Approche physico-chimique et sensorielle de l’oxydation des lipides en émulsions

摘要: In many foods, lipids are present as droplets dispersed in an aqueous matrix. This state favours the oxidation of unsaturated and leads to degradation sensory nutritional qualities foods. work was aimed (1) investigate influence on lipid physico-chemical characteristics lipid-water interface phase oil-in-water emulsions, designed mimic dispersion (2) evaluate impact produced volatile compounds. Analysis kinetics emulsions varying by nature emulsifier, pH or presence a hydrosoluble metal chelator, demonstrates key roles location reactivity emulsifying protein initiation relative proportions Most volatiles exhibit odour activity. Their formation lead early detection odour, which characterised cut grass, mushroom, oilseeds, rancid, crushed wood bug, deep fried painty descriptors. The evolved with time shown changes contributions intensities these contribution compounds perceived alone mixtures investigated olfactometric analysis. contradicts models based charge suggests new interpretations for oxidative stability complex media. It also gives practical information about formulation foods containing lipids.