Influence of composition (CO2 and sugar) on aroma release and perception of mint-flavored carbonated beverages

Journal of Agricultural and Food Chemistry

Volumn 57, Issue 13, 2009, Pages 5891-5898

  Saint Eve, Anne ^a   Déléris, Isabelle ^a   Aubin, Elodie ^a   Semon, Etienne ^b,c   Feron, Gilles ^b,c   Rabillier, Jean Marc ^d   Ibarra, Dominique ^d   Guichard, Elisabeth ^b,c   Souchon, Isabelle ^a  

^a Université Paris Saclay   (France)

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

^c UNIVERSITÉ DE BOURGOGNE   (France)

^d AIR LIQUIDE   (France)

Author keywords

Flavor compounds; Nose space; Release; Sensory analysis; Soft drink

Indexed keywords

MENTHA;

CARBON DIOXIDE; MENTHOL; SUCROSE;

ARTICLE; CARBONATED BEVERAGE; HUMAN; MENTHA; ODOR; PHYSICAL CHEMISTRY; SMELLING; VOLATILIZATION;

CARBON DIOXIDE; CARBONATED BEVERAGES; HUMANS; MENTHA; MENTHOL; ODORS; OLFACTORY PERCEPTION; PHYSICOCHEMICAL PHENOMENA; SUCROSE; VOLATILIZATION;

EID: 67649857070     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf900542j     Document Type: Article

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