title: First investigation on ultrasound-assisted preparation of food products: sensory and physicochemical characteristics.
abstract: This paper presents a comparison between manufactured food products using conventional and ultrasound-assisted procedures. Three different foam-type products, chocolate Genoise, basic sponge cake, and chocolate mousse were prepared using both methods with subsequent evaluation of the samples using both sensory and physicochemical methods. Ultrasound-assisted preparations were considered superior according to the sensory analysis, and physicochemical data confirmed this finding. This approach of applying an emerging piece of equipment, with potential industrial application to assist food preparation, consists of a new technique that could be of great interest for the development of not only other food products created by molecular gastronomy but also for practical work carried out by students.
authors.affiliation: UMR 408, SQPOV, INRA, Univ d'Avignon et des Pays du Vaucluse, 84000 Avignon, France.
authors.forename: Daniella
authors.initials: D
authors.lastname: Pingret
authors.forename: Anne-Sylvie
authors.initials: AS
authors.lastname: Fabiano-Tixier
authors.forename: Emmanuel
authors.initials: E
authors.lastname: Petitcolas
authors.forename: Jean-Paul
authors.initials: JP
authors.lastname: Canselier
authors.forename: Farid
authors.initials: F
authors.lastname: Chemat
mesh_terms: D055598:Chemical Phenomena; D005502:Food; D005511:Food Handling / Q000379:methods*; D008401:Gas Chromatography-Mass Spectrometry; D009812:Odorants / Q000032:analysis; D013649:Taste; D014465:Ultrasonics / Q000379:methods*; D014783:Viscosity; D055549:Volatile Organic Compounds / Q000032:analysis
chemical_list: D055549:Volatile Organic Compounds