ShareGAS CHROMATOGRAPHIC DETECTION OF YOGURT FLAVOUR COMPOUNDS AND CHANGES DURING REFRIGERATED STORAGE.
Author(s) : KANG Y., FRANK J. F., LILLARD D. A.
Type of article: Article
Summary
CHANGES IN FLAVOUR COMPOUNDS OF UNFLAVOURED YOGURTS, REFRIGERATED FOR 0, 1 AND 10 DAYS AT 277 K (4 DEG C), WERE DETERMINED BY GAS CHROMATOGRAPHY METHODS. ANALYSES WERE MADE USING TWO METHODS. ABOUT 20 PEAKS WERE NOTED ON CHROMATOGRAMS AFTER A 50-MIN RUN. ONLY 4 OUT OF 20 PEAKS WERE IDENTIFIED BY EACH METHOD. BOTH METHODS SHOWED THAT ACETALDEHYDE CONTENT INCREASED DURING STORAGE. (DAIRY SCI. ABSTR., GB., 51, N 10, 1989/10, 4530.
Details
- Original title: GAS CHROMATOGRAPHIC DETECTION OF YOGURT FLAVOUR COMPOUNDS AND CHANGES DURING REFRIGERATED STORAGE.
- Record ID : 1990-0696
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 23 - n. 4
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
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Indexing
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EFFECT OF SUCROSE ON PROTEOLYSIS IN YOGURT DURI...
- Author(s) : SLOCUM S. A.
- Date : 1988/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 71 - n. 3
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- Author(s) : HRABOVA H., HYLMAR B.
- Date : 1984
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- Date : 1989
- Languages : English
- Source: Lebensm.-Wiss. Technol. - vol. 22 - n. 3
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- Author(s) : WAES G., MOERMANS R.
- Date : 1984
- Languages : English
- Source: Bull. FIL-IDF - n. 179
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- Author(s) : BOSSET J. O., FLUCKIGER E.
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