The dynamics of aroma compound transfer properties in cheeses during simulated eating conditions

Food Research International

Volumn 44, Issue 10, 2011, Pages 3174-3181

  Doyennette, M ^a   Deleris I ^a   Saint Eve, A ^a   Gasiglia, A ^a   Souchon, I ^a   Trelea, I C ^a  

^a UMR SayFood   (France)

Author keywords

Air bolus partition coefficient; Aroma compound; Artificial saliva; Mass transfer coefficient; Model food bolus; Modeling

Indexed keywords

AROMA COMPOUNDS; AROMA RELEASE; ARTIFICIAL SALIVA; DILUTION EFFECT; DYNAMIC HEADSPACE; ETHYL PROPANOATE; FLAVOR RELEASE; FOOD STRUCTURES; IN-VIVO; MATRIX; NON-LINEAR REGRESSION; PARTITION COEFFICIENT; PHYSICOCHEMICAL PROPERTY; SOLID FOOD; STATIC PHASE; TRANSFER PROPERTIES;

BODY FLUIDS; CHEMICAL COMPOUNDS; CHEMICAL CONTAMINATION; CHEMICAL PROPERTIES; DAIRY PRODUCTS; FLAVOR COMPOUNDS; FOOD SUPPLY; MASTICATION;

MASS TRANSFER;

EID: 80054905021     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.07.034     Document Type: Article

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