Effect of Oil Content on Flavour Release: Static Equilibrium Headspace above Milk-Based Emulsions

Effect of Oil Content on Flavour Release: Static Equilibrium Headspace above Milk-Based Emulsions

Static headspace measurements were performed using Atmospheric Pressure Chemical Ionisation- Mass Spectrometer (APCI-MS) to determine volatile partitioning from a series of milk-based emulsions. The 20 aroma compounds studied exhibited a broad range of hydrophobicity/ hydrophilicity in model emulsio...

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Bibliographic Details
Main Authors: ZA Shojaei, RST Linforth, AJ Taylor
Format: Article
Language:English
Published: Tehran University of Medical Sciences 2005-03-01
Series:Iranian Journal of Public Health
Subjects:
Oil content
Lipophilicity
APCI-MS
Online Access:https://ijph.tums.ac.ir/index.php/ijph/article/view/3006

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