Real-time flavor release from French fries using atmospheric pressure chemical ionization-mass spectrometry

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 16, 2005, Pages 6438-6442

  Van Loon, Wil A M ^a   Linssen, Jozef P H ^a   Boelrijk, Alexandra E M ^b   Burgering, Maurits J M ^b   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

^b NIZO FOOD RESEARCH   (Netherlands)

Author keywords

Atmospheric pressure chemical ionization mass spectrometry; Flavor release; French fries; Mouth model system

Indexed keywords

SODIUM CHLORIDE;

ARTICLE; CHEMISTRY; FOOD HANDLING; HEAT; HUMAN; KINETICS; MASS SPECTROMETRY; MASTICATION; METHODOLOGY; ODOR; POTATO; TASTE;

FOOD HANDLING; HEAT; HUMANS; KINETICS; MASS SPECTROMETRY; MASTICATION; ODORS; SODIUM CHLORIDE; SOLANUM TUBEROSUM; TASTE;

EID: 23844525841     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf050439g     Document Type: Article

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