Challenges in relating concentrations of aromas and tastes with flavor features of foods-Reference-Cited by-同舟云学术

Challenges in relating concentrations of aromas and tastes with flavor features of foods

Published:2015-07-20 Issue:10 Volume:57 Page:2112-2127
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Regueiro Jorge¹,Negreira Noelia²,Simal-Gándara Jesús¹^ORCID

Affiliation:

1. Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain

2. International Iberian Nanotechnology Laboratory, Braga, Portugal

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2015.1048775

Reference176 articles.

1. Characterization of the aroma profile of Madeira wine by sorptive extraction techniques

2. Methodological challenges in sensory characterization

3. The Temporal Automated System for Taste Experiments (TASTE)

4. Rapid analysis of selected beer volatiles by atmospheric pressure chemical ionisation-mass spectrometry

5. The multisensory perception of flavor

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