Determination of aroma compound partition coefficients in aqueous, polysaccharide, and dairy matrices using the phase ratio variation method: A review and modeling approach

Journal of Agricultural and Food Chemistry

Volumn 64, Issue 22, 2016, Pages 4450-4470

  Heilig, Andrej ^a   Sonne, Alina ^a   Schieberle, Peter ^b   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

aroma matrix interaction; dairy matrix; hydrophobicity; log P; multiple regression

Indexed keywords

HYDROPHOBICITY; SENSORY PERCEPTION;

AROMA-MATRIX INTERACTION; EQUILIBRIUM PARTITION COEFFICIENTS; EXPERIMENTAL CONDITIONS; MATRIX COMPOSITION; MULTIPLE REGRESSIONS; PARTITION COEFFICIENT; PHASE RATIO VARIATION METHOD; PHASE RATIO VARIATIONS (PRV);

ODORS;

CARBOHYDRATE DIET; POLYSACCHARIDE; WATER;

ANALYSIS; BIOLOGICAL MODEL; CARBOHYDRATE DIET; CHEMISTRY; DAIRY PRODUCT; VOLATILIZATION;

DAIRY PRODUCTS; DIETARY CARBOHYDRATES; MODELS, BIOLOGICAL; POLYSACCHARIDES; VOLATILIZATION; WATER;

EID: 84973652777     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.6b01482     Document Type: Review

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