Sökning: "aroma compounds"

Visar resultat 1 - 5 av 14 avhandlingar innehållade orden aroma compounds.

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

    Författare :Per Pihlsgård; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 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

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

    Författare :Annika Hansson; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; 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

  4. 3. Dispersion Coating for Active Food Packaging: Aroma Interactions and Oxygen Scavenging

    Författare :Anna Nestorson; Lars Järnström; Anders Leufvén; Caisa Andersson; José M. Lagaron; Karlstads universitet; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; Active food packaging; Dispersion coating; Latex; Aroma compounds; Oxygen scavenging; Chemical engineering; Kemiteknik; Chemical Engineering; Kemiteknik;

    Sammanfattning : ABSTRACTActive packaging materials prolong the shelf life or preserve the quality of packed food by absorbing oxygen, ethylene, moisture or odours, or by releasing antimicrobial agents, antioxidants or flavours. In dispersion coating, a latex is applied onto paper or paperboard to form a barrier film against water, water vapour, oil or gases. LÄS MER

  5. 4. 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; 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

  7. 5. Optimisation and modelling of aroma recovery by pervaporation

    Författare :Jenny Olsson; Livsmedelsteknik; []
    Nyckelord :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