Measurement of odour after in vitro or in vivo ingestion of raw or heated garlic, using electronic nose, gas chromatography and sensory analysis

International Journal of Food Science and Technology

Volumn 43, Issue 1, 2008, Pages 130-139

  Tamaki, Kazuhiko ^a   Sonoki, Shigenori ^b   Tamaki, Takeshi ^c   Ehara, Katsuo ^d  

^a UNIVERSITY OF CALIFORNIA   (United States)

^b AZABU UNIVERSITY   (Japan)

^c Tokyo Bunka Junior College   (Japan)

^d TOKYO INSTITUTE OF TECHNOLOGY   (Japan)

Author keywords

Electronic nose; Gas chromatography and sensory analysis; In vitro and in vivo study; Oral malodour; Raw garlic and heated garlic; Volatile sulphide component

Indexed keywords

ALLIUM SATIVUM;

EID: 37549056989     PISSN: 09505423     EISSN: 13652621     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2006.01403.x     Document Type: Article

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