Determination of the aroma impact compounds in heated sweet cream butter

Flavour and Fragrance Journal

Volumn 18, Issue 4, 2003, Pages 320-324

  Peterson, D G ^a   Reineccius, G A ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Gas chromatography olfactometry; Heated butter aroma; Static headspace

Indexed keywords

GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC ACIDS; SENSORY PERCEPTION;

OLFACTOMETRY;

ODORS;

1 HEXENE; 2,3 BUTANEDIONE; ACETALDEHYDE; BUTYRIC ACID; DIMETHYL SULFIDE; HEXANOIC ACID; HYDROGEN SULFIDE; ISOVALERIC ACID; LACTONE DERIVATIVE; METHANETHIOL; SKATOLE; VOLATILE AGENT;

AROMA; ARTICLE; BUTTER; CONTROLLED STUDY; CREAM; EXPERIMENTAL MODEL; FOOD ANALYSIS; FOOD PROCESSING; GAS CHROMATOGRAPHY; HEATING; MARKET; MASS SPECTROMETRY; ODOR; OLFACTOMETRY; QUANTITATIVE ANALYSIS; RATING SCALE; SENSORY ANALYSIS; SWEETNESS;

EID: 0043132271     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/ffj.1228     Document Type: Article

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