The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and texture of …
AC Conti-Silva, DHM Bastos… - International Journal of …, 2012 - academic.oup.com
Corn grits that were supplemented with isovaleraldehyde, ethyl butyrate, butyric acid and
flavour enhancers were extruded under different processing conditions. Volatile compounds
retained in the extrudates were isolated by dynamic headspace and analysed using gas
chromatography–mass spectrometry. The expansion ratio, density and cut force to break
down the extrudates were evaluated and aroma intensity was assessed using a multisample
difference test. Butyric acid showed the greatest retention (96.4%), regardless of the …
flavour enhancers were extruded under different processing conditions. Volatile compounds
retained in the extrudates were isolated by dynamic headspace and analysed using gas
chromatography–mass spectrometry. The expansion ratio, density and cut force to break
down the extrudates were evaluated and aroma intensity was assessed using a multisample
difference test. Butyric acid showed the greatest retention (96.4%), regardless of the …
[引用][C] The effects of extrusion conditions and the addition of volatile compounds and flavour enhancers to corn grits on the retention of the volatile compounds and …
ACC Silva, DHM Bastos - 2012
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