Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams
The release profile of fourteen aroma compounds was studied in ice cream samples varying in fat and protein, both in level and type. In vitro aroma release was monitored by solid phase micro-extraction gas chromatography using an innovative saliva reactor, which imitated human chewing under temperat...
| Main Authors: | , , , |
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| Format: | Article |
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Elsevier
2017
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| Subjects: | |
| Online Access: | https://eprints.nottingham.ac.uk/50623/ |