Please use this identifier to cite or link to this item: http://hdl.handle.net/10216/100255
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
Call Number: 103519
URI: http://hdl.handle.net/10216/100255
Document Type: Artigo em Revista Científica Internacional
Rights: restrictedAccess
Appears in Collections:FFUP - Artigo em Revista Científica Internacional
FCNAUP - Artigo em Revista Científica Internacional

Files in This Item:
File Description SizeFormat 
103519.1.pdf245.9 kBAdobe PDF    Request a copy
103519.pdf301.32 kBAdobe PDF    Request a copy


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.