In vivo monitoring of strawberry flavour release from model custards: Effect of texture and oral processing

Flavour and Fragrance Journal

Volumn 21, Issue 1, 2006, Pages 53-58

  Aprea, Eugenio ^a,b,c   Biasioli, Franco ^b   Gasperi, Flavia ^b   Märk, Tilmann D ^c   van Ruth, Saskia ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

^b RESEARCH AND INNOVATION CENTRE   (Italy)

^c UNIVERSITY OF INNSBRUCK   (Austria)

Author keywords

Carboxymethyl cellulose; Custard; Nose space analysis; Proton transfer reaction mass spectrometry; Strawberry flavour

Indexed keywords

FOOD PROCESSING; FOOD PRODUCTS; MASS SPECTROMETRY; MIXTURES; STATISTICS; TEXTURES;

CARBOXYMETHYL CELLULOSE; NOSE-SPACE ANALYSIS; PROTON TRANSFER REACTION MASS SPECTROMETRY; STRAWBERRY FLAVOUR;

FLAVORS;

CARBOXYMETHYLCELLULOSE; FLAVORING AGENT;

ARTICLE; BEHAVIOR; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; EATING; FEMALE; FLAVOR; FOOD TEXTURE; HUMAN; HUMAN EXPERIMENT; IN VIVO STUDY; MALE; MASS SPECTROMETRY; MASTICATION; MODEL; MONITORING; NORMAL HUMAN; NOSE PROVOCATION TEST; SENSORY ANALYSIS; SMELLING; SWALLOWING;

FRAGARIA X ANANASSA;

EID: 32044471051     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.1702     Document Type: Article

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