Apple Flavor: Linking Sensory Perception to Volatile Release and Textural Properties

Journal of Sensory Studies

Volumn 30, Issue 3, 2015, Pages 195-210

  Ting, Valentina J L ^a,b   Romano, Andrea ^c   Silcock, Patrick ^b,d   Bremer, Phil J ^b   Corollaro, Maria Laura ^a   Soukoulis, Christos ^d   Cappellin, Luca ^a   Gasperi, Flavia ^a   Biasioli, Franco ^a  

^a RESEARCH AND INNOVATION CENTRE   (Italy)

^b UNIVERSITY OF OTAGO   (New Zealand)

^c FREE UNIVERSITY OF BOZEN BOLZANO   (Italy)

^d LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

Author keywords

[No Author keywords available]

Indexed keywords

ESTERS; FLAVOR COMPOUNDS; FRUITS; INDUCTIVELY COUPLED PLASMA; MASS SPECTROMETERS; PROTON TRANSFER; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

OLFACTORY SENSATION; PROTON TRANSFER REACTIONS; SENSORY ATTRIBUTES; SENSORY TECHNIQUES; SOLUBLE SOLIDS CONTENT; TEXTURAL PARAMETERS; TEXTURAL PROPERTIES; TIME-OF-FLIGHT MASS SPECTROMETERS;

SENSORY PERCEPTION;

CITRUS LIMON; MALUS X DOMESTICA;

EID: 84937972743     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/joss.12151     Document Type: Article

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