Retention and release of volatile food flavour compounds
- 1 September 1970
- journal article
- Published by Oxford University Press (OUP) in International Journal of Food Science & Technology
- Vol. 5 (3) , 231-239
- https://doi.org/10.1111/j.1365-2621.1970.tb01562.x
Abstract
Summary: The retention and release of volatile flavour compounds such as aldehydes, ketones, alcohols, amines and sulphides from various substrates have been studied. Activation energies of desorption were measured using a thermal balance and heats of preferential sorption were measured with a flow microcalorimeter. Activation energies were obtained for the release of ethylamine from pectin, but insufficient amine was adsorbed to obtain values for Schardinger β‐dextrin, gelatin and sodium alginate.All the flavour compounds studied gave detectable heats of preferential sorption with silica gel. of the other systems studied only triethylamine and ethylamine gave detectable heats of preferential sorption both with pectin and Schardinger β‐dextrin.Keywords
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