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The release of four volatile flavour compounds (cis-3-hexen-1-ol, benzaldehyde, ethyl butanoate and butylisovalerate) from pure water and various low-viscosity aqueous solutions (sucrose, maltitol, erythritol, polydextrose and oligofructose, each at 20% (w/w)) was investigated. Dynamic headspace concentrations of the flavour compounds at thermodynamic equilibrium were monitored by proton-transfer-reaction...
Flavor release from mixtures of maltitol, erythritol, polydextrose and oligofructose dissolved in water at concentrations of 43% (w/w) was investigated to analyze possible interactions between the viscous matrix and the volatiles using an experimental mixture design in combination with data analysis and response modeling tools. The dynamic release of four flavor compounds (cis-3-hexenol, benzaldehyde,...
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