Influence of flavour transfer between different gel phases on perceived aroma

Food Chemistry

Volumn 100, Issue 1, 2007, Pages 297-305

  Nongonierma, Alice B ^a   Colas, Bernard ^a   Springett, Mark ^b   Quéré, Jean Luc Le ^c   Voilley, Andrée ^a  

^a UNIVERSITÉ DE BOURGOGNE   (France)

^b DANONE RESEARCH   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Flavour release; Model matrices; Physicochemical interactions; Sensory evaluation; Transfer

Indexed keywords

ESTER; PECTIN; YOGHURT;

AROMA; ARTICLE; DAIRY PRODUCT; FLAVOR; FOOD PROCESSING; FOOD STORAGE; GEL; PHYSICAL CHEMISTRY; STORAGE TEMPERATURE; STRAWBERRY; TASTE;

FRAGARIA X ANANASSA;

EID: 33745221880     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.07.063     Document Type: Article

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