Characterisation of fresh bread flavour: Relationships between sensory characteristics and volatile composition

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 249-257

  Heenan, Samuel P ^a   Dufour, Jean Pierre ^a   Hamid, Nazimah ^a   Harvey, Winna ^c   Delahunty, Conor M ^a,b  

^a UNIVERSITY OF OTAGO   (New Zealand)

^b CSIRO   (Australia)

^c THE NEW ZEALAND INSTITUTE FOR PLANT AND FOOD RESEARCH LIMITED   (New Zealand)

Author keywords

Bread; Consumer; Descriptive analysis; Flavour; Freshness; Odour; Proton transfer reaction mass spectrometry (PTR MS)

Indexed keywords

FLAVORING AGENT; VOLATILE AGENT;

ACCURACY; ARTICLE; BREAD; CONSUMER; EVALUATION; FLAVOR; MASS SPECTROMETRY; PARTIAL LEAST SQUARES REGRESSION; PREDICTION; SENSORY ANALYSIS; VALIDATION PROCESS;

EID: 64649084924     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.042     Document Type: Article

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