| Titre : |
Caractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes. |
| Type de document : |
texte imprimé |
| Auteurs : |
Lyamine (El Yamine) Mezroua, Auteur ; Abdel-Nacer Agli, Directeur de thèse |
| Editeur : |
جامعة الإخوة منتوري قسنطينة |
| Année de publication : |
2019 |
| Importance : |
133 f. |
| Format : |
30 cm. |
| Note générale : |
2 copies imprimées disponibles
|
| Langues : |
Français (fre) |
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Technologie Alimentaire:Sciences Alimentaires composition caractéristiques physico-chimiques organoleptiques dattes arômes characteristics physicochimical organoleptic date aroma تركیب خصائص فیزیوكیمیائیة حسیة تمر عطر |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The objective of this study is to characterize morphological, physicochemical, organoleptic and aromatic properties of eight Algerian date varieties which have low market value, for their valorization: Bent Qbala, Hamraia, Houbales, Litima, Tantbouchet, Ghars, Timjouhart and Tinicine. For this purpose, several morphological, organoleptic, physicochemical and aromatic analysis have been carried out using solid phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GCMS). Morphological characterization of these varieties reveals their acceptable quality; they have a weight ranging from 6.63 to 15.98 g, a length of 3.33 to 4.36 cm, a diameter of 1.83 to 2.73 cm and a weight ratio (pulp / fruit) between 85.97 and 93.61%. In addition, the organoleptic characterization shows that these dates have a flavoured taste. Moreover, these varieties show excellent physicochemical quality; they have a total sugar content 59.68 - 76.29%, a pH between 6.57 - 7.17, a acidity 0.16 - 0.24%, an ash content 1,77 - 3.15%, a total lipid content 0.012 - 0.1% MF and a water content of 17.66 to 38.66%. On the other hand, the analysis of volatile fraction of the studied varieties showed their aroma composition, 61 volatile compounds were identified which can be categorized into eight classes according to their functional groups: 14 alcohols, 15 esters, 12 aldehydes, 3 terpenoids, 4 ketones, 8 saturated hydrocarbons, 3 unsaturated hydrocarbons and 2 ethers. 48 new compounds were identified which can distinguish the Algerian date from the other dates studied. |
| Diplôme : |
Doctorat en sciences |
| En ligne : |
../theses/agronomie/MEZ7487.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11319 |
Caractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes. [texte imprimé] / Lyamine (El Yamine) Mezroua, Auteur ; Abdel-Nacer Agli, Directeur de thèse . - جامعة الإخوة منتوري قسنطينة, 2019 . - 133 f. ; 30 cm. 2 copies imprimées disponibles
Langues : Français ( fre)
| Catégories : |
Français - Anglais
Nutrition, Alimentation et Technologies Agro-Alimentaires
|
| Tags : |
Technologie Alimentaire:Sciences Alimentaires composition caractéristiques physico-chimiques organoleptiques dattes arômes characteristics physicochimical organoleptic date aroma تركیب خصائص فیزیوكیمیائیة حسیة تمر عطر |
| Index. décimale : |
640 Industrie Alimentaire |
| Résumé : |
The objective of this study is to characterize morphological, physicochemical, organoleptic and aromatic properties of eight Algerian date varieties which have low market value, for their valorization: Bent Qbala, Hamraia, Houbales, Litima, Tantbouchet, Ghars, Timjouhart and Tinicine. For this purpose, several morphological, organoleptic, physicochemical and aromatic analysis have been carried out using solid phase microextraction (SPME) and gas chromatography combined with mass spectrometry (GCMS). Morphological characterization of these varieties reveals their acceptable quality; they have a weight ranging from 6.63 to 15.98 g, a length of 3.33 to 4.36 cm, a diameter of 1.83 to 2.73 cm and a weight ratio (pulp / fruit) between 85.97 and 93.61%. In addition, the organoleptic characterization shows that these dates have a flavoured taste. Moreover, these varieties show excellent physicochemical quality; they have a total sugar content 59.68 - 76.29%, a pH between 6.57 - 7.17, a acidity 0.16 - 0.24%, an ash content 1,77 - 3.15%, a total lipid content 0.012 - 0.1% MF and a water content of 17.66 to 38.66%. On the other hand, the analysis of volatile fraction of the studied varieties showed their aroma composition, 61 volatile compounds were identified which can be categorized into eight classes according to their functional groups: 14 alcohols, 15 esters, 12 aldehydes, 3 terpenoids, 4 ketones, 8 saturated hydrocarbons, 3 unsaturated hydrocarbons and 2 ethers. 48 new compounds were identified which can distinguish the Algerian date from the other dates studied. |
| Diplôme : |
Doctorat en sciences |
| En ligne : |
../theses/agronomie/MEZ7487.pdf |
| Format de la ressource électronique : |
pdf |
| Permalink : |
https://bu.umc.edu.dz/md/index.php?lvl=notice_display&id=11319 |
|
Caractéristiques physico-chimiques et profil aromatique de huit cultivars de dattes algériennes.
