Volatile Partitioning Between Milk Fat and Aqueous Phases as Influenced by TemperatureUniversity of Wisconsin--Madison, 2003 - 252 pages |
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Page 27
... reactions . Breakdown of carbohydrates , fats and proteins leads to the development of volatile and nonvolatile flavor compounds . Flavor compounds are produced by the metabolism of the starter and non - starter organisms , non ...
... reactions . Breakdown of carbohydrates , fats and proteins leads to the development of volatile and nonvolatile flavor compounds . Flavor compounds are produced by the metabolism of the starter and non - starter organisms , non ...
Page 29
... reactions leading to aroma generation . n - Chain primary alcohols , from ethanol to 1 - heptanol , are not key contributors to flavor , but were chosen as a series of volatiles to study in this research due to several reasons : 1 ...
... reactions leading to aroma generation . n - Chain primary alcohols , from ethanol to 1 - heptanol , are not key contributors to flavor , but were chosen as a series of volatiles to study in this research due to several reasons : 1 ...
Page 30
... reactions in cheese occur due to intracellular metabolism as well as extracellular enzyme activity , enzyme activity from lysed cells and spontaneous reactions . Similar to the effects that phase concentration has on flavor release and ...
... reactions in cheese occur due to intracellular metabolism as well as extracellular enzyme activity , enzyme activity from lysed cells and spontaneous reactions . Similar to the effects that phase concentration has on flavor release and ...
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