title: Impact of boiling conditions on the molecular and sensory profile of a vegetable broth.
abstract: Low-pressure cooking has recently been identified as an alternative to ambient and high-pressure cooking to provide food with enhanced organoleptic properties. This work investigates the impact of the cooking process at different pressures on the molecular and sensory profile of a vegetable broth. Experimental results showed similar sensory and chemical profiles of vegetable broths when boiling at 0.93 and 1.5 bar, while an enhancement of sulfur volatile compounds correlated with a greater leek content and savory aroma was observed when boiling at low pressure (80 °C/0.48 bar). Thus, low-pressure cooking would allow preserving the most labile volatiles likely due to the lower water boiling temperature and the reduced level of oxygen. This study evidenced chemical and sensory impact of pressure during cooking and demonstrated that the flavor profile of culinary preparations can be enhanced by applying low-pressure conditions.
authors.affiliation: Nestlé Research Center Lausanne, Nestec Ltd. , Vers-Chez-Les-Blanc, 1000 Lausanne 26, Switzerland.
authors.forename: Alice
authors.initials: A
authors.lastname: Mougin
authors.forename: Olivier
authors.initials: O
authors.lastname: Mauroux
authors.forename: Walter
authors.initials: W
authors.lastname: Matthey-Doret
authors.forename: Eugenia Maria
authors.initials: EM
authors.lastname: Barcos
authors.forename: Fernand
authors.initials: F
authors.lastname: Beaud
authors.forename: Ahmed
authors.initials: A
authors.lastname: Bousbaine
authors.forename: Florian
authors.initials: F
authors.lastname: Viton
authors.forename: Candice
authors.initials: C
authors.lastname: Smarrito-Menozzi
mesh_terms: D000328:Adult; D001628:Beverages / Q000032:analysis; D003296:Cooking / Q000379:methods*; D005260:Female; D005421:Flavoring Agents / Q000737:chemistry*; D006358:Hot Temperature; D006801:Humans; D008297:Male; D013649:Taste; D014675:Vegetables / Q000737:chemistry*
chemical_list: D005421:Flavoring Agents
keywords: aroma; boiling; pressure; taste; vegetables