Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods-Reference-Cited by-同舟云学术

Novel Vessel for the Measurement of Dynamic Flavor Release in Real Time from Liquid Foods

Published:1996-01-01 Issue:11 Volume:44 Page:3560-3563
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Elmore J. Stephen¹,Langley Keith R.¹

Affiliation:

1. Institute of Food Research, Earley Gate, Whiteknights Road, Reading, Berkshire RG6 6BZ, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf950687k

Reference13 articles.

1. Delahunty, C. M.; Piggott, J. R.; Conner, J. M.; Patterson, A. Low-fat Cheddar cheese flavour quality; flavor release in the mouth. InTrends in Flavour Research;Maarse, H., van der Heij, D. G., Eds.; Elsevier: Amsterdam, 1994; pp 47−52.

2. Lee III, W. E.; Pangborn, R. M. Time-intensity: the temporal aspects of sensory perception.FoodTechnol.1986,Nov, 71−78.

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