Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems

Food Chemistry

Volumn 86, Issue 3, 2004, Pages 401-411

  Boland, Aine B ^a   Buhr, Katja ^a   Giannouli, Persephoni ^a   Van Ruth, Saskia M ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

Flavour release; Gel; Gelatin; Pectin; PTR MS; Starch

Indexed keywords

FLAVORING AGENT; GELATIN; PECTIN; SALIVA SUBSTITUTE; STARCH;

ARTICLE; CONCENTRATION RESPONSE; ELASTICITY; GEL; HYDROPHILICITY; HYDROPHOBICITY; MASS SPECTROMETRY; MODEL; MOUTH; PARTITION COEFFICIENT; RIGIDITY; YOUNG MODULUS;

EID: 1642267354     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2003.09.015     Document Type: Article

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