Computerized Apparatus for Measuring Dynamic Flavor Release from Liquid Food Matrices-Reference-Cited by-同舟云学术

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Computerized Apparatus for Measuring Dynamic Flavor Release from Liquid Food Matrices

Published:2002-09-25 Issue:22 Volume:50 Page:6440-6447
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Rabe Swen¹,Krings Ulrich¹,Banavara Dattatreya S.¹,Berger Ralf G.¹

Affiliation:

1. Institut für Lebensmittelchemie im Zentrum Angewandte Chemie der Universität Hannover, Wunstorfer Strasse 14, D-30453 Hannover, Germany

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf020231k

Reference45 articles.

1. Sensory analysis

2. Perceptual odour interactions and objective mixture analysis

3. A mass spectrometric method for measuring flavour concentration/time profiles in human breath

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2. Retention and release of aroma and taste compounds, influence on perception;Flavor;2023

3. The influence of agitation on aroma release;Innovative Food Science & Emerging Technologies;2022-01

4. Aroma release during wine consumption: Factors and analytical approaches;Food Chemistry;2021-06

5. Application of mastication simulator for aroma release study;Journal of Japan Association on Odor Environment;2019-03-25

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