The effect of sugars and pectin on flavour release from a soft drink-related model system

Food Chemistry

Volumn 72, Issue 3, 2001, Pages 363-368

  Hansson, A ^a   Andersson, J ^b   Leufven A ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^b Danisco Sugar AB   (Sweden)

Author keywords

Flavour release; Pectin; Soft drink; Sugars; Viscosity; Water activity

Indexed keywords

FLAVORING AGENT; PECTIN; SUGAR;

BEVERAGE; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; HYDROLYSIS; MODEL; NONHUMAN; SHORT SURVEY; VISCOSITY;

EID: 0035133385     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(00)00243-0     Document Type: Article

References (14)

1. The effect of gelling agent type and concentration on flavour release in model systems
2. Carbohydrates: functionality in foods
3. Ingredients for sweet success
4. How carbohydrates influence food flavor
5. Pectin concentration, molecular weight and degree of esterification: influence on volatile composition and sensory characteristics of strawberry jam
6. Phase behavior and component partitioning in low water content amorphous carbohydrates and their potential impact on encapsulation on flavours
7. Pectin: an untapped natural resource
8. An interlaboratory study of firmness, aroma, and taste of pectin gels
9. Flavour release from mixtures of sodium cyclamate, sucrose and an orange aroma
10. Sensory evaluation of mixtures of sodium cyclamate, sucrose and an orange aroma