Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 36
... n - chain primary alcohols and it elutes amongst the n - chain primary alcohols without interfering with their chromatographic resolution . Injection standard solutions were prepared by dissolving 10 μL of isoamyl alcohol ( 98.5 % HPLC ...
... n - chain primary alcohols and it elutes amongst the n - chain primary alcohols without interfering with their chromatographic resolution . Injection standard solutions were prepared by dissolving 10 μL of isoamyl alcohol ( 98.5 % HPLC ...
Page 42
... n - chain alcohols , ethanol through 1 - heptanol , were weighed and dissolved in 1 - octanol , which was saturated with water . For the longer chain alcohols , 3.5 mL of 1 - octanol solution ( or a combination of 1- octanol solution ...
... n - chain alcohols , ethanol through 1 - heptanol , were weighed and dissolved in 1 - octanol , which was saturated with water . For the longer chain alcohols , 3.5 mL of 1 - octanol solution ( or a combination of 1- octanol solution ...
Page 93
... n - chain alcohols deviate between 1 - octanol and milk fat systems and under changes in temperature . The work was intended to improve understanding of partitioning as a control factor in flavor development and uncover possible flavor ...
... n - chain alcohols deviate between 1 - octanol and milk fat systems and under changes in temperature . The work was intended to improve understanding of partitioning as a control factor in flavor development and uncover possible flavor ...
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