Persistence of Volatile Compounds in the Breath after Their Consumption in Aqueous Solutions-Reference-Cited by-同舟云学术

Persistence of Volatile Compounds in the Breath after Their Consumption in Aqueous Solutions

Published:2000-11-01 Issue:11 Volume:48 Page:5419-5423
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Linforth Rob¹,Taylor Andy J.¹

Affiliation:

1. School of Biological Sciences, Division of Food Sciences, University of Nottingham, Sutton Bonington Campus, Loughborough, Leics. LE12 5RD, United Kingdom

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf000488n

Reference8 articles.

1. Flavour/taste perception in thickened systems: the effect of guar gum above and below c*

2. Fat content, baking time, hydration and temperature affect flavour release from biscuits in model-mouth and real systems

3. Altering the Fat Content Affects Flavor Release in a Model Yogurt System

4. An empirical model to predict the headspace concentration of volatile compounds above solutions containing sucrose

Cited by 84 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Study for designing optimal flavor release using Drinking Aroma Simulator (DAS);Journal of Japan Association on Odor Environment;2024-05-25

2. Drivers of the In-Mouth Interaction between Lupin Protein Isolate and Selected Aroma Compounds: A Proton Transfer Reaction–Mass Spectrometry and Dynamic Time Intensity Analysis;Journal of Agricultural and Food Chemistry;2024-04-05

3. Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review;Molecules;2023-08-29

4. A Short-Term Time-Series Data Analysis Algorithm for Flavor Release during the Start of Eating;Mass Spectrometry;2023-07-06

5. Olfactory Sensations;Wine Tasting;2023