Role of pulp in flavor release and sensory perception in orange juice

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 13, 2004, Pages 4204-4212

  Rega, Barbara ^a,b   Fournier, Nicole ^a   Nicklaus, Sophie ^a   Guichard, Elisabeth ^a  

^a CEMAGREF   (France)

^b UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Aroma; Flavor release; Mouthfeel; Orange juice; Retention; Sensory analysis; Sensory profile; SPME; Texture; Viscosity

Indexed keywords

ACETALDEHYDE; ALDEHYDE DERIVATIVE; BUTYRIC ACID ETHYL ESTER; FLAVORING AGENT; SESQUITERPENE DERIVATIVE; TERPENE DERIVATIVE;

ARTICLE; CHEMICAL COMPOSITION; COGNITION; FLAVOR; FLOW KINETICS; MACROMOLECULE; MOLECULAR INTERACTION; ODOR; ORANGE JUICE; PHYSICAL CHEMISTRY; SENSORY ANALYSIS; SUSPENDED PARTICULATE MATTER; TOUCH; VAPOR;

BEVERAGES; CHEMISTRY, PHYSICAL; CITRUS SINENSIS; FRUIT; ODORS; RHEOLOGY; SENSATION; TASTE; VOLATILIZATION;

EID: 3042608086     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf035361n     Document Type: Article

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