Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69317
標題: Flavor migration out of food matrices: II. Quantifying flavor migration from dough undergoing isothermal heating
作者: Fu, Y.C.
Tong, C.H.
Lund, D.B.
關鍵字: flavor
migration
kinetics
encapsulation
drying
期刊/報告no:: Journal of Food Science, Volume 68, Issue 3, Page(s) 923-930.
摘要: A new approach using cold-trap, on-line sampling was applied to investigate migration rate of limonene, tert-butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold-trap on-line sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices.
URI: http://hdl.handle.net/11455/69317
ISSN: 0022-1147
文章連結: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08266.x
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