The effect of prime emulsion components as a function of equilibrium headspace concentration of soursop flavor compounds

• Main Authors: Cheong, Kok Whye, Tan, Chin Ping, Mirhosseini, Hamed, Yee, Joanne Kam Wai, Sheikh Abdul Hamid, Nazimah, Osman, Azizah, Basri, Mahiran
• Format: Article
• Published: Chemistry Central 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/35676/; http://journal.chemistrycentral.com/content/8/1/23/abstract#

Background Perceptions of food products start when flavor compounds are released from foods, transported and appropriate senses in the oral and nose are triggered. However, the long-term stability of flavor compounds in food product has been a major concern in the food industry due to the complex i...