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Chapter 29

Flavour Binding by Solid and Liquid Emulsion Droplets

The concentration of volatile molecules in the head-space is among the most important parameters determining the sensory qualities of a food. The perceived aroma depends on the total concentration of volatiles in the product, and also on the extent to which they are bound by the food. For a system a...

Publication details


Print publication date
15 Feb 2007
Copyright year
2007
Print ISBN
978-0-85404-271-5
PDF eISBN
978-1-84755-769-8
From the book series:
Special Publications