Didier Ollé

Cirad - La recherche agronomique pour le développement, Montpellier, Languedoc-Roussillon, France

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Publications (7)11.19 Total impact

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    ABSTRACT: Flavor compounds from ripe mango puree were studied upon cross-flow microfiltration on microporous alumina membrane and subsequent concentration of the permeate by reverse osmosis. Terpene hydrocarbons, the major (−98%) volatiles of the puree, were qualitatively and quantitatively recovered in the pulpy microfiltration retentate. The more polar volatiles (−2%) were diversely affected. Most of the oxygenated terpene derivatives were also retained in the microfiltration retentate. C13 norisoprenoids and phenols increased, likely by chemical degradation of carotenoids and phenolic acids, respectively.
    Journal of Food Science 07/2006; 62(6):1116 - 1119. · 1.78 Impact Factor
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    ABSTRACT: The volatile compounds from leaves and peels of an interspecific citrus somatic hybrid, Citrus aurantifolia (Christm.) Swing. + Citrus paradisi Macfayden, obtained by fusion of protoplasts from lime, Citrus aurantifolia (cv. Mexican Lime) and grapefruit, Citrus paradisi (cv. Star Ruby), were extracted by pentane : ether (1 : 1) from liquid nitrogen ball-milled leaves and flavedo and examined by GC–MS in comparison to those of its parents. The hybrid quantitatively retained the ability of the lime parent to synthesize in its leaves the major monoterpene aldehydes (neral, geranial) the monoterpene alcohols (nerol, geraniol), and their acetates, and also the capacity of the grapefruit parent to produce a sesquiterpene aldehyde (β-sinensal) in its leaves and nootkatone in its peel. Conversely, synthesis of most sesquiterpene hydrocarbons and long chain aliphatic aldehydes, which are present in the lime parent leaves and peel, was strongly inhibited in the hybrid, as in the grapefruit parent. In comparison to its parents, the hybrid overproduced citronellal in its leaves and α-sinensal and β-sinensal in its peel. Based on these results, the future prospects for a better understanding of the inheritance mechanisms with regards to aroma biosynthesis in citrus leaves and peels are discussed. Copyright © 2002 John Wiley & Sons, Ltd.
    Flavour and Fragrance Journal 06/2002; 17(6):416 - 424. · 1.82 Impact Factor
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    ABSTRACT: ABSTRACT Purple passion fruit were processed by flash vacuum-expansion in comparison with a single-strength juice. A puree was obtained with about 50%/fruit weight yield, which is 2-fold that obtained for the reference juice. Color and cell-wall polysaccharides of the products were analyzed, and their rheological properties were investigated. The red-purple puree was enriched in anthocyanins and alcohol-insoluble residue. The puree had higher consistency and viscosity, which was related to its alcohol-insoluble residue and starch contents.
    Journal of Food Science 04/2001; 66(4):542 - 547. · 1.78 Impact Factor
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    ABSTRACT: Purple passion fruits were processed by the flash vacuum-expansion process. Volatile components were analyzed in purees from steam-heated fruits, steam-heated then vacuum-expanded fruits and their aromatic liquors, and fruit rind, in comparison with a reference single-strength juice. After steam heating, the puree was enriched in esters arising from the rind. Steam-heated then vacuum-expanded fruits yielded a puree impoverished in volatiles due to evaporation of approximately 10% of water. These volatile compounds were mostly recovered in aromatic liquors.
    Journal of Agricultural and Food Chemistry 01/2001; 48(12):6210-4. · 2.91 Impact Factor
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    ABSTRACT: Ripe mango puree (Smith cultivar) was treated with fungal polysaccharidases containing pectinolytic, hemicellulolytic, and cellulolytic activities for 2 h at 50 degrees C. A loss of 30% of the cell wall material (CWM) was measured. CWM polysaccharides were hydrolyzed to varying degrees: 88, 65, and 65% of, respectively, galacturonic acid-, arabinose-, and rhamnose-containing polymers were hydrolyzed, whereas 50% of cellulose was degraded. After 30 min of treatment, the ethanol precipitation test on the serum was negative, indicating that pectic substances were rapidly hydrolyzed. Oligogalacturonic acids (degree of polymerization, 1-12) were observed in the serum. A viscosity drop of 90% was measured after 2 h, confirming the dominant role of pectic substances in puree viscosity.
    Journal of Agricultural and Food Chemistry 08/2000; 48(7):2713-6. · 2.91 Impact Factor
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    ABSTRACT: Free and glycosidically linked volatile components of four mango cultivars of polyembryonic (M'Bingué and Tête de Chat) and monoembryonic (Amélie and Palmer) seed origins were examined. Eighty-five free volatile components were identified in the four cultivars, of which 33 are newly described as mango volatile compounds. Terpene hydrocarbons (104, 139, 26, and 35 mg/kg of fresh pulp, respectively) were the major volatiles of all four cultivars (>90% of the total volatiles), the dominant terpenes being (Z,E)-ocimenes (70%) in Amélie and car-3-ene (80%) in the other cultivars. Free oxygenated volatiles, mainly represented by monoterpenoids, and C 13 norisoprenoids were present in all cultivars, the African Tête de Chat cultivar being by far the richest (12.3 mg/kg). Of the 29 aglycons characterized, 12 were identified for the first time as mango bound volatiles. Again, the Tête de Chat cultivar was the richest (2.1 mg/kg) with monoterpenoids and C 13 norisoprenoids as the main glycosidically linked volatile compounds.
    Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM. 01/1998; 46(3).
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    ABSTRACT: Mature green fruits from monoembryonic (Amélie and Palmer) and polyembryonic (M'Bingue and Tête de Chat) mango cultivars were initiated to ripen with ethylene (10 ppm, 24 h) and then left to reach full ripeness (6 days). After elimination of skin and kernel, pulp was added with HEPES (1/5, w/w) and centrifuged. Soluble polysaccharides were obtained from the supernatant by precipitation with ethanol and freeze-drying. Cell wall material (CWM) was isolated from the pellet by the buffered phenol procedure and further enzymatically destarched. Soluble polysaccharides (0.5−0.8%/pulp fresh weight) were essentially highly esterified pectic substances (uronic acids content 50−60%; degree of methyl esterification 89−97%) and their molecular weights were higher in the polyembryonic cvs. CWM, 1%/pulp fresh weight, was mainly built of cellulose (20%) and highly esterified pectic substances (uronic acids 13−24%; degree of esterification 63−73%). Hemicellulosic glucans were more abundant in the monoembryonic (9%) than in the polyembryonic (4%) cultivars. Keywords: Mango; Mangifera indica L.; cultivars; pulp; soluble polysaccharides; cell wall material
    Journal of Agricultural and Food Chemistry - J AGR FOOD CHEM. 09/1996; 44(9).