Flavor release from food emulsions varying in their composition in fat and proteins and its effect on flavor perception

American Laboratory

Volumn 40, Issue 3, 2008, Pages

  Guichard, Elisabeth ^a   Fabre, Marjorie ^a   Relkin, Perla ^b  

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

^b UMR SayFood   (France)

Author keywords

[No Author keywords available]

Indexed keywords

DAIRY PRODUCTS; EMULSIFICATION; EXTRACTION; OILS AND FATS; SENSORY PERCEPTION;

ANHYDROUS MILK FATS; AROMA RELEASE; ETHYL HEXANOATE; FLAVOR PERCEPTIONS; FLAVOR RELEASE; FOOD EMULSIONS; INDIRECT EFFECTS; MILK POWDERS; MILK PROTEINS; SENSORY ANALYSIS; SOLID PHASE MICRO EXTRACTIONS; VAPOR-PHASE; WHEY PROTEIN CONCENTRATES;

PROTEINS;

EID: 63749101862     PISSN: 00447749     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

References (17)

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