Computerized apparatus for measuring dynamic flavor release from liquid food matrices

Journal of Agricultural and Food Chemistry

Volumn 50, Issue 22, 2002, Pages 6440-6447

  Rabe, Swen ^a   Krings, Ulrich ^a   Banavara, Dattatreya S ^a   Berger, Ralf G ^a  

^a LEIBNIZ UNIVERSITY HANNOVER   (Germany)

Author keywords

Computerized apparatus; Dynamic flavor release; Mouth conditions; Real time; Reproducibility; Sensitivity

Indexed keywords

2,3 BUTANEDIONE; ACETIC ACID DERIVATIVE; BUTYRIC ACID DERIVATIVE; CARVONE; LINALOOL; PYRAZINE DERIVATIVE; PYRIDINE DERIVATIVE; SALIVA SUBSTITUTE; THIAZOLE DERIVATIVE;

AIR SAMPLING; ARTICLE; BEVERAGE; BIOLOGICAL MODEL; COMPUTER; COMPUTER ANALYSIS; FLAVOR; FOOD ANALYSIS; FOOD INTAKE; GAS CHROMATOGRAPHY; HUMAN; INSTRUMENTATION; KINETICS; LIQUID; MASS FRAGMENTOGRAPHY; MEASUREMENT; METHODOLOGY; MOUTH; MOUTH MUCOSA; ODOR; PHYSIOLOGY; REPRODUCIBILITY; SALIVA; SENSITIVITY AND SPECIFICITY; TASTE; TEMPERATURE; VOLATILIZATION;

CHROMATOGRAPHY, GAS; COMPUTERS; FOOD ANALYSIS; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; KINETICS; MODELS, BIOLOGICAL; MOUTH; ODORS; REPRODUCIBILITY OF RESULTS; SALIVA; SENSITIVITY AND SPECIFICITY; TASTE; TEMPERATURE; VOLATILIZATION;

EID: 0037164025     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf020231k     Document Type: Article

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