Aroma volatility from aqueous sucrose solutions at low and subzero temperatures

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 23, 2004, Pages 7064-7069

  Covarrubias Cervantes, Marco ^a   Champion, Dominique ^a   Debeaufort, Frédéric ^a,b   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b IVT Dijon   (France)

Author keywords

Aqueous sucrose solutions; Aroma; Low and subzero temperatures; Partition coefficients

Indexed keywords

ACETIC ACID ETHYL ESTER; HEXANOIC ACID; HEXANOIC ACID ETHYL ESTER; ICE; SUCROSE; UNCLASSIFIED DRUG; WATER;

AQUEOUS SOLUTION; AROMA; ARTICLE; ENTHALPY; LOW TEMPERATURE PROCEDURES; TEMPERATURE SENSITIVITY; VAPORIZATION;

COLD; FREEZING; ODORS; SOLUTIONS; SUCROSE; VOLATILIZATION; WATER;

EID: 8444246336     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040171d     Document Type: Article

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