Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing-Reference-Cited by-同舟云学术

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Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

Published:2014-10 Issue: Volume:64 Page:692-700
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Labouré H.,Repoux M.,Courcoux P.,Feron G.,Guichard E.

Funder

French National Research Agency

Fromageries Bel SA

Soredab (groupe Soparind Bongrain)

ANRT

Regional Council of Burgundy France

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Influence of chewing and swallowing behavior on volatile release in two confectionary systems;Blissett;Journal of Texture Studies,2006

2. Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process;Buettner;Food Quality and Preference,2002

3. Dynamics of retronasal aroma perception during consumption: Cross-linking on-line breath analysis with medico-analytical tools to elucidate a complex process;Buettner;Food Chemistry,2008

4. Mechanisms explaining the role of viscosity and post-deglutitive pharyngeal residue on in vivo aroma release: A combined experimental and modeling study. [Article];Doyennette;Food Chemistry,2011

5. Main individual and product characteristics influencing in-mouth flavour release during eating masticated food products with different textures: Mechanistic modelling and experimental validation;Doyennette;Journal of Theoretical Biology,2014

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1. Influence of Cheese Composition on Aroma Content, Release, and Perception;Molecules;2024-07-20

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

3. Effect of Fat to Lean Meat Ratios on the Formation of Volatile Compounds in Mutton Shashliks;Foods;2023-05-09

4. 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

5. Fibrous food and particle size influence electromyography and the kinematics of oral processing;Food Research International;2023-03

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