Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams

Food Chemistry

Volumn 267, Issue , 2018, Pages 132-139

  Ayed, Charfedinne ^a,d   Martins, Sara I F S ^b   Williamson, Ann Marie ^c   Guichard, Elisabeth ^a  

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

^b UNILEVER RESEARCH VLAARDINGEN   (Netherlands)

^c UNILEVER RESEARCH   (United Kingdom)

^d UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Aroma release; Fat; Gas chromatography; Ice cream; Protein; Saliva reactor; Solid phase microextraction

Indexed keywords

BODY FLUIDS; EXTRACTION; GAS CHROMATOGRAPHY; ODORS; OILS AND FATS; PROTEINS; SOLUTIONS;

AROMA RELEASE; ICE CREAMS; PROTEIN CONTENTS; RELEASE PROFILES; SALIVA REACTOR; SALIVARY PROTEINS; SALTING OUT EFFECTS; SOLID-PHASE MICROEXTRACTION;

ICE;

DIHYDROLIPOAMIDE DEHYDROGENASE; FAT; FRAGRANCE; PHENOL; PROTEIN; SALIVA PROTEIN; VANILLIN; WHEY PROTEIN;

AQUEOUS SOLUTION; AROMA; ARTICLE; COMPARATIVE STUDY; CONTROLLED STUDY; FAT CONTENT; FOOD COMPOSITION; FOOD INTAKE; HUMAN; ICE CREAM; MASS FRAGMENTOGRAPHY; MILK; NORMAL HUMAN; PROTEIN CONTENT; SALIVA; SOLID PHASE MICROEXTRACTION;

EID: 85033360628     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2017.10.127     Document Type: Article

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