Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/69318
標題: Flavor migration out of food matrices: III. Migration of limonene and pyrazine in formulated dough undergoing microwave reheating
作者: Fu, Y.C.
Tong, C.H.
Lund, D.B.
關鍵字: flavor
migration
kinetics
microwave heating
glass-transition
retention
volatiles
water
期刊/報告no:: Journal of Food Science, Volume 68, Issue 3, Page(s) 931-936.
摘要: Cold-trap, on-line sampling was applied to investigate migration of flavor compounds in a solid food matrix subjected to microwave heating. The activation energy levels for migration of limonene, pyrazine, and water are 58.2, 51.5, and 46.4 kJ/mol, respectively. The results of microwave reheating of limonene-formulated dough showed no significant limonene concentration profile in the sample and less than 1% overall change in total limonene concentration. Because the flavor. concentration used for this migration study is greater than the amount that would be added to real products, it can be concluded that after microwave reheating of flavor-formulated dough, limonene is very stable and significant losses do not occur.
URI: http://hdl.handle.net/11455/69318
ISSN: 0022-1147
文章連結: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08267.x
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