Feasibility of reformulating flavours between food products using in vivo aroma comparisons

Flavour and Fragrance Journal

Volumn 26, Issue 2, 2011, Pages 107-115

  Yang, Nicole ^a   Linforth, Robert S T ^a   Walsh, Stuart ^b   Brown, Keith ^b   Hort, Joanne ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b Aromco Ltd   (United Kingdom)

Author keywords

APCI MS; Food matrix; Physicochemical properties

Indexed keywords

APCI-MS; AROMA RELEASE; DATA ANALYSIS; DESCRIPTIVE ANALYSIS; FOOD MATRIXES; IN-VIVO; PHYSICOCHEMICAL PROPERTIES; PREDICTIVE MODELS; SENSORY PROPERTIES; STATIC HEADSPACE;

GELS; SUGAR (SUCROSE);

FRUITS;

FLAVORING AGENT; FRAGRANCE; PECTIN; SUCROSE; SUGAR;

AROMA; ARTICLE; CONTROLLED STUDY; DATA ANALYSIS; FLAVOR; FOOD; FOOD INDUSTRY; MASS SPECTROMETRY; SENSORY ANALYSIS; STRAWBERRY;

FRAGARIA X ANANASSA;

EID: 79951821266     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.2026     Document Type: Article

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