Sulfur aroma compounds in gum Arabic/maltodextrin microparticles
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چکیده
منابع مشابه
Evaluation of Flavor and Aroma Compounds Present in Kefir
ABSTRACT: Kefir is fermented milk that has a unique flavor because of acetaldehyde, diacetyl, acetoin and ethanol. The aim of this study was to evaluate flavor and aroma compounds present in kefir. Two types of starter (Christian Hansen and Sacco) and three levels of temperatures (30, 33 and 35oC) were used for the preparation of kefir samples. The samples were analyzed for acetaldehyde, diacet...
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Under conditions close to those of wine, that is, low pH, aqueous medium, and low temperatures, this work examines the role of carbonyl (acetoin and acetol) and dicarbonyl (glyoxal, methylglyoxal, diacetyl, and pentane-2,3-dione) compounds associated with cysteine in the formation of odorous products. In particular, thiazole, 4-methylthiazole, 2-acetylthiazole, and trimethyloxazole and two sulf...
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The effect of oleic acid (5 and 10% v/v) and xanthan gum (0.5 and 1% wt) on partitioning and retention of ethyl acetate and diacetyl from two matrices with a different composition was investigated by applying static head space gas chromatography. Two matrices with different composition have been developed: one containing carbohydrates (xanthan gum) and in the second one, called co...
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(tetrahydrofuran) at 703C for 16 h. The ester residue is then converted to a 6,6-dideuteriohexose residue, the O-methyl ethers of which are easily distinguishable by GC-MS of the derived alditol acetates. An alternative to acid hydrolysis that is applicable to most polysaccharides and glycoconjugates, including those containing acid-labile residues or glycosidic linkages resistant to hydrolysis...
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ژورنال
عنوان ژورنال: LWT
سال: 2016
ISSN: 0023-6438
DOI: 10.1016/j.lwt.2016.03.003