Effect of Food Emulsifiers on Aroma Release

Effect of Food Emulsifiers on Aroma Release

This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean l...

Full description

Bibliographic Details
Main Authors: Jia-Jia Li, Man Dong, Yan-Long Liu, Lu-Lu Zhang, Yan Zhang, Zi-Yu Yang, Jing-Nan Ren, Si-Yi Pan, Gang Fan
Format: Article
Language:English
Published: MDPI AG 2016-04-01
Series:Molecules
Subjects:
emulsifiers
xanthan gum
aroma release
SPME
GC-MS
Online Access:http://www.mdpi.com/1420-3049/21/4/511

Internet

http://www.mdpi.com/1420-3049/21/4/511

Similar Items