Impact of fruit piece structure in yogurts on the dynamics of aroma release and sensory perception

Molecules

Volumn 18, Issue 5, 2013, Pages 6035-6056

  Mesurolle, Joshua ^a   Saint Eve, Anne ^a   Déléris, Isabelle ^a   Souchon, Isabelle ^a  

^a UMR SayFood   (France)

Author keywords

Dairy gels; Descriptive profile; Flavor release; Fruit piece hardness; Proton transfer reaction mass spectrometry; Temporal dominance of sensations

Indexed keywords

YOGHURT;

ARTICLE; FOOD ANALYSIS; FRUIT; METHODOLOGY; PYRUS;

FOOD ANALYSIS; FRUIT; PYRUS; YOGURT;

EID: 84878267269     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules18056035     Document Type: Article

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