کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
1191923 963590 2007 28 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Aromagrams – Aromatic profiles in the appreciation of food quality
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
Aromagrams – Aromatic profiles in the appreciation of food quality
چکیده انگلیسی

In this review a new approach to the food aroma analysis using various instrumental techniques is described. In the last decade extensive studies have been performed concerning aroma profiles (called in this article ‘aromagrams’) of food products and beverages. Aromagram is characteristic or even individual fingerprint of the odour, obtained usually by chromatographic methods or electronic nose. Basing on the fact that each product has its own unique pattern of volatile components, it is possible to get desired information about organoleptic quality and health safety of the product by qualitative and quantitative comparison of aromagrams of different foodstuffs. Appearance of aromagrams and their usefulness depend on the assay method, particularly on the extraction step. The paper reviews the methods developed to analyse volatiles in food products basing upon their aroma profiles.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 101, Issue 2, 2007, Pages 845–872
نویسندگان
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