Cargando…

Effect of Food Emulsifiers on Aroma Release

This study aimed to determine the influence of different emulsifiers or xanthan-emulsifier systems on the release of aroma compounds. Solid-phase microextraction (SPME) and GC-MS were used to study the effects of varying concentrations of xanthan gum, sucrose fatty acid ester, Tween 80 and soybean l...

Descripción completa

Detalles Bibliográficos
Autores principales:	Li, Jia-Jia, Dong, Man, Liu, Yan-Long, Zhang, Lu-Lu, Zhang, Yan, Yang, Zi-Yu, Ren, Jing-Nan, Pan, Si-Yi, Fan, Gang
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2016
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6272848/ https://www.ncbi.nlm.nih.gov/pubmed/27110762 http://dx.doi.org/10.3390/molecules21040511

Ejemplares similares

Food emulsifiers and their applications
Publicado: (1997)

Preparation and evaluation of Vinpocetine self-emulsifying pH gradient release pellets
por: Liu, Mengqi, et al.
Publicado: (2017)

In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
por: van Eck, Arianne, et al.
Publicado: (2021)

Food emulsifiers : chemistry, technology, functional properties and applications /
Publicado: (1989)

Characterization of Aroma Active Compounds in Fruit Juice and Peel Oil of Jinchen Sweet Orange Fruit (Citrus sinensis (L.) Osbeck) by GC-MS and GC-O
por: Qiao, Yu, et al.
Publicado: (2008)

Effect of emulsifying stability of myofibrillar protein on the gel properties of emulsified surimi gel
por: Gao, Yuanpei, et al.
Publicado: (2018)

Active Food Packaging Based on Biopolymers and Aroma Compounds: How to Design and Control the Release
por: Wicochea-Rodríguez, Jose Daniel, et al.
Publicado: (2019)

Aroma Clouds of Foods: A Step Forward to Unveil Food Aroma Complexity Using GC × GC
por: Rocha, Sílvia M., et al.
Publicado: (2022)

Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
por: Le Quéré, Jean-Luc, et al.
Publicado: (2023)

Food Emulsifiers and Metabolic Syndrome: The Role of the Gut Microbiota
por: De Siena, Martina, et al.
Publicado: (2022)

Impact of capsaicin on aroma release: in vitro and in vivo analysis
por: Yang, Ni, et al.
Publicado: (2020)

Comparison of emulsifying capacity of two hemicelluloses from moso bamboo in soy oil-in-water emulsions
por: Li, Yan-Fei, et al.
Publicado: (2020)

Advances on (+)-nootkatone microbial biosynthesis and its related enzymes
por: Li, Xiao, et al.
Publicado: (2021)

Functional Properties of Corn Byproduct-Based Emulsifier Prepared by Hydrothermal–Alkaline
por: Liu, Lu, et al.
Publicado: (2023)

Comparison of the Effects of Different Food-Grade Emulsifiers on the Properties and Stability of a Casein-Maltodextrin-Soybean Oil Compound Emulsion
por: Liu, Yuan, et al.
Publicado: (2020)

Carboxymethyl Cellulose as a Food Emulsifier: Are Its Days Numbered?
por: Costa, Eduardo M., et al.
Publicado: (2023)

Identification of Aroma Composition and Key Odorants Contributing to Aroma Characteristics of White Teas
por: Chen, Qin-Cao, et al.
Publicado: (2020)

Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates
por: Ahumada, Katherine, et al.
Publicado: (2016)

Impact of capsaicin on aroma release and perception from flavoured solutions
por: Yang, Ni, et al.
Publicado: (2021)

Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea
por: Mei, Sifan, et al.
Publicado: (2022)

Self-Emulsifying Granules and Pellets: Composition and Formation Mechanisms for Instant or Controlled Release
por: Nikolakakis, Ioannis, et al.
Publicado: (2017)

Screening a Strain of Klebsiella sp. O852 and the Optimization of Fermentation Conditions for Trans-Dihydrocarvone Production
por: Chen, Li, et al.
Publicado: (2021)

Emulsifiers during gestation: The risks of ultra-processed food revealed in mice
por: Franssen, Delphine, et al.
Publicado: (2023)

Influence of food emulsifiers on cellular function and inflammation, a preliminary study
por: Dufrusine, Beatrice, et al.
Publicado: (2023)

Integrated in silico formulation design of self-emulsifying drug delivery systems
por: Gao, Haoshi, et al.
Publicado: (2021)

JNK inhibitor alleviates apoptosis of fetal neural stem cells induced by emulsified isoflurane
por: Zhou, Lei, et al.
Publicado: (2017)

Physicochemical Antioxidative and Emulsifying Properties of Soybean Protein Hydrolysates Obtained with Dissimilar Hybrid Nanoflowers
por: Li, Geng, et al.
Publicado: (2022)

Aroma/
por: Diaz del Guante, Teresa 1986-
Publicado: (2020)

Aroma
por: Díaz del Guante, Teresa
Publicado: (2021)

The Improvement of Nanoemulsion Stability and Antioxidation via Protein-Chlorogenic Acid-Dextran Conjugates as Emulsifiers
por: Liu, Chang, et al.
Publicado: (2020)

Glycation Improved the Interfacial Adsorption and Emulsifying Performance of β-Conglycinin to Stabilize the High Internal Phase Emulsions
por: Zhang, Hongjian, et al.
Publicado: (2023)

Comparative Aroma Profile Analysis and Development of a Sensory Aroma Lexicon of Seven Different Varieties of Flammulina velutipes
por: Wang, Ruijuan, et al.
Publicado: (2022)

Effects of Ethanol Concentration on Oral Aroma Release After Wine Consumption
por: Muñoz-González, Carolina, et al.
Publicado: (2019)

Feasibility and application of a retronasal aroma-trapping device to study in vivo aroma release during the consumption of model wine-derived beverages
por: Muñoz-González, Carolina, et al.
Publicado: (2014)

Submaxillary Mucin: its Effect on Aroma Release from Acidic Drinks and New Insight into the Effect of Aroma Compounds on its Macromolecular Integrity
por: Dinu, Vlad, et al.
Publicado: (2019)

Volatile Phenols—Important Contributors to the Aroma of Plant-Derived Foods
por: Schieber, Andreas, et al.
Publicado: (2020)

Flavor and Aroma Analysis as a Tool for Quality Control of Foods
por: Calín-Sánchez, Ángel, et al.
Publicado: (2021)

Current Progress in the Utilization of Soy-Based Emulsifiers in Food Applications—A Review
por: Deng, Lingli
Publicado: (2021)

Food Emulsifier Glycerin Monostearate Increases Internal Exposure Levels of Six Priority Controlled Phthalate Esters and Exacerbates Their Male Reproductive Toxicities in Rats
por: Gao, Hai-Tao, et al.
Publicado: (2016)

Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile
por: Carpena, Maria, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_ku2t911np0cmme22m416ep59ia