Flavored yogurt complex viscosity influences real-time aroma release in the mouth and sensory properties

Journal of Agricultural and Food Chemistry

Volumn 54, Issue 20, 2006, Pages 7794-7803

  Saint Eve, Anne ^a   Martin, Nathalie ^a   Guillemin, Hervé ^a   Sémon, Etienne ^b   Guichard, Elisabeth ^b   Souchon, Isabelle ^a  

^a AGROPARISTECH   (France)

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

Author keywords

APCI MS; Aroma release; Dairy proteins; Perception; Texture

Indexed keywords

FLAVORING AGENT; YOGHURT;

ARTICLE; FOOD HANDLING; HUMAN; MASS SPECTROMETRY; METHODOLOGY; MOUTH; NOSE; ODOR; PROTEIN INTAKE; SENSATION; VISCOSITY;

DIETARY PROTEINS; FLAVORING AGENTS; FOOD HANDLING; HUMANS; MASS SPECTROMETRY; MOUTH; NOSE; ODORS; SENSATION; SMELL; VISCOSITY; YOGURT;

EID: 33750445568     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf060849k     Document Type: Article

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