Effect of changes in pH on the release of flavour compounds from a soft drink-related model system

Food Chemistry

Volumn 74, Issue 4, 2001, Pages 429-435

  Hansson, A ^a   Pehrson, K ^a   Andersson, J ^a  

^a SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

Author keywords

Citric acid; Flavour release; PH; Phosphoric acid: Soft drink

Indexed keywords

CITRIC ACID; ESTER; FLAVORING AGENT; HYDROCHLORIC ACID; PHOSPHORIC ACID; SODIUM HYDROXIDE; WATER;

ARTICLE; CONTROLLED STUDY; DISSOCIATION; DRINKING; FLAVOR; MODEL; PH; SOFT DRINK;

EID: 0034892943     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0308-8146(01)00158-3     Document Type: Article

References (13)

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10. Effect of sucrose and organic acids on apparent flavor intensity