Understanding flavour perception of espresso coffee by the combination of a dynamic sensory method and in-vivo nosespace analysis

Food Research International

Volumn 69, Issue , 2015, Pages 9-20

  Charles, Mathilde ^a   Romano, Andrea ^a   Yener, Sine ^a,b   Barnabà, Massimo ^c   Navarini, Luciano ^c   Märk, Tilmann D ^b   Biasoli, Franco ^a   Gasperi, Flavia ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF INNSBRUCK   (Austria)

^c Illycaffe SpA   (Italy)

Author keywords

Aroma release; Coffee; Multisensory interactions; Nosespace (NS); Proton transfer reaction time of flight mass spectrometry (PTR ToF MS); Temporal dominance of sensations (TDS)

Indexed keywords

INDUCTIVELY COUPLED PLASMA; MASS SPECTROMETRY; ODORS; PLANTS (BOTANY); PROTON TRANSFER; VOLATILE ORGANIC COMPOUNDS;

AROMA RELEASE; MULTISENSORY INTERACTION; NOSESPACE (NS); TEMPORAL DOMINANCE OF SENSATIONS (TDS); TIME OF FLIGHT;

COFFEE;

EID: 84919934285     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.11.036     Document Type: Article

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