Sensory-directed identification of creaminess-enhancing volatiles and semivolatiles in full-fat cream

…, N Moran, P Schieberle, T Hofmann

文献索引：Schlutt, Birgit; Moran, Noelia; Schieberle, Peter; Hofmann, Thomas Journal of Agricultural and Food Chemistry, 2007 , vol. 55, # 23 p. 9634 - 9645

全文：HTML全文

被引用次数: 26

摘要

Aimed at defining the chemical nature of creaminess-related flavor compounds in dairy products on a molecular level, a full-fat cream was analyzed for sensorially active volatiles and semivolatiles by means of activity-guided screening techniques. Application of the aroma extract dilution analysis on an aroma distillate prepared from pasteurized cream (30% fat) revealed δ-decalactone,(Z)-6-dodeceno-γ-lactone, γ-dodecalactone, δ- ...