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Title
| - Real-Time Monitoring of Thermal Flavor Generation in SkimMilk Powder Using Atmospheric Pressure Chemical IonizationMass Spectrometry
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Abstract
| - The feasibility of monitoring volatile flavor compounds formed by thermal treatment of skimmed milkpowder in real time by atmospheric pressure chemical ionization mass spectrometry (APCIMS) wasestablished. Skim milk powder samples were heated isothermally (70 to 120 °C) at different moisturecontents (2.2 and 12.7 g water/100 g dry solids). Headspace was sampled and analyzed continuouslyin full scan mode (30−180 amu) by APCIMS. The identity of the volatile compounds monitored byAPCIMS was confirmed by coupled GC−EI−APCIMS. The concentration measured by the APCIMSwas the net effect of three processes, namely formation of the compound, partition from the skimmilk powder into the gas phase, and dilution due to the headspace sampling method used. Preliminaryexperiments established that the technique could follow the effects of heating temperature and moisturecontent on the formation of selected compounds from skim milk powder. Keywords: On-line; Maillard; APCIMS; isothermal; moisture content
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