Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions-Reference-Cited by-同舟云学术

Effect of Ethanol, Temperature, and Gas Flow Rate on Volatile Release from Aqueous Solutions under Dynamic Headspace Dilution Conditions

Published:2008-06-05 Issue:13 Volume:56 Page:5308-5315
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Tsachaki Maroussa¹,Gady Anne-Laure¹,Kalopesas Michalis¹,Linforth Robert S. T.¹,Athès Violaine¹,Marin Michele¹,Taylor Andrew J.¹

Affiliation:

1. Samworth Flavor Laboratory, Division of Food Sciences, School of Biosciences, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, United Kingdom, and UMR 782 Génie et Microbiologie des Procédés Alimentaires, AgroParisTech, INRA, F-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/jf800225y

Reference25 articles.

1. Physical chemistry of flavour

2. van Ruth, S. M.; Roozen, J. P.Delivery of flavours from food matrices. InFood Flavour Technology;Taylor, A. J., Ed.Sheffield Academic Press:Sheffield, U.K.,2002; pp167−184.

3. Release and Transport of Flavors In Vivo: Physicochemical, Physiological, and Perceptual Considerations

4. Comparison of Experimental Methods for Measuring Infinite Dilution Volatilities of Aroma Compounds in Water/Ethanol Mixtures

5. Tsachaki, M.Factors Determing Aroma Release from Wine-based Systems. Ph.D. Thesis, University of Nottingham, Nottingham, U.K.2006.

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