Flavor migration out of food matrices: I. System development for on-line measurement of flavor concentration

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 775-783

  Fu, Y C ^a,d   Tong, C H ^b   Lund, D B ^c  

^a NATIONAL CHUNG HSING UNIVERSITY   (Taiwan)

^b Testrite Baparoma Intl LLC   (United States)

^c UNIVERSITY OF WISCONSIN MADISON   (United States)

^d NONE   (Taiwan)

Author keywords

Extraction; Flavor migration; Isothermal; Kinetics; Microwave

Indexed keywords

EID: 0037391076     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08241.x     Document Type: Article

References (23)

1. th ed. Washington, DC: Assn of Official Anal Chem.
2. Bruin S. 1992. Flavor retention in dehydration processes. In: RP Singh, MA Wirakartakusumah, editors. Advances in food engineering. Boca Raton: CRC Press. p 15-32.
3. Eijk Van. 1994. Flavor and flavorings in microwave foods. ACS Symposium Series. 543 p 395-404.
4. Etzel, MR. 1993. Thermodynamic mechanisms for the retention of aroma compounds during drying of foods. AIChE Symposium Series 89(297):32-8.
5. Hahon DF, Harrison M, Roozen JP. 2000. Modeling flavor release from aqueous sucrose solutions, using mass transfer and partition coefficients. J Agric Food Chem 48(4):1278-84
6. Harrison M. 1998. Effect of breathing and saliva flow on flavor release from liquid foods. J Agric Food Chem 48(7):2727-35
7. Harrison M, Campbell S, Hills BP. 1998. Computer simulation of flavor release from solid foods in the mouth. J Agric Food Chem 46(7):2736-43
8. Harrison M, Hills BP, Bakker J, Clothier T. 1997. Mathematical models of flavor release from liquid emulsions. J Food Sci 62(4):653-8, 664.
9. Harrison M, Hills BP. 1997. Mathematical model of flavor release from liquids containing aroma binding macromolecules. J Agric Food Chem 45(5):1883-90.
10. Hao F, Juming T, Mattinson DS, Fellman JK. 1999. Microwave and spouted bed drying of frozen blueberries: the effect of drying and pretreatment methods on physical properties and retention of flavor volatiles. J Food Proc Preserv 23(6):463-79.
11. Hills BP, Harrison M. 1995. Two-film theory of flavor release from solids. Int J Food Sci Technol 30(4):425-36
12. Karel M. 1990. Encapsulation and controlled release of food components. In HG Schwartzberg, MA Rao. editors. Biotechnology and food process engineering. New York: Marcel Dekker Inc. p 277-93.
13. Lund DB. 1993. The design of a model flavor-dough system. Personal Communication.
14. Roos KBde, Graf E. 1995. Nonequilibrium partition model for predicting flavor retention in microwave and convection heated foods. J Agric Food Chem 43(8):2204-11
15. Sinker SM. 1986. Acetal. In: Martino RJ, Nazarenko L, Corvington J, editors. Modern plastics encyclopedia. New York: McGraw-Hill Inc. p 9-13.
16. Solms J. 1986. Interactions of non-volatile and volatile substances in foods. In: Interactions of food components. GG Birch, MG Lindley editors. New York: Elsevier Applied Science Publishers. p 189-210.
17. Springett MB, Rozier V, Bakker J. 1999. Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food systems. J Agric Food Chem 47(3):1125-31.
18. Thijssen HAC, Rulkens WH. 1968. Retention of aromas in drying food liquids. De Ingenieur Chem Technol 5:45-7.
19. Tong CH, Lentz RR, Lund DB. 1993. A microwave oven with variable continuous power and a feedback temperature controller. Biotechnol Prog 9(5):488-96.
20. Tong CH. 1993. The design of an isothermal drying apparatus. Personal Communication.
21. Van Osnabrugge W. 1988. The design of flavor systems for microwaveable foods. The Symposium on "Flavors and their Relationship to the Development of Food Systems." during the AACC's 73rd Annual Meeting, San Diego, CA., October 12, 1988.
22. Van Osnabrugge W. 1989. How to flavor baked goods and snacks effectively. Food Technol 43(1):74-82
23. Voilley AJ. 1995. Flavor encapsulation. Influence of encapsulation media on aroma retention during drying. ACS Symposium Series Nr 590, p 169-79.