Influence of λ-carrageenan on the release of systematic series of volatile flavor compounds, from viscous food model systems

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 11, 2004, Pages 3542-3549

  Bylaite, Egle ^a   Ilgunaité, Živilé ^b   Meyer, Anne S ^a   Adler Nissen, Jens ^a  

^a TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

^b KAUNAS UNIVERSITY OF TECHNOLOGY   (Lithuania)

Author keywords

carrageenan; Aroma; Diffusion; Hydrocolioids; Partition coefficients; Release rate; Thickeners; Viscosity; Volatiles

Indexed keywords

ALCOHOL DERIVATIVE; ALDEHYDE; CARRAGEENAN; ESTER; FLAVORING AGENT; KETONE; LAMBDA CARRAGEENAN; UNCLASSIFIED DRUG;

AIR; ARTICLE; CHEMICAL ANALYSIS; DIFFUSION; FLAVOR; FOOD ANALYSIS; FOOD COMPOSITION; GAS CHROMATOGRAPHY; HYDROPHOBICITY; LIQUID; MODEL; PARTITION COEFFICIENT; VISCOSITY; VOLATILIZATION;

ALCOHOLS; ALDEHYDES; CARRAGEENAN; CHROMATOGRAPHY, GAS; ESTERS; FOOD ANALYSIS; KETONES; ODORS; SOLUTIONS; VISCOSITY; VOLATILIZATION;

EID: 2542503876     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0354996     Document Type: Article

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