Volatile profile and sensory characteristics of creams used as fillers of bakery products: home made egg creams vs industrial creams

• Type: Article in International Scientific Journal
• Date: 2009

Authors

Pinho, O (Author) FCNAUP; Ferreira, IMPLVO (Author) FFUP; Ramos, Bárbara (Author) Other

Journal

Title: Italian Journal of Food Science

Vol. 21 No. 2

Pages: 1-14

ISSN: 1120-1770

Publisher: Chiriotti Editori SpA

Indexing

ISI Web of Knowledge - 2 Citations

ISI Web of Science

Scopus - 2 Citations

Scientific classification

FOS: Medical and Health sciences > Other medical sciences

CORDIS: Health sciences

Other information

Authenticus ID: P-003-QRQ

Abstract (EN): 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 and industrial creams differed significantly. Chemometric analysis of the volatile data was successfully used to predict cream origin. The descriptive flavour profile of the different types of creams was elaborated. Pearson correlation was applied to flavour attributes and volatile compounds, but, few correlations were found, because several effects such as the presence of fat, starch and sweetness influenced aroma release

Language: English

Type (Professor's evaluation): Scientific

Notes: <a href="http://gateway.isiknowledge.com/gateway/Gateway.cgi?GWVersion=2&SrcAuth=Alerting&SrcApp=Alerting&DestApp=WOS&DestLinkType=FullRecord&KeyUT=000272213600001">Indexado na ISI Web of Science</a>