Aroma release
Author:
Publisher
Elsevier
Reference72 articles.
1. Rapid analysis of selected beer volatiles by atmospheric pressure chemical ionisation-mass spectrometry;Ashraf;Int. J. Mass Spectrom.,2010
2. Real-time flavor analysis: optimization of a proton-transfer-mass spectrometer and comparison with an atmospheric pressure chemical ionization mass spectrometer with an MS-nose interface;Avison;J. Agric. Food Chem.,2013
3. Headspace analysis of volatile organic compounds from ethanolic systems by direct APCI-MS;Aznar;Int. J. Mass Spectrom.,2004
4. Sensory perception is related to the rate of change of volatile concentration in-nose during eating of model gels;Baek;Chem. Senses,1999
5. The role of fat in flavor perception: effect of partition and viscosity in model emulsions;Bayarri;J. Agric. Food Chem.,2006
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1. Policy, toxicology and physicochemical considerations on the inhalation of high concentrations of food flavour;npj Science of Food;2020-10-07
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