Flavour retention by lipids measured in a fresh cheese matrix

被引：24

作者：

Piraprez, G ^{[1
]}

Hérent, MF ^{[1
]}

Collin, S ^{[1
]}

机构：

[1] Univ Catholique Louvain, Fac Sci Agron, Unite Brasserie & Ind Alimentaires, B-1348 Louvain La Neuve, Belgium

来源：

FOOD CHEMISTRY | 1998年 / 61卷 / 1-2期

关键词：

D O I：

10.1016/S0308-8146(97)00120-9

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Interactions between lipids and several aroma compounds (aldehydes, methylketones, esters, and dimethyldisulfide) were studied in a real food system composed of fresh cheese, triolein, and water. The concentration of 'free' ligands was measured with a dynamic headspace-gas chromatographic system. From our results, we conclude that retention of all flavouring molecules increases with the amount of triolein. This phenomenon is highly influenced, however, by the structure of the aroma compound, as demonstrated by RP-HPLC lipophilicity determinations. Within the same chemical family there exists a linear relationship between the lipophilicity index k(w) and retention, indicating that this physicochemical property should be taken into account in choosing the best internal analytical standard. (C) 1998 Published by Elsevier Science Ltd. All right reserved.

引用

页码：119 / 125

页数：7

共 40 条

[1] STUDIES ON FLAVOR COMPONENTS IN SOYBEAN .6. SOME EVIDENCE FOR OCCURENCE OF PROTEIN-FLAVOR BINDING [J].