The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception-Reference-Cited by-同舟云学术

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The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception

Published:2011-08 Issue:4 Volume:127 Page:1615-1624
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Déléris Isabelle,Saint-Eve Anne,Dakowski Fanny,Sémon Etienne,Le Quéré Jean-Luc,Guillemin Hervé,Souchon Isabelle

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference38 articles.

1. In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing;Apréa;Flavour and Fragrance Journal,2006

2. Processing gas chromatographic data and confidence interval calculation for partition coefficients determined by the phase ratio variation method;Atlan;Journal of Chromatography A,2006

3. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels;Baek;Chemical Senses,1999

4. Dynamic release of diacetyl from liquid gelatin in the headspace;Bakker;Journal of Agricultural and Food Chemistry,1998

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

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1. Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods;Journal of Agricultural and Food Chemistry;2024-03-13

2. Molecular dynamics simulation techniques and their application to aroma compounds/cyclodextrin inclusion complexes: A review;Carbohydrate Polymers;2024-01

3. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels;Journal of Texture Studies;2023-09-17

4. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review;Molecules;2023-08-29

5. In vivo aroma release and perception of composite foods using nose space PTR–ToF–MS analysis with Temporal-Check-All-That-Apply;Food Research International;2023-05

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