What a difference a gas makes: Effect of foaming on dynamic aroma release and perception of a model dairy matrix

Food Chemistry(2022)

引用 2|浏览6
暂无评分
摘要
•A foamed fat-free dairy matrix spiked with ten aroma compounds was studied.•Very hydrophobic compounds were released more intensely from foamed matrix.•Compounds of intermediate hydrophobicity were release less intensely from foam.•Sensory perception study confirmed significant differences for some compounds.
更多
查看译文
关键词
Maize thiazolin, 1-(4,5-dihydro-1,3-thiazol-2-yl)ethanone (PubChem CID: 169110),Diacetyl, butane-2,3-dione(PubChem CID: 650),Ethyl vinyl ketone, pent-1-en-3-one (PubChem CID: 15394),Ethyl butanoate (PubChem CID: 7762),Allyl isothiocyanate, 3-isothiocyanatoprop-1-ene (PubChem CID: 5971),Methyl salicylate, methyl 2-hydroxybenzoate (PubChem CID: 4133),d-Camphor, (1R,4R)-1,7,7-trimethylbicyclo[2.2.1]heptan-2-one (PubChem CID: 159055),Thymol, 5-methyl-2-propan-2-ylphenol (PubChem CID: 6989),2-Dodecenal, (E)-dodec-2-enal (PubChem CID: 5283361),Limonene, 1-methyl-4-prop-1-en-2-ylcyclohexene (PubChem CID: 22311)
AI 理解论文
溯源树
样例
生成溯源树,研究论文发展脉络
Chat Paper
正在生成论文摘要