A Short-Term Time-Series Data Analysis Algorithm for Flavor Release during the Start of Eating
Author:
Affiliation:
1. S&B FOOD Inc.
2. AMR Incorporated
Publisher
The Mass Spectrometry Society of Japan
Subject
Spectroscopy,Instrumentation,Atomic and Molecular Physics, and Optics
Link
https://www.jstage.jst.go.jp/article/massspectrometry/12/1/12_A0126/_pdf
Reference18 articles.
1. 1) A. Linforth, A. Taylor. Volatile release from mint-flavored sweets. Perfumer Flavorist. 23: 47–48, 50, 52–53, 1998.
2. 2) E. M. Goldberg, K. Wang, J. Goldberg, M. Aliani. Factors affecting the ortho- and retronasal perception of flavors: A review. Crit. Rev. Food Sci. Nutr. 58: 913–923, 2018.
3. 3) R. B. Cody, J. A. Laramée, H. D. Durst. Versatile new ion source for the analysis of materials in open air under ambient conditions. Anal. Chem. 77: 2297–2302, 2005.
4. 4) T. Sagawa, Y. Kudou, T. Nishiguchi, T. Kawamukai, M. Sakakura, A. Shiota, T. Hoshi, K. Matsumoto, J. Watanabe. Continuous analysis of volatile compounds from foods during flavor release using direct analysis in real time mass spectrometry. Nippon Shokuhin Kagaku Kogaku Kaishi 62: 335–340, 2015. (in Japanese)
5. 5) R. Linforth, A. J. Taylor. Persistence of volatile compounds in the breath after their consumption in aqueous solutions. J. Agric. Food Chem. 48: 5419–5423, 2000.
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