Sensory measurement of dynamic flavour intensity in ice cream with different fat levels and flavourings

Food Quality and Preference

Volumn 16, Issue 4, 2005, Pages 305-314

  Frøst, Michael Bom ^a   Heymann, Hildegarde ^b   Bredie, Wender L P ^a   Dijksterhuis, Garmt B ^a   Martens, Magni ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Dynamic flavour perception; Ice cream; Physicochemical properties; Time intensity

Indexed keywords

BETA IONONE; DELTA NONALACTONE; FLAVORING AGENT; ISOPENTYL ACETATE; MILK FAT; PLANT MEDICINAL PRODUCT; UNCLASSIFIED DRUG; VANILLIN;

ANALYSIS OF VARIANCE; ARTICLE; CHEMICAL COMPOSITION; CHEMICAL STRUCTURE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FAT CONTENT; FLAVOR; HYDROPHOBICITY; ICE CREAM; MELTING POINT; NONHUMAN; PHYSICAL CHEMISTRY; PRINCIPAL COMPONENT ANALYSIS; REGRESSION ANALYSIS; STATISTICAL ANALYSIS; STATISTICAL SIGNIFICANCE;

EID: 13244252402     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.05.009     Document Type: Article

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