Following butter flavour deterioration with an acoustic wave sensor
Off-flavours develop naturally in butter and the process is accelerated by heat. An acoustic wave sensor was used to detect the aroma compounds evolved from heated butter and the results have shown that registered marked changes were coincident to odour changes detected by sensory analysis. The flav...
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| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2019
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| Texto completo: | http://hdl.handle.net/10773/26741 |
| País: | Portugal |
| Oai: | oai:ria.ua.pt:10773/26741 |