Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams

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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...

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Bibliographic Details
Main Authors:	Ayed, Charfedinne, Martins, Sara I.F.S., Williamson, Ann-Marie, Guichard, Elisabeth
Format:	Article
Published:	Elsevier 2017
Subjects:	Aroma release ; Ice cream ; Fat ; Protein ; Solid phase microextraction ; Gas chromatography ; Saliva reactor
Online Access:	https://eprints.nottingham.ac.uk/50623/

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