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Precursors of toffee flavour.

Sharp, Terry M. (1975) Precursors of toffee flavour. Doctoral thesis, University of Surrey (United Kingdom)..

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Abstract

The development of the characteristic flavour of toffee has been investigated by a number of different methods. Macroscopic changes in the constituents of toffee due to the cooking process have been measured by standard methods and related to the chemical processes taking place in the system. The importance of reaction intermediates (Strecker aldehydes and 5-hydroxymethylfurfural) in the development of toffee flavour has been determined by the use of trained taste panels and chemical analysis involving extensive use of gas-liquid chromatography. The role played by butter in the development of toffee flavour has been investigated, with particular reference to aldehydes and carboxylic acids, by the use of trained taste panels and chemical analysis involving vacuum steam distillation techniques, followed by gas chromatography.

Item Type: Thesis (Doctoral)
Divisions : Theses
Authors :
NameEmailORCID
Sharp, Terry M.
Date : 1975
Contributors :
ContributionNameEmailORCID
http://www.loc.gov/loc.terms/relators/THS
Additional Information : Thesis (Ph.D.)--University of Surrey (United Kingdom), 1975.
Depositing User : EPrints Services
Date Deposited : 22 Jun 2018 14:26
Last Modified : 06 Nov 2018 16:53
URI: http://epubs.surrey.ac.uk/id/eprint/848015

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