Impact of Hardness of Model Fresh Cheese on Aroma Release: In Vivo and in Vitro Study
Author:
Affiliation:
1. Unité Mixte de Recherche Flaveur Vision et Comportement du consommateur, ENESAD-INRA, 17 rue Sully, BP 86510, 21065 Dijon Cedex, France
Publisher
American Chemical Society (ACS)
Subject
General Agricultural and Biological Sciences,General Chemistry
Link
https://pubs.acs.org/doi/pdf/10.1021/jf0633793
Reference39 articles.
1. Sensory Perception is Related to the Rate of Change of Volatile Concentration In-nose during Eating of Model Gels
2. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception
3. Interactions between Methyl Ketones and β-Lactoglobulin: Sensory Analysis, Headspace Analysis, and Mathematical Modeling
4. Atmospheric pressure chemical ionisation mass spectrometry for in vivo analysis of volatile flavour release
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