Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 7
... 1- octanol , due to the hydrogen bonding of the alcohol hydroxyl group in the aqueous phase . Entropy increased with greater chain length , resulting in an overall decrease of AG with longer chain length . Hydrophobic groups dissolved ...
... 1- octanol , due to the hydrogen bonding of the alcohol hydroxyl group in the aqueous phase . Entropy increased with greater chain length , resulting in an overall decrease of AG with longer chain length . Hydrophobic groups dissolved ...
Page 51
... phase . Peak areas for 1 - heptanol were very small due to its hydrophobic ... octanol and water 4.2.1 Comparison of measured partition results to ... phase was sampled and analyzed on the GC - MSD . Selected ion peak areas for each ...
... phase . Peak areas for 1 - heptanol were very small due to its hydrophobic ... octanol and water 4.2.1 Comparison of measured partition results to ... phase was sampled and analyzed on the GC - MSD . Selected ion peak areas for each ...
Page 52
... 1 - octanol phase . This does not account for any concentration present at the interface between phases . Analysis of the 1 - octanol phase was conducted in preliminary experiments and approximately 100 % recovery was verified . Measurement ...
... 1 - octanol phase . This does not account for any concentration present at the interface between phases . Analysis of the 1 - octanol phase was conducted in preliminary experiments and approximately 100 % recovery was verified . Measurement ...
Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
4 other sections not shown
Common terms and phrases
1-butanol 1-butanol in milk 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone analysis anhydrous milk fat ANOVA aqueous phase aroma compounds calculated Cheddar cheese confidence interval crystal Deviation difference Differential scanning calorimetry diffusion dissolved in milk effect emulsion enthalpy entropy equilibration equilibrium conditions ethanol ethyl butyrate fat and water flavor compounds flavor development flavor formation flavor release impact influenced by temperature initially dissolved injection standard interactions isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log KMW Log P values measured Log milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies partitioning vial phase volume polar proteins sample Sangster solid fat content solid milk fat solubility solvent standard curve standard solution stir bar substrate availability verify versus in milk Walstra water as influenced water partitioning water versus