Odour quality of spray-dried hens' egg powders: The influence of composition, processing and storage conditions

Food Chemistry

Volumn 138, Issue 2-3, 2013, Pages 905-914

  Rannou, Cécile ^a   Texier, Florence ^a   Moreau, Michelle ^a   Courcoux, Philippe ^a,b   Meynier, Anne ^c   Prost, Carole ^a  

^a LUNAM UNIVERSITÉ   (France)

^b CEMAGREF   (France)

^c INRA   (France)

Author keywords

Categorisation; Gas chromatography; Mass spectrometry; Multidimensional scaling; Olfactometry; Sensory analysis

Indexed keywords

CATEGORISATION; EGG POWDERS; EGG YOLK POWDERS; EGG YOLKS; INDUSTRIAL SCALE; MULTI-DIMENSIONAL SCALING; ODOUR INTENSITY; ODOUR QUALITIES; OLFACTOMETRY; PROCESSING PARAMETERS; PRODUCTION SCALE; SENSORY ANALYSIS; SIGNIFICANT DIFFERENCES; STORAGE CONDITION; STORAGE TEMPERATURES; WHOLE EGGS;

DRYING; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; ODORS; PILOT PLANTS; POLYUNSATURATED FATTY ACIDS; POWDERS;

QUALITY CONTROL;

ARTICLE; EGG POWDER; FOOD COMPOSITION; FOOD PROCESSING; MASS FRAGMENTOGRAPHY; ODOR; OLFACTOMETRY; POWDER; SENSORY ANALYSIS; SPRAY DRYING; STORAGE TEMPERATURE;

ANIMALS; CHICKENS; EGGS; FOOD HANDLING; FOOD STORAGE; HUMANS; ODORS; POWDERS; SMELL; TASTE;

EID: 84873739614     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.11.090     Document Type: Article

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