Effects of Manufacturing Processing Conditions on Retronasal‐Aroma Odorants from a Milk Coffee Drink

To develop a ready‐to‐drink (RTD) milk coffee that retains the original coffee flavor, the effects of manufacturing processing conditions on retronasal‐aroma (RA) odorants were investigated by gas chromatography‐olfactometry (CharmAnalysis™) using an RA simulator (RAS). Twenty‐nine of 33 odorants de...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food science 2018-11, Vol.83 (11), p.2733-2744
Hauptverfasser:	Ikeda, Michio, Akiyama, Masayuki, Hirano, Yuta, Miyaji, Kazuhiro, Sugawara, Yasunori, Imayoshi, Yuriko, Iwabuchi, Hisakatsu, Onodera, Takeshi, Toko, Kiyoshi
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Aroma Aroma compounds Beverages Blending Coffee Coffee - chemistry Flavor Flavors Food Handling Gas chromatography Gas Chromatography-Mass Spectrometry gas chromatography‐olfactometry (GC‐O) Humans Hydrogen-Ion Concentration Manufacturing Manufacturing industry Milk Milk - chemistry milk coffee Odor intensity Odorants Odorants - analysis Odors Olfactometers Olfactometry pH effects Principal components analysis ready‐to‐drink (RTD) retronasal aroma simulator (RAS) Sterilization Taste Temperature ultra‐high temperature (UHT)
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!