Impact of structural features of odorant molecules on their retention/release behaviours in dairy and pectin gels

Food Research International

Volumn 62, Issue , 2014, Pages 846-859

  Ayed, Charfedinne ^a,b   Lubbers, Samuel ^c   Andriot, Isabelle ^a,b   Merabtine, Yacine ^a,b,d   Guichard, Elisabeth ^a,b   Tromelin, Anne ^a,b  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b CEMAGREF   (France)

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d AGAT Laboratories   (Canada)

Author keywords

ANOVA; Dairy gels; Odorant molecules; Pairwise tests; Pectin gels; Retention release

Indexed keywords

ALCOHOLS; ANALYSIS OF VARIANCE (ANOVA); CHEMICAL BONDS; GELS; KETONES; ODORS;

HEADSPACE ANALYSIS; MATRIX COMPOSITION; PAIR-WISE COMPARISON; PAIRWISE TESTS; PHYSICO-CHEMICAL INTERACTIONS; RETENTION/RELEASE; STRUCTURAL FEATURE; UNSATURATED ALCOHOLS;

MOLECULES;

EID: 84901236183     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.04.050     Document Type: Article

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