Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
Relkin
Perla
P
UMR-SCALE (ENSIA-INRA-CNAM), 1 avenue des Olympiades, FR-91744 Massy, France.
Fabre
Marjorie
M
Guichard
Elisabeth
E
D000818:Animals; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004041:Dietary Fats / Q000032:analysis*; D004655:Emulsions / Q000737:chemistry*; D005227:Fatty Acids / Q000032:analysis; D005502:Food; D008401:Gas Chromatography-Mass Spectrometry; D006358:Hot Temperature; D057927:Hydrophobic and Hydrophilic Interactions; D008055:Lipids / Q000032:analysis; D008892:Milk / Q000737:chemistry; D009812:Odorants / Q000032:analysis*; D000073878:Palm Oil; D010938:Plant Oils / Q000032:analysis; D014280:Triglycerides / Q000032:analysis
D004041:Dietary Fats; D004655:Emulsions; D005227:Fatty Acids; D008055:Lipids; D010938:Plant Oils; D014280:Triglycerides; D000073878:Palm Oil