Effect of food composition and microstructure on volatile flavour release
作者： C. Druaux , A. Voilley
DOI: 10.1016/S0924-2244(97)01095-9
关键词:
摘要: The food matrix plays an important role in controlling flavour release at each step of product preparation and consumption. Thus, many methods have been developed to study the physicochemical interactions between aroma compounds non-volatile constituents, but only a few these take structure into account. In this review, we discuss such measurement their fields application, point out importance taking account impact mass transfer interfaces.
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