer than 6 months. During processing and storage, lipid oxidation, caramelization and Maillard reactions occur and produce odour-active compounds. Some of them are potentialy involved in the development of odour defects. As part of the ANR-06-PNRA-023 R�actial project, a methodological approach was used in order to (i) identify key compounds responsible for the flavor defects observed, (ii) monitor the evolution of these markers during the heat treatment applied to the cheese matrix, (iii) establish an observable reaction scheme, (iv) model and predict the evolution of these compounds during thermal operations. To do this, a model cheese and its cooking cell were elaborated. Various couplings of gas chromatography with olfactometry were used to identify odorous compounds. Twodimensional comprehensive chromatography allowed a semi-quantitation of trace and ultra-trace compounds, while precursors were quantitated by high performance liquid chromatography. An observable reaction scheme was extracted from these data and make the multi-response modelling step possible despite a partial quantitation of the volatile compounds.
Keywords : maillard reaction
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Emmanuel Bertrand. Composés formés au cours de la cuisson d'une matrice fromagère : contribution à la modélisation stoechio-cinétique multi-réponses de la réaction de Maillard. Génie des procédés. Université Blaise Pascal (Clermont-Ferrand 2), 2011. Français. ⟨tel-01852777⟩

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