Odor active compounds content in spices and their microencapsulated powders measured by SPME

Journal of Food Science

Volumn 75, Issue 8, 2010, Pages

  Wojtowicz, Elzbieta ^a   Zawirska Wojtasiak, Renata ^b   Adamiec, Janusz ^c   Wasowicz, Erwin ^b   Przygoński, Krzysztof ^a   Remiszewski, Marian ^a  

^a Prof Wac aw D browski Institute of Agricultural and Food Biotechnology State Research Institute   (Poland)

^b POZNA UNIVERSITY OF LIFE SCIENCES   (Poland)

^c LODZ UNIVERSITY OF TECHNOLOGY   (Poland)

Author keywords

Aroma compounds; Microencapsulation; Spices; SPME

Indexed keywords

DIMETICONE; FOOD ADDITIVE; LINALOOL; TERPENE; THYMOL;

ARTICLE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; ISOLATION AND PURIFICATION; METHODOLOGY; ODOR; OREGANO; QUALITY CONTROL; SOLID PHASE MICROEXTRACTION; SPICE; SURFACE PROPERTY; THYME; TIME;

DIMETHYLPOLYSILOXANES; FOOD ADDITIVES; FOOD TECHNOLOGY; MONOTERPENES; ODORS; ORIGANUM; QUALITY CONTROL; SOLID PHASE MICROEXTRACTION; SPICES; SURFACE PROPERTIES; THYMOL; THYMUS PLANT; TIME FACTORS;

THYMUS VULGARIS;

EID: 77958534790     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01794.x     Document Type: Article

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