Sökning: "AROMA"

Visar resultat 1 - 5 av 25 avhandlingar innehållade ordet AROMA.

  1. 1. Aroma and Flavor in Liquid Beet Sugar Processing

    Författare :Per Pihlsgård; Chalmers University of Technology; []
    Nyckelord :liquid beet sugar; aroma release; liquid beet sugar process; electronic nose; aroma; sensory analysis; macromolecules; flavor; GC-MS; GC-olfactometry;

    Sammanfattning : Production of liquid beet sugar, a product of increasing importance for the food industry, involves many different compounds exhibiting aroma. Aroma compounds are introduced with the raw material, the sugar beets, but also formed as a result of sugar degradation (caramelization and Maillard reaction) or by contamination from process steps, such as adsorbents and ion exchangers. LÄS MER

  2. 2. Aroma Partition and Release from Soft Drinks, Jam, and Jellied Sweets

    Författare :Annika Hansson; Chalmers University of Technology; []
    Nyckelord :gas chromatography; aroma; gel; model mouth; partition coefficient; release; citric acid; pectin; in-nose; sugar; proton-transfer reaction mass spectrometry; soft drink;

    Sammanfattning : The research described in the present thesis was focused on the influence of food ingredients and structures on the partition and release of aroma compounds from model systems such as soft drinks, jam, and jellied sweets. The effects on aroma release were studied during both static and dynamic conditions, the latter by both model mouth and in-nose measurements. LÄS MER

  3. 3. Aroma characterisation and retention after heat treatment and drying of fruits using extraction and GC-MS analysis

    Författare :Rui Ráice; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Fruits; Vangueria infausta; Mangifera indica; volatile; aroma; blanching; drying; encapsulation; modelling; GC-MS.;

    Sammanfattning : This study concerns the identification and characterisation of volatile components of fruits, and evaluation of the effect of heat treatment and drying on retention or loss of volatiles of fruits. The investigation included developing a procedure to extract volatile components from the fruit matrix, a purification step, separation, identification and quantification. LÄS MER

  4. 4. Optimisation and modelling of aroma recovery by pervaporation

    Författare :Jenny Olsson; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Food and drink technology; optimisation; mass transfer; modelling; pervaporation; aroma recovery; Livsmedelsteknik;

    Sammanfattning : During production of concentrated fruit juices, both physical and chemical losses of aroma compounds occur due to heat treatment such as pasteurisation and evaporation. This leads to an inferior quality of the final product. LÄS MER

  5. 5. Utilization of Wild Fruit in Mozambique – Drying of Vangueria infausta (African medlar)

    Författare :Eulália Chiau; Livsmedelsteknik; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Vangueria infausta; drying; maltodextrin; sucrose; softener; toughness; solar-assisted pervaporation; aroma; crystallization; water activity;

    Sammanfattning : Vangueria infausta (African medlar) is a wild fruit found in southern and central Mozambique. The ripe fruit has a leathery skin enclosing three to five seeds embedded in a soft pulp that tastes like apple. It plays an important role in the diet of the rural population and has the potential for commercial use. LÄS MER