Effect of Fat Content on Odor Intensity of Three Aroma Compounds in Model Emulsions: δ-Decalactone, Diacetyl, and Butyric Acid-Reference-Cited by-同舟云学术

Effect of Fat Content on Odor Intensity of Three Aroma Compounds in Model Emulsions: δ-Decalactone, Diacetyl, and Butyric Acid

Published:1996-01-01 Issue:8 Volume:44 Page:2341-2348
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Guyot Christine¹,Bonnafont Christelle¹,Lesschaeve Isabelle¹,Issanchou Sylvie¹,Voilley Andrée¹,Spinnler H. Eric¹

Affiliation:

1. Institut National de la Recherche Agronomique, Laboratoire de Recherches Sur les Arômes, 17 Rue Sully, B.V. 1540, 21034 Dijon Cedex, France, Ecole Nationale Supérieure de Biologie Appliquée à la Nutrition et à l'Alimentation, Laboratoire de Génie des Procédés Alimentaires et Biologiques, Campus Universitaire, 21000 Dijon, France, and Institut National Agronomique Paris-Grignon, Chaire de Technologie alimentaire, 78850 Thiverval Grignon, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf960171g

Reference26 articles.

1. FLAVOR THRESHOLDS FOR FATTY ACIDS IN BUFFERED SOLUTIONS

2. Free Fatty Acids and the Flavor of Dairy Products

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