Nathalie Cayot's Books

Flavour Science

Chapter 94. The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food

By: Elias Bou-Maroun,Charlotte Cartier,Geoffroy Cabio’ch,Céline Lafarge,Hélène Labouré,Ana Luisa Medina,Nathalie Cayot

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Flavour Science

Chapter 94. The Potential Use of Raw and Deodorized Non-Conventional Protein Powder in Human Food

By: Elias Bou-Maroun,Charlotte Cartier,Geoffroy Cabio’ch,Céline Lafarge,Hélène Labouré,Ana Luisa Medina,Nathalie Cayot

This study aimed to evaluate the potential use of a non-conventional protein source, a powder made from earthworms, as human food. Sensory analyses were done in order to assess the acceptability of cookies that were fortified with Eisenia foetida (Ef) protein powder. Cocoa and cinnamon were used as taste-masking agents. The acceptability of cookies fortified with deodorized Ef protein powder (off-flavor reduced) was also evaluated. We demonstrated that cocoa cookies can be fortified with 3.9% of raw Ef proteins and that cocoa/cinnamon cookies can be fortified with 5.2% of raw Ef proteins without any loss in their acceptability. Cookies fortified either with a raw protein powder or with a deodorized protein powder are significantly different up to a protein substitution level of 5%. Unflavored cookies can be fortified with 5.6% of deodorized Ef proteins and remain acceptable.

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Elsevier Inc. Chapters

Published Date

ISBN 10

0128067829

ISBN 13

9780128067826

Flavour Science

Chapter 124. The Off-Flavor of Pea Flour: Sensory Representation of Headspace Extracts

By: Chloé Murat,Karine Gourrat-Pernin,Nathalie Cayot

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Flavour Science

Chapter 124. The Off-Flavor of Pea Flour: Sensory Representation of Headspace Extracts

By: Chloé Murat,Karine Gourrat-Pernin,Nathalie Cayot

Pea products are underused as a protein source in human food because of their “beany” flavor. The objective of the study is to select an extraction method being the most representative for the sensory perception of the beany flavor. Solid phase microextraction (SPME) and purge and trap (P&T) extracts were analyzed by GC-MS and the sensory representation of the extracts was assessed by direct gas chromatography-olfactometry (D-GC-O). Extracted compounds were less numerous in SPME extracts than in P&T extracts. Nevertheless, the SPME method was more suitable because of its good representation of the pea suspension odor.

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Elsevier Inc. Chapters

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ISBN 10

0128068124

ISBN 13

9780128068120

Flavour Science

Chapter 84. Retention of Carvacrol and Ethyl Acetate in Aqueous Gels of Potato Starch and Konjac Glucomannan

By: Nathalie Cayot,Claire Chassemont,Liseth Goncalves,Chantal Hory,Céline Lafarge,Patricia Le Bail

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Flavour Science

Chapter 84. Retention of Carvacrol and Ethyl Acetate in Aqueous Gels of Potato Starch and Konjac Glucomannan

By: Nathalie Cayot,Claire Chassemont,Liseth Goncalves,Chantal Hory,Céline Lafarge,Patricia Le Bail

The partition coefficients of two volatile compounds in dispersions containing potato starch (PS) and/or konjac glucomannan (KGM) have been determined by the phase ratio variation method using equilibrium headspace analysis by gas chromatography. The influence of the moment when volatile compounds were added and the effect of the polysaccharide dispersions were investigated. For ethyl acetate, retention by KGM was based on viscosity effect. Retention of carvacrol was important when amylose was accessible. The addition of KGM to PS suspensions decreased the retention governed by interactions with starch.

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ISBN 10

0128067721

ISBN 13

9780128067727

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