Flavor migration out of food matrices: II. Quantifying flavor migration from dough undergoing isothermal heating

A new approach using cold-trap, on-line sampling was applied to investigate migration rate of limonene, tert-butylbenzene, and pyrazine in a flour dough matrix. Flavor equilibrium concentration and migration rates were shown to be strong functions of initial concentration. Due to encapsulation of flavor compounds at lower moisture content, it was not possible to totally extract the flavor compounds from the matrix by solvent extraction. The cold-trap on-line sampling method could be satisfactorily used to generate data on flavor migration rates in dough matrices.