Dynamics of Aroma Release during Cheese Consumption

Flavour Science ◽

10.1016/b978-0-12-398549-1.00001-5 ◽

2014 ◽

pp. 3-7

Author(s):

Lauriane Boisard ◽

Etienne Sémon ◽

Laurent Brondel ◽

Claude Yven ◽

Christian Salles ◽

...

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A Protocol for Measurement of In Vivo Aroma Release from Beverages

Journal of Food Science ◽

10.1111/j.1365-2621.2003.tb08298.x ◽

2003 ◽

Vol 68 (3) ◽

pp. 1123-1128 ◽

Author(s):

K.G.C. Weel ◽

A.E.M. Boelrijk ◽

J.J. Burger ◽

H. Gruppen ◽

A.G.J. Voragen ◽

...

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The effect of saliva on the aroma release of esters in simulated baijiu under the impact of high ethanol concentration

Journal of Food Composition and Analysis ◽

10.1016/j.jfca.2021.104134 ◽

2021 ◽

pp. 104134

Author(s):

Lu Chen ◽

Zhe Wang ◽

Pengfei Liao ◽

Anjun Li ◽

Yanyan Zhang ◽

...

Keyword(s):

Ethanol Concentration ◽

Aroma Release ◽

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Individual differences and effect of phenolic compounds in the immediate and prolonged in-mouth aroma release and retronasal aroma intensity during wine tasting

Food Chemistry ◽

10.1016/j.foodchem.2019.01.152 ◽

2019 ◽

Vol 285 ◽

pp. 147-155 ◽

Author(s):

María Perez-Jiménez ◽

Carolina Chaya ◽

Maria Ángeles Pozo-Bayón

Keyword(s):

Individual Differences ◽

Phenolic Compounds ◽

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Retro-nasal aroma release and satiation

Appetite ◽

10.1016/j.appet.2011.05.019 ◽

2011 ◽

Vol 57 (2) ◽

pp. 540

Author(s):

R.M. Ruijschop

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Aroma Release in Wine Using Co-Immobilized Enzyme Aggregates

Molecules ◽

10.3390/molecules21111485 ◽

2016 ◽

Vol 21 (11) ◽

pp. 1485 ◽

Author(s):

Katherine Ahumada ◽

Ana Martínez-Gil ◽

Yerko Moreno-Simunovic ◽

Andrés Illanes ◽

Lorena Wilson

Keyword(s):

Immobilized Enzyme ◽

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Aroma release under oral conditions

Flavour Science - Recent Advances and Trends - Developments in Food Science ◽

10.1016/s0167-4501(06)80095-6 ◽

2006 ◽

pp. 403-408

Author(s):

Jacques P. Roozen ◽

Saskia van Ruth

Keyword(s):

Aroma Release ◽

Oral Conditions

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Influence of Composition (CO2 and Sugar) on Aroma Release and Perception of Mint-Flavored Carbonated Beverages

Flavour Science ◽

10.1016/b978-0-12-398549-1.00028-3 ◽

2014 ◽

pp. 151-154 ◽

Author(s):

Anne Saint-Eve ◽

Isabelle Déléris ◽

Elodie Aubin ◽

Jean-Marc Rabillier ◽

Dominique Ibarra ◽

...

Keyword(s):

Aroma Release ◽

Carbonated Beverages

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Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines

Food Quality and Preference ◽

10.1016/j.foodqual.2018.07.001 ◽

2019 ◽

Vol 71 ◽

pp. 172-180 ◽

Author(s):

Gaëlle Arvisenet ◽

Jordi Ballester ◽

Charfedinne Ayed ◽

Etienne Sémon ◽

Isabelle Andriot ◽

...

Keyword(s):

Acid Composition ◽

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Entrapment of enzyme aggregates in chitosan beads for aroma release in white wines

International Journal of Biological Macromolecules ◽

10.1016/j.ijbiomac.2020.03.031 ◽

2020 ◽

Vol 154 ◽

pp. 1082-1090 ◽

Author(s):

Luigi Tavernini ◽

Carminna Ottone ◽

Andrés Illanes ◽

Lorena Wilson

Keyword(s):

White Wines ◽

Aroma Release ◽

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Effect of Gelatinization and Starch−Emulsifier Interactions on Aroma Release from Starch-Rich Model Systems

Journal of Agricultural and Food Chemistry ◽

10.1021/jf010980m ◽

2002 ◽

Vol 50 (7) ◽

pp. 1976-1984 ◽

Author(s):

J. A. Lopes da Silva ◽

Sónia M. Castro ◽

Ivonne Delgadillo

Keyword(s):

Model Systems ◽

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