Marc Lebrun

Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits

Two fresh (fresh cubic pieces, fresh puree) and two dried (dried cubic pieces, dried powder) products were prepared from a homogenous mango fruit batch to obtain four samples differing in texture. The aromatic profiles were determined by SAFE extraction technique and GC-MS analysis. VOCs released during consumption were trapped by a retronasal aroma-trapping device (RATD) and analysed by GC-MS. Twenty-one terpenes and one ester were identified from the exhaled nose-space. They were amongst the major mango volatile compounds, 10 of which were already reported as being potential key flavour compounds in mango. The in vivo release of aroma compounds was affected by the matrix texture. The intact samples (fresh and dried cubic pieces) released significantly more aroma compounds than disintegrated samples (fresh puree, dried powder). The sensory descriptive analysis findings were in close agreement with the in vivo aroma release data regarding fresh products, in contrast to the dried products.

Comparison of phenolic and volatile profiles of edible and toxic forms of Detarium senegalense J. F. GMEL

In Senegal, Detarium senegalense J.F. Gmel. (ditax in Wolof) is one of the most important forest fruit species. However, exploitation of the edible fruit is based on local people’s knowledge. Only trees whose fruits are consumed by animals are exploited. To identify them, a chemical comparison of edible and toxic forms was done in order to highlight differences between both forms. Dichloromethane leaf extracts from toxic and edible trees were analyzed by gas chromatography. Phenolic profile and volatile compounds from fruits extracts were studied respectively by High Performance Liquid Chromatography-mass spectrometry (HPLC-MS) and Gas Chromatography Mass Spectrometry (GCMS). Cytotoxicity effect of fruits extracts was evaluated on murine macrophage cells J774 A1. GC analysis of dichloromethane leaf extracts revealed the presence of lupenone and lupeol only in toxic extracts. 6’-O-galloyl-epiheterodendrin and isovaleronitrile were detected in toxic pulp. However, no cytotoxic effect was found in our conditions. This study has given the opportunity to identify within the same species, compounds which could differentiate both edible and toxic forms. Nevertheless further studies are needed to better understand which compounds are responsible for toxicity in the toxic form. Key words : Ditax, Detarium senegalense , toxicity, lupeol, lupenone, cyanogenic glycoside, isovaleronitrile

Physico-Chemical, Biochemical and Microbiological Phenomena of the Medicinal and Aromatic Plants Extract Used in the Preparation of Tassabount Date Juice in Morocco

In the Moroccan oases, traditional preparations of dates, the fruits of date palm (Phoenix dactylifera), are often associated with medicinal and aromatic plants (MAPs) which provide the properties of flavoring, preservation and medication (Harrak, 2007). For the traditional dates juice, Tassabount, its nutritional and organoleptic qualities and its therapeutic virtues come from both the date genotypes (cultivars and wild hybrids) and a multitude of MAPs used in its preparation (Harrak et al., 2009). Considering its promising applications, the Tassabount juice can get out of household manufacturing and consumption to emerge as a local product for a wider market. Such valorization requires a deep description and understanding of the different steps of the traditional juice processing.