ISOLATION OF TRACE VOLATILE CONSTITUENTS OF HYDROLYZED VEGETABLE PROTEIN VIA POROUS POLYMER ENTRAINMENT
作者： D.A. Withycombe , B.D. Mookherjee , A. Hruza
DOI: 10.1016/B978-0-12-169050-2.50011-9
关键词:
摘要: Three porous polymer adsorbents were evaluated for use in obtaining volatile headspace isolates from hydrolyzed vegetable protein. Detailed GC-MS analyses performed on Tenax-GC, Chromosorb 10 5, and Porapak Q resulting the identification of 77 constituents, 64 which have not previously been reported HVP. Tenax-GC was found to produce most organoleptically characteristic isolate even though a greater number constituents identified than either 105 or isolates.
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