Browse > Article

Flavor Release from Ice Cream during Eating  

Chung, Seo-Jin (Department of Food and Nutrition, Seoul Women's University)
Publication Information
Food Science and Biotechnology / v.16, no.1, 2007 , pp. 8-17 More about this Journal
Abstract
The main purpose of flavor research using conventional extraction methods, such as solvent extraction, distillation, and dynamic headspace, is to effectively extract, identify, and quantify flavor volatiles present in food matrices. In recent flavor research, the importance of understanding flavor release during mastication is increasing, because only volatiles available in the headspace contribute to the perception of food 'flavors'. Odor potency differs among flavor volatiles, and the physicochemical characteristics of flavor volatiles affect their release behavior and interaction with various food matrices. In this review, a general overview of flavor release and flavor-food interactions within frozen dessert systems is given with emphasis on chemical, physiological, and perceptual aspects. Chemical and sensory analysis methods competent for investigating such flavor-food interactions are illustrated. Statistical analysis techniques recommended for data acquired from such experiments are also discussed.
Keywords
flavor release; frozen dessert; flavor-food interaction; chemical analysis; sensory analysis;
Citations & Related Records
Times Cited By KSCI : 8  (Citation Analysis)
Times Cited By Web Of Science : 3  (Related Records In Web of Science)
Times Cited By SCOPUS : 3
연도 인용수 순위
1 Wilson CE, Brown WE. Influence of food matrix structure and oral breakdown during mastication on temporal perception of flavor. J. Sensory Stud. 21: 69-86 (1997)
2 Malone ME, Appelqvist IAM. Gelled emulsion particles for the controlled release of lipophilic volatiles during eating. J. Control. Release. 90: 227-241 (2003)   DOI   ScienceOn
3 de Wijk RA, Prinz JF, Engelen J, Weenen H. The role of ${\alpha}$-amylase in the perception of oral texture and flavour in custards. Physiol. Behav. 83: 81-91 (2004)   DOI
4 Linforth RST, Taylor AJ. Measurement of volatile release in the mouth. Food Chem. 48: 115-120 (1993)   DOI   ScienceOn
5 Brauss MS, Linforth RST, Taylor AJ. Effect of variety, time of eating, and fruit to fruit variation on volatile release during eating of tomato fruits (Lycopersicon esculentum). J. Agr. Food Chem. 46: 2287-2292 (1998)   DOI   ScienceOn
6 Boland AB, Delahunty CM, van Ruth SM. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chem. 96: 452-460 (2006)   DOI   ScienceOn
7 Elmore JS, Langley KR. Novel vessel for the measurement of dynamic flavor release in real time from liquid foods. J. Agr. Food Chem. 44: 3560-3563 (1996)   DOI   ScienceOn
8 Nawar WW. Some considerations in interpretation of direct headspace chromatographic analyses of food volatiles. Food Technol.-Chicago 20: 213-213 (1966)
9 de Roos KB. Understanding and controlling the behaviour of aroma compounds in thermally processed foods. Trends Food Sci. Tech. 17: 236-243 (2006)   DOI   ScienceOn
10 Yoo SS, Kook SH, Park SY, Shim JH, Chin KB. Evaluation of curing and flavor ingredients, and different cooking methods on the product quality and flavor compounds of low-fat sausages. Food Sci. Biotechnol. 14: 634-638 (2005)
11 Im JS, Marshall RT, Heymann H. Frozen dessert attribute changes with increased amounts of unsaturated fatty acids. J. Food Sci. 59: 1222-1226 (1994)   DOI   ScienceOn
12 Li Z, Marshall RT, Heymann H, Fernando L. Effect of milk fat content on flavor perception of vanilla ice cream. J. Dairy Sci. 80: 3133-3141 (1997)   DOI   ScienceOn
13 Giese J. Fats, oils, and fat replacers. Food Technol.-Chicago 50: 7883 (1996)
14 Breslin PAS. Human gustation and flavour. Flavour Frag. J. 16: 439-456 (2001)   DOI   ScienceOn
15 Engelen L, de Wijk RA, Prinz JF, Janssen AM, Weenen H, Bosman F. The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solds. Appetite 41: 273-281 (2003)   DOI   ScienceOn
16 Manley C, Ho C-T. Flavor Measurement. Marcel Dekker, New York, NY, USA. pp. 37-60 (1993)
17 Kokini JL, Cussler EL. Predicting the texture of liquid and melting semisolid foods. J. Food Sci. 48: 1221-1224 (1983)   DOI
18 Folkenberg DM, Bredie WLP, Martens M. What is mouthfeel? Sensory-rheological relationships in instant hot cocoa drinks. J. Sens. Stud. 14: 181-195 (1999)   DOI
19 Mela DJ, Marshall RJ. Sensory properties and perceptions of fats. pp. 43-57. In: Dietary Fats: Determinants of Preference, Selection, and Consumption. Mela DJ (ed). Elsevier Applied Science, London, New York, NY, USA (1992)
20 Lawless HT, Clark CC. Psychological biases in time-intensity scaling. Food Technol-Chicago 46 : 81, 84-86, 90 (1992)
21 Yackinous C, Guinard J-X. Flavor manipulation can enhance the impression of fat in some foods. J. Food Sci. 65: 909-914 (2000)   DOI   ScienceOn
22 Frank RA, Byram J. Taste-smell interactions are tastant and odorant dependent. Chem. Senses 13: 445-455 (1988)   DOI
23 Opet JM. Effect of caffeine, ethanol, and sucrose on temporal perception of menthol. MS thesis, University of California, Davis, CA, USA (1989)
24 Park EY, Kim JH, Noh BS. Application of the electronic nose and artificial neural network system to quality of the stored soymilk. Food Sci. Biotechnol. 44: 320-323 (2002)
25 Grosch W. Detection of potent odorants in foods by aroma extract dilution analysis. Trends Food Sci. Tech. 4: 68-73 (1993)   DOI
26 van Ruth SM, Boscaini E, Mayr D, Pugh J, Posthumus M. Evaluation of three gas chromatography and two direct mass spectrometry techniques for aroma analysis of dried red bell peppers. Int. J. Mass Spectrom, 223-224: 55-65 (2003)
27 van Ruth SM, Buhr K. Influence of mastication rate on dynamic flavour release analysed by combined model mouth/proton transfer reaction-mass spectrometry. Int. J. Mass Spectrom. 239: 187-192 (2004)   DOI   ScienceOn
28 Pionnier E, Chabanet C, Mioche L, Le Quere JL, Salles C. In-vivo aroma release during eating a model cheese: relations with oral parameters. J. Agr. Food Chem. 52: 557-564 (2004)   DOI   ScienceOn
29 Dijksterhuis GB, Piggott JR. Dynamic methods of sensory analysis. Trends Food Sci. Tech. 11: 284-290 (2001)   DOI   ScienceOn
30 Pionnier E, Nicklaus S, Chabanet C, Mioche L, Taylor AJ, Le Quere JL, Salles C. Flavor perception of a model cheese: relationships with oral and physico-chemical parameters. Food Qual. Prefer. 15: 843-852 (2004)   DOI   ScienceOn
31 Lee GH, Lee JS, Shin MG. Sensory attribute comparison of consumer milk using descriptive analysis. Food Sci. Biotechnol. 12: 480-484 (2003)
32 Bardot I, Bochereau L, Martin N, Palagos B. Sensory-instrumental correlations by combining data analysis and neural network techniques. Food Qual. Prefer. 5: 159-166 (1994)   DOI   ScienceOn
33 Lawless HT, Heymann H. Strategic Research. Chap. 18, pp. 602-620. In: Sensory Evaluation of Food. Aspen, MD, USA (1998b)
34 MacFie HJH, Hedderley D. Current practice in relating sensory perception to instrumental measurements. Food Qual. Prefer. 4: 4149 (1993)
35 Gonzalez-Tomaz L, Bayarri S, Taylor AJ, Costell E. Flavour release and perception from model dairy custards. Food Res. Int. 40: in press (2007)
36 Maarse H, Visscher CA, Willemsens LC, Nijssen LM, Boelens MH. Volatile compounds in food, qualitative, quantitative data. Supplement to the 6th ed. TNO Nutrition and Food Research. Zeist, Netherlands (1994)
37 Kim YS, Cassens J, Dickmann R, Reineccius G. Gas chromatography - olfactometry of static headspace for the analysis of flavor change in com flakes during storage. Food Sci. Biotechnol. 10: 261-266 (2001)
38 Soeting WJ, Heidema J. A mass spectrometry method for measuring flavor concentration /time profiles in human breath. Chem. Senses 13: 607-617 (1988)   DOI
39 Shiratsuchi H, Yoshimura M, Imayyoshi K, Noda K, Osajima, Y. Contributors to sweet and milky odor attributes of spray-dried skim milk powder. J. Agr. Food Chem. 43: 2456-2457 (1995)
40 Odake S, Roozen JP, Burger JJ. Flavor release of diacetyl and 2-heptanone from cream style dressings in three mouth model systems. Biosci. Biotech. Bioch. 64: 2523-2529 (2000)   DOI   ScienceOn
41 Ohmes RL, Marshall RT, Heymann H. Sensory and physical properties of ice creams containing milk fat or fat replacers. J. Dairy Sci. 81: 1222-1228 (1998)   DOI   ScienceOn
42 Jun MR, Jeong WS, Ho CT. Health promoting properties of natural flavor substances. Food Sci. Biotechnol. 15: 329-338 (2006)   과학기술학회마을
43 Li Z. Interactions of flavor compounds with soy and dairy proteins in model systems. PhD thesis, University of Missouri, Columbia, MO, USA (2000)
44 Langler JE, Day EA. Development and flavor properties of methyl ketones in milk fat. J. Dairy Sci. 47: 1291-1296 (1964)   DOI
45 Richardson NJ, Booth DA, Stanley NL. Effect of homogenization and fat content on oral perception of low and high viscosity model creams. J. Sens. Stud. 8: 133-143 (1993)   DOI   ScienceOn
46 Christensen CM. Effects of color on aroma, flavor and texture judgments of foods. J. Food Sci. 48: 787-790 (1983)   DOI
47 Delahunty CM, Piggott JR, Conner JM, Paterson A. Comparison of dynamic flavor release from hard cheeses and analysis of headspace volatiles from the mouth with flavor perception during conswnption. J. Sci. Food Agr. 71: 273-281 (1996)   DOI   ScienceOn
48 Van Ruth SM, Roozen JP, Cozijnsen JL. Volatile compounds of rehydrated French beans, bell peppers, and leeks. Part 1. Flavor release in the mouth and in three mouth model systems. Food Chem. 53: 15-22 (1995)   DOI   ScienceOn
49 Friedrich JE, Acree TE. Gas chromatography olfactometry (GC/O) of dairy products. Int. Dairy J. 8: 235-241 (1998)   DOI   ScienceOn
50 Lawless HT, Heymann H. Descriptive analysis. Chap. 10, pp. 341-371. In: Sensory Evaluation of Food. Aspen, MD, USA (1998)
51 Springett MB, Rozier V, Bakker J. Use of fiber interface direct mass spectrometry for the determination of volatile flavor release from model food system. J. Agr. Food Chem. 47: 1125-1131 (1999)   DOI   ScienceOn
52 Guyot C, Bonnafont C, Lesschaeve I, Issanchou S, Voilley A, Spinnler HE. Effect of fat content on odor intensity of three aroma compounds in model emulsions: $\delta$-decalactone, diacetyl, and butyric acid. J. Agr. Food Chem. 44: 2341-2348 (1996)   DOI   ScienceOn
53 Hatchwell LC. Implication of fat on flavor. Chap. 2, pp. 14-23. In: Flavor Food Interaction. McGorrin RJ, Leland JV (eds). American Chemical Society, Washington, DC, USA (1996)
54 Decourcelle N, Lubbers S, Vallet N, Rondeau P, Guichard E. Effect of thickeners and sweeteners on the release of blended aroma compounds in fat-free stirred yoghurt during shear conditions. Int. Dairy J. 14: 783-789 (2004)   DOI   ScienceOn
55 Denker M, Parat-Wilhelms M, Drichelt G, Paucke J, Luger A, Borcherding K, Hoffmann W, Steinhart H. Investigation of the retronasal flavour release during the consumption of coffee with additions of milk constituents by 'Oral Breath Sampling'. Food Chem. 98: 201-208 (2006)   DOI   ScienceOn
56 Piggott JR. Statistical Procedures in Food Research. Elsevier Applied Science, New York, NY, USA (1986)
57 de Roos KR. How lipids influence food flavor. Food Technol.-Chicago 51: 60-62 (1997)
58 Boland AB, Delahunty CM, van Ruth SM. Influence of the texture of gelatin gels and pectin gels on strawberry flavour release and perception. Food Chem. 96: 452-460 (2006)   DOI   ScienceOn
59 Jun HR, Cho IH, Choi HK, Kim YS. Comparison of volatile components in fresh and dried red peppers (Capsicum annuum L.). Food Sci. Biotechnol. 14: 392-398 (2005)
60 Lee C. Changes in n-hexanal content of peanut milk fermented with lactic acid bacteria. Food Sci. Biotechnol. 10: 387-390 (2001)
61 Chin HW, Bernhard RA, Rosenberg M. Application of solid phase microextraction for the analysis of cheese volatiles. J. Food Sci. 61: 1118-1122,1128 (1996)   DOI   ScienceOn
62 Kwon DJ, Kim WJ. Isolation of higher alcohol-producing yeast as the flavor components and determination of optimal culture conditions. Food Sci. Biotechnol. 14: 576-580 (2005)
63 Chevance FFV, Farmer LJ. Release of volatile odor compounds from full-fat and reduced fat frankfurters. J. Agr. Food Chem. 47: 5161-5168 (1999)   DOI   ScienceOn
64 Haverkamp-Begemann P, Koster JC. 4-Cis-heptenal: a cream flavored component of butter. J. Dairy Sci. 50: 48-56 (1964)
65 Yoo SS, Kim K, Lee SY, Hong SK, Lee MC, Chang YY, Kwon IB, Pyun YR. Characterization of flavor components in cocoa mass produced by better taste and color treatment using GC/MS and principal component analysis. Food Sci. Biotechnol. 7: 248-252 (1998)
66 Milo C, Reineccius GA. Identification and quantification of potent odorants in regular-fat and lowfat mild cheddar cheese. J. Agr. Food Chem. 45: 3590-3594 (1997)   DOI   ScienceOn
67 Noble AC. Taste-aroma interaction. Trends Food Sci. Tech. 7: 439-443 (1996)   DOI   ScienceOn
68 Harvey BA, Barra J. Real time breath and headspace analysis of flavour volatiles. Eur. J. Pharm. Biopharm. 55: 261-269 (2003)   DOI   ScienceOn
69 Van Buuren S. Analyzing time-intensity response in sensory evaluation. Food Technol.-Chicago 46: 101-104 (1992)
70 Bakker J, Boudaud N, Harrison M. Dynamic release of diacetyl from liquid gelatin in the headspace. J. Agr. Food Chem. 46: 2714-2720 (1998)   DOI   ScienceOn
71 Boland AB, Buhr K, Giannouli P, van Ruth SM. Influence of gelatin, starch, pectin and artificial saliva on the release of 11 flavour compounds from model gel systems. Food Chem. 86: 401-411 (2004)   DOI   ScienceOn
72 Nongonierma AB, Springett M, Quere J-LL, Cayot P, Voilley A. Flavour release at gas/matrix interfaces of stirred yoghurt models. Int. Dairy J. 16: 102-110 (2006)   DOI   ScienceOn
73 Deibler KD, Lavin EH, Taylor AJ, Linforth RST, Acree TE. Verification of a mouth simulator by in vivo measurements, J. Agr. Food Chem. 49: 1388-1393 (2001)   DOI   ScienceOn
74 Ovejero-Lopez I, Bro R, Bredie WLP. Univariate and multivariate modelling of flavour release in chewing gum using time-intensity: a comparison of data analytical methods. Food Qual. Prefer. 16: 327343 (2005)   DOI   ScienceOn
75 Marshall RT, Arbuckle WS. Ice cream ingredients. Chap. 5, pp. 45-70. In: Ice Cream. 5th ed. Chapman & Hall, New York, NY, USA (1996)
76 O'Riordan PJ, Delahunty CM. Comparison of volatile compounds released during the consumption of Cheddar cheese with compounds extracted by vacuum distillation using gas chromatographyolfactometry. Flavour Frag. J. 16: 425-434 (2001)   DOI   ScienceOn
77 Ingham KE, Linforth RST, Taylor AJ. The effect of eating on aroma release from strawberries. Food Chem. 54: 283-288 (1995)   DOI   ScienceOn
78 Conforti FD. Effect of fat content and corn sweeteners on selected sensory attributes and shelf stability of vanilla ice cream. J. Soc. Dairy Technol. 47: 69-75 (1994)   DOI
79 Lawless HT. Descriptive analysis of complex odors: reality, model or illusion? Food Qual. Prefer. 10: 325-332 (1999)   DOI   ScienceOn
80 Aznar M, Tsachaki M, Linforth RST, Ferreira V, Taylor AJ. Headspace analysis of volatile organic compounds from ethanolic systems by direct APCI-MS. Int. J. Mass Spectrom. 239: 17-25 (2004)   DOI   ScienceOn
81 Cliff M, Heymann H. Development and use of time-intensity methodology for sensory evaluation: A review. Food Res. Int. 26: 375-385 (1993)   DOI   ScienceOn
82 Buhr K, van Ruth SM, Delahunty C. Analysis of volatile flavour compounds by proton transfer reaction-mass spectrometry: fragmentation patterns and discrimination between isobaric and isomeric compounds. Int. J. Mass Spectrom. 221: 1-7 (2002)   DOI   ScienceOn
83 Lee III WE, Pangborn RM. Time-intensity: the temporal aspects of sensory perception. Food Technol.-Chicago 40: 71-82 (1986)
84 McEwan JA, Schlich P. Correspondence analysis in sensory evaluation. Food Qual. Prefer. 3: 23-36 (1991/2)   DOI   ScienceOn
85 Kim NS. Discriminant analysis of marketed liquor by a multichannel taste evaluation system. Food Sci. Biotechnol. 14: 554-557 (2005)
86 Sostmann K, Bernal B, Andriot I, Guichard E. Flavour binding by $\beta$-lactoglobulin: different approaches. pp. 425-434. In: Flavour Perception, Aroma Evaluation. Kruze H-P, Rothe M (eds). 5th Warburg Aroma Symposium, Eisenach, Germany (1997)
87 Land DG. Perspectives on the effects of interactions on flavor perception: An overview. Chap. 2, pp. 2-13. In: Flavor Food Interaction. McGorrin RJ, Leland N (eds). American Chemical Society, Washington, DC, USA (1996)
88 Guichard E, Langourieux S. Interactions between $\beta$-lactoglobulin and flavour compounds. Food Chem. 71: 301-308 (2000)   DOI   ScienceOn
89 Singer NS, Dunn IN. Protein microparticulation: the principle and the process. J. Am. Coll. Nutr. 9: 388-397 (1990)   DOI
90 Prescott H. Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities offoods. Food Qual. Prefer. 10: 349-356 (1999)   DOI   ScienceOn
91 Godshall MA. The role of carbohydrates in flavor development. Food Technol.-Chicago 49: 71-78 (1988)
92 Lindinger W, Hirber J, Paretzke, H. An ion/molecule-reaction mass spectrometer used for on-line trace gas analysis. Int. J. Mass Spectrom. 129: 79-88 (1993)   DOI   ScienceOn
93 Roberts DD, Acree TE. Effects of heating and cream addition on fresh raspberry aroma using a retronasal aroma simulator and gas chromatography olfactometry. J. Agr. Food Chem. 44: 4919-4925 (1996)
94 Haahr AM, Bredie WLP, Stahnke LH, Jensen B, Refsgaard HHH. Flavour release of aldehydes and diacetyl in oil/water systems. Food Chem. 71: 355-362 (2000)   DOI   ScienceOn
95 Wood FW. An approach to understanding creaminess. Starch/Starke 26: 127-130 (1974)   DOI
96 Roberts DD, Acree TE. Simulation of retronasal aroma using a modified headspace technique: Investigating the effects of saliva, temperature, shearing, and oil on flavor release. J. Agr. Food Chem. 43: 2179-2186 (1995)   DOI   ScienceOn
97 Ingham KE, Linforth RST, Taylor AJ. The effect of eating on the rate of aroma release from mint-flavored sweets. Lebensm. - Wiss. Technol. 28: 105-110 (1995)   DOI   ScienceOn
98 McGorrin RJ. Introduction. p. 1. In: Flavor Food Interactions. McGorrin RJ, Leland JV (eds). American Chemical Society, Washington, DC, USA (1996)
99 Mela DJ. Sensory assessment of fat content in fluid dairy products. Appetite 10: 37-44 (1988)   DOI
100 Daget N, Joerg M, Bourne M. Creamy perception 1: In model dessert creams. J. Texture Stud.18: 367-388 (1987)   DOI
101 Tepper BJ, Kuang T. Perception of fat in a milk model system using multidimensional scaling. J. Sens. Stud. 11: 175-190 (1996)   DOI   ScienceOn
102 Lee III WE. A suggested instrumental technique for studying dynamic flavor release from food products. J. Food Sci. 51: 249-250 (1986)   DOI
103 Hills BP, Harrison M. Two-film theory of flavor release from solids. Int. J. Food Sci. Tech. 30: 425-436 (1995)   DOI
104 Linforth RST, Savary I, Pattenden B, Taylor AJ. Volatile compounds found in expired air during eating of fresh tomatoes and in the headspace above tomatoes. J. Sci. Food Agr. 65: 241-247 (1994)   DOI   ScienceOn
105 Taylor AJ. Physical chemistry of flavor. Int. J. Food Sci. Tech. 33: 53-62 (1998)   DOI
106 Park SH, Hong GP, Kim JY, Choi MJ, Min SG. The influence of food hydrocolloids on changes in the physical properties of ice cream. Food Sci. Biotechnol. 15: 721-727 (2006)   과학기술학회마을
107 Frost MB, Dijksterhuis G, Martens M. Sensory perception of fat in milk. Food Qual. Prefer. 12: 327-336 (2001)   DOI   ScienceOn
108 Richardson NJ, Booth DA. Multiple physical patterns in judgments of the creamy texture of milks and creams. Acta Psychol. 84: 93-101 (1993)   DOI   ScienceOn
109 Taylor AJ, Linforth RST. Direct mass spectrometry of complex volatile and non-volatile flavour mixtures. Int. J. Mass Spectrom. 223-224: 179-191 (2003)
110 Plug H, Haring P. The role of ingredient-flavor interactions in the development of fat free foods. Trends Food Sci. Tech. 4: 150-152 (1993)   DOI   ScienceOn
111 Benoit FM, Davidson WR, Lovett AM, Nacson S, Ngo A. Breath analysis by atmospheric pressure ionization mass spectrometry. Anal. Chem. 55: 805-807 (1983)   DOI   ScienceOn
112 Harrison M, Hills BP. Effects of air flow-rate on flavor release from liquid emulsions in the mouth. Int. J. Food Sci. Tech. 32: 1-9 (1997)   DOI   ScienceOn
113 de Wijk RA, Rasing F, Wilkinson CL. Sensory flavor-texture interactions for custards, J. Texture Stud. 34: 131-146 (2003)   DOI   ScienceOn
114 Lindinger W, Hansel A, Jordan A. On-line monitoring of volatile organic compounds at pptv levels by means of proton-transferreaction mass spectrometry: medical applications, food control and environmental research. Int. J. Mass Spectrom. 173: 191-241 (1998)   DOI   ScienceOn
115 Druaux C, Voilley A. Effects of food composition and microstructure on volatile release. Trends Food Sci. Tech. 8: 364-368 (1997)   DOI   ScienceOn
116 Guinard JX, Zoumas-Morse C, Mori L, Uatoni B, Panyam D, Kilara A. Sugar and fat effects on sensory properties ofice cream. J. Food Sci. 62: 1087-1094 (1997)   DOI   ScienceOn
117 Guichard E. Flavour retention and release from protein solutions. Biotechnol. Adv. 24: 226-229 (2006)   DOI   ScienceOn
118 Kokini JL. Fluid and semi-solid food texture and texture-taste interactions. Food Technol.-Chicago 39: 86-94 (1985)
119 Graf E, de Roos KB. Performance of vanilla flavor in low-fat ice cream. Chap. 3, pp. 24-35. In: Flavor Food Interaction. McGorrin RJ, Leland JV (eds). American Chemical Society, Washington, DC, USA (1996)
120 Nongonierma AB, Colas B, Springett M, Le Quere JL, Voilley A. Influence of flavour transfer between different gel phases on perceived aroma. Food Chem. 100: 297-305 (2007)   DOI   ScienceOn
121 Fischer N, Widder S. How proteins influence food flavor. Food Technol.-Chicago 51: 68-70 (1997)
122 Choi UK. Evaluation of barley bran sauce aroma by multiple regression analysis. Food Sci. Biotechnol. 14: 656-660 (2005)
123 Linforth RST, Baek I, Taylor AJ. Simultaneous instrumental and sensory analysis of volatile release from gelatin and pectin/gelatin gels. Food Chem. 65: 77-83 (1999)   DOI   ScienceOn
124 Brauss MS, Linforth RST, Cayeux I, Harvey B, Taylor AJ. Altering the fat content affects flavor release in a model yogurt system. J. Agr. Food Chem. 47: 2055-2059 (1999)   DOI   ScienceOn
125 de Wijk RA, Terpstra MEJ, Janssen AM, Prinz JF. Perceived creaminess of semi-solid foods. Trends Food Sci. Tech. 17: 412-422 (2006)   DOI   ScienceOn