Application of sensory and instrumental volatile analyses to dairy products.
Annu Rev Food Sci Technol
; 2: 395-421, 2011.
Article
em En
| MEDLINE
| ID: mdl-22129389
ABSTRACT
Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example.
Texto completo:
1
Base de dados:
MEDLINE
Assunto principal:
Laticínios
/
Compostos Orgânicos Voláteis
Idioma:
En
Ano de publicação:
2011
Tipo de documento:
Article