Document Detail


Application of sensory and instrumental volatile analyses to dairy products.
MedLine Citation:
PMID:  22129389     Owner:  NLM     Status:  In-Process    
Abstract/OtherAbstract:
Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example.
Authors:
A E Croissant; D M Watson; M A Drake
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Annual review of food science and technology     Volume:  2     ISSN:  1941-1413     ISO Abbreviation:  Annu Rev Food Sci Technol     Publication Date:  2011  
Date Detail:
Created Date:  2011-12-01     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101561951     Medline TA:  Annu Rev Food Sci Technol     Country:  United States    
Other Details:
Languages:  eng     Pagination:  395-421     Citation Subset:  IM    
Affiliation:
Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695; email: maryanne_drake@ncsu.edu.
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