Flavor migration out of food matrices: II. Quantifying flavor migration from dough undergoing isothermal heating

Journal of Food Science

Volumn 68, Issue 3, 2003, Pages 923-930

  Fu, Ying Chung ^a   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)

Author keywords

Drying; Encapsulation; Flavor; Kinetics; Migration

Indexed keywords

EID: 0037391086     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2003.tb08266.x     Document Type: Article

References (8)

1. Druaux C, Voilley A. 1997. Effect of food composition and microstructure on volatile flavour release. Trends in Food Sci Technol 8(11):364-8
2. Fu YC, Tong CH, Lund DB. 2003. Flavor migration out of food matrices: I. system development for on-line measurement of flavor concentration. J Food Sci 68:775-83.
3. Karel M. 1993. Encapsulation and controlled release of food components. In: Schwartzberg HG, Rao MA, editors. Biotechnology and food process engineering. New York: Marcel Dekker Inc. p 277-93.
4. Lurid DB 1975. Heat processing. In: Karel M, Fennema OR, Lurid DB, editors. Principals of food science part II physical principles of food preservation. New York: Marcel Dekker Inc. p 31-91.
5. Ono F, Saigusa T. 1980. Solubilization of fats and oils by solid components of soy sauce. XI. Encapsulation and stabilization of volatile substances in a protein-carbohydrate matrix. J Japan Soc Food Sci Technol 27(4):205-9.
6. Reneccius GA. 1990. Flavor encapsulation. Food-Rev-Intl 5(2):147-76.
7. Seuvre AM, Espinosa-Diaz MA, Voilley A. 2000. Influence of the food matrix structure on the retention of aroma compounds. J Agric Food Chem 48(9):4296-300.
8. Van Arsdel WB, Copley MJ, Morgan AI 1973. Food dehydratation Vol. 1. Connecticut: AVI Publishing Co. p 50-78.