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Volatile Release from an Emulsion: Headspace and In-Mouth Studies

โœ Scribed by Doyen, K.; Carey, M.; Linforth, R. S. T.; Marin, M.; Taylor, A. J.

Book ID
127161193
Publisher
American Chemical Society
Year
2001
Tongue
English
Weight
94 KB
Volume
49
Category
Article
ISSN
0021-8561

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Comparison of Dynamic Flavour Release from Hard Cheeses and Analysis of Headspace Volatiles from the Mouth with Flavour Perception during Consumption
โœ Delahunty, Conor M; Piggott, John R; Conner, John M; Paterson, Alistair ๐Ÿ“‚ Article ๐Ÿ“… 1996 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 781 KB

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