6533b871fe1ef96bd12d199a
RESEARCH PRODUCT
Volatile compounds in strawberry jam : influence of cooking on volatiles
Dominique LangloisIsabelle LesschaevePatrick Etiévantsubject
food.ingredientChromatographyPectinChemistry[SDV]Life Sciences [q-bio]010401 analytical chemistryCondensationEvaporationfood and beveragesCooker04 agricultural and veterinary sciences040401 food science01 natural sciences0104 chemical sciences[SDV] Life Sciences [q-bio]0404 agricultural biotechnologyfoodFood scienceSugarEffluentFlavorComputingMilieux_MISCELLANEOUSFood Sciencedescription
Volatile constituents of strawberry jam were identified and their olfactive impact estimated by HRGC effluent sniffing. Amounts of volatiles in jam were only slightly affected by addition of sugar, but were closely related to design of the cooker and to the pressure used. Losses by evaporation during cooking were studied. Different types of behaviour were observed for the specific aromatic components. Cooker design largely influenced flavor losses at low pressures. Condensation of vapors during cooking and incorporation of the condensate in pectin solutions could result in a more flavorfull product.
| year | journal | country | edition | language |
|---|---|---|---|---|
| 1991-09-01 |