Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

Author:

Buettner Andrea,Schieberle Peter

Publisher

Elsevier BV

Subject

Food Science

Reference21 articles.

1. Comparison of dynamic headspace mouth model systems for flavour release from rehydrated bell pepper cuttings;VAN RUTH,1994

2. Simulation of retronasal aroma using a modified headspace technique: investigating the effects of saliva, temperature, shearing, and oil on flavor release;ROBERTS;Journal of Agricultural and Food Chemistry,1995

3. Measurement of volatile release in the mouth;LINFORTH;Food Chemistry,1993

4. Comparison of dynamic flavour release from hard cheese and analysis of headspace volatiles from the mouth with flavour perception during consumption;DELAHUNTY;Journal of the Science of Food and Agriculture,1996

5. Low-fat cheddar cheese flavour: flavour release in the mouth;DELAHUNTY,1994

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