Intensity and persistence profiles of flavor compounds in synthetic solutions. Simple model for explaining the intensity and persistence of their aftersmell

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 2, 2006, Pages 489-496

  Ferreira, Vicente ^a   Pet'ka, Ján ^a,b   Cacho, Juan ^a  

^a UNIVERSITY OF ZARAGOZA   (Spain)

^b FOOD RESEARCH INSTITUTE   (Slovakia)

Author keywords

Aftertaste; Aroma; Odor; Orthonasal; Retronasal; Wine

Indexed keywords

ALCOHOL; ALCOHOL DERIVATIVE; WATER;

ARTICLE; CHEEK; CHEMISTRY; FEMALE; HUMAN; MALE; NOSE; ODOR; PERCEPTION; PHYSICAL CHEMISTRY; PHYSIOLOGY; SOLUTION AND SOLUBILITY; TASTE; WINE;

ALCOHOLS; CHEEK; CHEMISTRY, PHYSICAL; ETHANOL; FEMALE; HUMANS; MALE; NOSE; ODORS; PERCEPTION; SMELL; SOLUTIONS; TASTE; WATER; WINE;

EID: 33644515310     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf051802m     Document Type: Article

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