Vanillin and xanthineoxidase - key factors for the generation of a cardboard off-note in vanilla ice cream

被引：8

作者：

Gassenmeier, K ^{[1
]}

机构：

[1] Givaudan Flavours Ltd, CH-8600 Dubendorf, Switzerland

来源：

LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2003年 / 36卷 / 01期

关键词：

D O I：

10.1016/S0023-6438(02)00183-4

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The interactions of vanillin with proteins, oxygen and enzymes are investigated in the context of "cardboard" and "oxidised" off-notes in ice-cream. A pathway for the generation of "cardboard" off notes in ice-cream is proposed. Model experiments proved the rapid generation of a cardboard off-note and conclusions are drawn, how such a reaction can be avoided. (C) 2003 Swiss Society of Food Science and Technology. Published by Elsevier Science Ltd. All rights reserved.

引用

页码：99 / 103

页数：5

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