Aroma compounds - proteins interaction using headspace techniques

Advances in Experimental Medicine and Biology

Volumn 488, Issue , 2001, Pages 33-41

  Jouenne, E ^a   Crouzet, J ^a  

^a UNIV MONTPELLIER   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BETA-MYRCENE; CYCLOHEXENE DERIVATIVE; ESTER; KETONE; LACTOGLOBULIN; LIMONENE; MYRCENE; TERPENE;

CHEMISTRY; GAS CHROMATOGRAPHY; METHODOLOGY; ODOR; PH; PROTEIN BINDING; REVIEW; VOLATILIZATION;

CHROMATOGRAPHY, GAS; CYCLOHEXENES; ESTERS; HYDROGEN-ION CONCENTRATION; KETONES; LACTOGLOBULINS; MONOTERPENES; ODORS; PROTEIN BINDING; TERPENES; VOLATILIZATION;

EID: 0035230985     PISSN: 00652598     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4615-1247-9_3     Document Type: Article

References (5)

1. Solms, J., Osman-Ismail, F., and Beyeler, M. The interaction of volatiles with food components. Can. Inst. Food Sci. Technol. J. 1973, 6, A10-A16.
2. Maier, H.G. Binding of volatile aroma substances to nutrients and foodstuffs. In Aroma Research; Maarse, H., and Groenen, P.J., Eds., Pudoc: Wageningen. 1975, 143-157.
3. Langourieux, S., and Crouzet, J. Study of aroma compounds-polysaccharides interactions by dynamic exponential dilution. Lehensm. Wiss.u. Technol. 1994, 27, 544-549.
4. Kinsella, J.E., Damadoran, S., Kinsella, J.E., and Damadoran, S. Flavor problems in soy proteins: Origin, nature, control and binding phenomena. In The analysis and control of less desirable flavors in foods and beverages. Charalambous, G. Academic Press: New York. 1980, 95-131.
5. O'Neill, T. Flavor binding by food proteins: an overview. In Flavor-food interactions, McGorrin, R.J., and Leland, J.V., Eds., American Chemical Society: Washington D.C. 1996, 59-74.