Search results for "SOLVENT ASSISTED FLAVOUR EVAPORATION TECHNIQUE"

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Feasibility and application of solvent assisted flavour evaporation and standard addition method to quantify the aroma compounds in flavoured baked m…

2006

International audience; In order to determine the feasibility of the solvent assisted flavour evaporation extraction (SAFE) technique and the standard addition method to quantify the aroma compounds retained in baked matrices after processing, three doughs that mainly vary in one ingredient, M1 (with eggs and palm oil), M2 (without eggs but with palm oil) and M3 (without eggs and without palm oil) were flavoured with an aromatic formulation of 19 different aroma compounds in propylene glycol that is responsible for a viennoiserie aromatic note. From the 19 aroma compounds added, 12 of them were quantified, so was also the propylene glycol. After the application of standard addition method 3…

FlavourEvaporation01 natural sciencesAnalytical ChemistryIngredientSOLVENT ASSISTED FLAVOUR EVAPORATION TECHNIQUE0404 agricultural biotechnology[SDV.IDA]Life Sciences [q-bio]/Food engineeringFLAVOURED BAKED MATRICESFlavorAromaAROMA RETENTIONChromatographybiologyChemistry010401 analytical chemistryExtraction (chemistry)04 agricultural and veterinary sciencesGeneral Medicine[SDV.IDA] Life Sciences [q-bio]/Food engineeringbiology.organism_classification040401 food science0104 chemical sciencesSolventSTANDARD ADDITION METHODStandard additionFood Science
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