INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES-Reference-Cited by-同舟云学术

INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES

Published:2022-04-07 Issue: Volume: Page:408-419
ISSN:1300-3070
Container-title:GIDA / THE JOURNAL OF FOOD
language:
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Author:

UZUN Pinar,ÖZÜNAL Ahmet Emir,BAŞKAYA Hakan,DOĞAN Nuray,GÜLAY Sonay Merve,HANTAL Büşra,BARLA DEMİRKOZ Aslı

Publisher

Association of Food Technology, Turkey

Subject

General Medicine

Reference24 articles.

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3. Buettner, A., Schieberle, P. (2000). Exhaled odorant measurement (EXOM)-a new approach to quantify the degree of in-mouth release of food aroma compounds. LWT-Food Science and Technology 33(8): 553-559. doi:10.1006/fstl.2000.0708.

4. Buettner, A., Otto, S., Beer, A., Mestres, M., Schieberle, P., Hummel, T. (2008). Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process. Food Chemistry 108(4): 1234-1246. doi:10.1016/j.foodchem.2007.03.042.

5. Carroll, T.J., Feinerman, D., Huzinec, R.J., Piccolo, D.J. (1984). U.S. Patent No. 4. 485,118. Washington, DC: U.S. Patent and Trademark Office.

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