Wpływ nośnika aromatu kminkowego na uwalnianie się karwonu i limonenu z emulsji o/w w zależności od rodzaju emulgatora
Ładowanie...
Data
2008
Autorzy
Tytuł czasopisma
ISSN czasopisma
Tytuł tomu
Wydawca
Wydawnictwo Naukowe Akademii Rolniczej w Szczecinie
Abstrakt
Static headspace analyses showed that caraway aroma carriers (ethanol, propylene
glycol and vegetable oil) as well as emulsifiers (albumin, dried egg, dried egg yolk, sodium
dodecyl sulfate - SDS and its mixtures with glycerol monostearate) changed statistically
significant release of carvone and limonene from flavoured emulsions containing 10% of oil. The
highest release of carvone and limonene to the headspace was found in emulsions aromatized
with flavouring containing ethanol as the aroma compounds carrier and the lowest when oil as
the carrier was applied. Addition of dried egg yolk clearly decreased quantity of the aroma
compounds released to the headspace in comparison to the samples stabilized by albumin
similarly as mixtures of SDS with glycerol monostearate in relation to the samples containing
only SDS. A very good similarity between results from static headspace and sensory odour
intensity analyses was indicated in all samples with addition of flavouring containing oil as the
aroma compounds carrier.
Opis
Słowa kluczowe
analiza równowagowej fazy gazowej, emulgatory spożywcze, emulsja typu o/w, intensywność zapachu, nośniki aromatów, aroma compounds carriers, food emulsifiers, odour intensity, oil-in-water emulsion, static headspace analysis
Cytowanie
Bortnowska, G. (2008). Wpływ nośnika aromatu kminkowego na uwalnianie się karwonu i limonenu z emulsji o/w w zależności od rodzaju emulgatora. Folia Univ. Agric. Stetin. ,Agric., Aliment., Pisc., Zootech. 266 (8), 7-17 https://hdl.handle.net/20.500.12539/1720