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Influence of the Food Matrix Structure on the Retention of Aroma Compounds

✍ Scribed by Seuvre, A. M.; Díaz, M. A. Espinosa; Voilley, A.

Book ID
120648466
Publisher
American Chemical Society
Year
2000
Tongue
English
Weight
115 KB
Volume
48
Category
Article
ISSN
0021-8561

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## Abstract The influence of the composition and structure of oil‐in‐water emulsions on aroma retention was examined for 20 volatile compounds. Compositional and structural parameters included the fraction of emulsifier phase, the fraction of lipid phase and the particle size distribution of the di