Application of mastication simulator for aroma release study-Reference-Cited by-同舟云学术

Application of mastication simulator for aroma release study

Published:2019-03-25 Issue:2 Volume:50 Page:138-145
ISSN:1348-2904
Container-title:Journal of Japan Association on Odor Environment
language:en
Short-container-title:Journal of Japan Association on Odor Environment

Author:

ODAKE Sachiko¹

Affiliation:

1. Nippon Veterinary and Life Science University, Faculty of Applied Life Science, Food Science and Technology, Food Engineering Laboratory

Publisher

Japan Association on Odor Environment

Link

https://www.jstage.jst.go.jp/article/jao/50/2/50_138/_pdf

Reference47 articles.

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3. 3) Lee III, W.E. : A suggested instrumental technique for studying dynamic flavour release from food products, J. Food Sci., 51, 249-250, (1986).

4. 4) Van Ruth, S.M., Roozen, J.P., and Cozijnsen, J.L. (eds. Maarse, H. & Van der Heij, D.G.) : (1994), Comparison of dynamic headspace mouth model systems for flavour release from rehydrated bell pepper cuttings, in Trends in flavour research, p59-64, Elsevier Science.

5. 5) Roberts, D.D. and Acree, T.E. : Simulation of retronasal aroma using a modified headspace technique : investigating the effects of saliva, temperature, shearing, and oil on flavor release, J. Agric. Food Chem., 43, 2179-2186, (1995).

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