Volatile compound release during consumption: A proposed aroma stimulus index

被引：0
作者：
Delahunty, Conor M.
Guilfoyle, Brendan
机构：
[1] Dept. of Food Science and Technology, Division of Nutrition, University College Cork, Cork, Ireland
[2] Mathematics Department, IT Tralee, Tralee, Kerry, Ireland
来源：
ACS Symposium Series | 2000年 / 763卷
关键词：
D O I：
暂无
中图分类号：
学科分类号：
摘要：
20
引用
收藏
页码：405 / 412
相关论文
共 50 条
  • [41] Impact of fruit texture on the release and perception of aroma compounds during in vivo consumption using fresh and processed mango fruits
    Bonneau, Adeline
    Boulanger, Renaud
    Lebrun, Marc
    Maraval, Isabelle
    Valette, Jeremy
    Guichard, Elisabeth
    Gunata, Ziya
    FOOD CHEMISTRY, 2018, 239 : 806 - 815
  • [42] Relating Apple Volatile Biology with Aroma Perception During Fruit Maturation
    Contreras, Carolina
    Beaudry, Randolph
    HORTSCIENCE, 2010, 45 (08) : S59 - S59
  • [43] Heat treatment temporarily inhibits aroma volatile compound emission from golden delicious apples
    Fallik, E
    Archbold, DD
    HamiltonKemp, TR
    Loughrin, JH
    Collins, RW
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (10) : 4038 - 4041
  • [44] COMPOUND STIMULUS PRESENTATIONS AS AN INDEX OFEXCITATORY AND INHIBITORY PROPERTIES OF CONDITIONED STIMULI
    REBERG, D
    BLACK, AH
    PSYCHONOMIC SCIENCE, 1969, 17 (01): : 50 - &
  • [45] Wine closure on volatile sulfur and aroma development during postbottle aging
    Zhang, Xue
    Qian, Michael
    AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE, 2008, 59 (03): : 337A - 337A
  • [46] Aroma release and retronasal perception during and after consumption of flavored whey protein gels with different textures. 1. in vivo release analysis
    Mestres, M
    Moran, N
    Jordan, A
    Buettner, A
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2005, 53 (02) : 403 - 409
  • [47] Hydrogen sulfide production during early yeast fermentation correlates with volatile sulfur compound biogenesis but not thiol release
    Hou, Ruoyu
    Jelley, Rebecca E.
    van Leeuwen, Katryna A.
    Pinu, Farhana R.
    Fedrizzi, Bruno
    Deed, Rebecca C.
    FEMS YEAST RESEARCH, 2023, 23
  • [48] Release of volatile and semi-volatile toxicants during house fires
    Hewitt, Fiona
    Christou, Antonis
    Dickens, Kathryn
    Walker, Richard
    Stec, Anna A.
    CHEMOSPHERE, 2017, 173 : 580 - 593
  • [49] Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols
    Yauk, Yar-Khing
    Ged, Claire
    Wang, Mindy Y.
    Matich, Adam J.
    Tessarotto, Lydie
    Cooney, Janine M.
    Chervin, Christian
    Atkinson, Ross G.
    PLANT JOURNAL, 2014, 80 (02) : 317 - 330
  • [50] The effect of solution surface tension on aroma compound release from aqueous xanthan solutions
    Secouard, S
    Malhiac, C
    Grisel, M
    FLAVOUR AND FRAGRANCE JOURNAL, 2006, 21 (01) : 8 - 12
12345