Influence of saliva on temporal volatile flavour release from red bell peppers determined by proton transfer reaction-mass spectrometry

European Food Research and Technology

Volumn 216, Issue 3, 2003, Pages 220-223

  Van Ruth, Saskia M ^a   Buhr, Katja ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Bell peppers; Dynamic release; Equilibrium headspace analysis; Flavour; Model mouth; Proton transfer reaction mass spectrotnetry; Saliva

Indexed keywords

CLIMATOLOGY; FOOD PROCESSING; HYDRATION; MASS SPECTROMETRY; PHYSIOLOGY; PROTONS; REACTION KINETICS;

BELL PEPPERS; DYNAMIC RELEASE; EQUILIBRIUM HEADSPACE ANALYSIS;

FOOD PRODUCTS;

CAPSICUM;

EID: 1542791586     PISSN: 14382377     EISSN: None     Source Type: Journal    
DOI: 10.1007/s00217-002-0630-y     Document Type: Article

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