Recently I am researching about FLAVOR COMPOUNDS; MILK-PROTEINS; PARTITION-COEFFICIENTS; BETA-LACTOGLOBULIN; FOOD MATRICES; MODEL; RELEASE; RATIO; VOLATILES; HEADSPACE, Saw an article supported by the regional councils of Brittany (France) [13008651]; Pays de la Loire (France) [2014-07081]; Bba industrial association. Published in ELSEVIER in AMSTERDAM ,Authors: Lesme, H; Alleaume, C; Bouhallab, S; Famelart, MH; Marzin, C; Lopez-Torres, L; Prost, C; Rannou, C. The CAS is 103-26-4. Through research, I have a further understanding and discovery of Methyl 3-phenyl-2-propenoate. Safety of Methyl 3-phenyl-2-propenoate
The aroma-retention capacity of functional whey protein aggregates (WPA) was compared to that of native whey protein isolate (WPI) in aqueous solutions and in fat-free yogurts. The retention of aroma compounds, constituting a model strawberry aroma, was evaluated by calculating gas-matrix partition coefficients using head-space gas chromatography (HS-GC). The retention capacity of WPA differed from the one of WPI for three out of seven aroma compounds detected in HS-GC. Incorporating WPA in fat-free yogurts tended to decrease the release of hydrophobic aroma compounds such as 2-nonanone or methyl-cinnamate. The magnitude of the differences between the partition coefficients of yogurts enriched in WPI or WPA was lower than in aqueous solutions, which is likely to be due to the higher complexity of the food matrix and potential interactions with other ingredients. Overall, the different aroma-retention capacities of native WPI and functional WPA are likely to lead to unbalanced aroma, especially in fat-free dairy products.
Safety of Methyl 3-phenyl-2-propenoate. Bye, fridends, I hope you can learn more about C10H10O2, If you have any questions, you can browse other blog as well. See you lster.
Reference:
Article; Weng, Shiue-Shien; Ke, Chih-Shueh; Chen, Fong-Kuang; Lyu, You-Fu; Lin, Guan-Ying; Tetrahedron; vol. 67; 9; (2011); p. 1640 – 1648;,
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