Aroma Release and Retronasal Perception during and after Consumption of Flavored Whey Protein Gels with Different Textures. 1. in Vivo Release Analysis-Reference-Cited by-同舟云学术

Aroma Release and Retronasal Perception during and after Consumption of Flavored Whey Protein Gels with Different Textures. 1. in Vivo Release Analysis

Published:2004-12-24 Issue:2 Volume:53 Page:403-409
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Mestres Montserrat¹,Moran Noelia¹,Jordan Alfons¹,Buettner Andrea¹

Affiliation:

1. Deutsche Forschungsanstalt fuer Lebensmittelchemie, Lichtenbergstrasse 4, D-85748 Garching, Germany; Facultat d'Enologia, Departamento Química Analítica i Orgànica, Universitat Rovira i Virgili, C/Ramon y Cajal 70, 43005 Tarragona, Spain; and Ionicon Analytik GmbH, Technikerstrasse 54, 6020 Innsbruck, Austria

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf048596n

Reference29 articles.

1. EFFECT OF HYDROCOLLOIDS ON ORAL VISCOSITY AND BASIC TASTE INTENSITIES

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

3. Sensory Perception is Related to the Rate of Change of Volatile Concentration In-nose during Eating of Model Gels

4. The Effect of Viscosity on the Perception of Flavour

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