Investigation of the retronasal flavour release during the consumption of coffee with additions of milk constituents by 'Oral Breath Sampling'

Food Chemistry

Volumn 98, Issue 2, 2006, Pages 201-208

  Denker, M ^a   Parat Wilhelms, M ^a   Drichelt, G ^a   Paucke, J ^a   Luger, A ^a   Borcherding, K ^b   Hoffmann, W ^b   Steinhart, H ^a  

^a UNIVERSITY OF HAMBURG   (Germany)

^b FEDERAL RESEARCH INSTITUTE OF NUTRITION AND FOOD   (Germany)

Author keywords

Casein; Milk fat; Oral Breath Sampling; Retronasal; Whey proteins

Indexed keywords

2 ETHYL 3,5 DIMETHYLPYRAZINE; 2 METHYLBUTANAL; 2,3 BUTANEDIONE; 2,3 PENTANEDIONE; ALDEHYDE; ALKANE DERIVATIVE; CASEIN; DIMETHYL DISULFIDE; GUAIACOL; ISOVALERALDEHYDE; MILK FAT; MILK PROTEIN; PHENYLACETALDEHYDE; PYRAZINE DERIVATIVE; SULFIDE; UNCLASSIFIED DRUG;

AROMA; ARTICLE; BREATH ANALYSIS; COFFEE; FLAVOR; FOOD INTAKE; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; MILK; PROTEIN CONTENT; SALIVATION; WHEY;

EID: 33644969406     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.03.034     Document Type: Article

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