Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 3018-3026

  Lozano, Patricio R ^a   Drake, Maryanne ^b   Benitez, Daniel ^c   Cadwallader, Keith R ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

^b NORTH CAROLINA STATE UNIVERSITY   (United States)

^c CARGILL INC   (United States)

Author keywords

Color; Cooked off flavors; Soy milk; Storage effect; Thermal processing; UHT

Indexed keywords

ARTICLE; CHEMISTRY; COLOR; FOOD PACKAGING; HEAT; MASS FRAGMENTOGRAPHY; METHODOLOGY; ODOR; SENSATION; SOYBEAN MILK;

COLOR; FOOD PACKAGING; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HEAT; ODORS; SENSATION; SOY MILK;

GLYCINE MAX;

EID: 34247597205     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0631225     Document Type: Article

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