Flavor release of the tomato flavor enhancer, 2-isobutylthiazole, from whey protein stabilized model dressings

Food Science and Technology International

Volumn 17, Issue 2, 2011, Pages 143-154

  Christiansen, K F ^a   Olsen, E ^b   Vegarud, G ^c   Langsrud, T ^c   Lea, P ^d   Haugen, J E ^d   Egelandsdal, B ^c  

^a Mills da Sofienberggt 19 ^*  (Norway)

^b Denomega Nutritional Oils AS   (Norway)

^c NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^d NOFIMA   (Norway)

Author keywords

lactoglobulin; 2 isobutylthiazole; Dairy protein; Dressings; Rheology; Sensory analysis

Indexed keywords

2-ISOBUTYLTHIAZOLE; COMPLEX MODULUS; DRESSINGS; FLAVOR RELEASE; HEADSPACE ANALYSIS; HEADSPACES; HIGH PRESSURE; HIGH-TEMPERATURE TREATMENT; LACTOGLOBULIN; ODOR INTENSITY; OIL LEVELS; OIL PARTICLES; SENSORY ANALYSIS; WHEY PROTEINS;

EMULSIFICATION; FRUITS; MICROSTRUCTURE; SENSORY PERCEPTION; VISCOSITY;

PROTEINS;

LYCOPERSICON ESCULENTUM;

2 ISOBUTYL 1,3 THIAZOLE; 2-ISOBUTYL-1,3-THIAZOLE; FLAVORING AGENT; LACTOGLOBULIN; MILK PROTEIN; THIAZOLE DERIVATIVE; WHEY PROTEIN;

ANALYSIS OF VARIANCE; ARTICLE; CHEMISTRY; COMPARATIVE STUDY; EMULSION; MASS FRAGMENTOGRAPHY; ODOR; PH; PHYSICAL CHEMISTRY; TOMATO;

ANALYSIS OF VARIANCE; EMULSIONS; FLAVORING AGENTS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HYDROGEN-ION CONCENTRATION; LACTOGLOBULINS; LYCOPERSICON ESCULENTUM; MILK PROTEINS; ODORS; PHYSICOCHEMICAL PHENOMENA; THIAZOLES;

EID: 79959357496     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013210381935     Document Type: Article

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