Flavour release in the mouth

Trends in Food Science and Technology

Volumn 7, Issue 12, 1996, Pages 444-448

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

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030425055     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0924-2244(96)10046-7     Document Type: Article

References (31)

1. 1 Schieberle, P. (1995) 'New Developments in Methods for Analysis of Volatile Flavor Compounds and Their Precursors' in Characterization of Food: Emerging Methods (Gaonkar, A.G., ed.), pp. 403-431, Elsevier
2. 2 Acree, T.E. and Barnard, J. (1994) 'Gas Chromatography-Olfactometry and Charm Analysis' in Trends in Flavour Research (Maarse, H. and van der Heij, D.G., eds), pp. 211-220, Elsevier
3. 3 Maarse, H. and Van den Berg, F. (1989) 'Current Issues in Flavour Research' in Distilled Beverage Flavour (Piggott, J.R. and Paterson, A., eds), pp. 1-15, Norwood Ellis
4. 4 Cliff, M. and Heymann, H. (1993) 'Development and Use of Time-Intensity Methodology for Sensory Evaluation' in Food Technol. 26, 375-385
5. 5 Lee, W.E. (1986) 'A Suggested Instrumental Technique for Studying Dynamic Flavor Release From Food Products' in J. Food Sci. 51, 249-250
6. 6 Roberts, D.D. and Acree, T.E. 'Effects of Heating and Cream Addition on Fresh Raspberry Aroma Using a Retronasal Aroma Simulator and Gas Chromatography Olfactometry' in J. Agric. Food Chem. (in press)
7. 7 Roberts, D.D. and Acree, T.E. (1995) 'Simulation of Retronasal Aroma Using a Modified Headspace Technique: Investigating the Effects of Saliva, Temperature, Shearing and Oil on Flavor Release' in J. Agric. Food Chem. 43, 2179-2186
8. 8 Van Ruth, S.M., Roozen, J.P. and Cozijnsen, J.L. (1995) 'Volatile Compounds of Rehydrated French Beans, Bell Peppers and Leeks. Part I. Flavor Release in the Mouth and in Three Mouth Model Systems' in Food Chem. 53, 15-22
9. 9 Van Ruth, S.M., Roozen, J.P. and Cozijnsen, J.L. (1995) 'Volatile Compounds of Rehydrated French Beans, Bell Peppers and Leeks. Part II. Gas Chromatography/Sniffing Port Analysis and Sensory Evaluation' in Food Chem. 54, 1-8
10. 10 Dalla Rosa, M., Pittia, P. and Nicoli, M.C. (1994) 'Influence of Water Activity on Headspace Concentration of Volatiles Over Food and Model Systems' in Ital. J. Food Sci. 4, 421-432
11. 11 Clawson, A.R., Linforth, R.S.T., Ingham, K.E. and Taylor, A.J. (1996) 'Effect of Hydration on Release of Volatiles From Cereal Foods' in Lebensm.-Wiss. Technol. 29, 158-162
12. 12 Overbosch, P., Afterof, W.G.M. and Haring, P. (1991) 'Flavor Release in the Mouth' in Food Rev. Int. 7, 137-184
13. 13 DeRoos, K.B. and Wolswinkel, K. (1994) 'Non-equilibrium Partition Model for Predicting Flavor Release From Chewing Gum' in Trends in Flavour Research (Maarse, H. and van der Heij, D.G., eds), pp. 15-32, Elsevier
14. 14 Hills, B.P. and Harrison, M. (1995) 'Two Film Theory of Flavour Release From Solids' in Int. J. Food Sci. Technol. 30, 425-436
15. 15 Mackay, D.A.M, and Hussein, M.M. (1978) 'Headspace Techniques in Mouth Odor Analysis' in Analysis of Foods and Beverages (Charalambous, G., ed.), pp. 283-357, Academic Press
16. 16 Linforth, R.S.T. and Taylor, A.J. (1993) 'Measurement of Volatile Release in the Mouth' in Food Chem. 48, 115-120
17. 17 Naßl, K., Kropf, F. and Klostermeyer, H. (1995) 'A Method to Mimic and to Study the Release of Flavour Compounds From Chewed Food' in Z. Lebensm.-Unters. Forsch. 201, 62-68
18. 18 Taylor, A.J. and Linforth, R.S.T. (1994) 'Methodology for Measuring Volatile Profiles in the Mouth and Nose During Eating' in Trends in Flavour Research (Maarse, H. and van der Heij, D.G., eds), pp. 3-14, Elsevier
19. 19 Delahunty, C.M., Piggott, J.R., Connor, J.M. and Paterson, A. (1994) 'Low-fat Cheddar Cheese Flavor: Flavor Release in the Mouth' in Trends in Flavour Research (Maarse, H. and van der Heij, D.G., eds), pp. 47-52, Elsevier
20. 20 Roozen, J.P. and Legger-Huysman, A. (1995) 'Sensory Analysis and Oral Vapour Gas Chromatography of Chocolate Flakes' in Proceedings of the 4th Wartburg Aroma Symposium, Aroma, Perception, Formulation, Evaluation (Rothe, M. and Kruse, H-P., eds), pp. 627-632, Deutsche Institut für Ernährungsforschung, Potsdam-Rehbrücke, Germany
21. 21 Ingham, K.E., Linforth, R.S.T. and Taylor, A.J. (1995) 'Effect of Eating on the Rate of Aroma Release From Mint Flavoured Sweets' in Lebensm.-Wiss. Technol. 28, 105-110
22. 22 Ingham, K.E., Clawson, A.R., Linforth, R.S.T. and Taylor, A.J. (1996) 'Hydration Effects on Volatile Release in the Mouth' in Lebensm.-Wiss. Technol. 29, 158-162
23. 23 Soeting, W.J. and Heidema, J. (1988) 'A Mass Spectrometric Method for Measuring Flavour Concentration/Time Profiles in Human' in Chem. Senses 13, 607-617
24. 24 Reid, W.J. and Wragg, S. (1995) 'Flavour Release Measurement by In-breath Mass Spectrometry, 1. Development of Membrane Interface' in Leatherhead Food RA, UK Research Report No. 724, Leatherhead Food RA, Leatherhead, UK
25. 25 Jordan, A., Hansel, A., Holzinger, R. and Lindinger, W. (1995) 'Acetonitrile and Benzene in the Breath of Smokers and Non-smokers Investigated by Proton Transfer Reaction Mass Spectrometry' in Int. J. Mass Spectrom. Ion Process. 148, L1-L3
26. 26 Benoit, F.M., Davidson, W.R., Lovett, A.M., Nacson, S. and Ngo, A. (1983) 'Breath Analysis by Atmospheric Mass Spectrometry' in Anal. Chem. 55, 805-807
27. 27 Linforth, R.S.T. and Taylor, A.J. (1996) 'Apparatus and Methods for the Analysts of Trace Constituents in Gases', UK Patent Application 9615303.6
28. 28 Taylor, A.J. and Linforth, R.S.T. (1996) 'Improvements Relating to Volatile Compound Detection', UK Patent Application 9615304.4
29. 29 Linforth, R.S.T., Ingham, K.E. and Taylor, A.J. 'Time Course Profiling of Volatile Release From Foods During the Eating Process' in Flavour Science: Recent Developments (Mottram, D.S. and Taylor, A.J., eds), Royal Society of Chemistry, London, UK (in press)
30. 30 Gaillard, T., Matthew, J.A., Wright, A.J. and Fishwick, M.J. (1977) 'The Enzymic Breakdown of Lipids to Volatile and Non-volatile Carbonyl Fragments in Disrupted Tomato Fruits' in J. Sci. Food Agric. 28, 863-868
31. 31 Delahunty, C.M., Piggott, J.R., Conner, J.M. and Paterson, A. (1996) 'Comparison of Dynamic Flavour Release From Hard Cheeses and Analysis of Headspace Volatiles From the Mouth with Flavour Perception During Consumption' in J. Sci. Food Agric. 71, 273-281