On-line dynamic HS-SPME for monitoring endogenous aroma compounds released during the baking of a model cake

Food Chemistry

Volumn 112, Issue 1, 2009, Pages 9-17

  Rega, Barbara ^a   Guerard, Aurélie ^a   Delarue, Julien ^a   Maire, Muriel ^a   Giampaoli, Pierre ^a  

^a AGROPARISTECH   (France)

Author keywords

Direct GC Olfactometry; Dynamic SPME; GC Olfactometry; Lipid oxidation; Maillard reaction; Sensory analysis; Sponge cake; Thermal process; Volatile compounds

Indexed keywords

5 HYDROXYMETHYLFURFURAL; FLAVORING AGENT; ISOBUTYRALDEHYDE; VOLATILE AGENT;

ARTICLE; BREAD; COOKING; GAS CHROMATOGRAPHY; HYDROPHOBICITY; ODOR; OLFACTOMETRY; SENSORY ANALYSIS; SOLID PHASE MICROEXTRACTION;

EID: 47749135588     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2008.05.028     Document Type: Article

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