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Processing aspects of aroma of some food products and improved technique of analysis of volatile compounds

✍ Scribed by Griniené, E. K. ;Venskutonis, P. R. J. ;Südžiené, S. K.

Publisher
John Wiley and Sons
Year
1989
Tongue
English
Weight
378 KB
Volume
33
Category
Article
ISSN
0027-769X

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✦ Synopsis

On the basis of results of analysis of compounds correlating with flavour the influence of a complex of factorsqualitative parameters of raw materials and main technological processeson the formation and preservation of flavour properties of sweet and sour cream butter has been determined. The possibility of desirable formation of butter quality has been revealed. Further on investigations of the influence of some milk additives on composition of aroma compounds of wheat bread have been carried out. To isolate the volatiles from bread an improved method of vacuum distillation in a specially designed apparatus has been applied.

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