Feasibility of the SPME method for the determination of the aroma retention capacity of proteose-peptone milk protein fraction at different pH values

Food Chemistry

Volumn 124, Issue 3, 2011, Pages 1249-1257

  Innocente, Nadia ^a   Marchesini, Giulia ^a   Biasutti, Marialuisa ^a  

^a UNIVERSITY OF UDINE   (Italy)

Author keywords

Aroma compounds; Proteose peptones; Solid phase microextraction; True headspace

Indexed keywords

ANALYTICAL CONDITIONS; AQUEOUS SOLUTIONS; AQUEOUS SYSTEM; AROMA COMPOUNDS; AROMA RETENTION; BINDING CAPACITIES; CHEMICAL CLASS; EXPOSURE-TIME; HEADSPACE SPME; HEADSPACES; HYDROPHOBIC CHAIN LENGTHS; MILK PROTEIN; PH CONDITION; PH VALUE; PROTEOSE-PEPTONES; RETENTION CAPACITY; SOLID-PHASE MICROEXTRACTION;

BLENDING; CHEMICAL ANALYSIS; CHEMICAL COMPOUNDS; FIBERS; HYDROPHOBICITY; OPTIMIZATION; PH;

EXTRACTION;

MILK PROTEIN; PEPTONE;

AROMA; ARTICLE; FLAVOR; GAS CHROMATOGRAPHY; HYDROPHOBICITY; PH; PROTEIN ANALYSIS; PROTEIN FUNCTION; SOLID PHASE MICROEXTRACTION;

EID: 77956610446     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2010.07.056     Document Type: Article

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