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Vanillin is an aromatic flavor compound which is frequently used in foods and cosmetics.
As a vital flavor compound, acetoin is extensively used in dairy products and drinks industry.
Flavor release is defined as a flavor compound transport process from the matrix to the vapor phase [23].
The other type is characterized by the elimination of two carbons from the ferulic acid side chain, and this latter reaction can produce vanillin, a valuable flavor compound.
Additionally, the enzyme may be used in production of natural flavors and fragrances such as the rose-like flavor compound 2-Phenylethanol (Yang et al., 2012).
The negative effect of modified starch on the overall flavor release may also be attributed to the physical entrapment of flavor compound molecules through its viscosity enhancement effect, which impeded the flavor release of volatile compounds across the emulsion matrix.
Similar(35)
Some of the flavor compounds enhanced the perception of sweetness.
These flavor compounds are identified and quantified by machine.
Many flavor compounds in beer are unstable and fall apart into less desirable flavors over time.
The latter was one of the most widely used Givaudan flavor compounds.
He said three genes that control the production of key flavor compounds have already been located.
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