𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Flavour release in the mouth

✍ Scribed by A.J. Taylor; R.S.T. Linforth

Book ID
117617065
Publisher
Elsevier Science
Year
1996
Tongue
English
Weight
701 KB
Volume
7
Category
Article
ISSN
0924-2244

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πŸ“œ SIMILAR VOLUMES

In-mouth flavour release from milk prote
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Flavour compounds are released at different times and with differing rates during cheese consumption. This aspect of flavour has received little attention, although it is likely to be of great importance in the perception of hard cheese flavour. Full-fat and reduced-fat hard cheeses were anal ysed b

Fat content, baking time, hydration and
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The release of Β―avour from complex food systems like biscuits depends on various conditions during manufacture and eating. Biscuits were prepared with fat contents between 4% and 18% and Β―avoured with volatiles of dierent polarities (anethole, LogP 3.45; trans-2-hexenyl acetate, LogP 2.13). Volatile