| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601565 | Food Chemistry | 2013 | 10 Pages |
Abstract
⺠PUFA enrichment and spray-drying temperature do not affect the odour of egg powders. ⺠Whole egg powders possess a stronger odour than egg yolk powders. ⺠Storage time and temperature increase the odour intensity of egg powders. ⺠There is a good correlation between sensory and instrumental analyses. ⺠Nine compounds are the most potent odorants for whole-egg and egg-yolk powders.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Cécile Rannou, Florence Texier, Michelle Moreau, Philippe Courcoux, Anne Meynier, Carole Prost,