Flavour release of aldehydes and diacetyl in oil/water systems

Research output: Contribution to journalJournal articlepeer-review

Standard

Flavour release of aldehydes and diacetyl in oil/water systems. / Haahr, A. -M.; Bredie, W. L. P.; Stahnke, L. H.; Jensen, B.; Refsgaard, H. H. F.

In: Food Chemistry, Vol. 71, 2000, p. 355-362.

Research output: Contribution to journalJournal articlepeer-review

Harvard

Haahr, A-M, Bredie, WLP, Stahnke, LH, Jensen, B & Refsgaard, HHF 2000, 'Flavour release of aldehydes and diacetyl in oil/water systems', Food Chemistry, vol. 71, pp. 355-362. https://doi.org/10.1016/S0308-8146(00)00184-9

APA

Haahr, A. -M., Bredie, W. L. P., Stahnke, L. H., Jensen, B., & Refsgaard, H. H. F. (2000). Flavour release of aldehydes and diacetyl in oil/water systems. Food Chemistry, 71, 355-362. https://doi.org/10.1016/S0308-8146(00)00184-9

Vancouver

Haahr A-M, Bredie WLP, Stahnke LH, Jensen B, Refsgaard HHF. Flavour release of aldehydes and diacetyl in oil/water systems. Food Chemistry. 2000;71:355-362. https://doi.org/10.1016/S0308-8146(00)00184-9

Author

Haahr, A. -M. ; Bredie, W. L. P. ; Stahnke, L. H. ; Jensen, B. ; Refsgaard, H. H. F. / Flavour release of aldehydes and diacetyl in oil/water systems. In: Food Chemistry. 2000 ; Vol. 71. pp. 355-362.

Bibtex

@article{5204d3e0a1ba11ddb6ae000ea68e967b,
title = "Flavour release of aldehydes and diacetyl in oil/water systems",
abstract = "The concentration- and time-dependent release of three C6-aldehydes, six C9-aldehydes and diacetyl was studied in model systems. The systems were water, rapeseed oil and oil-in-water emulsions. Dynamic headspace sampling was used to collect the volatile compounds. In the concentration-dependent release experiment, the C6-aldehydes were released in equal proportions from the aqueous and the emulsion systems, but in lower amounts from the pure oil. The amounts of C9-aldehydes released decreased with increasing oil content. All aldehydes were released more rapidly from the aqueous system than from the pure oil. The release over time for diacetyl and (E,E)-2,4-hexadienal showed a linear relationship in all systems. The other compounds followed an exponential relationship between the time and the fraction released in the aqueous systems. It was demonstrated that the release of the volatile compounds was dependent on the chain length, the degree of unsaturation as well as the characteristics of the model system.",
author = "Haahr, {A. -M.} and Bredie, {W. L. P.} and Stahnke, {L. H.} and B. Jensen and Refsgaard, {H. H. F.}",
year = "2000",
doi = "10.1016/S0308-8146(00)00184-9",
language = "English",
volume = "71",
pages = "355--362",
journal = "Food Chemistry",
issn = "0308-8146",
publisher = "Elsevier",

}

RIS

TY - JOUR

T1 - Flavour release of aldehydes and diacetyl in oil/water systems

AU - Haahr, A. -M.

AU - Bredie, W. L. P.

AU - Stahnke, L. H.

AU - Jensen, B.

AU - Refsgaard, H. H. F.

PY - 2000

Y1 - 2000

N2 - The concentration- and time-dependent release of three C6-aldehydes, six C9-aldehydes and diacetyl was studied in model systems. The systems were water, rapeseed oil and oil-in-water emulsions. Dynamic headspace sampling was used to collect the volatile compounds. In the concentration-dependent release experiment, the C6-aldehydes were released in equal proportions from the aqueous and the emulsion systems, but in lower amounts from the pure oil. The amounts of C9-aldehydes released decreased with increasing oil content. All aldehydes were released more rapidly from the aqueous system than from the pure oil. The release over time for diacetyl and (E,E)-2,4-hexadienal showed a linear relationship in all systems. The other compounds followed an exponential relationship between the time and the fraction released in the aqueous systems. It was demonstrated that the release of the volatile compounds was dependent on the chain length, the degree of unsaturation as well as the characteristics of the model system.

AB - The concentration- and time-dependent release of three C6-aldehydes, six C9-aldehydes and diacetyl was studied in model systems. The systems were water, rapeseed oil and oil-in-water emulsions. Dynamic headspace sampling was used to collect the volatile compounds. In the concentration-dependent release experiment, the C6-aldehydes were released in equal proportions from the aqueous and the emulsion systems, but in lower amounts from the pure oil. The amounts of C9-aldehydes released decreased with increasing oil content. All aldehydes were released more rapidly from the aqueous system than from the pure oil. The release over time for diacetyl and (E,E)-2,4-hexadienal showed a linear relationship in all systems. The other compounds followed an exponential relationship between the time and the fraction released in the aqueous systems. It was demonstrated that the release of the volatile compounds was dependent on the chain length, the degree of unsaturation as well as the characteristics of the model system.

U2 - 10.1016/S0308-8146(00)00184-9

DO - 10.1016/S0308-8146(00)00184-9

M3 - Journal article

VL - 71

SP - 355

EP - 362

JO - Food Chemistry

JF - Food Chemistry

SN - 0308-8146

ER -

ID: 7773515