Gaining deeper insight into aroma perception: An integrative study of the oral processing of breads with different structures

Food Research International

Volumn 92, Issue , 2017, Pages 119-127

  Jourdren, S ^a,b   Saint Eve, A ^a   Pollet, B ^a   Panouille M ^a   Lejeune, P ^b   Guichard, E ^c   Deleris I ^a   Souchon, I ^a  

^a UMR SayFood   (France)

^b Lesaffre International   (France)

^c CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

Author keywords

Bolus; Flavor; Progressive profiling; Proton transfer reaction mass spectrometry (PTR MS); Sensory analyses; Texture

Indexed keywords

FLAVORS; FOOD PRODUCTS; MASS SPECTROMETRY; ODORS; PROTON TRANSFER; SPECTROMETRY; TEXTURES; VOLATILE ORGANIC COMPOUNDS;

BOLUS; DIFFERENT STRUCTURE; HEADSPACE ANALYSIS; HYDRATION CAPACITY; PROGRESSIVE PROFILING; PROTON TRANSFER REACTIONS; VOLATILE COMPOUNDS; VOLATILE RELEASE;

SENSORY ANALYSIS;

FRAGRANCE; VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; BREAD; FEMALE; FLOUR; HUMAN; MALE; MASS FRAGMENTOGRAPHY; SMELLING; TASTE; WHEAT; YOUNG ADULT;

ADULT; BREAD; FEMALE; FLOUR; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; MALE; ODORANTS; OLFACTORY PERCEPTION; TASTE; TRITICUM; VOLATILE ORGANIC COMPOUNDS; YOUNG ADULT;

EID: 85008391491     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2017.01.001     Document Type: Article

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