Effects of Agar Gel Strength and Fat on Oral Breakdown, Volatile Release, and Sensory Perception Using in Vivo and in Vitro Systems

Journal of Agricultural and Food Chemistry

Volumn 63, Issue 41, 2015, Pages 9093-9102

  Frank, Damian ^a   Eyres, Graham T ^a   Piyasiri, Udayasika ^a   Cochet Broch, Maeva ^a   Delahunty, Conor M ^a   Lundin, Leif ^a   Appelqvist, Ingrid M ^a  

^a CSIRO   (Australia)

Author keywords

agarose; aroma flavor release; fat; PTR MS; sensory evaluation

Indexed keywords

ALGAE; MASS SPECTROMETRY; ODORS; OILS AND FATS; POLYSACCHARIDES; PROTON TRANSFER; SENSORY ANALYSIS;

AGAROSE; AROMA/FLAVOR RELEASE; DIFFERENTIAL EFFECT; DISCRETE INTERVALS; PHYSICOCHEMICAL PHENOMENA; PROTON-TRANSFER REACTION MASS SPECTROMETRIES; PTR-MS; SENSORY EXPERIENCES;

SENSORY PERCEPTION;

FAT; FLAVORING AGENT; GEL; VOLATILE ORGANIC COMPOUND;

CHEMISTRY; GEL; HUMAN; METABOLISM; MOUTH; TASTE;

FATS; FLAVORING AGENTS; GELS; HUMANS; MOUTH; TASTE PERCEPTION; VOLATILE ORGANIC COMPOUNDS;

EID: 84945283604     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/acs.jafc.5b03441     Document Type: Article

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