The influence of gel strength on aroma release from pectin gels in a model mouth and in vivo, monitored with proton-transfer-reaction mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 51, Issue 16, 2003, Pages 4732-4740

  Hansson, Annika ^a,b   Giannouli, Persephoni ^b   Van Ruth, Saskia ^b  

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

^b UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Flavor; Mastication; Model mouth; Pectin gels; Proton transfer reaction mass spectrometry (PTR MS); Release; Saliva

Indexed keywords

PECTIN;

AROMA; ARTICLE; FLAVOR; GEL; MASTICATION; MOUTH; OLFACTORY EPITHELIUM; PROTON TRANSFER REACTION MASS SPECTROMETRY; SALIVA; SIGNAL TRANSDUCTION;

CHEMISTRY, PHYSICAL; GELS; HUMANS; MASS SPECTROMETRY; MASTICATION; MODELS, BIOLOGICAL; MOUTH; NOSE; ODORS; PECTINS; SALIVA;

EID: 0042303888     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf030050y     Document Type: Article

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