THE ROLES OF FAT AND PH ON THE DETECTION THRESHOLDS AND PARTITION COEFFICIENTS OF THREE COMPOUNDS: DIACETYL, δ-DECALACTONE AND FURANEOL
作者： PATTARIN LEKSRISOMPONG , DAVID M. BARBANO , ALLEN E. FOEGEDING , PATRICK GERARD , MARYANNE DRAKE
DOI: 10.1111/J.1745-459X.2009.00264.X
关键词:
摘要: The effect of fat and pH on the best estimate threshold (BET) three prominent dairy product flavor compounds with varying physicochemical properties: diacetyl (2, 3-butanedione), δ-decalactone furaneol (2,5-dimethyl-4-hydroxy-3[2H]-furanone), in water, oil oil-in-water model emulsions (at 10 20% at neutral acidified 5.5) were investigated. headspace-matrix partition coefficients (KHS/matrix) each compound different matrixes established using gas chromatography–mass spectrometry. particle size was controlled. Fat had largest impact BET followed by (P ≤ 0.05). content did not affect value (P > 0.05) but some effects noted values unaffected (P > 0.05), differences (P ≤ 0.05) for furaneol. PRACTICAL APPLICATIONS This manuscript provides a better understanding sensory detection thresholds as result partitioning that are physico-chemical properties flavor. acquired knowledge these may assist developers adjusting levels reduced products to achieve similar full products, considering compounds. Understanding one studied, diacetyl, also provide insights ongoing debates its safety products.
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