Retention of aroma compounds: An interlaboratory study on the effect of the composition of food matrices on thermodynamic parameters in comparison with water

Journal of the Science of Food and Agriculture

Volumn 90, Issue 8, 2010, Pages 1285-1292

  Kopjar, Mirela ^a,b,c   Andriot, Isabelle ^a,b   Saint Eve, Anne ^d   Souchon, Isabelle ^d   Guichard, Elisabeth ^a,b  

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

^b UNIVERSITÉ DE BOURGOGNE   (France)

^c JOSIP JURAJ STROSSMAYER UNIVERSITY OF OSIJEK   (Croatia)

^d Université Paris Saclay   (France)

Author keywords

Aroma compounds; Food matrix; Partition coefficient; Retention

Indexed keywords

ACETIC ACID DERIVATIVE; ACETIC ACID ETHYL ESTER; BUTYRIC ACID DERIVATIVE; BUTYRIC ACID ETHYL ESTER; HEXANOIC ACID DERIVATIVE; HEXANOIC ACID ETHYL ESTER; VOLATILE FATTY ACID; WATER; YOGHURT; ETHYL HEXANOATE; FAT INTAKE; GEL; PROTEIN INTAKE;

ARTICLE; CHEMICAL MODEL; CHEMISTRY; FAT INTAKE; FOOD HANDLING; GEL; HYDROPHOBICITY; ODOR; PROTEIN INTAKE; THERMODYNAMICS; VOLATILIZATION; CHEMICAL PHENOMENA;

ACETATES; BUTYRATES; CAPROATES; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS, VOLATILE; FOOD TECHNOLOGY; GELS; HYDROPHOBICITY; MODELS, CHEMICAL; ODORS; THERMODYNAMICS; VOLATILIZATION; WATER; YOGURT; HYDROPHOBIC AND HYDROPHILIC INTERACTIONS;

EID: 77950655203     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.3929     Document Type: Article

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