Volatile flavor analysis and sensory evaluation of custard desserts varying in type and concentration of carboxymethyl cellulose

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 8105-8110

  Van Ruth, Saskia M ^a   De Witte, Leontien ^a   Uriarte, Amaya Rey ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Carboxymethyl cellulose; Flavor; Proton transfer reaction mass spectrometry; Strawberry

Indexed keywords

BUTYRIC ACID ETHYL ESTER; CARBOXYMETHYLCELLULOSE; FLAVORING AGENT; SUCROSE; VOLATILE AGENT;

ARTICLE; FLAVOR; FLOW MEASUREMENT; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MOLECULAR WEIGHT; NOSE; NOSE CAVITY; ODOR; PERCEPTION; PROTON TRANSPORT; SENSORY ANALYSIS; SENSORY EVALUATION; STATISTICAL ANALYSIS; STRAWBERRY; SWEETNESS; TASTE; THERMODYNAMICS; THICKNESS; VISCOSITY;

FRAGARIA X ANANASSA;

EID: 11144221172     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048647g     Document Type: Article

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