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Release of peppermint flavour compounds from chewing gum: effect of oral functions

✍ Scribed by Anne-Mette Haahr; Allan Bardow; Carsten E. Thomsen; Siri B. Jensen; Birgitte Nauntofte; Merete Bakke; Jens Adler-Nissen; Wender L.P. Bredie


Book ID
116834354
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
732 KB
Volume
82
Category
Article
ISSN
0031-9384

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In vivo monitoring of strawberry flavour
✍ Eugenio Aprea; Franco Biasioli; Flavia Gasperi; Tilmann D. MΓ€rk; Saskia van Ruth πŸ“‚ Article πŸ“… 2005 πŸ› John Wiley and Sons 🌐 English βš– 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