Thin layer high vacuum distillation to isolate the flavor of high-fat food

European Food Research and Technology

Volumn 217, Issue 1, 2003, Pages 70-73

  Krings, Ulrich ^a   Banavara, Dattatreya S ^a   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Flavor recovery; High fat food; Lactones; Octanol water partition coefficient; Vacuum distillation

Indexed keywords

DEGRADATION; DISTILLATION; FLAVORS; LIPIDS; MIXTURES; OILS AND FATS; REGRESSION ANALYSIS; VACUUM APPLICATIONS; VOLATILE ORGANIC COMPOUNDS;

FLAVOR RECOVERY; HIGH FAT FOOD; LACTONES; OCTANOL/WATER PARTITITION COEFFICIENTS; VACUUM DISTILLATION;

FOOD PRODUCTS;

EID: 1542393517     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-003-0700-9     Document Type: Article

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