Retention of a European pear aroma model mixture using different types of saccharides

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 14, 2006, Pages 5069-5076

  Tobitsuka, Koki ^a   Miura, Makoto ^a   Kobayashi, Syoichi ^a  

^a YAMAGATA RESEARCH INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Aroma; Cyclodextrin; Flavor; La France; Microcapsule; Pear

Indexed keywords

ALDEHYDE; ALPHA CYCLODEXTRIN; ALPHA CYCLODEXTRIN DERIVATIVE; ALPHA-CYCLODEXTRIN; CARBOHYDRATE; DEXTRIN; ESTER; GUM ARABIC; N HEXANAL; N-HEXANAL; POLYSACCHARIDE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; FRUIT; ODOR; PEAR; SCANNING ELECTRON MICROSCOPY; SOYBEAN;

ALDEHYDES; ALPHA-CYCLODEXTRINS; CARBOHYDRATES; DEXTRINS; ESTERS; FRUIT; GUM ARABIC; MICROSCOPY, ELECTRON, SCANNING; MODELS, CHEMICAL; ODORS; POLYSACCHARIDES; PYRUS; SOYBEANS;

ACACIA SENEGAL; GLYCINE MAX; PYRUS COMMUNIS;

EID: 33746573301     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060309n     Document Type: Article

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