Characteristic evaluation for volatile components of soluble coffee depending on freeze-drying conditions

Drying Technology

Volumn 23, Issue 9-11, 2005, Pages 2185-2196

  Sagara, Yasuyuki ^a   Kaminishi, Koji ^a   Goto, Eri ^a   Watanabe, Taketoshi ^b   Imayoshi, Yuriko ^b   Iwabuchi, Hisakatsu ^b  

^a UNIVERSITY OF TOKYO   (Japan)

^b SAN EI GEN F F I INC   (Japan)

Author keywords

Consumer's preference; Freezing and drying temperature conditions; GC O analysis; Volatile aroma compounds

Indexed keywords

BEVERAGES; CHROMATOGRAPHY; CONSUMER PRODUCTS; DEHYDRATION; FREEZING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; THERMAL EFFECTS; VOLATILE ORGANIC COMPOUNDS;

FREEZE-DRYING OPERATION; GAS CHROMATOGRAPHY OLFACTOMETRY (GC/O); SOLUBLE COFFEE; VOLATILE AROMA COMPOUNDS;

LOW TEMPERATURE DRYING;

FOOD PROCESSING; FREEZE DRYING; VOLATILE ORGANIC COMPOUND;

EID: 27144524171     PISSN: 07373937     EISSN: 15322300     Source Type: Journal    
DOI: 10.1080/07373930500212669     Document Type: Article

References (4)

1. Flink, J.; Karel, M. Retention of organic volatiles in freeze-dried solutions of carbohydrates. Journal of Agricultural Food Chemistry 1970, 18 (2), 295-302.
2. Thijssen, H.A.C.; Rulkens, W.H. Retention on aromas in drying food liquids. De Ingenieur, Chemische Technik 1968, 80, 45-56 (Niederlande).
3. Acree, T.E.; Barnard. J.; Cunningham D.G. A procedure for the sensory analysis of gas chromatographic effluents. Food Chemistry 1984, 14, 273-286.
4. Sagara, Y.; Ichiba, J. Measurement of transport properties for the dried layer of coffee solution undergoing freeze drying. Drying Technology 1994, 12 (5), 1081-1103.