Influence of polyols and bulking agents on flavour release from low-viscosity solutions

Food Chemistry

Volumn 129, Issue 4, 2011, Pages 1462-1468

  Siefarth, Caroline ^a   Tyapkova, Oxana ^a   Beauchamp, Jonathan ^a   Schweiggert, Ute ^a   Buettner, Andrea ^a,b   Bader, Stephanie ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

Bulking agent; Flavour release; Polyol; PTR MS; Viscosity

Indexed keywords

BULKING AGENTS; DYNAMIC HEADSPACE; ETHYL BUTANOATE; FLAVOUR RELEASE; ISOVALERATE; MALTITOL; OLIGO-FRUCTOSE; POLYDEXTROSE; POLYOL; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; PURE WATER; RHEOLOGICAL PROPERTY; THERMODYNAMIC EQUILIBRIA; VOLATILE COMPOUNDS;

ALCOHOLS; ALDEHYDES; FLAVOR COMPOUNDS; MASS SPECTROMETRY; RHEOLOGY; SOLUTIONS; SUGAR (SUCROSE); VOLATILE ORGANIC COMPOUNDS; WASTE MANAGEMENT;

VISCOSITY;

3 HEXEN 1 OL; BENZALDEHYDE; BULKING AGENT; BUTYL ISOVALERATE; BUTYRIC ACID ETHYL ESTER; ERYTHRITOL; FLAVORING AGENT; FRUCTOSE OLIGOSACCHARIDE; MALTITOL; POLYOL; SUCROSE; UNCLASSIFIED DRUG; VOLATILE AGENT;

AQUEOUS SOLUTION; ARTICLE; CONCENTRATION (PARAMETERS); FLOW KINETICS; HYDROPHOBICITY; MASS SPECTROMETRY; PROTON TRANSFER REACTION MASS SPECTROMETRY; THERMODYNAMICS; VISCOSITY; VOLATILIZATION;

EID: 80051802786     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.05.115     Document Type: Article

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