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The role of α-amylase in the perception of oral texture and flavour in custards

✍ Scribed by René A. de Wijk; Jon F. Prinz; Lina Engelen; Hugo Weenen

Book ID
116834412
Publisher
Elsevier Science
Year
2004
Tongue
English
Weight
237 KB
Volume
83
Category
Article
ISSN
0031-9384

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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