Mixture design approach as a tool to study in vitro flavor release and viscosity interactions in sugar-free polyol and bulking agent solutions

Food Research International

Volumn 44, Issue 10, 2011, Pages 3202-3211

  Siefarth, Caroline ^a   Tyapkova, Oxana ^a   Beauchamp, Jonathan ^a   Schweiggert, Ute ^a   Buettner, Andrea ^a,b   Bader, Stephanie ^a  

^a FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^b UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

Author keywords

); Critical concentration (c; Experimental mixture design; Flavor release; Matrix flavor interactions; PTR MS; Viscosity

Indexed keywords

); CRITICAL CONCENTRATION; EXPERIMENTAL MIXTURE DESIGN; FLAVOR RELEASE; MATRIX-FLAVOR-INTERACTIONS; PTR-MS;

ALCOHOLS; ALDEHYDES; DATA REDUCTION; DESIGN; INVESTMENTS; MASS SPECTROMETRY; MIXTURES; SUGAR SUBSTITUTES; SUGARS; VISCOMETERS; VISCOSITY; WASTE MANAGEMENT;

FLAVOR COMPOUNDS;

EID: 80054942344     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2011.08.005     Document Type: Article

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