Modeling aroma release from foods using physicochemical parameters

ACS Symposium Series

Volumn 763, Issue , 2000, Pages 166-178

  Linforth, Rob S T ^a   Friel, E N ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0006876366     PISSN: 00976156     EISSN: None     Source Type: Book Series    
DOI: 10.1021/bk-2000-0763.ch014     Document Type: Article

References (14)

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3. Taylor, AJ & Linforth RST, Modelling flavour release in foods. In Modelling chemical change in food. B Wedzicha Ed. Royal Society of Chemistry, Cambridge, 1999 in press.
4. Overbosch, P.; Afterhof, W. G. M. and Haring, P. G. M. Food Rev. Int. 1991, 7, 137-184.
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6. Harrison, M.; Hills, B. P. Int. J. Food Sci Tech. 1996, 31, 167-176.
7. De Roos, K. B. and Wolswinkel, K. In Trends in Flavour Research; Maarse, H. and Van Der Heij, D. G. Eds. Elsevier: Amsterdam, 1994, pp 15-32.
8. Harrison, M., Campbell S and Hills, B.P. J. Agric Food Chem. 1998, 46, 2736-2743.
9. Roberts, D. D.; Acree, T. E. In Flavour Science: Recent Developments; Taylor, A. J. and Mottram, D. S., Eds. Royal Soc. Chem. Cambridge, 1996, pp 399-404.
10. Dearden, J. C. In Practical Applications of Quantitative Structure-Activity Relationships (QSAR) in Environmental Chemistry and Toxicology; Karcher, W. and Devillier, J. Eds. ECSC; Brussels, 1990, pp 25-59.
11. Katritzky, A. R.; Mu, L. and Karelson, A. R. J. Chem. Inf. Comput. Sci. 1996, 36, 1162-1168.
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13. Liang, C. and Gallagher, D. A. J. Chem. Inf. Comput. Sci. 1998, 38, 321-324.
14. Hinterholzer, A.; Baek, I.; Linforth, R.; Taylor, A and Schieberle, P. In Interaction of food matrix with small ligands influencing flavour and texture; Schieberle, P. Ed.; Office for Official Publications of the European Communities: Luxembourg, 1998, Vol. 3, pp 45-50.