Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
From inside the book
Results 1-3 of 9
Page vi
... partition vial at 30 ° C ....... ... 99 6.5 GC sample preparation ... 100 6.6 Sampling milk fat and water partitioning vial after phase separation ............ 101 6.7 Gas chromatograph and mass selective detector .... .... 102 6.8 ...
... partition vial at 30 ° C ....... ... 99 6.5 GC sample preparation ... 100 6.6 Sampling milk fat and water partitioning vial after phase separation ............ 101 6.7 Gas chromatograph and mass selective detector .... .... 102 6.8 ...
Page 41
... partition vial . The sample was expelled into a 2 mL glass vial , also with a Teflon - fluorocarbon - resin / silicone septa cap ( National Scientific Company , Duluth , GA ) . An equal volume of injection standard solution , 100 μL ...
... partition vial . The sample was expelled into a 2 mL glass vial , also with a Teflon - fluorocarbon - resin / silicone septa cap ( National Scientific Company , Duluth , GA ) . An equal volume of injection standard solution , 100 μL ...
Page 42
... partition vial . For ethanol and 1 - propanol , 11 mL 1 - octanol and 12 mL water was used to optimize partition ratios ... vial by hand for two minutes . Vials were then placed inverted in the incubator for a controlled temperature ...
... partition vial . For ethanol and 1 - propanol , 11 mL 1 - octanol and 12 mL water was used to optimize partition ratios ... vial by hand for two minutes . Vials were then placed inverted in the incubator for a controlled temperature ...
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