Flavour release of diacetyl from water, sunflower oil and emulsions in model systems☆
作者： Desamparados Salvador , Johanna Bakker , Keith R. Langley , Rinske Potjewijd , Alan Martin
DOI: 10.1016/0950-3293(94)90014-0
关键词: Flavour 、 Chromatography 、 Gas chromatography 、 Chemistry 、 Sunflower oil 、 Atmospheric pressure 、 Diacetyl 、 Partition coefficient
摘要: Abstract An instrumental technique to study the flavour release of diacetyl (2 g litre −1 ) from model food systems (water, sunflower oil and oil-in-water water-in-oil emulsions) was developed. Experimental partition coefficients are given for at 25°C atmospheric pressure in systems. Flavour measured using headspace gas chromatography calculated a based on Fick's law.
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