Effect of hydration on release of volatiles from cereal foods

LWT

Volumn 29, Issue 1-2, 1996, Pages 158-162

  Clawson, Andrew R ^a   Linforth, Rob S T ^a   Ingham, Kate E ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030497223     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1996.0022     Document Type: Article

References (8)

1. 1 LINFORTH, R.S.T. AND TAYLOR, A.J. Measurement of volatile release in the mouth. Food Chemistry, 48, 115-120 (1993)
2. 2 INGHAM, K.E., LINFORTH, R.S.T. AND TAYLOR, A.J. The effect of eating on aroma release from mint flavoured sweets. Flavor and Fragrance Journal, 10, 15-24 (1995)
3. 3 INGHAM, K.E., LINFORTH, R.S.T. AND TAYLOR, A.J. The effect of eating on the rate of aroma release from mint flavoured sweets. Lebensmittel-Wissenschaft und-Technologie, 28, 105-110 (1995)
4. 4 NYQVIST, H. Saturated salt solutions for maintaining specific relative humidities. International Journal of Pharmaceutical and Technology Product Manufacture, 4, 47-48 (1983)
5. 5 DAVIES, R.J., DANIELS, N.W. AND GREENSHIELDS, R. An improved method of adjusting flour moisture in studies on lipid binding. Journal of Food Technology, 4, 117-123 (1969)
6. 6 FISCHER, U., BOULTON, R.B. AND NOBLE, A.C. Physiological factors contributing to the variability of sensory assessments: relationship between salivary flow rate and temporal perception of gustatory stimuli. Food Quality and Preference, 5, 55-64 (1994)
7. 7 DALLA ROSA, M., PITTIA, P. AND NICOLI, M.C. Influence of water activity on headspace concentration of volatiles over model and food systems. Italian Journal of Food Science, 6, 421-432 (1994)
8. 8 LAING, D.G. Perceptual odour interactions and objective mixture analysis. Food Quality and Preference, 5, 75-80 (1994)