Camilla Varming | Novozymes - Academia.edu (original) (raw)

Conference Presentations by Camilla Varming

Research paper thumbnail of Analysis of aroma compounds of roselle by dynamic headspace sampling using different sample preparation methods

The influence of different methods of sample preparation on the aroma profiles of dried Roselle (... more The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.

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Papers by Camilla Varming

Research paper thumbnail of Volatile Monoterpenes in Black Currant ( Ribes nigrum L.) Juice: Effects of Heating and Enzymatic Treatment by β-Glucosidase

J Agr Food Chem, 2006

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Research paper thumbnail of Consumer liking of apple juices - correlations with volatile compounds and sensory characteristics

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Research paper thumbnail of Emulsifying salt increase stability of cheese emulsions during holding

LWT - Food Science and Technology, 2015

ABSTRACT In cheese powder production, cheese is mixed and melted with water and emulsifying salt ... more ABSTRACT In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60 °C for 1 h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60 °C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.

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Research paper thumbnail of Glycosidically bound alcohols of blackcurrant juice

Developments in Food Science, 2006

The release of bound volatile alcohols of blackcurrant juice from the corresponding glycosides wa... more The release of bound volatile alcohols of blackcurrant juice from the corresponding glycosides was studied enzymatically using β-glucosidase in two different ways. The enzyme was added either directly to the juice, or to an extract of glycosidic compounds that had been isolated from the juice by chromatography using Amberlite XAD-2. The two methods resulted in the same patterns of released

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Research paper thumbnail of Aroma changes from raw to processed products in fruits and vegetables

Developments in Food Science, 2006

The present paper deals with aroma changes in the production and storage of precooked potatoes, f... more The present paper deals with aroma changes in the production and storage of precooked potatoes, frozen leeks and fruit juices (apple and blackcurrant). In precooked potatoes and frozen leeks development of aliphatic aldehydes results in off-flavours, however, blanching (leeks) and exclusion of oxygen reduce off-flavour formation. In fruit juices high losses of esters and terpenes in the different processing steps

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Research paper thumbnail of Impact of processing steps on the composition of volatile compounds in cheese powders

International Journal of Dairy Technology, 2011

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Research paper thumbnail of Ascorbic acid contents in Danish apple cultivars and commercial apple juices

LWT - Food Science and Technology, 2013

ABSTRACT The aim of the present study was to determine the contents of ascorbic acid in old Danis... more ABSTRACT The aim of the present study was to determine the contents of ascorbic acid in old Danish apple cultivars and in commercially available apple juices. Ascorbic acid was determined using the 2,6-dichloroindophenol method. The ascorbic acid content of the 71 analysed apple cultivars ranged from less than 1 to 27 mg/100 mL, with an average of 6.4 mg/100 mL. Preliminary results showed that upon pressing of apples the ascorbic acid was readily degraded. The levels of ascorbic acid found in the 18 commercial apple juices were negligible, the highest level was 2.6 mg/100 mL, but most were below 1 mg/100 mL. Hence to benefit from ascorbic acid in apples the fruits have to be eaten unprocessed.

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Research paper thumbnail of Aroma Analysis and Data Handling in the Evaluation of Niche Apple Juices from 160 Local Danish Apple Cultivars

Flavour Science, 2014

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Research paper thumbnail of Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

International Journal of Dairy Technology, 2011

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Research paper thumbnail of Stability of cheese emulsions for spray drying

International Dairy Journal, 2014

ABSTRACT In cheese powder production, cheese is melted with water and emulsifying salt to create ... more ABSTRACT In cheese powder production, cheese is melted with water and emulsifying salt to create an emulsion (denoted cheese feed) that should remain stable until and during spray drying. The aim of this study was to investigate how reduction of emulsifying salt may be compensated for by use of different combinations of cheese types. Cheese feeds were produced at laboratory scale from combinations of Cheddar, Camembert and soft white cheese. Methods for feed characterisation and determination of phase separation of feed were evaluated for applicability to describe the characteristics of the cheese feed. Cheese feed stability generally decreased when the concentration of emulsifying salt was reduced. Emulsion stability of cheese feeds of Cheddar in combination with either soft white cheese or, especially, Camembert were generally higher than for feeds produced with Cheddar only. The functionalities of stabilisation may be related to pH, calcium concentration, level of intact casein and salt-to-moisture ratio.

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Research paper thumbnail of Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation

Journal of Food Engineering, 2004

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Research paper thumbnail of Volatile Monoterpenes in Black Currant ( Ribes nigrum L.) Juice:  Effects of Heating and Enzymatic Treatment by β-Glucosidase

Journal of Agricultural and Food Chemistry, 2006

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Research paper thumbnail of Influence of Thermal Treatment on Black Currant ( Ribes nigrum L.) Juice Aroma

Journal of Agricultural and Food Chemistry, 2004

The influence of thermal treatment on black currant juice aroma was investigated in temperature a... more The influence of thermal treatment on black currant juice aroma was investigated in temperature and time ranges relevant for black currant juice concentration processes, namely, 45, 60, 75, and 90 degrees C. Forty-nine aroma compounds were quantified, and the thermal treatment resulted in concentration increases of most terpenes, aldehydes, furans, and phenols, whereas the concentration of esters slightly decreased. Higher temperatures and longer exposure times had larger effects on the aroma compounds. Odor triangle tests showed no sensory difference between pasteurized juice and juice heated at 60 degrees C, whereas juice heated at 90 degrees C differed significantly from pasteurized juice. It is concluded that a 90 degrees C thermal treatment of black currant juice, which is in the temperature range used for conventional evaporation of black currant juice, has an effect on the aroma and sensory properties.

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Research paper thumbnail of Comparison of Isolation Methods for the Determination of Important Aroma Compounds in Black Currant ( Ribes nigrum L.) Juice, Using Nasal Impact Frequency Profiling

Journal of Agricultural and Food Chemistry, 2004

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Research paper thumbnail of Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

International Dairy Journal, 2013

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Research paper thumbnail of Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

International Dairy Journal, 2013

ABSTRACT Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese... more ABSTRACT Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese, were subjected to sensory profiling and analysis of volatiles, key aroma compounds, amino acids and organic acids. Blue cheese powders had high flavour intensities, especially of ‘fruity’ and ‘blue’ odour and flavour, which were related to a high content of methyl ketones and alcohols, esters and free fatty acids typically produced by Penicillium species. Smear cheese powders, characterised by ‘smear’ odour and flavour, were associated with flavour compounds derived from catabolism of sulphuric and branched-chain amino acids. Hard cheese powders described by ‘Goya’ odour and flavour as well as ‘umami’, ‘harmony’ and ‘kokumi’, had low or medium amounts of most compounds. The different characteristics of the three cheese powders can make them useful in different food applications as flavours or flavour enhancers.

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Research paper thumbnail of Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation

Innovative Food Science & Emerging Technologies, 2011

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Research paper thumbnail of Eating quality of raw carrots––correlations between flavour compounds, sensory profiling analysis and consumer liking test

Food Quality and Preference, 2004

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Research paper thumbnail of Analysis of aroma compounds of roselle by dynamic headspace sampling using different sample preparation methods

The influence of different methods of sample preparation on the aroma profiles of dried Roselle (... more The influence of different methods of sample preparation on the aroma profiles of dried Roselle (Hibiscus sabdariffa) was studied. Least amounts of aroma compounds were recovered by analysis of whole dry calyxes (WD) followed by ground dry (GD), blended together with water (BTW), and ground and then mixed with water (GMW). The highest number of aroma compounds was found in Roselle treated in water bath (2hr/40°C) (GMWKB). GMW was chosen as the preparation method because it was shown to be an efficient extraction method without the possibility of excessive chemical changes of the sample.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Volatile Monoterpenes in Black Currant ( Ribes nigrum L.) Juice: Effects of Heating and Enzymatic Treatment by β-Glucosidase

J Agr Food Chem, 2006

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Consumer liking of apple juices - correlations with volatile compounds and sensory characteristics

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Emulsifying salt increase stability of cheese emulsions during holding

LWT - Food Science and Technology, 2015

ABSTRACT In cheese powder production, cheese is mixed and melted with water and emulsifying salt ... more ABSTRACT In cheese powder production, cheese is mixed and melted with water and emulsifying salt to form an emulsion (cheese feed) which is required to remain stable at 60 °C for 1 h and during further processing until spray drying. Addition of emulsifying salts ensures this, but recent demands for reduction of sodium and phosphate in foods makes production of cheese powder without or with minimal amounts of emulsifying salts desirable. The present work uses a centrifugation method to characterize stability of model cheese feeds. Stability of cheese feed with emulsifying salt increased with holding time at 60 °C, especially when no stirring was applied. No change in stability during holding was observed in cheese feeds without emulsifying salt. This effect is suggested to be due to continued exerted functionality of the emulsifying salt, possibly through reorganizations of the mineral balance.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Glycosidically bound alcohols of blackcurrant juice

Developments in Food Science, 2006

The release of bound volatile alcohols of blackcurrant juice from the corresponding glycosides wa... more The release of bound volatile alcohols of blackcurrant juice from the corresponding glycosides was studied enzymatically using β-glucosidase in two different ways. The enzyme was added either directly to the juice, or to an extract of glycosidic compounds that had been isolated from the juice by chromatography using Amberlite XAD-2. The two methods resulted in the same patterns of released

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Aroma changes from raw to processed products in fruits and vegetables

Developments in Food Science, 2006

The present paper deals with aroma changes in the production and storage of precooked potatoes, f... more The present paper deals with aroma changes in the production and storage of precooked potatoes, frozen leeks and fruit juices (apple and blackcurrant). In precooked potatoes and frozen leeks development of aliphatic aldehydes results in off-flavours, however, blanching (leeks) and exclusion of oxygen reduce off-flavour formation. In fruit juices high losses of esters and terpenes in the different processing steps

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Impact of processing steps on the composition of volatile compounds in cheese powders

International Journal of Dairy Technology, 2011

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Ascorbic acid contents in Danish apple cultivars and commercial apple juices

LWT - Food Science and Technology, 2013

ABSTRACT The aim of the present study was to determine the contents of ascorbic acid in old Danis... more ABSTRACT The aim of the present study was to determine the contents of ascorbic acid in old Danish apple cultivars and in commercially available apple juices. Ascorbic acid was determined using the 2,6-dichloroindophenol method. The ascorbic acid content of the 71 analysed apple cultivars ranged from less than 1 to 27 mg/100 mL, with an average of 6.4 mg/100 mL. Preliminary results showed that upon pressing of apples the ascorbic acid was readily degraded. The levels of ascorbic acid found in the 18 commercial apple juices were negligible, the highest level was 2.6 mg/100 mL, but most were below 1 mg/100 mL. Hence to benefit from ascorbic acid in apples the fruits have to be eaten unprocessed.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Aroma Analysis and Data Handling in the Evaluation of Niche Apple Juices from 160 Local Danish Apple Cultivars

Flavour Science, 2014

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Composition of volatile compounds in bovine milk heat treated by instant infusion pasteurisation and their correlation to sensory analysis

International Journal of Dairy Technology, 2011

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Stability of cheese emulsions for spray drying

International Dairy Journal, 2014

ABSTRACT In cheese powder production, cheese is melted with water and emulsifying salt to create ... more ABSTRACT In cheese powder production, cheese is melted with water and emulsifying salt to create an emulsion (denoted cheese feed) that should remain stable until and during spray drying. The aim of this study was to investigate how reduction of emulsifying salt may be compensated for by use of different combinations of cheese types. Cheese feeds were produced at laboratory scale from combinations of Cheddar, Camembert and soft white cheese. Methods for feed characterisation and determination of phase separation of feed were evaluated for applicability to describe the characteristics of the cheese feed. Cheese feed stability generally decreased when the concentration of emulsifying salt was reduced. Emulsion stability of cheese feeds of Cheddar in combination with either soft white cheese or, especially, Camembert were generally higher than for feeds produced with Cheddar only. The functionalities of stabilisation may be related to pH, calcium concentration, level of intact casein and salt-to-moisture ratio.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Recovery of volatile aroma compounds from black currant juice by vacuum membrane distillation

Journal of Food Engineering, 2004

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Volatile Monoterpenes in Black Currant ( Ribes nigrum L.) Juice:  Effects of Heating and Enzymatic Treatment by β-Glucosidase

Journal of Agricultural and Food Chemistry, 2006

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Influence of Thermal Treatment on Black Currant ( Ribes nigrum L.) Juice Aroma

Journal of Agricultural and Food Chemistry, 2004

The influence of thermal treatment on black currant juice aroma was investigated in temperature a... more The influence of thermal treatment on black currant juice aroma was investigated in temperature and time ranges relevant for black currant juice concentration processes, namely, 45, 60, 75, and 90 degrees C. Forty-nine aroma compounds were quantified, and the thermal treatment resulted in concentration increases of most terpenes, aldehydes, furans, and phenols, whereas the concentration of esters slightly decreased. Higher temperatures and longer exposure times had larger effects on the aroma compounds. Odor triangle tests showed no sensory difference between pasteurized juice and juice heated at 60 degrees C, whereas juice heated at 90 degrees C differed significantly from pasteurized juice. It is concluded that a 90 degrees C thermal treatment of black currant juice, which is in the temperature range used for conventional evaporation of black currant juice, has an effect on the aroma and sensory properties.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Comparison of Isolation Methods for the Determination of Important Aroma Compounds in Black Currant ( Ribes nigrum L.) Juice, Using Nasal Impact Frequency Profiling

Journal of Agricultural and Food Chemistry, 2004

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Challenges in quantitative analysis of aroma compounds in cheeses with different fat content and maturity level

International Dairy Journal, 2013

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Flavour compounds and sensory characteristics of cheese powders made from matured cheeses

International Dairy Journal, 2013

ABSTRACT Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese... more ABSTRACT Three types of cheese powders made from well-matured smear-ripened, hard, or blue cheese, were subjected to sensory profiling and analysis of volatiles, key aroma compounds, amino acids and organic acids. Blue cheese powders had high flavour intensities, especially of ‘fruity’ and ‘blue’ odour and flavour, which were related to a high content of methyl ketones and alcohols, esters and free fatty acids typically produced by Penicillium species. Smear cheese powders, characterised by ‘smear’ odour and flavour, were associated with flavour compounds derived from catabolism of sulphuric and branched-chain amino acids. Hard cheese powders described by ‘Goya’ odour and flavour as well as ‘umami’, ‘harmony’ and ‘kokumi’, had low or medium amounts of most compounds. The different characteristics of the three cheese powders can make them useful in different food applications as flavours or flavour enhancers.

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Recovery of volatile fruit juice aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation

Innovative Food Science & Emerging Technologies, 2011

Bookmarks Related papers MentionsView impact

Research paper thumbnail of Eating quality of raw carrots––correlations between flavour compounds, sensory profiling analysis and consumer liking test

Food Quality and Preference, 2004

Bookmarks Related papers MentionsView impact