Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
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Page 37
3.1.3 Preparation of calibration standards An alcohol standard solution was
prepared by measuring the mass of 100 uL of ethanol (99.5% ACS grade, Sigma-
Aldrich Company, St. Louis, MO), 1-propanol (99.5% HPLC grade, Sigma-Aldrich
...
3.1.3 Preparation of calibration standards An alcohol standard solution was
prepared by measuring the mass of 100 uL of ethanol (99.5% ACS grade, Sigma-
Aldrich Company, St. Louis, MO), 1-propanol (99.5% HPLC grade, Sigma-Aldrich
...
Page 41
Samples for GC-MSD analysis were prepared by removing a 1 00 uL sample of
the water phase from the bottom of an ... Acetone was not used for ethanol or 1-
propanol containing samples, but was rather injected in a 35:1 split mode to limit
...
Samples for GC-MSD analysis were prepared by removing a 1 00 uL sample of
the water phase from the bottom of an ... Acetone was not used for ethanol or 1-
propanol containing samples, but was rather injected in a 35:1 split mode to limit
...
Page 69
Theoretically, the aqueous phase of cheese at 10° C (e.g. ripening) would
contain two times the concentration of 1- heptanol than it would at 40° C (e.g.
cooking curd). However, a more polar compound, like 1-propanol, is less affected
by this ...
Theoretically, the aqueous phase of cheese at 10° C (e.g. ripening) would
contain two times the concentration of 1- heptanol than it would at 40° C (e.g.
cooking curd). However, a more polar compound, like 1-propanol, is less affected
by this ...
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Contents
Review of Literature | 3 |
Materials and Methods | 35 |
Results and Discussion | 50 |
3 other sections not shown
Common terms and phrases
1-butanol 1-heptanol 1-Hexanol 1-octanol and water 1-octanol phase 1-pentanol 1-propanol acetone adsorption analysis anhydrous milk fat ANOVA aqueous phase aroma compounds butyrate calculated Cheddar Cheddar cheese crystal determined 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 forming flavor release heptanol impact influenced by temperature injection standard interactions interface isoamyl alcohol lipid lipid phase liquid fat liquid milk fat Log P values measured Log method milk fat globule milk fat partitioning milk fat phase mixing ml milk fat n-chain octanol partition coefficient partition vial partitioning equilibrium partitioning experiments partitioning in 1-octanol partitioning studies Peak Area Ratio phase volume polar proteins samples Sangster saturated 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
Bibliographic information
| Title | Volatile partitioning between milk fat and aqueous phases as influenced by temperature |
| Author | Daniel P. Berg |
| Publisher | University of Wisconsin--Madison, 2003 |
| Original from | the University of Wisconsin - Madison |
| Digitized | 19 Sep 2007 |
| Length | 252 pages |
| Export Citation | BiBTeX EndNote RefMan |