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

• Tipo: Artigo em Revista Científica Internacional
• Data: 2009

Autores

Pinho, O (Autor) FCNAUP; Ferreira, IMPLVO (Autor) FFUP; Ramos, Bárbara (Autor) Outra

Revista

Título: Italian Journal of Food Science

Vol. 21 Nº 2

Páginas: 1-14

ISSN: 1120-1770

Editora: Chiriotti Editori SpA

Indexação

ISI Web of Knowledge - 2 Citações

ISI Web of Science

Scopus - 2 Citações

Classificação Científica

FOS: Ciências médicas e da saúde > Outras ciências médicas

CORDIS: Ciências da Saúde

Outras Informações

ID Authenticus: 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

Idioma: Inglês

Tipo (Avaliação Docente): Científica

Notas: <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>