Static headspace analysis of volatile compounds released from β-lactoglobulin-stabilized emulsions determined by the phase ratio variation method

Food Research International

Volumn 44, Issue 1, 2011, Pages 417-424

  Benjamin, O ^a,b   Leus, M ^b   Everett, D W ^a,b  

^a RIDDET INSTITUTE   (New Zealand)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

lactoglobulin ( LG); Emulsion; Lipid type; Partition coefficient; Phase ratio variation method (PRV); Volatile organic compounds (VOCs)

Indexed keywords

1-PROPANOL; ANHYDROUS MILK FAT; AQUEOUS SOLUTIONS; EMULSION SYSTEMS; EQUILIBRIUM CONDITIONS; ETHYL BUTYRATE; EXTERNAL CALIBRATION; FOOD SYSTEM; HEADSPACE CONCENTRATIONS; HEPTANAL; HYDROPHOBIC CAVITIES; HYDROPHOBIC COMPOUNDS; HYDROPHOBIC VOCS; INDIRECT METHODS; K-VALUES; LACTOGLOBULIN; LIPID CONTENT; MASS FRACTION; MATRIX; MATRIX PARTITIONS; OIL-IN-WATER EMULSIONS; PARTITION COEFFICIENT; PHASE RATIO VARIATION METHOD; PHASE RATIOS; PHYSIO-CHEMICAL PROPERTIES; PURE OIL; SOY OIL; STATIC HEADSPACE; TWEEN-20; VAPOUR PRESSURES; VOLATILE COMPOUNDS; VOLATILE ORGANIC;

ALDEHYDES; CALIBRATION; DRYING OILS; EMULSIFICATION; EMULSIONS; FUNCTIONAL GROUPS; HYDROPHOBICITY; OILS AND FATS; SOLUTIONS; VOLATILE ORGANIC COMPOUNDS;

GAS CHROMATOGRAPHY;

GLYCINE MAX;

EID: 78651416765     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2010.09.030     Document Type: Article

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