Identification and olfactometry of French fries flavour extracted at mouth conditions

Food Chemistry

Volumn 90, Issue 3, 2005, Pages 417-425

  Van Loon, Wil A M ^a   Linssen, Jozef P H ^a   Legger, Aagje ^a   A Posthumus, Maarten ^a   Voragen, Alphons G J ^a  

^a WAGENINGEN UNIVERSITY   (Netherlands)

Author keywords

Dynamic headspace; Flavour; French fries; Olfactometry; Potato; Volatile compounds

Indexed keywords

2 ETHYL 3,5 DIMETHYLPYRAZINE; 2 METHYLBUTYRIC ACID; 2,3 BUTANEDIONE; 2,3 DIMETHYLPYRAZINE; 2,5 DIETHYLPYRAZINE; 2,5 DIMETHYLPYRAZINE; 2,6 DIMETHYLPYRAZINE; 5 ETHYL 2,3 DIMETHYLPYRAZINE; ACETALDEHYDE; DIMETHYL TRISULFIDE; ETHYLPYRAZINE; HEPTANE DERIVATIVE; ISOBUTYRALDEHYDE; ISOVALERALDEHYDE; ISOVALERIC ACID; LIPID; METHYL GROUP; PHENYLACETALDEHYDE; PYRAZINE DERIVATIVE; PYRIDINE; PYRROLE DERIVATIVE; SUGAR; SULFIDE; UNCLASSIFIED DRUG; VOLATILE AGENT;

ARTICLE; DEGRADATION; ELUTION; FLAVOR; FRYING; GAS CHROMATOGRAPHY; GLYCATION; LIPID DEGRADATION; MASS SPECTROMETRY; MOUTH; ODOR; OLFACTOMETRY; POTATO;

SOLANUM TUBEROSUM;

EID: 5444239739     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2004.05.005     Document Type: Article

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