Impact of salt reduction on the instrumental and sensory flavor profile of vegetable soup

Food Research International

Volumn 44, Issue 4, 2011, Pages 1036-1043

  Mitchell, Michelle ^a,b   Brunton, Nigel P ^a   Wilkinson, Martin G ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

Flavor volatiles; GC MS; Salt reduction; Sensory profiling; Soup; SPME

Indexed keywords

FLAVOR VOLATILES; GC-MS; SENSORY PROFILING; SOUP; SPME;

COLOR; ESSENTIAL OILS; EXTRACTION; FOOD PRESERVATION; FRAGRANCES; GAS CHROMATOGRAPHY; MASS SPECTROMETRY; OLEFINS; SODIUM CHLORIDE; VEGETABLES; VOLATILE ORGANIC COMPOUNDS;

FLAVOR COMPOUNDS;

DAUCUS CAROTA;

EID: 79955583535     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.03.007     Document Type: Article

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