Factors affecting the release of flavor encapsulated in carbohydrate matrixes

Journal of Agricultural and Food Chemistry

Volumn 47, Issue 12, 1999, Pages 5198-5205

  Gunning, Yvonne M ^a   Gunning, Paul A ^a   Kemsley, E Kate ^a   Parker, Roger ^a   Ring, Stephen G ^a   Wilson, Reginald H ^a   Blake, Anthony ^b  

^a INSTITUTE OF FOOD RESEARCH   (United Kingdom)

^b Analysis and Perception Department   (Switzerland)

Author keywords

Differential scanning calorimetry; Encapsulation; Flavor release; Fourier transform Raman spectroscopy; Glass transition; Headspace gas chromatography

Indexed keywords

CARBOHYDRATE; FLAVORING AGENT; PEPPERMINT; PLANT EXTRACT; SUCROSE; WATER;

ARTICLE; CHEMISTRY; DIFFERENTIAL SCANNING CALORIMETRY; DRUG FORMULATION; ENCAPSULATION; FLAVOR; FRUIT; GAS CHROMATOGRAPHY; HUMAN; NONHUMAN; RAMAN SPECTROMETRY; TASTE; TEMPERATURE; VOLATILIZATION; WATER CONTENT;

CARBOHYDRATES; CHROMATOGRAPHY, GAS; DRUG COMPOUNDING; FLAVORING AGENTS; FRUIT; HUMANS; MENTHA PIPERITA; PLANT EXTRACTS; SPECTRUM ANALYSIS, RAMAN; TASTE; TEMPERATURE; VOLATILIZATION; WATER;

MENTHA X PIPERITA;

EID: 0033385118     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf990039r     Document Type: Article

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