Abstract:The optimisation of the volatile release of two commonly used flavour compounds (Isoamyl acetate and Furfuryl acetate) from a food emulsion model system was evaluated using Response Surface Methodology (RSM). 27 random order settings were established using a Central Composite Faced Centered experimental design (CCF). The main and combined effects of four independent variables; concentration of Isoamyl acetate (50-90 ppm), Furfuryl acetate (20-30 ppm), salt (NaCl) (0.1-2 %) and pH (5-7) on the responses were ex… Show more
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