Lesme, H; Alleaume, C; Bouhallab, S; Famelart, MH; Marzin, C; Lopez-Torres, L; Prost, C; Rannou, C in [Lesme, Hanna; Alleaume, Clemence; Marzin, Cecile; Prost, Carole; Rannou, Cecile] Univ Nantes, Oniris, CNRS UMR 6144, GEPEA MAPS2, Rue Geraudiere, F-44322 Nantes, France; [Bouhallab, Said; Famelart, Marie-Helene] INRAE, STLO, Agrocampus Ouest, 65 Rue St Brieuc, F-35000 Rennes, France; [Lopez-Torres, Lizeth] Mane & Fils, Sarree Route Gourdon, F-06620 Le Bar Sur Loup, France published Aroma-retention capacities of functional whey protein aggregates: Study of a strawberry aroma in solutions and in fat-free yogurts in 2020.0, Cited 33.0. Computed Properties of C10H10O2. The Name is Methyl 3-phenyl-2-propenoate. Through research, I have a further understanding and discovery of 103-26-4.
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.
Computed Properties of C10H10O2. About Methyl 3-phenyl-2-propenoate, If you have any questions, you can contact Lesme, H; Alleaume, C; Bouhallab, S; Famelart, MH; Marzin, C; Lopez-Torres, L; Prost, C; Rannou, C or concate me.
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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