蛋黄
食品科学
化学
多不饱和脂肪酸
喷雾干燥
感官分析
作文(语言)
脂肪酸
色谱法
生物化学
语言学
哲学
作者
Cécile Rannou,Florence Texier,Michelle Moreau,Philippe Courcoux,Anne Meynier,Carole Prost
出处
期刊:Food Chemistry
[Elsevier]
日期:2012-11-28
卷期号:138 (2-3): 905-914
被引量:39
标识
DOI:10.1016/j.foodchem.2012.11.090
摘要
This study aimed to determine whether compositional or processing parameters have an influence on the odour quality of egg powders. The parameters tested were: whole egg vs. egg yolk, polyunsaturated fatty acid (PUFA) enrichment, spray-drying temperature (160 °C vs. 180 °C), production scale (industrial vs. pilot plant), storage temperature (15 °C vs. 30 °C) and time (1, 2, 4 and 8 months). The quality of egg powders was evaluated by sensory analysis using free sorting, and by gas chromatography coupled to mass spectrometry and olfactometry. PUFA enrichment and spray-drying temperature do not affect the odour of egg yolk powders. There are significant differences between the odour of whole-egg and egg-yolk powders as well as between powders produced on an industrial scale or in a pilot plant. An increase in the odour intensity of egg powders was observed during storage, while unpleasant odours were perceived when the egg powders were stored at 30 °C.
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