Siccama, Joanne W. published the artcileThe effect of partial replacement of maltodextrin with vegetable fibres in spray-dried white asparagus powder on its physical and aroma properties, Application In Synthesis of 21834-92-4, the main research area is maltodextrin vegetable fiber asparagus spray drying aroma; Asparagus fibres; GC–MS; Maltodextrin; Metabolomics; Spray drying; Volatiles retention.
Asparagus concentrate was spray-dried in different carrier formulations in which maltodextrin was partially replaced by cellulose-based carriers, i.e. asparagus fiber, citrus fiber or microcrystalline cellulose. This replacement was limited to a maximum level of 3% weight/weight for asparagus and citrus fibers, and 10% weight/weight for microcrystalline cellulose, due to fiber insolubility and increased viscosity of the feed. Powders obtained from feed solutions with an initial solids content of 40% weight/weight showed better phys. properties and aroma retention than 30% weight/weight Partial replacement of maltodextrin by cellulose-based carriers resulted in powders with similar phys. properties as the control and did not detrimentally influence the aroma profiles as analyzed by headspace solid-phase microextraction and gas chromatog.-mass spectrometry. This research shows that fiber obtained from asparagus waste streams could potentially be used as a carrier to produce spray-dried asparagus powder with retained key asparagus volatiles such as 2-methoxy-3-iso-Pr pyrazine.
Food Chemistry published new progress about Agglomeration. 21834-92-4 belongs to class isoquinoline, name is 5-Methyl-2-phenylhex-2-enal, and the molecular formula is C13H16O, Application In Synthesis of 21834-92-4.
Referemce:
Isoquinoline – Wikipedia,
Isoquinoline | C9H7N – PubChem