Effect of the temperature on the release of aroma compounds and on the rheological behaviour of model dairy custard

The influence of temperature was pointed out on the release of aroma compounds from a model dairy dessert and on its rheological behaviour. The recipe chosen for inter-laboratory studies within the programme of COST Action 921 was tested. The custards were flavoured with three aroma compounds belong...

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Veröffentlicht in:	Food chemistry 2008-06, Vol.108 (4), p.1176-1182
Hauptverfasser:	Seuvre, A.-M., Turci, C., Voilley, A.
Format:	Artikel
Sprache:	eng
Schlagworte:	ambient temperature Aroma compounds butyrates carrageenan cis-3-hexenol Custard custards dairy products desserts ethyl butyrate ethyl hexanoate firmness flavorings food matrix food storage Fragaria hexanoic acid model food systems odor compounds partition coefficients refrigeration Release Rheological behaviour rheological properties starch storage temperature strawberries strawberry aroma tapioca Temperature texture
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