Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

European Food Research and Technology

Volumn 235, Issue 3, 2012, Pages 517-525

  Fisk, Ian D ^a   Boyer, Maxime ^b   Linforth, Robert S T ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

Aroma; Aroma delivery; Flavour; Powder dispersion

Indexed keywords

AROMA; AROMA DELIVERY; CHEMICAL COMPOSITIONS; CONTROLLED SYSTEM; DRY POWDERS; FOOD INDUSTRIES; FOOD MATERIALS; HEADSPACES; METHYL ACETATES; RELATIVE ABUNDANCE; RELEASE RATE; TEMPORAL DIMENSIONS; VOLATILE COMPOUNDS;

ALDEHYDES; CARBOHYDRATES; FLAVORS; HYDRATION; POWDERS; PROTEINS;

VOLATILE ORGANIC COMPOUNDS;

EID: 84865619940     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-012-1776-x     Document Type: Article

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