Impact of hardness of model fresh cheese on aroma release: In vivo and in vitro study

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 8, 2007, Pages 3066-3073

  Gierczynski, Isabelle ^a   Labouré, Helene ^a   Sémon, Etienne ^a   Guichard, Elisabeth ^a  

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

Author keywords

Air matrix partition coefficient; APCI MS; Aroma release; Mouth simulator; Nose space; Structure

Indexed keywords

ARTICLE; CHEESE; HUMAN; MASS SPECTROMETRY; ODOR; PHYSICAL CHEMISTRY; SENSATION;

CHEESE; CHEMISTRY, PHYSICAL; HUMANS; MASS SPECTROMETRY; ODORS; SENSATION;

EID: 34247599223     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf0633793     Document Type: Article

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