Release and perception of ethyl butanoate during and after consumption of whey protein gels: Relation between textural and physiological parameters

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 5, 2006, Pages 1814-1821

  Mestres, Montserrat ^a   Kieffer, Rolf ^b   Buettner, Andrea ^b  

^a UNIVERSITAT ROVIRA I VIRGILI   (Spain)

^b DEUTSCHE FORSCHUNGSANSTALT FÜR LEBENSMITTELCHEMIE   (Germany)

Author keywords

Chewing position; Gel texture; Mastication; PTR MS; Saliva; TA; Time intensity; Tooth

Indexed keywords

BUTYRIC ACID DERIVATIVE; BUTYRIC ACID ETHYL ESTER; MILK PROTEIN; WHEY PROTEIN;

ADULT; ARTICLE; CHEMISTRY; FEMALE; GEL; HUMAN; MALE; MASTICATION; ODOR; SALIVATION; TASTE;

ADULT; BUTYRATES; FEMALE; GELS; HUMANS; MALE; MASTICATION; MILK PROTEINS; ODORS; SALIVATION; SMELL; TASTE;

EID: 33645453629     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0517501     Document Type: Article

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