Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked matrices

Food Chemistry

Volumn 99, Issue 2, 2006, Pages 416-423

  Pozo Bayón, Maria Angeles ^a   Guichard, Elisabeth ^a   Cayot, Nathalie ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Aroma retention; Flavoured baked matrices; Solvent assisted flavour evaporation technique; Standard addition method

Indexed keywords

FLAVORING AGENT; PALM OIL; PROPYLENE GLYCOL; SOLVENT;

ADDITION REACTION; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL INTERACTION; DOUGH; EGG; EVAPORATION; FLAVOR; FOOD PROCESSING; LINEAR REGRESSION ANALYSIS; PHYSICAL CHEMISTRY; TECHNIQUE;

EID: 33748072450     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.08.005     Document Type: Article

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