PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition-Reference-Cited by-同舟云学术

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PTR-TOF-MS monitoring of in vitro and in vivo flavour release in cereal bars with varying sugar composition

Published:2012-03 Issue:2 Volume:131 Page:477-484
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Heenan Samuel,Soukoulis Christos,Silcock Patrick,Fabris Alessandra,Aprea Eugenio,Cappellin Luca,Märk Tilmann D.,Gasperi Flavia,Biasioli Franco

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

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

2. Physicochemical and sensory characteristics of no-bake wheat-soy snack bars;Aramouni;Journal of the Science of Food and Agriculture,2011

3. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems;Boland;Food Chemistry,2004

4. Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems;Brauss;Flavour and Fragrance Journal,1999

5. Chemical input – sensory output: Diverse modes of physiology–flavour interaction;Buettner;Food Quality and Preference,2010

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1. Factors affecting aroma compounds in orange juice and their sensory perception: A review;Food Research International;2023-07

2. 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

3. Flavour them up! Exploring the challenges of flavoured plant‐based foods;Flavour and Fragrance Journal;2023-03-03

4. Proton transfer reaction mass spectrometry: A green alternative for food volatilome profiling;Green Analytical Chemistry;2022-12

5. Impact of sourdough culture on the volatile compounds in wholemeal sourdough bread;Food Research International;2022-11

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