𝔖 Bobbio Scriptorium
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In-mouth flavour release from milk proteins

✍ Scribed by Janina Kühn; Conor M. Delahunty; Thérèse Considine; Harjinder Singh

Book ID
116540388
Publisher
Elsevier Science
Year
2009
Tongue
English
Weight
377 KB
Volume
19
Category
Article
ISSN
0958-6946

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The release of ¯avour from complex food systems like biscuits depends on various conditions during manufacture and eating. Biscuits were prepared with fat contents between 4% and 18% and ¯avoured with volatiles of dierent polarities (anethole, LogP 3.45; trans-2-hexenyl acetate, LogP 2.13). Volatile