PTR-TOF-MS Analysis for Influence of Milk Base Supplementation on Texture and Headspace Concentration of Endogenous Volatile Compounds in Yogurt

Food and Bioprocess Technology

Volumn 5, Issue 6, 2012, Pages 2085-2097

  Soukoulis, Christos ^a   Biasioli, Franco ^a   Aprea, Eugenio ^a   Schuhfried, Erna ^b   Cappellin, Luca ^a,b   Märk, Tilmann D ^b   Gasperi, Flavia ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

Endogenous flavor compounds; Milk base supplementation; Texture; Yogurt

Indexed keywords

2-BUTANONE; ACETOIN; DIACETYL; ETHANOL CONCENTRATIONS; GEL STABILITY; HEADSPACE CONCENTRATIONS; HEADSPACES; HYDROXYL GROUPS; MILK BASE SUPPLEMENTATION; MILK FATS; MILK SAMPLE; PHYSICOCHEMICAL PROPERTY; PROTEIN BINDING AFFINITY; PROTON TRANSFER REACTIONS; SKIM MILK POWDER; TAPIOCA STARCH; TEXTURAL PROPERTIES; TIME OF FLIGHT MASS SPECTROMETRY; VOLATILE COMPOUNDS; WATER HOLDING CAPACITY; YOGURT;

ACETONE; ALDEHYDES; BINDING ENERGY; BIOCHEMISTRY; CHARGE TRANSFER; ETHANOL; FLAVOR COMPOUNDS; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OILS AND FATS; STARCH; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

DAIRY PRODUCTS;

MANIHOT ESCULENTA;

EID: 84864413283     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0487-1     Document Type: Article

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