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A Natural Flavour in an Amphiphilic Association Structure

The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was o...

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Main Authors: Suhaimi, Hamdan, Che Rose, Laili, Ahmad, Faujan
Format: Article
Language:English
English
Published: Universiti Putra Malaysia Press 1995
Online Access:http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf
http://psasir.upm.edu.my/id/eprint/3811/
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spelling my.upm.eprints.38112013-05-27T07:11:26Z http://psasir.upm.edu.my/id/eprint/3811/ A Natural Flavour in an Amphiphilic Association Structure Suhaimi, Hamdan Che Rose, Laili Ahmad, Faujan The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed to be connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubility of the flavour was observed in a larger ratio. The solubility was, however, inversely proportional to the water content. Universiti Putra Malaysia Press 1995 Article PeerReviewed application/pdf en http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf Suhaimi, Hamdan and Che Rose, Laili and Ahmad, Faujan (1995) A Natural Flavour in an Amphiphilic Association Structure. Pertanika Journal of Science & Technology, 3 (1). pp. 141-149. ISSN 0128-7680 English
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
English
description The miscibility ofa banana flavour, amyl acetate, in a water-in-oil microemulsion of water/sodium dodecyl sulphate (SDS): hexan-1-01 (35:65) in n-decane and fJ-xylene system was carried out at 30°e. The systems were tested by a phasestudy and refractometry method. The solubility of the flavour was observed to be connected to the ratio of SDS: hexan-1-D1 and hydrocarbon; a higher solubility of the flavour was observed in a larger ratio. The solubility was, however, inversely proportional to the water content.
format Article
author Suhaimi, Hamdan
Che Rose, Laili
Ahmad, Faujan
spellingShingle Suhaimi, Hamdan
Che Rose, Laili
Ahmad, Faujan
A Natural Flavour in an Amphiphilic Association Structure
author_facet Suhaimi, Hamdan
Che Rose, Laili
Ahmad, Faujan
author_sort Suhaimi, Hamdan
title A Natural Flavour in an Amphiphilic Association Structure
title_short A Natural Flavour in an Amphiphilic Association Structure
title_full A Natural Flavour in an Amphiphilic Association Structure
title_fullStr A Natural Flavour in an Amphiphilic Association Structure
title_full_unstemmed A Natural Flavour in an Amphiphilic Association Structure
title_sort natural flavour in an amphiphilic association structure
publisher Universiti Putra Malaysia Press
publishDate 1995
url http://psasir.upm.edu.my/id/eprint/3811/1/A_Natural_Flavour_in_an_Amphiphilic_Association_Structure.pdf
http://psasir.upm.edu.my/id/eprint/3811/
_version_ 1643822720593428480
score 13.160551

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