Flavor release from salad dressing varying in fat and garlic flavor

Food Quality and Preference

Volumn 13, Issue 3, 2002, Pages 129-137

  Guinard, Jean Xavier ^a   Wee, Charlene ^a   McSunas, Andy ^b   Fritter, Daniela ^b  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b The Clorox Company   (United States)

Author keywords

Fat; Flavor release; Salad dressing; Time intensity profiling

Indexed keywords

FAT; OIL;

ACIDITY; ARTICLE; CONTROLLED STUDY; FLAVOR; FOOD ANALYSIS; FOOD PROCESSING; FOOD QUALITY; GARLIC; LIPID COMPOSITION; PEPPER; TIME;

ALLIUM SATIVUM; BRASSICA NAPUS VAR. NAPUS;

EID: 0036266845     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(01)00075-1     Document Type: Article

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