Dynamic Aroma Release from Complex Food Emulsions
نویسندگان
چکیده
منابع مشابه
Effect of Food Emulsifiers on Aroma Release.
This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean lecithin on the release of seven aroma compounds. The effects of the emulsifier systems supplement...
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Various scaling methods such as relative viscosity, Peclet and Reynolds scaling were used to find the best scaling law. Scaling and modeling of the flow curves of various model emulsions consist of Tragacanth Gum (TG) (0.5, 1 % wt), Oleic acid (5, 10% v/v) and WPI (2, 4 % wt) were investigated and the best models were selected. As these emulsions are non-Newtonian, they do not obey the usual...
متن کاملEffect of Composition on Release of Aroma Compounds
The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called co...
متن کاملApproaches to wine aroma: release of aroma compounds from reactions between cysteine and carbonyl compounds in wine.
Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulf...
متن کاملapplication of rheological modeling in food emulsions
various scaling methods such as relative viscosity, peclet and reynolds scaling were used to find the best scaling law. scaling and modeling of the flow curves of various model emulsions consist of tragacanth gum (tg) (0.5, 1 % wt), oleic acid (5, 10% v/v) and wpi (2, 4 % wt) were investigated and the best models were selected. as these emulsions are non-newtonian, they do not obey the usual, si...
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ژورنال
عنوان ژورنال: Journal of Agricultural and Food Chemistry
سال: 2019
ISSN: 0021-8561,1520-5118
DOI: 10.1021/acs.jafc.9b02304