Erratum to: Combined effect of cheese characteristics and food oral processing on in vivo aroma release : In vivo aroma release during cheeses oral processing (Flavour and Fragrance Journal, (2012), 27, 6, (414-423), 10.1002/ffj.3110);Combined effect of cheese characteristics and food oral processing on in vivo aroma release

Flavour and Fragrance Journal

Volumn 27, Issue 6, 2012, Pages 414-423

  Repoux, Marie ^a   Labouré, Hélène ^a   Courcoux, Philippe ^b,c,d   Andriot, Isabelle ^a   Sémon, Étienne ^a   Yven, Claude ^a   Feron, Gilles ^a   Guichard, Elisabeth ^a  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b ONIRIS   (France)

^c Laboratoire d'Acoustique Environnementale)   (France)

^d CEMAGREF   (France)

Author keywords

Fat; Firmness; in vivo aroma release; Model cheese; Mouth processing

Indexed keywords

HYDROPHOBICITY; MASTICATION; OILS AND FATS;

ETHYL PROPANOATE; FIRMNESS; IN-VIVO; KINETICS OF RELEASE; MODEL CHEESE; MOUTH PROCESSING; ORAL PROCESSING; SENSORY ACCEPTABILITIES;

ODORS;

2 NONANONE; ETHYL PROPANOATE; FLAVORING AGENT; UNCLASSIFIED DRUG;

ADULT; AROMA; ARTICLE; CHEESE; CHEESEMAKING; FAT CONTENT; FEMALE; FLOW KINETICS; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HUMAN; HUMAN EXPERIMENT; HYDROPHOBICITY; MALE; MASTICATION; SALIVA ANALYSIS; SWALLOWING;

EID: 84867717752     PISSN: 08825734     EISSN: 10991026     Source Type: Journal    
DOI: 10.1002/ffj.3556     Document Type: Erratum

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