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Effect of texture and microstructure on flavour retention and release

โœ Scribed by Kris B. de Roos

Book ID
117653143
Publisher
Elsevier Science
Year
2003
Tongue
English
Weight
431 KB
Volume
13
Category
Article
ISSN
0958-6946

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In vivo monitoring of strawberry flavour
In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing
โœ Eugenio Aprea; Franco Biasioli; Flavia Gasperi; Tilmann D. Mรคrk; Saskia van Ruth ๐Ÿ“‚ Article ๐Ÿ“… 2005 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 131 KB

The interaction of oral processing protocols and food texture on in vivo flavour release was evaluated by nose-space analysis. Nose-space analysis was carried out by proton transfer reaction mass spectrometry, and strawberryflavoured custards were prepared with 0.1% (w/w) and 1.0% (w/w) carboxymethy