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- W2486247514 abstract "Flavor systems which perform well in conventionally prepared food are frequently unacceptable when incorporated in microwave heated food products. A frequent problem associated with flavor systems during microwave heating is the loss of flavor attributed to disproportionate distillation or degradation of selected flavor components during microwave heating. High pressure liquid chromatography and gas chromatographic techniques were used to quantitate these flavor components in microwave heated systems. Formation of Strecker aldehydes and loss of flavor components were much greater during microwave heating than conventional heating to comparable temperatures. The loss of a homologous series of volatile acids varied widely depending on the composition of the microwave medium. Factors which affect the dielectric property of the microwave medium such as water and salt concentration had a significant impact on the loss of volatile components." @default.
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- W2486247514 date "1989-10-03" @default.
- W2486247514 modified "2023-09-25" @default.
- W2486247514 title "Influence of Microwave Heating on Flavor" @default.
- W2486247514 doi "https://doi.org/10.1021/bk-1989-0409.ch049" @default.
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