Flavour Science - Recent Advances and Trends - Developments in Food Science
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Optimising soy sauce quality by linking flavour composition with consumer preference

2006 ◽  
pp. 285-288
Author(s):  
Max Batenburg ◽  
Joop Wesdorp ◽  
Frank Meijer ◽  
Wilma den Hoed ◽  
Pieter Musters ◽  
...  
Keyword(s):  
Consumer Preference ◽  
Soy Sauce

Influence of added carbohydrates on the aroma profile of cooked pork

2006 ◽  
pp. 355-358 ◽  
Author(s):  
Lene Lauridsen ◽  
Rikke Miklos ◽  
Annette Schäfer ◽  
Margit D. Aaslyng ◽  
Wender L.P. Bredie
Keyword(s):  
Aroma Profile

Formation of 4-hydroxy-5-methyl-3(2H)-furanone (norfuraneol) in structured fluids

2006 ◽  
pp. 347-350 ◽  
Author(s):  
Imre Blank ◽  
Tomas Davidek ◽  
Stéphanie Devaud ◽  
Laurent Sagalowicz ◽  
Martin E. Leser ◽  
...  
Keyword(s):  
Structured Fluids

4'-Hydroxyflavanones are the bitter-masking principles of herba santa

2006 ◽  
pp. 173-176 ◽  
Author(s):  
Jakob P. Ley ◽  
Gerhard Krammer ◽  
Günter Kindel ◽  
Ian L. Gatfield ◽  
Heiz-Jürgen Bertram
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