Influence of strawberry yogurt composition on aroma release

Journal of Agricultural and Food Chemistry

Volumn 52, Issue 20, 2004, Pages 6267-6270

  Mei, Jennifer B ^a   Reineccius, Gary A ^a   Knighton, W Berk ^b   Grimsrud, Eric P ^b  

^a UNIVERSITY OF MINNESOTA   (United States)

^b MONTANA STATE UNIVERSITY   (United States)

Author keywords

Aroma release; Breath by breath; Flavor release; High fructose corn syrup; Proton transfer reaction mass spectrometry; Yogurt

Indexed keywords

2 METHYLBUTYRIC ACID; 3 METHYL 3 PHENYLGLYCIDIC ACID ETHYL ESTER; 5 HEXYLHYDRO 2(3H) FURANONE; ASPARTAME; BUTYRIC ACID ETHYL ESTER; ETHYL 3 METHYL BUTANOATE; FLAVORING AGENT; FRUCTOSE; GELATIN; HEX 3 ENOL; PECTIN; STARCH; SUCROSE; UNCLASSIFIED DRUG; YOGHURT;

AROMA; ARTICLE; BREATH ANALYSIS; EATING; FLAVOR; FOOD COMPOSITION; MASS SPECTROMETRY; ODOR; PROTON TRANSPORT; STRAWBERRY;

ASPARTAME; BREATH TESTS; FLAVORING AGENTS; FRAGARIA; FRUCTOSE; FRUIT; HUMANS; ODORS; PECTINS; STARCH; SUCROSE; SWEETENING AGENTS; VOLATILIZATION; YOGURT;

FRAGARIA X ANANASSA; ZEA MAYS;

EID: 4744363394     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf049787t     Document Type: Article

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