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The Influence of Sugar Concentrations on the Vapor Pressure of Food Odor Volatiles in Aqueous Solutions
Author(s) -
WIENTJES A. G.
Publication year - 1968
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1968.tb00872.x
Subject(s) - sugar , odor , chemistry , fructose , aqueous solution , flavor , food science , vapor pressure , chromatography , organic chemistry
SUMMARY— The addition of fructose or invert sugar in very high concentrations to aqueous solutions containing strawberry volatiles or synthetic compounds respectively, results for some components in a decrease of peak heights in gas chromatograms of the vapors over the solutions; the phenomenon is thought to be of interest for studying flavor retention in juice concentrates.