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ISBN 978-3-8439-0884-9

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978-3-8439-0884-9, Reihe Lebensmitteltechnologie

Andrej Heilig
The interaction of aroma compounds and dairy constituents: influence of composition and processing on aroma retention and transport in liquid to semi-solid matrices

233 Seiten, Dissertation Universität Hohenheim Stuttgart-Hohenheim (2012), Hardcover, A5

Zusammenfassung / Abstract

The present study aimed to investigate how changes in the composition and processing of dairy matrices will affect the retention and transport of different aroma compounds in the resulting matrices. The texture, as well as the micro- and nanostructural properties of these matrices were modified, assessed and linked to the observed aroma compound retention and transport behaviour. The results facilitate predictions on changes in the aroma profile and necessary adaptations in the aroma compounds composition.