Characterization of hydrophobic flavor release profile in oil-in-water emulsions

Journal of Food Science

Volumn 72, Issue 2, 2007, Pages

  Giroux, H J ^a   Perreault, V ^b   Britten, M ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

^b Centre d'expertise et de recherche   (Canada)

Author keywords

Emulsion; Flavor release; Gas chromatography; Hydrophobic aroma; Oil content

Indexed keywords

HEXANOIC ACID; HEXANOIC ACID DERIVATIVE; MILK PROTEIN; SUNFLOWER OIL; UNCLASSIFIED DRUG; VEGETABLE OIL; WHEY PROTEIN;

ARTICLE; CHEMISTRY; CONSUMER; EMULSION; FOOD HANDLING; GAS CHROMATOGRAPHY; HEALTH FOOD; HUMAN; HYDROPHOBICITY; METHODOLOGY; ODOR; TASTE; TEMPERATURE;

CHROMATOGRAPHY, GAS; CONSUMER SATISFACTION; EMULSIONS; FOOD HANDLING; FOOD TECHNOLOGY; HEALTH FOOD; HEXANOIC ACIDS; HUMANS; HYDROPHOBICITY; MILK PROTEINS; ODORS; PLANT OILS; TASTE; TEMPERATURE;

HELIANTHUS;

EID: 33847773677     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00271.x     Document Type: Article

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