Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages-Reference-Cited by-同舟云学术

Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages

Published:2009-06-10 Issue:13 Volume:57 Page:5891-5898
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Saint-Eve Anne¹,Déléris Isabelle¹,Aubin Elodie¹,Semon Etienne²³⁴,Feron Gilles²³⁴,Rabillier Jean-Marc⁵,Ibarra Dominique⁵,Guichard Elisabeth²³⁴,Souchon Isabelle¹

Affiliation:

1. AgroParisTech, INRA, UMR 782 Génie et Microbiologie des Procédés Alimentaires, F-78850 Thiverval-Grignon, France

2. INRA, UMR 1129 FLAVIC, F-21000 Dijon, France

3. ENESAD, UMR 1129 FLAVIC, F-21000 Dijon, France

4. Université de Bourgogne, UMR 1129 FLAVIC, F-21000 Dijon, France

5. Air Liquide, Centre de Recherche Claude Delorme, F-78354 Les Loges en Josas, France

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf900542j

Reference34 articles.

1. The effects of temperature and concentration on the perceived intensity and quality of carbonation

2. THE POWER FUNCTION OF CARBONATION

3. Psychophysical and Neurobiological Evidence that the Oral Sensation Elicited by Carbonated Water is of Chemogenic Origin

4. Carbonation monitoring of beverage in a laboratory scale unit with on-line measurement of dissolved CO2

5. Effects of oral irritation on olfaction

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