A study on aroma release and perception of saffron ice cream using in-vitro and in-vivo approaches

Innovative Food Science and Emerging Technologies

Volumn 65, Issue , 2020, Pages

  Feyzi, Samira ^a   Varidi, Mehdi ^a   Housaindokht, Mohammad Reza ^a   Es'haghi, Zarrin ^b   Romano, Raffaele ^c   Piombino, Paola ^c   Genovese, Alessandro ^c  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

^b PAYAME NOOR UNIVERSITY   (Iran)

^c UNIVERSITY OF NAPLES FEDERICO II   (Italy)

Author keywords

Fat nature; GC Olfactometry; Intra oral SPME GC MS; Natural flavor; PCA; Whey protein isolate

Indexed keywords

DAIRIES; FOOD ADDITIVES; GAS CHROMATOGRAPHY; ODORS; SENSORY ANALYSIS; SUNFLOWER OIL;

AROMA COMPOUNDS; AROMA RELEASE; HEADSPACES; ICE CREAMS; IN-VITRO; MOUTH CAVITY; WHEY PROTEIN ISOLATE;

ICE;

EID: 85089656590     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2020.102455     Document Type: Article

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