Changes in Macroscopic Viscosity Do Not Affect the Release of Aroma Aldehydes from a Pectinaceous Food Model System of Low Sucrose Content

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 27, 2003, Pages 8020-8026

  Bylaite, Egle ^a   Meyer, Anne S ^a   Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

Aroma; Diffusion; Hydrocolloids; Partition coefficients; Pectin; Release rate; Thickeners; Viscosity; Volatiles

Indexed keywords

ALDEHYDE DERIVATIVE; ALKANE; BUTYRALDEHYDE; CALCIUM ION; CARBON; ISOBUTYRALDEHYDE; PECTIN; SUCROSE; THICKENING AGENT; VOLATILE AGENT;

AQUEOUS SOLUTION; AROMA; ARTICLE; COLLOID; DIFFUSION; DIFFUSION COEFFICIENT; GAS CHROMATOGRAPHY; PARTITION COEFFICIENT; PHYSICAL CHEMISTRY; VISCOSITY; VOLATILIZATION;

ALDEHYDES; CALCIUM; CHEMISTRY, PHYSICAL; CHROMATOGRAPHY, GAS; FOOD ANALYSIS; ODORS; PECTINS; SUCROSE; VISCOSITY;

EID: 0348226894     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030455i     Document Type: Article

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