Temporal aroma delivery from milk containing 0-5% added fat, by free choice profiling, time intensity, and atmospheric pressure chemical ionization-mass spectrometry techniques

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 8111-8118

  Miettinen, Sanna Maija ^a   Hyvönen, Lea ^a   Linforth, Rob S T ^b   Taylor, Andy J ^b   Tuorila, Hely ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

^b UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

APCI MS; Aroma; Fat; Time intensity method

Indexed keywords

BUTYRIC ACID ETHYL ESTER; FAT; FLAVORING AGENT; LINALOOL;

AROMA; ARTICLE; ATMOSPHERIC PRESSURE; FLAVOR; MASS SPECTROMETRY; MILK; PERCEPTION; SAMPLING; SENSORY ANALYSIS; STATISTICAL ANALYSIS; STRAWBERRY; VOLATILIZATION;

FRAGARIA X ANANASSA;

EID: 11144226180     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf040218v     Document Type: Article

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