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Journal articles
Flavour release from polysaccharide gels: different approaches for the determination of kinetic parameters
Abstract : Two different approaches were developed to quantify aroma release: static headspace syringe injection analysis at different times, and dynamic headspace analysis with trapping on Tenax® for different times. They were applied on two polysaccharide matrices in order to better understand relationships between the structure of the food matrix and flavour perception. These two approaches allowed the determination of kinetic and thermodynamic parameters. Dynamic methods better simulate flavour release in the mouth, but only static measurements allow a determination of thermodynamic and kinetic parameters with a good precision.
https://hal-agrosup-dijon.archives-ouvertes.fr/hal-03007677
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Submitted on : Monday, November 16, 2020 - 2:38:50 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:06 PM
Contributor : Admin Agrosupdijon Connect in order to contact the contributor
Submitted on : Monday, November 16, 2020 - 2:38:50 PM
Last modification on : Tuesday, October 12, 2021 - 2:50:06 PM