Variation in aroma release between panellists consuming different types of confectionary
Author:
Affiliation:
1. Food Sciences, School of Biosciences; Sutton Bonington Campus; University of Nottingham; LE12 5RD; UK
2. Aromco Ltd; Bell Farm Industrial Park, Nuthampstead; Hertfordshire; SG8 8ND; UK
Publisher
Wiley
Subject
General Chemistry,Food Science
Reference17 articles.
1. A mass spectrometric method for measuring flavour concentration/time profiles in human breath
2. TIME COURSE PROFILING OF VOLATILE RELEASE FROM FOODS DURING THE EATING PROCESS
3. Aroma Release and Retronasal Perception during and after Consumption of Flavored Whey Protein Gels with Different Textures. 1. in Vivo Release Analysis
4. INFLUENCE OF CHEWING AND SWALLOWING BEHAVIOR ON VOLATILE RELEASE IN TWO CONFECTIONERY SYSTEMS
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