Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems

Bioscience, Biotechnology and Biochemistry

Volumn 64, Issue 12, 2000, Pages 2523-2529

  Odake, Sachiko ^a,c   Roozen, Jacques P ^a   Burger, Jack J ^b  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b Givaudan SA   (Switzerland)

^c Japan   (Japan)

Author keywords

Aroma; Flavor; Flavor release; Mastication; Volatile

Indexed keywords

2 HEPTANONE; 2,3 BUTANEDIONE; 2-HEPTANONE; KETONE;

ARTICLE; BIOLOGICAL MODEL; CHEMISTRY; FOOD; HUMAN; METABOLISM; PARTICLE SIZE; PH; PHYSIOLOGY; SALIVA; TASTE; VOLATILIZATION;

DIACETYL; FOOD; HUMANS; HYDROGEN-ION CONCENTRATION; KETONES; MODELS, BIOLOGICAL; PARTICLE SIZE; SALIVA; TASTE; VOLATILIZATION;

EID: 0034573519     PISSN: 09168451     EISSN: 13476947     Source Type: Journal    
DOI: 10.1271/bbb.64.2523     Document Type: Article

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