In-Mouth Measurement of pH and Conductivity during Eating

Journal of Agricultural and Food Chemistry

Volumn 46, Issue 12, 1998, Pages 5210-5214

  Davidson, J M ^a   Linforth, R S T ^a   Taylor, A J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Conductivity; Nonvolatile, in mouth; pH; Salt

Indexed keywords

SOLANUM TUBEROSUM;

EID: 0001526189     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf9806558     Document Type: Article

References (10)

1. Fejerskov, O.; Scheie, A. A.; Manji, F. Effect of sucrose on Plaque pH in the Primary and Permanent Dentition of Caries-inactive and -active Kenyan Children. J. Dent. Res. 1992, 71, 25-31.
2. Fox, P. F. Advanced Dairy Chemistry - Lactose, Water, Salt and Vitamins; Chapman and Hall: London, 1997; Vol. 3, 2nd ed.; pp 261-267.
3. Ganong, F. Review of medical physiology; Prentice Hall International Inc.: New Jersey, 1993; 16th ed., pp 444-446.
4. Jack, F. R.; Piggott, J. R.; Paterson, A. Cheddar cheese texture related to salt release during chewing, measured by conductivity - preliminary study. J. Food. Sci. 1995, 60, 213-217.
5. Kirk, R.; Sawyer R. Pearson's composition and analysis of foods; Longman Scientific and Technical: Essex (Co-published by John Wiley and Sons: New York), 1991; 9th ed., pp 600-601.
6. Linforth, R. S. T.; Ingham, K E.; Taylor, A. J. Time course profiling of volatile release from foods during the eating process. Flavor Science: Recent Developments; Taylor, A. J., and Mottram, D., Eds.; 1996; pp 361-368.
7. Noble, A. C. Taste-aroma interactions. Trends in Food Sci. Technol. 1996, 7, 439-444.
8. Noble, A. C.; Kuo, Y.; Pangborn. R. M. Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected testants. Int. J. Food Sci. Technol. 1993, 28, 127-137.
9. Overbosch, P.; Afterof, W. G. M.; Haring, P. G. M. Flavor release in the mouth. Food Rev. Int. 1991, 7, 134-184.
10. Taylor, A. J. Volatile Flavor Release from Foods during Eating. Crit. Rev. Food Sci. Nutr. 1996, 36, 765-784.