0000000000229722
AUTHOR
Perla Relkin
showing 3 related works from this author
Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
2004
Complex food emulsions containing either hydrogenated palm kernel oil (vegetable fat) or anhydrous milk fat (animal fat) were flavored by using different aroma compounds. The fats differed by their fatty acid and triacylglycerol compositions and by their melting behavior, while the aroma compounds (ethyl butanoate, ethyl hexanoate, methyl hexanoate, mesifurane, linalool, diacetyl, cis-3-hexen-1-ol, and gamma-octalactone) differed by their hydrophobicity. Application of differential scanning calorimetry to fat samples in bulk and emulsified forms indicated differences in the ratio of solid-to-liquid between temperatures ranging from 10 to 35 degrees C. Solid-phase microextraction coupled wit…
Flavor release from food emulsions varying in their composition in fat and proteins and its effect on flavor perception
2008
International audience; Model food emulsions were produced with two different types of fat and two batches of proteins. Aroma release of three compounds was studied by solid-phase microextraction in function of the temperature, in parallel with time intensity evaluation of the fruity perception. Time intensity showed that partially hydrogenated palm kernel oil instead of anhydrous milk fat led to a higher intensity and longer duration of the fruity perception. Furthermore, an effect of the nature of protein was observed only with partially hydrogenated palm kernel oil. The effect of the nature of fat on aroma perception was explained by the physicochemical data on aroma release. The effect …
Binding of benzaldehyde by beta-lactoglobulin, by static headspace and high performance liquid chromatography in different physico-chemical conditions
1999
International audience