A Natural Flavour in an Amphiphilic Association Structure
The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was o...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English English |
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Universiti Putra Malaysia Press
1995
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| Online Access: | http://psasir.upm.edu.my/id/eprint/3811/ http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf |
| _version_ | 1848839635897155584 |
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| author | Suhaimi, Hamdan Che Rose, Laili Ahmad, Faujan |
| author_facet | Suhaimi, Hamdan Che Rose, Laili Ahmad, Faujan |
| author_sort | Suhaimi, Hamdan |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed to be connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubility of the flavour was observed in a larger ratio. The solubility was, however, inversely proportional to the water content. |
| first_indexed | 2025-11-15T07:14:35Z |
| format | Article |
| id | upm-3811 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English English |
| last_indexed | 2025-11-15T07:14:35Z |
| publishDate | 1995 |
| publisher | Universiti Putra Malaysia Press |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-38112013-05-27T07:11:26Z http://psasir.upm.edu.my/id/eprint/3811/ A Natural Flavour in an Amphiphilic Association Structure Suhaimi, Hamdan Che Rose, Laili Ahmad, Faujan The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed to be connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubility of the flavour was observed in a larger ratio. The solubility was, however, inversely proportional to the water content. Universiti Putra Malaysia Press 1995 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf Suhaimi, Hamdan and Che Rose, Laili and Ahmad, Faujan (1995) A Natural Flavour in an Amphiphilic Association Structure. Pertanika Journal of Science & Technology, 3 (1). pp. 141-149. ISSN 0128-7680 English |
| spellingShingle | Suhaimi, Hamdan Che Rose, Laili Ahmad, Faujan A Natural Flavour in an Amphiphilic Association Structure |
| title | A Natural Flavour in an Amphiphilic Association Structure |
| title_full | A Natural Flavour in an Amphiphilic Association Structure |
| title_fullStr | A Natural Flavour in an Amphiphilic Association Structure |
| title_full_unstemmed | A Natural Flavour in an Amphiphilic Association Structure |
| title_short | A Natural Flavour in an Amphiphilic Association Structure |
| title_sort | natural flavour in an amphiphilic association structure |
| url | http://psasir.upm.edu.my/id/eprint/3811/ http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf |