Proton transfer reaction mass spectrometry and time intensity perceptual measurement of flavor release from lipid emulsions using trained human subjects

Journal of Agricultural and Food Chemistry

Volumn 59, Issue 9, 2011, Pages 4891-4903

  Frank, Damian ^a   Appelqvist, Ingrid ^a   Piyasiri, Udayasika ^a   Wooster, Tim J ^a   Delahunty, Conor ^a  

^a CSIRO   (Australia)

Author keywords

Emulsion; Fat lipid; Flavor release; Low fat; Obesity; PTR MS; Time intensity

Indexed keywords

FAT/LIPID; FLAVOR RELEASE; LOW-FAT; OBESITY; PTR-MS; TIME INTENSITY;

ALCOHOLS; EMULSIFICATION; EMULSIONS; FRAGRANCES; MASS SPECTROMETRY; NUTRITION; ODORS; PROTON TRANSFER; WATER QUALITY;

FLAVOR COMPOUNDS;

FLAVORING AGENT; LIPID; VOLATILE ORGANIC COMPOUND;

ARTICLE; CHEMISTRY; EMULSION; EVALUATION; FEMALE; FOOD ANALYSIS; HUMAN; KINETICS; MALE; MASS SPECTROMETRY; METHODOLOGY; ODOR; TASTE;

EMULSIONS; FEMALE; FLAVORING AGENTS; FOOD ANALYSIS; HUMANS; KINETICS; LIPIDS; MALE; MASS SPECTROMETRY; ODORS; TASTE PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

EID: 79955684393     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf104376b     Document Type: Article

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