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Absorption of volatile methyl ketones by a natural model system: freeze-dried cream

, : Absorption of volatile methyl ketones by a natural model system: freeze-dried cream. Journal of Food Science 38(1): 7-10

A technique was studied for the enrichment of a dried model system by exposure of the system to an atmosphere of volatile flavour compounds. As the exposure time was lengthened, the quantity of each of the flavour compounds absorbed by the freeze-dried whipping cream increased. Absorption of methyl ketones by the dried cream decreased with increasing chain length from C3 to C9; desorption during frozen storage was also greatest for the more volatile methyl ketones.


DOI: 10.1111/j.1365-2621.1973.tb02762.x

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