Relationship between texture of gels and flavour release
Koliandris, Andreas (2009) Relationship between texture of gels and flavour release. PhD thesis, University of Nottingham.
To provide further insight into the relationship between the structure of hydrocolloid solutions and gels and perception of taste and flavour, solutions of gelatin and locust bean gum, and gels prepared from mixtures of (a) high acyl and low acyl gellan (b) carrageenan and locust bean gum were studied. Both solutions contained sodium chloride and the gels were flavoured with ethyl butyrate.
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