Flavor release measurement from gum model system

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 26, 2004, Pages 8119-8126

  Ovejero López, Isabel ^a   Haahr, Anne Mette ^b   Van Den Berg, Frans ^a   Bredie, Wender L P ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b TECHNICAL UNIVERSITY OF DENMARK   (Denmark)

Author keywords

APCI MS; Chewing gum; Cooling; Flavor release; Menthol; Peppermint; Sorbitol; Time intensity; Xylitol

Indexed keywords

ACETONE; MENTHOL; PEPPERMINT; PEPPERMINT OIL; SORBITOL; SWEETENING AGENT; XYLITOL;

ADAPTATION; ADULT; ARTICLE; ATMOSPHERIC PRESSURE; BREATHING; CHEWING GUM; COOLING; DATA ANALYSIS; DIFFERENTIATION; DISCRIMINANT ANALYSIS; FEMALE; FILTRATION; FLAVOR; HUMAN; HUMAN EXPERIMENT; MALE; MASS SPECTROMETRY; MATHEMATICAL MODEL; MODEL; NORMAL HUMAN; PERCEPTION; PRINCIPAL COMPONENT ANALYSIS; SENSORY ANALYSIS; SWEETNESS;

MENTHA; MENTHA X PIPERITA;

EID: 11144235133     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf048716r     Document Type: Article

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