Author(s):
B. RAMOS 
; Pinho O ; I.M.P.L.V.O. FEREIRA
Date: 2009
Persistent ID: http://hdl.handle.net/10216/20876
Origin: Repositório Aberto da Universidade do Porto
Subject(s): Ciências da Saúde
Document details
VOLATILE PROFILE AND SENSORY CHARACTERISTICS OF CREAMS USED AS FILLERS OF BAKER...
Description
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
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
Document Type
Article
Language Portuguese
Language Portuguese
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