Title:

Characteristics of aroma compounds and selected factors shaping their stability in food with reduced fat content

Group publication title:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies

Title in english:

Charakterystyka substancji zapachowych oraz wybrane czynniki kształtujące ich stabilność w żywności o obniżonej zawartości tłuszczu

Creator:

Bortnowska, Grażyna

Subject and Keywords:

low-fat foods ; aroma compounds ; flavorings ; aroma quality ; żywność niskotłuszczowa ; substancje zapachowe ; aromaty spożywcze ; jakość zapachu

Description:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2018, Nr 3 (30), s. 9-19

Abstrakt:

Shaping the quality of food aroma as an important factor in product selection and acceptance is still the current goal of the conducted scientific research. Many studies indicate that the quality of aroma in the hedonistic category depends on the volatility and concentration of odorants that can cause extremely desirable or undesirable sensory sensations. In turn, indicators for assessing the impact of selected factors affecting the quality of food aroma are retention and the odor activity value (OAV). Food flavorings are preferred because of their standardized quality, strength of aroma and sterility, while super-spices due to their multifunctionality. The attention is also drawn to the growing interest in food emulsions as universal carriers of aroma compounds, and the possibility of shaping their stability in foods, especially those with reduced fat content, by appropriate selection of natural emulsifiers and/or thickeners

Publisher:

Wydawnictwo Uniwersytetu Ekonomicznego we Wrocławiu

Place of publication:

Wrocław

Date:

2018

Resource Type:

artykuł

Resource Identifier:

doi:10.15611/nit.2018.3.01

Language:

eng

Relation:

Nauki Inżynierskie i Technologie = Engineering Sciences and Technologies, 2018, Nr 3 (30)

Rights:

Pewne prawa zastrzeżone na rzecz Autorów i Wydawcy

Access Rights:

Dla wszystkich zgodnie z licencją

License:

CC BY-NC-ND 3.0 PL

Location:

Uniwersytet Ekonomiczny we Wrocławiu