Cryoconcentration of volatile compounds in water: A study on a model aqueous solution;Cryoconcentration de composés volatils dans l'eau: Étude sur une solution modèle

Sciences des Aliments

Volumn 17, Issue 1, 1997, Pages 69-78

  Langlois, Dominique ^a   Malterre, Magalie ^a   Etievant, Patrick ^a  

^a CEMAGREF   (France)

Author keywords

Aroma; Cryoconcentration; Model solution; Volatile compound

Indexed keywords

EID: 0031516670     PISSN: 02408813     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (13)

1. ABBOTT N., ETIEVANT P.X., LANGLOIS D., LESSCHAEVE I., ISSANCHOU S., 1993. Evaluation of the representativeness of the odor of beer extracts prior to analysis by eluate sniffing. J. Agric. Food Chem., 41, 777-780.
2. AGREE T.E., BARNARD J., CUNNINGHAM D.G., 1984. A procedure for the sensory analysis of gas chromatographic effluents. Food Chem., 14, 273-286.
3. ALMASI E., PERJES P., 1966. Freeze concentration of fruit juices. Bull. Inst. Int. Froid, 46, Annexe 3, 183.
4. BOLIN H.R., SALUNKHE D.K., 1971. Physicochemical and volatile flavor changes occuring in fruit juices during concentration and foam-mat drying. J. Food Sci., 36, 665-668.
5. BOUCHET D., 1988. La concentration des produits, une étape fondamentale de nombreux traitements industriels. Rev. Gén. Froid, 78, 503-512.
6. BRADDOCK R.J., MARCY J.E., 1985. Freeze concentration of pineapple juice. J. Food Sci., 50, 1636-1639.
7. CESARE L.F., 1989. Research on the applicability of freeze concentration for the extraction of aroma compounds from apple juice prior to gas chromatographic analysis, (abstr. no 89-1046). Bull. Inst. Int. Froid, 69, 327.
8. DAUMAS C., MISSIRIAN C., 1985. La cryoconcentration : principes et perspectives d'application dans les industries alimentaires. Rev. Gén. Froid, 75, 685-689.
9. ETIEVANT P.X., MOIO L., GUICHARD E., LANGLOIS D., LESSCHAEVE I., SCHLICH P., CHAMBELLAN E., 1994. Aroma extract dilution analysis (AEDA) and representativeness of the odour of food extracts. In : MAARSE H. et VAN DER HEIJ D.G. (ed.), Trends in flavour research, 179-190, Elsevier, Amsterdam.
10. MIELLE P., ALMANZA A., 1993. « Coconut », un logiciel spécial chromatographie. Inra Mensuel, 67, 21-22.
11. MOIO L., CHAMBELLAN E., LESSCHAEVE I., ISSANCHOU I., SCHLICH P., ETIEVANT P., 1995. Production of representative wine extracts for chemical and olfactometry analysis, Ital. J. Food Sci., 7, 265-278.
12. TANNOUS R.I., LAWN A.K., 1981. Effects of freeze concentration on chemical and sensory qualities of apple juice. J. Food Sci. Tech., 18, 27-29.
13. ULLRICH F., GROSCH W., 1987. Identification of the most intense volatile flavour compounds formed during autoxidation of linoleic acid. Z. Lebensm. Unters. Forsch., 184, 277-282.