Insights in aroma compound retention by mucosa during consumption through mathematical modelling-Reference-Cited by-同舟云学术

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Insights in aroma compound retention by mucosa during consumption through mathematical modelling

Published:2016-12 Issue: Volume:190 Page:123-138
ISSN:0260-8774
Container-title:Journal of Food Engineering
language:en
Short-container-title:Journal of Food Engineering

Author:

Déléris Isabelle,Saint-Eve Anne,Saglio Aurélie,Souchon Isabelle,Trelea Ioan Cristian

Funder

CNRS

Université de Bourgogne Centre des Sciences du Goût et de l'Alimentation

Publisher

Elsevier BV

Subject

Food Science

Reference63 articles.

1. Quantitative structure-retention relationship studies of odor-active aliphatic compounds with oxygen-containing functional groups;Anker;Anal. Chem.,1990

2. Impact of crema on the aroma release and the in-mouth sensory perception of espresso coffee;Barron;Food & Funct.,2012

3. Tongue pressure and oral conditions affect volatile release from liquid systems in a model mouth;Benjamin;J. Agric. Food Chem.,2012

4. Correlation of PTR-MS spectral fingerprints with sensory characterisation of flavour and odour profile of “Trentingrana” cheese;Biasioli;Food Qual. Prefer.,2006

5. Rapid odorant release in mammalian odour binding proteins facilitates their temporal coupling to odorant signals;Borysik;J. Mol. Biol.,2010

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