Jerome Ledauphin

Summary

Country: France

Publications

  1. ncbi Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA
    Jerome Ledauphin
    Equipe de Recherche en Physico Chimie et Biotechnologies ERPCB EA3914, IUT UFR Sciences, Universite de Caen Basse Normandie, 14032 Caen Cedex, France
    J Agric Food Chem 58:7782-93. 2010
  2. ncbi Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants
    Jerome Ledauphin
    Equipe de Recherche en Physico Chimie et Biotechnologies, IUT UFR Sciences, 6, Boulevard du Marechal Juin, F 14032 Caen Cedex, France, and Adria Normandie, Boulevard du 13 Juin 1944, BP2, F 14310 Villers Bocage, France
    J Agric Food Chem 51:433-42. 2003
  3. ncbi Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry
    Jerome Ledauphin
    ERPCB, IUT UFR Sciences, 6 boulevard du Marechal Juin, F 14032 Caen, France
    J Agric Food Chem 52:5124-34. 2004
  4. ncbi Gas chromatographic quantification of aliphatic aldehydes in freshly distilled Calvados and Cognac using 3-methylbenzothiazolin-2-one hydrazone as derivative agent
    Jerome Ledauphin
    ERPCB, EA 3914, IUT UFR Sciences, Universite de Caen, Basse Normandie, 6, Bd du Maréchal Juin, F 14032 Caen Cedex, France
    J Chromatogr A 1115:225-32. 2006
  5. ncbi Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders
    Nicolas Buron
    Adria Normandie, Boulevard du 13 Juin 1944, 14310 Villers Bocage, France
    Int J Food Microbiol 153:159-65. 2012

Collaborators

  • Hugues Guichard
  • Nicolas Buron
  • Emmanuel Coton
  • Patrick Legendre
  • Daniel Barillier
  • Valérie Kientz-Bouchart
  • Monika Coton

Detail Information

Publications5

  1. ncbi Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA
    Jerome Ledauphin
    Equipe de Recherche en Physico Chimie et Biotechnologies ERPCB EA3914, IUT UFR Sciences, Universite de Caen Basse Normandie, 14032 Caen Cedex, France
    J Agric Food Chem 58:7782-93. 2010
    ..These two brandies presented rather high distributions of isobutanol and isopentanols, whereas Mirabelle and Calvados compositions offer more concentrated aliphatic linear alcohols...
  2. ncbi Chemical and sensorial aroma characterization of freshly distilled Calvados. 2. Identification of volatile compounds and key odorants
    Jerome Ledauphin
    Equipe de Recherche en Physico Chimie et Biotechnologies, IUT UFR Sciences, 6, Boulevard du Marechal Juin, F 14032 Caen Cedex, France, and Adria Normandie, Boulevard du 13 Juin 1944, BP2, F 14310 Villers Bocage, France
    J Agric Food Chem 51:433-42. 2003
    ..However, the overall aroma of Calvados seems likely to be a subtle balance of various functionalized compounds...
  3. ncbi Identification of trace volatile compounds in freshly distilled Calvados and Cognac using preparative separations coupled with gas chromatography-mass spectrometry
    Jerome Ledauphin
    ERPCB, IUT UFR Sciences, 6 boulevard du Marechal Juin, F 14032 Caen, France
    J Agric Food Chem 52:5124-34. 2004
    ....
  4. ncbi Gas chromatographic quantification of aliphatic aldehydes in freshly distilled Calvados and Cognac using 3-methylbenzothiazolin-2-one hydrazone as derivative agent
    Jerome Ledauphin
    ERPCB, EA 3914, IUT UFR Sciences, Universite de Caen, Basse Normandie, 6, Bd du Maréchal Juin, F 14032 Caen Cedex, France
    J Chromatogr A 1115:225-32. 2006
    ..3-Methylbutanal and hexanal, due to their low detection thresholds, could be important olfactive markers of these two products. Less than 1h30 is required to quantify the nine studied aliphatic aldehydes in freshly distilled spirits...
  5. ncbi Implications of Lactobacillus collinoides and Brettanomyces/Dekkera anomala in phenolic off-flavour defects of ciders
    Nicolas Buron
    Adria Normandie, Boulevard du 13 Juin 1944, 14310 Villers Bocage, France
    Int J Food Microbiol 153:159-65. 2012
    ..Finally, detection thresholds of the main ethylphenols were determined in ciders by orthonasal and retronasal sampling. The 4-EC and 4-EP detection thresholds (close to 20-25mg/l and 1.5-2.0mg/l, respectively) were matrix dependant...