FLAVOR INTERACTIONS WITH FAT REPLACERS - EFFECT OF OIL LEVEL

被引：48
|
作者：
SCHIRLEKELLER, JP
REINECCIUS, GA
HATCHWELL, LC
机构：
[1] Dept. of Food Science & Nutrition, Univ. of Minnesota, St Paul, Minnesota, 55108
[2] Nutra Sweet Co, Mount Prospect, Illinois, 60056
来源：
JOURNAL OF FOOD SCIENCE | 1994年 / 59卷 / 04期
关键词：
FLAVORS; FAT SUBSTITUTES; FLAVOR OILS; PROTEIN/CARBOHYDRATE-BASED PRODUCTS;
D O I：
10.1111/j.1365-2621.1994.tb08134.x
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The influence of fat and various fat replacers on headspace concentration of flavor compounds was studied. Fat had a predictable influence on vapor pressure of flavor compounds relating to their fat solubility. Protein-based fat replacers behaved more like fat than did carbohydrate-based products which had little interaction. Protein-based products had substantial effects on saturated and unsaturated aldehydes.
引用
收藏
页码：813 / +
页数：1
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