Classifications

• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
  • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
  • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
  • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
  • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
• • B—PERFORMING OPERATIONS; TRANSPORTING
  • B01—PHYSICAL OR CHEMICAL PROCESSES OR APPARATUS IN GENERAL
  • B01D—SEPARATION
  • B01D17/00—Separation of liquids, not provided for elsewhere, e.g. by thermal diffusion
• • A—HUMAN NECESSITIES
  • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
  • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
  • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

Definitions

• the present invention relates to a method for controlling the retention of an organic compound or a mixture of organic compounds of interest within a liquid or solid phase as well as to its various applications, in particular in the field agro-food, and more specifically for controlling the aromatic or organoleptic properties of compositions, in particular liquids, intended for human or animal nutrition.
• the value of the redox potential of a composition containing an organic compound (i) of interest allows, depending on the value of the redox potential retained, to cause the release of the organic compound (i) from the liquid or solid phase and thus reduce the content of said organic compound in said composition, or on the contrary cause the retention of said organic compound within said composition.
• an organic compound of interest of the aroma type initially contained in a liquid phase whose interface is in contact with a gas phase, can be transferred in part from the liquid phase to the gas phase. , or on the contrary retained within the liquid phase, according to the modification made to the value of the Redox potential of said liquid phase.
• the value of the redox potential of a given liquid or solid phase containing an organic compound (i) determines the degree of retention of said organic compound (i) in this liquid or solid phase .
• the value of the redox potential of said phase determines the degree of retention respectively of each of the organic compounds (i) in this phase
• the liquid or solid phase consists of a human or animal food composition comprising a plurality or a mixture of organic compounds (i), more specifically flavor-type organic compounds
• the value of the redox potential applied to this first phase causes the retention of the plurality of organic compounds in this first phase, or on the contrary the release of the plurality of organic compounds (i) from this liquid or solid phase, and their transfer from said phase to a second phase of a distinct type from the first phase.
• the fixing of the redox potential of the complex mixture to a predetermined value causes (1) the retention of certain organic compounds (i) in said first phase and (2) the release of certain other organic compounds (i) from said liquid or solid phase, and their transfer from this first liquid phase or solid towards a second phase of a type distinct from the first phase.
• the effect of retention or of release of several organic compounds (i) of interest included in the mixture of organic compounds can be obtained by applying to this liquid or solid phase having a predetermined Redox potential value, the retention or release of the other organic compounds also contained in said liquid or solid phase being of no importance.
• the organoleptic qualities sought for said liquid food product can be achieved by fixing the Redox potential of said liquid product at a predetermined value for which only certain of the aromatic organic compounds, that is to say the organic compounds of interest, are respectively retained or released from the first phase, it being understood that these aromatic organic compounds (i) d 'interest selectively retained or released from the liquid phase are those which give the liquid food product the organoleptic characteristics or properties which are sought.
• the plurality of organic compounds (i) included in a first phase which comprises a complex mixture of organic compounds, including said plurality of organic compounds (i), and which confer on said phase the desired properties, in particular the organoleptic properties sought when the organic compounds (i) are of the aroma type, are therefore designated, for the purposes of this description, organic compounds (i) "of interest".
• organic compound (i) of interest is meant, according to the invention, an organic compound of low molecular weight, that is to say having a molecular weight of less than 500. In most cases, an organic compound (i) of interest has a molecular weight less than 400 and preferably less than 300. Due to its low molecular weight, an organic compound (i) of interest according to the invention is said to be “volatile”, c that is to say that it has the capacity to be transferred from a first phase to a second phase, at ambient temperature between 20 ° C and 25 ° C.
• an organic compound (i) of interest according to the invention belongs to the family of aroma type compounds, which confer characteristics or properties of flavor, flavor or fragrance to the product.
• an organic compound (i) of interest belongs to the family of aromatic compounds used in the food industry, or even in the perfume industry.
• a Redox potential value such that the organic compound (i) or the plurality or mixture of organic compounds (i) of interest are retained in said phase .
• said phase consists of a hydrophilic liquid, hydrophobic or solid liquid food composition and it is sought to maintain constant, during the time of storage or preservation, the organoleptic qualities of flavor, flavor or initial fragrance of said food composition.
• a Redox potential value such that the organic compound (i) or the plurality or mixture of organic compounds (i) of interest are released from this first liquid or solid phase and transferred into a second phase of a type distinct from this first phase.
• a Redox potential value such that the organic compound (i) or the plurality or mixture of organic compounds (i) of interest are released from this first liquid or solid phase and transferred into a second phase of a type distinct from this first phase.
• said first liquid or solid phase consists of a food composition prepared immediately or which must be consumed quickly after its manufacture, and it is desired to cause the release in the atmosphere of the flavors capable of increasing appetite for the consumer.
• This aspect of the invention is also advantageous when the first phase consists of a liquid medium from which it is sought to extract pollutant organic compounds (i).
• the object of the invention is to control the retention of an organic compound (i) or of a plurality of organic compounds (i) within a liquid or solid phase, characterized in that it comprises a step in which modifies the redox potential of said solid or liquid phase by bringing said solid or liquid phase into contact with an oxidizing agent, a reducing agent or a neutral agent, the value of the redox potential of said solid or liquid phase determining the degree of retention of the organic compound (i) or of each of the organic compounds (i) within said solid or liquid phase.
• the degree of retention of the organic compound (i) or of the plurality of organic compounds (i) can be determined by measuring the mass partition coefficient (Ki) of the organic compound (i) or of each of the organic compounds (i) between the liquid or solid phase, also called the first liquid or solid phase, and a second phase which can be liquid or gaseous.
• the prior determination of the mass partition coefficient Ki of an organic compound (i) of interest, between a first and a second phase, and for a series of values of the Redox potential of the first phase allows a person skilled in the art to determine in advance the Redox potential to be applied to said first phase to achieve the desired degree of retention of said organic compound (i) of interest in this first phase.
• the methods according to the invention make it possible to rationally control the degree of retention of one or a plurality of organic compounds (i) of interest in said first phase.
• this first phase consists of a food product
• the methods of the invention therefore allow rational control, based on objective measurements, of the organoleptic qualities of this food product.
• the subject of the invention is also a method of controlling the value of the mass partition coefficient Ki of an organic compound (i) or of a plurality of organic compounds (i) between a first phase of a first given type and a second phase of a second given type, the first and second phase having at least one common contact surface, the type of first phase being chosen from a liquid phase and a solid phase and the type of the second phase being chosen from a liquid phase and a gaseous phase, said method being characterized in that it comprises a step in which the potential of oxidation-reduction of at least the first phase by bringing said first phase into contact with an oxidizing agent, a reducing agent or a neutral agent, the value of the oxidation-reduction potential of the first phase determining the value of the coefficient of mass partition Ki of the organic compound (i) or of each of the organic compounds (i).
• the invention also relates to a process for controlling the organoleptic properties or characteristics, flavor, flavor or fragrance, of a product consisting of a first liquid phase or solid, said method being characterized in that it comprises a step in which the oxidation-reduction potential of at least said product constituting said first liquid or solid phase is modified with an oxidizing agent, a reducing agent or an agent neutral until reaching a predetermined value of the redox potential of said product constituting said first phase.
• the oxidizing agent, the reducing agent or the neutral agent is respectively an oxidizing gas, a reducing gas or a neutral gas.
• the oxidizing agent or the reducing agent is an organic or inorganic compound respectively oxidizing or reducing.
• the organic or mineral compound is in solid or liquid form, as the case may be.
• the initially solid organic or mineral compound can be dissolved or suspended in a selection, in particular aqueous or oily, before its use as an oxidizing or reducing agent.
• the product constituting said first phase consists of an agro-food product, which advantageously is in a liquid form.
• the redox potential of said first phase is modified by bubbling the liquid product constituting said first phase with the oxidizing gas, reducing gas or neutral gas.
• the second phase is preferably a gas phase, for example a gas phase consisting of the gaseous sky in contact with the surface of the first liquid or solid phase.
• the modification of the redox potential of the first phase determines the value of the mass partition coefficient Ki of each of the organic compounds (i) of interest included in it and thus their retention in the first phase or on the contrary their transfer, at least partially, from the first phase to a second phase, in particular from the first liquid phase to a second gas phase.
• the mass partition coefficient Ki of an organic compound (i) is defined by the following formula:
• Ki Yi / Xi in which:
• Xi represents the mass fraction of the organic compound (i) in the first phase
• Yi represents the mass fraction of the organic compound (i) in the second phase.
• the Redox potential of a medium corresponds to the average availability of the electrons of this medium.
• the Redox potential of a composition in particular a composition in the form of a liquid phase, can be measured by any technique known to those skilled in the art. A person skilled in the art will in particular be able to use a Redox measuring device using a probe sold by the company Mettler connected to a measuring device pH meter or voltmeter.
• the value of the mass partition coefficient Ki can be measured by any technique known to those skilled in the art.
• the value of the mass partition coefficient Ki of the organic compound (i) can be measured in the static state as described by BAKKER et al. (1998, Journal of Agricultural and Food Che istry, vol. 46: 2714-2720 or also by CONNER et al. (1998, Journal of the Science of Food and Agriculture, vol. 77: 121-126).
• Sealed bottles containing the liquid phase comprising the organic compound (i) are prepared, the upper volume of the sealed bottles being occupied by a gaseous phase which is in contact with the liquid phase. Then, the equilibrium point of the exchanges between the liquid phase and the gas phase is obtained by incubation of the sealed flasks under determined temperature and pressure conditions, for example at 1.75 bar, at a temperature of 30 ° C., for a duration of 1 hour 30 minutes.
• the quantity by weight of the organic component (i) present respectively in the gas phase and in the liquid phase is then measured, for example by gas chromatography, which makes it possible to calculate the mass fraction (Xi) of the organic compound (i) in the liquid phase and the mass fraction (Yi) of the organic compound (i) in the vapor phase, the values obtained for Xi and Yi then allowing the calculation of the mass partition coefficient (Ki) of the organic compound ( i) between the two phases.
• the measurements of the mass partition coefficient Ki of the organic compound (i) can also be carried out in static mode for other types of phases, in particular by extraction for solid / gas, and liquid / liquid phases, as described in the examples. According to the above method, the types of the first and of the second phase are chosen respectively from:
• the method according to the invention is applied to controlling the value of the mass partition coefficient Ki of an organic compound (i) or of each of the compounds of a mixture of organic compounds (i) between a first liquid, hydrophilic or hydrophobic phase, and a second gas phase.
• the term “hydrophilic” liquid phase according to the invention essentially means an aqueous liquid phase in which an organic compound (i) or a plurality of organic compounds (i) is dissolved.
• a hydrophilic liquid phase according to the invention include water containing one or more organic (i) aromatic compounds, fruit juices, sodas, and dairy products.
• hydrophobic liquid phase is understood to mean, according to the invention, essentially a liquid containing a high proportion of fatty acids, possibly esterified in the form of lipids.
• a hydrophobic liquid phase include oils vegetable or animal, butter, margarine or cream from mammalian milk, in particular from cow, sheep, donkey or goat.
• a given organic compound (i) is distributed respectively between a first hydrophilic liquid phase and a second hydrophobic liquid phase in the case of water-in-oil emulsion.
• a water-in-oil emulsion include dressings and food sauces.
• the organic compound (i) is distributed respectively between a first hydrophobic liquid phase and a second hydrophilic liquid phase in the case of oil-in-water emulsions.
• oil-in-water emulsions include food-grade emulsions such as mayonnaise or vinaigrette sauce.
• the gas which can be brought into contact with the liquid phase by bubbling, can thus be brought into contact and distributed homogeneously throughout the entire liquid phase.
• Part of the gas passing through the liquid phase is retained in the liquid phase by dissolution and thus causes a modification of the redox potential of the liquid phase. Due to a good distribution of the gas in the liquid phase and due to the dissolution of part of the gas in said liquid phase, the value of the redox potential is homogeneous throughout the liquid phase and can be easily kept constant over time.
• a gas can also be used in order to modify the value of the redox potential of a first solid phase, because the ability of the gas to interfere in the interstices of a heterogeneous solid phase and thus to come into contact with most of the external and internal surfaces of the solid phase, in particular when the solid phase consists of a composition porous food, as is the case in particular for food compositions, in particular catering products, prepared meals, salads, raw vegetables, cold cuts, pastries, pastries, pasta products (fresh pasta, bread dough, pastries) or fruits or vegetables.
• the oxidizing gas is oxygen or an oxygen-containing gas.
• an oxygen-containing gas has an oxygen content of between 1% and 50% by volume, preferably between 1% and 10% by volume and very preferably between 1% and 5% by volume.
• the reducing gas is hydrogen or a gas containing hydrogen.
• a gas containing hydrogen has a hydrogen content of between 0.1% and 20% by volume, preferably between 1% and 5% by volume and very preferably the percentage by volume of hydrogen n 'not exceed 4%.
• the neutral gas is chosen from carbon dioxide, nitrogen, helium or a gas containing carbon dioxide, nitrous oxide, nitrogen or helium, as well as their mixtures.
• the proportion of neutral gas in the gas phase is not decisive, since the neutral gas does not modify the starting Redox potential.
• neutral gases can be used as a mixture, in varying proportions, depending on the application which is envisaged.
• the oxidizing agent is an organic or inorganic oxidizing compound
• the latter is chosen from molecules such as iron, copper, hydrogen peroxide (H 2 O 2 ) and potassium ferricyanide.
• the reducing agent is a solid organic or inorganic reducing compound
• the latter is chosen from molecules of natural or synthetic origin qualified as reducing agents or molecules having antioxidant properties, such as glutathione, cysteine, mercaptoethanol, dithiothreitol, ascorbic acid or tocopherol.
• results of the examples illustrate implementations of the method for controlling the retention of an organic compound (i) for a variety of first liquid phases of distinct compositions and for a plurality of organic compounds (i) of the flavor type.
• a low redox potential according to the invention is a redox potential whose value is between -100 mV and -500 mV, preferably between -100 mV and -400 mV and very preferably between -100 m V and -350 m V.
• a high Redox potential is a Redox potential whose value is between +100 mV and +900 mV, preferably between +200 V and +800 mV, and very preferably between + 200 mV and +700 mV.
• a neutral redox potential according to the invention is a redox potential whose value is between -99 mV and +99 mV.
• an increase in the value of the mass partition coefficient Ki of said organic compound is observed when the value of the redox potential is lowered, as for example with the 2-nonanone compound. or the allyl isothiocyanate compound (AITC), which is a sulfur compound.
• AITC allyl isothiocyanate compound
• the first liquid phase constitutes a complex medium such as skimmed milk, and using 2-nonanone, it is observed, at pH
• the method according to the invention can constitute a particular step in the transformation of basic food products for which a loss of aroma is observed and leads to a denaturation of the taste or the flavor of the product.
• the process according to the invention is very particularly applicable as a particular stage in processes for the transformation of basic agrifood products also involving stages of cooking, heating, kneading, storage at room temperature (20 ° C-25 ° C) or high (> 30 ° C) or chemical modification of the food, in particular by acidification, addition of salt etc.
• the process according to the invention proves to be particularly useful in the manufacture of lightened or formulated products having a reduced or zero fat content and in which, by definition, the fat can no longer exercise its role as a flavor retaining agent. .
• the implementation of the method according to the invention for the manufacture of products with reduced or zero fat content is likely to reinforce the retention of flavor already achieved by the various protein or polysaccharide adjuvants present in these compositions.
• the method according to the invention is also of great utility and is easy to carry out in the methods of manufacturing food compositions including a step of introducing a gas into the product in preparation, such as for example in the manufacture of sorbets , soft drinks, or ice cream.
• said process makes it possible to simultaneously control the degree of retention, and therefore the value of the coefficient of mass sharing KM, Ki2, . and Kin respectively of each of the organic compounds (M), (i2), ... (in) contained in the first liquid or solid phase, in particular of a liquid food composition or solid.
• the organic compounds (M), (i2), ... (in) contained in the first liquid or solid phase in particular of a liquid food composition or solid.
• the method according to the invention is characterized in that the organic compound (i) is a flavor, and preferably a flavor chosen from 2-nonanone, diacetyl, allyl isothiocyanate, Poct-1-en -3-ol, ethyl hexanoate, benzaldehyde, hexanal, carveol, citral, limonene, ⁇ -pinene, ⁇ -pinene or a mixture thereof.
• the subject of the invention is also a method for preserving the aromatic properties of a food composition, characterized in that it comprises a step (i) of modifying the redox potential of said food composition by adding an oxidizing agent , a reducing agent or a neutral agent.
• the value of the final redox potential is determined in advance by a person skilled in the art, as a function of the degree of retention of the aroma or of the plurality of aromas which is desired, said degree of rotation of each aroma having itself been pre-established by measuring the mass partition coefficient of each aroma, for a series of redox potential values.
• the agent used can be a gas or an organic or inorganic solid compound.
• Food compositions whose aromatic properties are preserved by the methods of the invention are very diverse. They include not only the various food compositions mentioned above, such as mineral waters, fruit juices, sodas, bakery pastes, sorbets or ice creams, but also food compositions such as dairy products (milks empresurized flavored, mousse, dessert cream).
• a step in the manufacturing process prior to final packaging will include bringing the liquid composition into contact with a gas, preferably a reducing gas such as hydrogen or a gas containing l hydrogen, preferably by bubbling the gas into the liquid composition, for example for a period of between 5 seconds and 10 minutes, advantageously between 10 seconds and 5 minutes and preferably between 30 seconds and 2 minutes, in order to bring the Redox potential of the solution to a value such as the respective mass partition coefficients KM, ki2, Kin of each of the aromatic organic compounds (M), (i2), (in) contained in said liquid food composition tend towards a value for which, overall, said organic compounds (M), (i2) (in) are mainly retained in the liquid phase, before their packaging in an airtight food packaging.
• a gas preferably a reducing gas such as hydrogen or a gas containing l hydrogen
• the Redox potential of the liquid food composition treated according to the method of the invention is a low Redox potential, between -100 mV and -500 mV.
• the method according to the invention can be implemented as a particular step in the method of manufacturing a solid food composition such as butchery products (meat, in particular minced meat, charcuterie), fishmongers (fish , crustaceans) or bakery or pastry products (breads, cakes), in particular any solid food product packed in an airtight final packaging.
• a solid food composition such as butchery products (meat, in particular minced meat, charcuterie), fishmongers (fish , crustaceans) or bakery or pastry products (breads, cakes), in particular any solid food product packed in an airtight final packaging.
• Such a step constituted by the process of the invention will comprise bringing the solid food composition into contact with a gas, preferably a reducing gas such as hydrogen or a gas containing hydrogen, so that the gas comes into contact with the largest possible surface of said solid composition, in order to bring the Redox potential of the solution to a value such that the respective mass partition coefficients KM, ki2, ..., Kin of each of the compounds aromatic organic (M), (i2), ..., (in) contained in said solid food composition tend towards a value for which, overall, said organic compounds (M), (i2) (in) are mainly retained in the solid phase, before packaging in airtight food packaging.
• a gas preferably a reducing gas such as hydrogen or a gas containing hydrogen
• the gas can be introduced into a refrigerated chamber in which the food compositions to be treated are stored, or else the gas can be introduced directly into the packaging constituting the final packaging of the product, for example an envelope, a tray, a pocket. or a film, optionally heat-sealable commonly available commercially, for example of the type having a permeability of less than 100 cm 3 of oxygen / m 2 / 24h, preferably less than 10 cm 3 of oxygen / m 2 / 24h.
• the gas preferably the reducing gas, can be introduced into the packaging of the solid food product (s), for example according to conventional methods of packaging in a modified atmosphere such as the “vacuum and gas” method, by placing under vacuum.
• the volume of the "gaseous sky” is such that it allows the conditioned product to be kept in contact with a quantity of gas, preferably reducing gas, sufficient to keep the Redox potential of the composition substantially constant, and therefore the coefficients respective mass sharing KM, Ki2 Kin of the aromatic organic compounds (M), (i2), ..., (in) contained in the solid food composition, in order to preserve the organoleptic qualities of the solid products thus conditioned, at least up to at the expiration date.
• the method for controlling the degree of retention, and therefore the value of the mass partition coefficient Ki of an organic compound (i) or of a plurality or mixture of organic compounds (i ) is also applicable in processes in which a selective transfer of one or more organic compounds is sought from a first phase to a second phase, for example from a first liquid phase to a second liquid or gaseous phase, such as the various processes for extracting molecules, which are commonly used, in particular in the context of depollution processes for liquid effluents.
• control method according to the invention can be advantageously implemented in cold extraction methods, for example extraction methods using hexane or decane as extraction solvent.
• a first aqueous liquid phase containing the compound or compounds to be extracted with the oxidizing agent, the reducing agent or the neutral agent will make it possible to control the value of the mass partition coefficient Ki of the compound or compounds to be extracted , promoting their transfer from the first aqueous liquid phase to the second liquid phase consisting of the extraction solvent, for example hexane or decane.
• Another object of the invention consists in the application of the method for controlling the value of the mass partition coefficient Ki of an organic compound (i) to the extraction of organic compounds contained in a starting product.
• FIG. 1 illustrates the value of the mass partition coefficient Ki, displayed on the ordinate in the figure by the integrated surface value of the signal peak obtained with the head-space measurement.
• the abscissa shows the redox potential values, expressed in millivolts.
• the organic compound tested is 2-nonanone; respectively at pH 2 (solid diamond) and at pH 7.5 (solid square).
• FIG. 2 illustrates the results obtained with 2-nonane in an aqueous solution containing ⁇ -lactoglobulin at 3% by weight of the solution, respectively at pH 2 (solid triangle) and at pH 7.5 (solid circle).
• the integrated area of the head-space (head-space) expressed in thousands).
• the value of the redox potential of the aqueous solution expressed in millivolt.
• FIG. 3 illustrates the results obtained with allyl isothiocyanate in an aqueous solution at pH 2 (solid diamond) and at pH 7.5 (full square) or in an aqueous solution containing 3% by weight of ⁇ - lactoglobulin, respectively at pH2 (solid triangle) and at pH 7.5 (solid circle).
• pH 2 solid diamond
• pH 7.5 full square
• pH 7.5 full square
• pH 7.5 full circle
• pH ⁇ - lactoglobulin respectively at pH2 (solid triangle) and at pH 7.5 (solid circle).
• the integrated area of the head-space expressed in thousands.
• the value of the redox potential expressed in millivolts.
• Figures 4 and 5 illustrate the results obtained respectively with diacetyl and ethyl hexanoate, under the same operating conditions as in Figure 3 for allyl isothiocyanate.
• FIG. 6 illustrates the results obtained with 2-nonanone, respectively in water at pH 7.5 (black square) or at pH 7 (empty square) or else in water containing 3% by weight of ⁇ - lactoglobulin respectively at pH 7.5 (full circle) and at pH 7 (empty circle).
• FIG. 7 illustrates the results obtained with 2-nonanone in a first liquid phase consisting of skimmed milk respectively at pH 6.7 (solid diamond) or at pH 4.6 (solid triangle) or else with whole milk respectively at pH 6.8 (empty square) or with whole milk (full square).
• FIG. 8 illustrates the results of a measurement of the Redox potential of an aqueous solution of 2-nonanone in the static state (“Headspace” measurement) with non-pressurized bottles (diamonds) or bottles pressurized with hydrogen. (squares).
• FIG. 9 illustrates the results of a measurement of the degree of retention of 2-nonanone between an aqueous phase (water) and an organic liquid phase (dichloromethane) with non-pressurized bottles (diamonds) or pressurized bottles with hydrogen (squares).
• FIG. 10 illustrates the results of a measurement of the degree of retention of 2-nonanone in an aqueous phase (water) (i) in the presence of an organic reducing compound, dithiothreitol (DTT) and (ii) in the presence of '' an oxidizing mineral compound, potassium ferricyanide.
• Figure 10 also presents the comparative results obtained with hydrogen (H 2 ) and helium (He).
• the study of the control of the mass partition coefficient Ki of an organic compound (i) between two phases, respectively a first liquid phase and a second vapor phase, depending on the value of the Redox potential includes the quantification of the organic compound (i ) in the vapor phase at equilibrium, using the static headspace technique.
• the process of the invention is illustrated with organic compounds (i) of the flavor type.
• the static headspace technique consists in analyzing the vapors in equilibrium above a solution placed in a confined atmosphere at a given temperature. Analysis of the vapors in gas chromatography (GC) gives the concentration of volatile compounds in the head space ("head space").
• GC gas chromatography
• the purity of the aromas was carried out by gas chromatography (GC) and evaluated at 95% or more.
• flavour solutions are prepared in a 50 mM NaCl solution, the pH of which has been adjusted to pH 3 with HCl (1 N) or to pH 7.5 with NaOH (1 N).
• tests were also carried out in the presence of a whey protein, ⁇ -lactoglobulin, dispersed (3%) in a 50 mM NaCl solution pH 3 or pH 7.5, or in whole or skimmed milk.
• the redox is modified by bubbling a gas (hydrogen, nitrogen, helium, or oxygen) at a rate of 20 ml.min "1 for a predetermined time (8 min).
• the measurement of the redox performs after the bubbling step of the gas using a redox measuring electrode connected to a pH meter-voltameter.
• the solutions thus prepared are distributed at the rate of 10 ml in 40 ml brown bottles (Supeico, France) closed by Mininert valve stoppers (Supeico)
• the various bottles are pressurized with the gas used to modify the redox for 1 min 20 with a flow rate of 260 mL.min "1 .
• a control is carried out in the presence of air: the bubbling step is not carried out, only the pressurization takes place, under the same conditions as for the other gases.
• the bottles are then balanced in a water bath at 30 ° C for 1 hour 30 minutes.
• a minimum of 3 brown bottles are prepared for each gas: one bottle used for a single injection.
• vapor phase is withdrawn using a 1 mL gas syringe (SGE) and then injected into a gas chromatograph (GC) equipped with a DB-WAX column (J&W Scientific , diameter 0.32 mm, length 30 m, phase thickness 0.5 ⁇ m) and a flame ionization detector.
• SGE gas syringe
• GC gas chromatograph
• the injector and detector temperatures are 250 ° C and 260 ° C, respectively.
• the velocity of the carrier gas (hydrogen) at 143 ° C is 37 cm.s- 1 .
• the signal acquisition is carried out with software for the acquisition and processing of chromatograms developed in the laboratory. Thus, the quantity of flavor present in the vapor phase is determined for each gas.
• the loss test is carried out on a solution of 2-nonanone (50 ppm) in NaCl (50 mM, pH 7.5). 50 ml of 2-nonanone solution. The gas is bubbled for the same time (8 min) and at the same flow rate 20 ml.min "1 in the bottle, then the gas effluent is trapped on Tenax at the outlet of the bottle.
• This Tenax trap is then desorbed on a TCT Chrompak device coupled with an HP chromatograph fitted with an FID detector
• the quantity of aroma trapped on Tenax is determined by comparison with an external calibration curve
• This calibration curve is obtained as described below: 1 ⁇ l of solution of 2-nonanone in pentane in the cotton wool of the upper part of the Tenax tube, then the Tenax tube is desorbed under the same conditions as for the analysis Different concentrations were tested.
• the amount of flavor remaining in the liquid phase is determined by extracting the flavor solution (5 mL) with pentane (5 mL). One ⁇ l of the organic phase is injected in splitless split in CPG. By comparison with an external calibration, obtained by injection of 1 ⁇ l of 2-nonanone solution in pentane.
• the stability of the aromas over time (2 months), as a function of the redox, is studied for different aromas alone in solution in 50 mM NaCl, pH 7.5, and as a mixture (limonene, citral, -pinene, ⁇ -pinene) in a 55 mM citrate / citric acid buffer, pH 3.44, to be close to a real product, orange juice.
• the protocol used to modify the redox is identical to that described in paragraph 2. However, the solutions and all the equipment used are sterilized in an autoclave (20 min at 121 ° C.). In addition, the gases used (H 2 , N 2 , air) for bubbling and pressurization are passed through a sterile 0.2 ⁇ m filter.
• the pressure within the bottles is measured using a Digitron brand electronic pressure sensor, model 2000-83.
• the gas (hydrogen or nitrogen) is bubbled into 150 ml of milliQ water for 8 min at a flow rate of 20 ml.min " .
• 1.10 ml of Milli-Q water as well packaged are distributed in 10 brown bottles, the bottles are closed by mininert valves and the bottles are then pressurized with the corresponding gas (hydrogen, nitrogen, air) for 1 min 20 with a flow rate of 260 ml.min "1 .
• the bottles thus prepared are left for 1 h at room temperature.
• the pressure measurement is then carried out by inserting a needle into the septum of the mininert valve. This needle is connected to the pressure sensor with a hose. The pressure is read directly from the sensor. This pressure is expressed in mBar.
• EXAMPLE 3 The experiment of Example 2 is carried out but in an acid medium: the results (FIG. 1) show a modification of the release of aromas with a low redox of ⁇ 20%.
• EXAMPLE 4 The experiments of Examples 2 and 3 are carried out in the presence of a protein in the aqueous solution, ⁇ -lactoglobulin at 3%: the results do not show a difference in retention as a function of the redox (FIG. 2).
• Example 2 The experiment of Example 2 is carried out with helium gas (close to hydrogen). The redox is adjusted to + 400 mV. There is no significant difference in the retention results of 2-nonanone in the liquid phase, compared to the results observed.
• EXAMPLE 7 The experiment of Example 2 is carried out in skimmed milk. The results ( Figure 7) show a low redox retention effect (-20%) and no high redox effect.
• EXAMPLE 8 The experiment of Example 2 is carried out with whole milk. The results (FIG. 7) do not show an effect of redox on the release of aromas.
• EXAMPLE 9 The experiment of Example 2 is carried out, but with or without maintaining the atmosphere of the flask under redox conditions identical to those of the liquid phase.
• the results of FIG. 8 show a retentive effect with low redox and in a reducing atmosphere (hydrogen - pressurized bottle). The effect is reversed when the atmosphere is neutral or oxidizing and the redox rises (arrow - hydrogen non-pressurized bottle).
• Example 2 The experiment of Example 2 is carried out but in a water mixture
• the reducing medium is obtained by adding DTT (1, 4-dithiothreitol).
• the ultrapure water used for the preparation of the solutions is degassed with a high gas flow rate for 1 hour.
• the 2-nonanone solution (50 ppm) is prepared by adding this flavor to degassed water; the volume of solution was chosen so that a minimum of air exists between the stopper and the solution. The solution thus prepared is stirred for homogenization for 30 min.
• the solutions thus prepared are distributed at a rate of 10 ml in 40 ml brown flasks (Supeico, France) closed by Mininert valves (Supelco).
• the flasks are pressurized with nitrogen for 1 min with a flow rate of 260 ml. min "1.
• the overpressure is then discharged.
• the flasks are then balanced for 1 hour 30 minutes in a water bath at 30 ° C. For each condition, 4 repetitions are carried out.
• the oxidizing medium is obtained by adding potassium ferricyanide.
• FIG. 10 shows that the results obtained with the molecules go in the same direction as those obtained with the gases, that is to say in a reducing medium, there is less release of the 2 -nonanone in the vapor phase than in an oxidizing medium.

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