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Impact of protein, lipid and carbohydrate on the headspace delivery of volatile compounds from hydrating powders

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Figure

Fig. 1 Schematic representation of powder dissolution cell
Fig. 2 Typical headspace intensity curve (total ion count expressedas percentage of maximum headspace intensity) during sampledissolution (12.525-g coffee powder) and subsequent extraction ofaroma delivery parameters, TMAX and IMAX
Fig. 3 Impact of headspacevolume and stirring speed onmaximum headspace intensity(IMAX ± SD) (mV)
Fig. 5 TMAX ± SD (min) of
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