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Author(s): Pinho, O
Ferreira, IMPLVO
Ramos, Bárbara
Title: Volatile profile and sensory characteristics of creams used as fillers of bakery products: home made egg creams vs industrial creams
Issue Date: 2009
Abstract: Volatile profiles of creams used as fillers of bakery products including homemade egg yolk creams and industrial creams were compared. A headspace solid phase microextraction method coupled with GC-MS was used. A total of 82 volatile compounds were identified.The volatile groups were aliphatic and alicyclic hydrocarbons (18), aldehydes (10), ketones (10), aromatic hydrocarbons (19), furans (6), alcohols (12), esters (3) and acids (4). The volatile profiles of home-made creams andindustrial creams differed significantly. Chemometric analysis of the volatile data was successfully used to predict cream origin. The descriptive flavourprofile of the different types of creams was elaborated. Pearson correlation was applied to flavour attributesand volatile compounds, but, few correlationswere found, because several effects such as the presence of fat, starch and sweetness influenced aromarelease
Subject: Ciências da Saúde, Outras ciências médicas
Health sciences, Other medical sciences
Scientific areas: Ciências médicas e da saúde::Outras ciências médicas
Medical and Health sciences::Other medical sciences
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FCNAUP - Artigo em Revista Científica Internacional
FFUP - Artigo em Revista Científica Internacional

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