Differences in the effect of bolus weight on flavor release into the breath between low-fat and high-fat products

Journal of Agricultural and Food Chemistry

Volumn 53, Issue 18, 2005, Pages 7217-7221

  Linforth, Rob S T ^a   Blissett, Annie ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

APCI; Lipid; MS

Indexed keywords

PYRAZINE DERIVATIVE; SUGAR;

ARTICLE; CHEMISTRY; CHEWING GUM; FAT INTAKE; FOOD; FOOD ANALYSIS; HUMAN; METABOLISM; MOUTH; POTATO; TASTE;

CANDY; CHEWING GUM; DIETARY FATS; FOOD; FOOD ANALYSIS; HUMANS; MOUTH; PYRAZINES; SOLANUM TUBEROSUM; TASTE;

EID: 25444518204     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051272u     Document Type: Article

References (13)

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