Comparison of different methods: Static and dynamic headspace and solid-phase microextraction for the measurement of interactions between milk proteins and flavor compounds with an application to emulsions

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 6, 2002, Pages 1497-1501

  Fabre, M ^a   Aubry, V ^b   Guichard, E ^a  

^a CEMAGREF   (France)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Emulsion; Flavor compounds; Headspace; Interactions; Milk proteins; Solid phase microextraction

Indexed keywords

2,3 BUTANEDIONE; BETA LACTOGLOBULIN; BUTYRIC ACID ETHYL ESTER; FLAVORING AGENT; FURAN DERIVATIVE; HEXANOIC ACID DERIVATIVE; HEXANOIC ACID ETHYL ESTER; ISOVALERIC ACID; JASMONIC ACID; LACTOGLOBULIN; LACTONE DERIVATIVE; LINALOOL; MILK PROTEIN; PROPYLENE GLYCOL; VOLATILE AGENT; WATER OIL CREAM;

AROMA; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; DRUG INTERACTION; EMULSION; GAS CHROMATOGRAPHY; INTERMETHOD COMPARISON; MASS FRAGMENTOGRAPHY; MASS SPECTROMETRY; MEASUREMENT; METHODOLOGY; ODOR; PROTEIN ANALYSIS; PROTEIN INTERACTION; PROTEIN SECRETION; SOLID PHASE MICROEXTRACTION;

CAPROATES; CHROMATOGRAPHY, GAS; DRUG INTERACTIONS; EMULSIONS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; LACTOGLOBULINS; MILK PROTEINS; ODORS;

EID: 0037070342     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010706s     Document Type: Article

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