Comparison of nosespace, headspace, and sensory intensity ratings for the evaluation of flavor absorption by fat

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 12, 2003, Pages 3636-3642

  Roberts, Deborah D ^a   Pollien, Philippe ^b   Antille, Nicolas ^b   Lindinger, Christian ^b   Yeretzian, Chahan ^b  

^a Vers Chez les Blanc ^*  (United States)

^b NESTLÉ RESEARCH CENTER   (Switzerland)

Author keywords

Correlation; Flavor release; Lipid; Masking; Milk; Partition coefficient; Proton transfer reaction mass spectrometry; Quantification; SPME

Indexed keywords

FAT; WATER;

ABSORPTION; AQUEOUS SOLUTION; ARTICLE; COMPARATIVE STUDY; CONCENTRATION (PARAMETERS); CORRELATION COEFFICIENT; FAT CONTENT; FLAVOR; HUMAN; LIPOPHILICITY; MASKING; MASS SPECTROMETRY; MILK; NORMAL HUMAN; NOSE; PARTITION COEFFICIENT; SCORING SYSTEM; SENSORY ANALYSIS; SWALLOWING;

ABSORPTION; ANIMALS; DIETARY FATS; HUMANS; LIPID METABOLISM; LIPIDS; MASS SPECTROMETRY; MILK; ODORS; RANDOM ALLOCATION; TASTE; VOLATILIZATION;

EID: 0038689282     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf026230+     Document Type: Article

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