Publication
Title
Study of the release of model flavour compounds from melanoidin containing solutions by SPME
Author
Abstract
The release and retention of three model flavour compounds, namely linalool, limonene and 6-methyl-5-hepten-2-one by melanoidins was studied. It was found that high molecular weight (HMW) water-soluble melanoidins were able to retain the three model flavour compounds tested. The release of the three flavour compounds decreased with increasing melanoidin concentration. The flavour retention capacity of melanoidins was significantly higher for the non-polar limonene than for the other flavour compounds.
Language
English
Source (book)
10th Weurman Flavour Research Symposium, June 24-28, 2002, Beaune, France
Publication
Paris : Lavoisier, 2003
ISBN
2-7430-0639-0
Volume/pages
(2003), p. 560-563
ISI
000231084600118
UAntwerpen
Faculty/Department
Publication type
Subject
External links
Web of Science
Record
Identification
Creation 28.01.2013
Last edited 04.08.2017