Searching the missed flavour: chemical and sensory characterisation of flavour compounds released during baking

Developments in Food Science

Volumn 43, Issue C, 2006, Pages 605-608

  Rega, Barbara ^a   Guerard, Aurélie ^a   Maire, Murielle ^a   Giampaoli, Pierre ^a  

^a UMR SayFood   (France)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 77957047606     PISSN: 01674501     EISSN: None     Source Type: Book Series    
DOI: 10.1016/S0167-4501(06)80143-3     Document Type: Article

References (6)

1. In: Maarse H. (Ed). Volatile compounds in foods and beverages, NY, USA (1991) 41
2. Prost C., Lee C.Y., Giampaoli P., and Richard H. J. Food Sci. 58 (1993) 586
3. Zehentbauer G., and Grosch W. J. Cereal Sci. 28 1 (1998) 81
4. Heiniö R.L., Katina K., Wilhelmson A., Myllymäki O., Rajamäki T., Latva-Kala K., Liukkonen K.-H., and Poutanen K. Lebensm. Wiss. Technol. 36 (2003) 533
5. In: Hoffman T., Rothe M., and Schieberle P. (Eds). State of the art in flavour chemistry and biology, proceedings of the 7th Wartburg symposium. Garching, Germany (2005) 408
6. Rega B., Fournier N., and Guichard E. J. Agric. Food Chem. 51 (2003) 7092