Evaluation of aroma release of gummy candies added with strawberry flavours by gas-chromatography/mass-spectrometry and gas sensors arrays

Journal of Food Engineering

Volumn 167, Issue , 2015, Pages 77-86

  Pizzoni, D ^a   Compagnone, D ^a   Di Natale, C ^b   D'Alessandro, N ^c   Pittia, P ^a  

^a UNIVERSITY OF TERAMO   (Italy)

^b UNIVERSITY OF ROME TOR VERGATA   (Italy)

^c UNIVERSITY OF CHIETI   (Italy)

Author keywords

Aroma release; Electronic nose; Gummy candies; Porphyrins; Strawberry flavour

Indexed keywords

ADHESIVES; CHROMATOGRAPHY; FRUITS; GAS CHROMATOGRAPHY; INTELLIGENT AGENTS; ODORS; PORPHYRINS; SENSOR ARRAYS; SENSORY ANALYSIS; VOLATILE ORGANIC COMPOUNDS;

AROMA RELEASE; DISCRIMINATION ABILITY; ELECTRONIC NOSE (E-NOSE); GAS SENSORS ARRAY; GUMMY CANDIES; PECTIN-BASED PRODUCTS; VAPOUR-PHASE; VOLATILE COMPOUNDS;

ELECTRONIC NOSE;

EID: 84942296181     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2015.03.003     Document Type: Article

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