The Impact of Wood Ice Cream Sticks' Origin on the Aroma of Exposed Ice Cream Mixes

S. Jiamyangyuen; J. F. Delwiche; W. J. Harper

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The Impact of Wood Ice Cream Sticks' Origin on the Aroma of Exposed Ice Cream Mixes

机译：木冰淇淋棒的起源对暴露的冰淇淋混合物香气的影响

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The effect of volatile compounds in white birch sticks obtaind from four different geographical locations on the aroma of ice cream mix was investigated. Sensory evaluation, (specifically, a series of warmed-up paired comparisons) was conducted on stick-exposed ice cream mixes to determine whether aroma differences in those mixes could be detected. Batches of ice cream mix were exposed to the sticks and aged for 6 d at 4 deg. C and then assessed by the panelists by pairwise comparison.

机译：研究了从四个不同地理位置获得的白桦枝中挥发性化合物对冰淇淋混合物香气的影响。对暴露于冰棍的冰淇淋混合物进行感官评估（特别是一系列热身配对比较），以确定是否可以检测到这些混合物中的香气差异。将一批冰淇淋混合物暴露于棍棒，并在4度下老化6天。 C，然后由小组成员通过成对比较进行评估。

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来源
《Journal of dairy science》 |2002年第2期|p.255-259|共5页
作者
S. Jiamyangyuen; J. F. Delwiche; W. J. Harper;
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作者单位

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收录信息美国《科学引文索引》(SCI);美国《生物学医学文摘》(MEDLINE);美国《化学文摘》(CA);
原文格式 PDF
正文语种 eng
中图分类乳品加工工业;
关键词
ice cream; wood; aroma; sensory evaluation;

机译：冰淇淋;木;香气;感官评估;

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5. Differentiation and identification of volatile flavor compounds in wooden ice cream sticks. [D] . Jiamyangyuen, Sudarat. 2001

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6. Glycaemic and insulinaemic impact of oats soaked overnight in milk vs. cream of rice with and without sugar nuts and seeds: a randomized controlled trial [O] . Thomas M. S. Wolever, Peter J. H. Jones, Alexandra L. Jenkins, -1

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7. Standardization of ice-cream mixes [O] . Tracy Paul Hubert 1928

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The Impact of Wood Ice Cream Sticks' Origin on the Aroma of Exposed Ice Cream Mixes

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