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. 2019 Oct 31;39(5):780–791. doi: 10.5851/kosfa.2019.e68

Fig. 5. Changes in volatile components area values of HS-SPME/GC-FID analysis of microencapsulated and unencapsulated caramel flavor added to milk beverages supplemented with coffee.

Fig. 5.

(A) non-added coffee beverage at initial, (B) unencapsulated caramel flavor added to coffee beverage at initial, (C) unencapsulated caramel flavor added to coffee beverage at the 15th storage day, (D) microencapsulated caramel flavor added to coffee beverage at the initial time point, (E) microencapsulated caramel flavor added to coffee beverage at the 9th storage day, (F) microencapsulated caramel flavor added to coffee beverage at the 15th storage day. HS-SPME, headspace solid-phase microextraction.