The role of particles in the perception of flavors

Journal of Food Quality

Volumn 23, Issue 5, 2000, Pages 521-528

  Liu, Lei ^a   Hammond, Earl G ^a  

^a IOWA STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

DECAPODA (CRUSTACEA);

EID: 0034338981     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2000.tb00577.x     Document Type: Article

References (13)

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3. HAMMOND, E.G., FEDLER, C. and SMITH, R.J. 1981. Analysis of particle-borne swine house odors. Agric. Environ. 6, 395-401.
4. HAMMOND, E.G. and SMITH, R.J. 1981. Survey of some molecularly dispersed odorous constituents in swine-house air. Iowa State J. Res. 55, 393-399.
5. KAO, J.-W., HAMMOND, E.G. and WHITE, P.J. 1998. Volatile compounds produced during deodorization of soybean oil and their flavor significance. J. Am. Oil Chem. Soc. 75, 1102-1107.
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7. KUNINAKA, A. 1981. Taste and flavor enhancers. In Flavor Research, Recent Advances, (R. Teranishi, R.A. Flath and F. Sugisawa, eds.) pp. 305-353, Marcel Dekker, New York.
8. KURIHARA, K. 1987. Recent progress in the taste receptor mechanism. In Umami: A Basic Taste, (Y. Kawamura and M.R. Kare, eds.) pp. 3-39, Marcel Dekker, New York.
9. MEIJBOOM, P.W. 1964. Relationship between molecular structure and flavor perceptibility of aliphatic aldehydes. J. Am. Oil Chem. Soc. 41, 326-328.
10. NAGODAWITHANA, T. 1994. Flavor enhancers: Their probable mode of action. Food Technol. 48(4), 79-80,82-85.
11. SIEK, T.J., ALBIN, I.A., SATHER, L.A. and LINDSAY, R.C. 1969. Taste thresholds of butter volatiles in deodorized butteroil medium. J. Food Sci. 34, 265-267.
12. SUGITA, Y. 1990. Flavor enhancers. In Food Additives, (A.L. Branen, P.M. Davidson and S. Salminen, eds.) pp. 259-296, Marcel Dekker, New York.
13. United States Department of Health, Education and Welfare. National Air Pollution Control Administration 1969. Air quality criteria for particulate matter. AP-49.