Interaction between starch and aroma compounds as measured by proton transfer reaction mass spectrometry (PTR-MS)

Food Chemistry

Volumn 108, Issue 4, 2008, Pages 1192-1199

  Tietz, M ^a   Buettner, A ^b   Conde Petit, B ^a  

^a ETH ZURICH   (Switzerland)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Amylose; Amylose inclusion complexes; Aroma; Flavour release; Headspace measurement; Modified starch; Proton transfer reaction mass spectrometry; PTR MS; Starch

Indexed keywords

AMYLOSE; FLAVORING AGENT; HEXANAL; MENTHONE; STARCH;

ARTICLE; CHEMICAL INTERACTION; CHEMICAL MODIFICATION; COMPLEX FORMATION; DISSOCIATION; FOOD ANALYSIS; MASS SPECTROMETRY; PROTON TRANSFER REACTION MASS SPECTROMETRY;

MANIHOT ESCULENTA;

EID: 38749138907     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2007.08.012     Document Type: Article

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