Effect of moisture content on flavor formation in propylene glycol-based model system in a microwave oven | Health & Environmental Research Online (HERO)

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Citation
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HERO ID

3040866

Reference Type

Journal Article

Title

Effect of moisture content on flavor formation in propylene glycol-based model system in a microwave oven

Author(s)

Peterson, BI; Tong, CH; Hartman, TG; Ho, CT

Year

1994

Is Peer Reviewed?

Journal

Perfumer and Flavorist
ISSN: 0272-2666

Report Number

IPA/95/1068275

Volume

Flavor

Issue

REF 25

Page Numbers

71-72

Language

English

Abstract

IPA COPYRIGHT: ASHP To investigate the effect of moisture content in a microwaveable propylene glycol flavor system, samples containing proline (L-proline) and xylose in propylene glycol with 0, 2.5, and 5% moisture content were prepared and microwaved at 130DGC for 10 min; the samples then underwent spectrometric investigation. The aroma of the samples became progressively weaker with increasing moisture content. In addition, all identified compounds gave a dramatic decrease in yield with increasing moisture content.