Model studies on volatile release from different semisolid fat blends correlated with changes in sensory perception

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4904-4912

  Shiota, Makoto ^a   Isogai, Tomoyuki ^a   Iwasawa, Ai ^a   Kotera, Mariko ^a  

^a SNOW BRAND MILK PRODUCTS CO LTD   (Japan)

Author keywords

Aroma; Emulsion; Flavor release; Sensory analysis; SPME GC MS; Storage modulus

Indexed keywords

AROMA; FLAVOR RELEASE; SENSORY ANALYSIS; SPME-GC/MS; STORAGE MODULUS;

CHEMICAL ANALYSIS; DROPS; ELASTIC MODULI; EMULSIFICATION; ESTERIFICATION; ESTERS; EXTRACTION; FLAVORS; PALMITIC ACID;

SENSORY PERCEPTION;

FAT; VOLATILE ORGANIC COMPOUND;

ADULT; ARTICLE; CHEMISTRY; FEMALE; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MIDDLE AGED; ODOR; SOLID PHASE MICROEXTRACTION; TASTE;

ADULT; FATS; FEMALE; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; MIDDLE AGED; ODORS; SMELL; SOLID PHASE MICROEXTRACTION; TASTE PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

EID: 79955682633     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104649y     Document Type: Article

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