| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10543024 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Flavour release depends on physicochemical properties of flavour compounds in water. ⺠Physicochemical properties affecting release: hydrophobicity and volatility. ⺠Addition of sucrose, polyols and bulking agents affected flavour release. ⺠Polar compounds revealed an increasing release; release of non-polar compounds decreased. ⺠No evidence for correlation between flavour release and viscosity.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Caroline Siefarth, Oxana Tyapkova, Jonathan Beauchamp, Ute Schweiggert, Andrea Buettner, Stephanie Bader,