Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.

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Evaluation of equilibrium headspace concentration of orange beverage emulsion by using solid phase microextraction (SPME) during storage.

In this study, the effect of glycerol (0.5, 1 and 1.5% w/w) and vegetable oil (2, 3 and 4% w/w) on the equilibrium headspace concentration of target volatile flavor compounds released from the orange beverage emulsions during storage was investigated by using the headspace solid phase microextractio...

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Bibliographic Details
Main Authors:	Mirhosseini, Hamed, Tan, Chin Ping, Naghshineh, Mahsa
Format:	Article
Language:	English English
Published:	WFL Publisher 2010
Online Access:	http://psasir.upm.edu.my/id/eprint/14601/ http://psasir.upm.edu.my/id/eprint/14601/1/Evaluation%20of%20equilibrium%20headspace%20concentration%20of%20orange%20beverage%20emulsion%20by%20using%20solid%20phase%20microextraction.pdf

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