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Rangées de graines.. © INRA, Elena Schweitzer © Fotolia

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  1. Introduction
  2. Research and Innovation 2018 - For Food and Biobased Products
  3. Dry-cured ham: a process simulator can now define routes of manufacture that yield lower-salt products
  4. Does organically-farmed meat contain fewer chemical contaminants?
  5. The way in which proteins aggregate when heated may change their sensitising potency
  6. Enhancing the viability of spray-dried probiotic bacteria by stimulating their stress tolerance
  7. Human milk digestion in the preterm infant: impact of technological treatments
  8. Research & Innovation 2017 - For Food and Biobased Products
  9. To stick or not to stick? Pulling pili sheds new light on biofilm formation
  10. When biopolymers selfassemble: a balance between energy and entropy.
  11. Mimicking the gastrointestinal digestion in a lab-on-a-chip:the microdigester
  12. How a milk droplet becomes a powder grain
  13. Research & Innovation 2016 - For Food and Bioproducts
  14. A new process for the biorefining of plants
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  20. Minimill: 500 g to assess the milling value of soft wheats
  21. Microbial production of lipids for energy or chemical purposes
  22. The discrete role of ferulic acid in the assembly of lignified cell wall
  23. Eco-design of composites made from wood co-products
  24. Analysis of volatile compounds enables the authentication of a poultry production system
  25. Nanoparticles as capping agents for biopolymers microscopy
  26. Pasteurisation, UHT, microfiltration...All the processes don't affect the nutritional quality of milk in the same way
  27. Integration of expert knowledge applied to cheese ripening
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  30. Research & Innovation 2015 - For Food & Biobased Products
  31. Behaviour of casein micelles during milk filtering operations
  32. Overaccumulation of lipids by the yeast S. cerevisiae for the production of biokerosine
  33. Sequential ventilation in cheese ripening rooms: 50% electrical energy savings
  34. An innovative process to extract bioactive compounds from wheat
  35. Diffusion weighted MRI: a generic tool for the microimaging of lipids in food matrices
  36. Characterization of a major gene of anthocyanin biosynthesis in grape berry
  37. New enzyme activity detectors made from semi-reflective biopolymer nanolayers
  38. Improving our knowledge about the structure of the casein micelle
  39. Heating milk seems to favour the development of allergy in infants
  40. Fun with Shape
  41. Using volatile metabolites in meat products to detect livestock contamination by environmental micropollutants
  42. SensinMouth, when taste makes sense
  43. A decision support system for the fresh fruit and vegetable chain based on a knowledge engineering approach
  44. SOLEIL casts light on the 3D structure of proteins responsible for the stabilisation of storage lipids in oilseed plants
  45. A close-up view of the multi-scale protein assembly process
  46. Controlling the drying of infant dairy products by taking water-constituent interactions into account
  47. Polysccharide nanocrystals to stabilise pickering emulsions
  48. Discovery of new degradative enzymes of plant polysaccharides in the human intestinal microbiome
  49. A durum wheat flour adapted for the production of traditional baguettes
  50. Virtual modelling to guide the construction of « tailored-made » enzymes
  51. How far can we reduce the salt content of cooked meat products?
  52. Diffusion of organic substances in polymer materials: beyond existing scaling laws
  53. Smart Foams : various ways to destroy foams on demand !
  54. Dates, rich in tannins and yet neither bitter nor astringent
  55. Sodium content reduction in food
  56. Research & Innovation 2014

Analysis of volatile compounds enables the authentication of a poultry production system

INRA scientists have developed a method to authenticate poultry production systems based on analysing volatile compounds in adipose tissue. A study showed that this technique could discriminate between "Gélines de Touraine" and "Red Label" chickens.

Etal de poulets cuits sur un marché de Lyon.. © INRA, LHOPITAL Marie-Christine
Updated on 06/17/2013
Published on 06/11/2013

About 500 volatile compounds have been described in chicken meat

INRA researchers undertook to compare the levels of these volatile compounds in the abdominal adipose tissue of two types of chicken: Red Label chicken and Géline de Touraine. The latter is an ancient breed from which only the females are marketed under the brand name "Dame Noire". It is characterised by a very slow growth rate and fattening that is superior to that of Red Label chickens. These traits mean that it is slaughtered at 120 days.
In the context of a project funded by the National Research Agency (ANR), female Red Label chickens were reared according to the specifications and slaughtered at 84 days. Female Géline de Touraine chickens were slaughtered at either 84 or 120 days. Samples of abdominal adipose tissue were collected immediately after slaughter from ten chickens per batch. The volatile compounds in these tissues were extracted using a solid phase micro-extraction technique and then analysed by gas chromatography coupled with mass spectrometry.

In total, 217 volatile compounds were quantified in abdominal adipose tissue from the three groups of chickens. Analysis of variance showed that 72 of these compounds proved to be distinctive to Géline de Touraine chickens reared for 120 days and to "classic" Red Label chickens reared for 84 days. It was possible to identify 47 of these compounds using mass spectrometry.
Although only 22 compounds enabled a distinction between Gélines slaughtered at 84 and 120 days, 46 biomarkers could distinguish between Gélines and Red Label chickens, independently of their length of rearing. This result indicates that in terms of the number of volatile compounds affected, the genetic effect had more influence than the length of rearing on the composition of the volatile fraction of adipose tissue.

These experimental findings suggest that the analysis of volatile compounds enabled the differentiation of chickens with respect to both their genotype and their length of rearing

The technique thus developed could therefore be of value to authenticating chickens from different production systems that are often only distinguished by the strains used and their length of rearing. More generally, this analytical approach could be envisaged when it is necessary to distinguish labelled meat products from targeted competitors.