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Titolo:
Use of inverse gas chromatography with humidity control of the carrier gasto characterise aroma-starch interactions
Autore:
Boutboul, A; Giampaoli, P; Feigenbaum, A; Ducruet, V;
Indirizzi:
INRA, SquAle, Lab Nutr & Securite Alimentaire, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 entaire, F-78352 Jouy En Josas, France ENSIA, Lab Chim Subst Nat, F-91744 Massy, France ENSIA Massy France F-91744 IA, Lab Chim Subst Nat, F-91744 Massy, France INRA, Unit Physicochim & Biotechnol Polymeres, F-51687 Reims, France INRAReims France F-51687 & Biotechnol Polymeres, F-51687 Reims, France
Titolo Testata:
FOOD CHEMISTRY
fascicolo: 3, volume: 71, anno: 2000,
pagine: 387 - 392
SICI:
0308-8146(20001115)71:3<387:UOIGCW>2.0.ZU;2-2
Fonte:
ISI
Lingua:
ENG
Soggetto:
DIFFERENT ORGANIC-COMPOUNDS; INCLUSION COMPLEXES; WATER; SORPTION; FLAVOR; BINDING;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
24
Recensione:
Indirizzi per estratti:
Indirizzo: Ducruet, V INRA, SquAle, Lab Nutr & Securite Alimentaire, F-78352 Jouy En Josas, France INRA Jouy En Josas France F-78352 78352 Jouy En Josas, France
Citazione:
A. Boutboul et al., "Use of inverse gas chromatography with humidity control of the carrier gasto characterise aroma-starch interactions", FOOD CHEM, 71(3), 2000, pp. 387-392

Abstract

The interactions between aroma compounds and native corn starch were studied by inverse gas chromatography (IGC). A system of humidification of the carrier gas has been set up and generated a fixed and stable relative humidity of 56+/-3%. The IGC system worked under pressure (2.1 bars), using starch as stationary phase without any support. This technique allowed to maintain the starch matrix with a constant water content of 10%. The specific retention volumes of volatiles (1-hexanol, 2-hexanol, octanal, ethyl hexanoateand d-limonene) were measured under dry and humid conditions. Retention was higher under humid conditions, especially For 1-hexanol. Retention indices of volatiles with various functions and carbon chain lengths were determined on starch and compared to RI on Carbowax. RI on starch increased with the carbon chain length, like on Carbowax. Retention on starch and Carbowax followed the same general order, relative to the functional group. (C) 2000Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 08/07/20 alle ore 07:52:43