The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Food Chemistry

Volumn 127, Issue 4, 2011, Pages 1615-1624

  Déléris, Isabelle ^a   Saint Eve, Anne ^a   Dakowski, Fanny ^a   Sémon, Etienne ^b   Le Quéré, Jean Luc ^b   Guillemin, Hervé ^a   Souchon, Isabelle ^a  

^a Université Paris Saclay   (France)

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

Author keywords

Aroma compounds; Dynamic of release; Eating behaviour; Gels; Perception over time; PTR MS; Structure

Indexed keywords

AROMA COMPOUNDS; EATING BEHAVIOUR; PERCEPTION OVER TIME; PTR-MS; STRUCTURE;

CHARGE TRANSFER; MASS SPECTROMETRY; TEXTURES;

GELS;

2,3 BUTANEDIONE; FLAVORING AGENT; GAMMA DECALACTONE; GELATIN; HEX 3 EN 1 OL; HEXANOIC ACID ETHYL ESTER; SUGAR; UNCLASSIFIED DRUG;

ADULT; AROMA; ARTICLE; DIFFUSION; DYNAMICS; FEEDING BEHAVIOR; FEMALE; FOOD STORAGE; FOOD TEXTURE; HUMAN; IN VIVO STUDY; KINETICS; MALE; MASS SPECTROMETRY; MASTICATION; NORMAL HUMAN; PROTON TRANSPORT; SENSORY ANALYSIS; SUGAR INTAKE;

EID: 79953198225     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.02.028     Document Type: Article

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