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
收藏
页码:99 / 103
页数:5
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