A PTR-MS-Based Protocol for Simulating Bread Aroma During Mastication

Food and Bioprocess Technology

Volumn 5, Issue 4, 2012, Pages 1228-1237

  Onishi, Masanobu ^a   Inoue, Michiko ^b   Araki, Tetsuya ^b   Iwabuchi, Hisakatsu ^a   Sagara, Yasuyuki ^c  

^a SAN EI GEN F F I INC   (Japan)

^b UNIVERSITY OF TOKYO   (Japan)

^c Food Kansei Communications Corp   (Japan)

Author keywords

Bread aroma; Headspace aroma; Proton transfer reaction mass spectrometry (PTR MS); Retronasal aroma simulator (RAS)

Indexed keywords

BREAD AROMA; BUFFER VOLUME; FLAVOR RELEASE; FURANONES; GAS STREAMS; HEADSPACE AROMA; HIGH REPRODUCIBILITY; JACKET TEMPERATURES; PHYSICOCHEMICAL PROPERTY; PROTON TRANSFER REACTION MASS SPECTROMETRY (PTR-MS); PROTON-TRANSFER REACTION MASS SPECTROMETRIES; RETRONASAL AROMA SIMULATOR (RAS); ROTATING SPEED; SAMPLING PARAMETERS; VOLATILE COMPOSITION;

CHARGE TRANSFER; EFFLUENTS; MASS SPECTROMETRY; MASTICATION; OPTIMIZATION;

FOOD PRODUCTS;

LYCIUM ANDERSONII;

EID: 84859430342     PISSN: 19355130     EISSN: 19355149     Source Type: Journal    
DOI: 10.1007/s11947-010-0422-5     Document Type: Article

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