Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems

Flavour and Fragrance Journal

Volumn 14, Issue 6, 1999, Pages 351-357

  Brauss, Michael S ^a   Balders, Björn ^a   Linforth, Robert S T ^a   Avison, Shane ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

API MS; Biscuit; Flavour; LogP; Low fat foods; Volatile

Indexed keywords

ACETIC ACID DERIVATIVE; ANETHOLE; BUTYRALDEHYDE; FAT;

ARTICLE; COOKING; FLAVOR; FOOD PROCESSING; HYDRATION; TEMPERATURE; TIME;

EID: 0033401004     PISSN: 08825734     EISSN: None     Source Type: Journal    
DOI: 10.1002/(SICI)1099-1026(199911/12)14:6<351::AID-FFJ847>3.0.CO;2-L     Document Type: Article

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