Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

LWT ◽  
2000 ◽  
Vol 33 (8) ◽  
pp. 553-559 ◽  
Author(s):  
Andrea Buettner ◽  
Peter Schieberle
Keyword(s):  
Aroma Compounds ◽  
New Approach ◽  
Food Aroma

Food Aroma Compounds

2017 ◽  
pp. 297-334 ◽  
Author(s):  
Urszula Tylewicz ◽  
Raffaella Inchingolo ◽  
Maria Teresa Rodriguez-Estrada
Keyword(s):  
Aroma Compounds ◽  
Food Aroma

Production of Food Aroma Compounds (Microbial and Enzymatic Methodologies)

2019 ◽  
pp. 293-306 ◽  
Author(s):  
Lorena de Oliveira Felipe ◽  
Bruno Nicolau Paulino ◽  
Adones Sales ◽  
Gustavo Molina ◽  
Juliano Lemos Bicas
Keyword(s):  
Aroma Compounds ◽  
Food Aroma

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions

2008 ◽  
Vol 228 (2) ◽  
pp. 265-273 ◽  
Author(s):  
Michael Czerny ◽  
Martin Christlbauer ◽  
Monika Christlbauer ◽  
Anja Fischer ◽  
Michael Granvogl ◽  
...  
Keyword(s):  
Aroma Compounds ◽  
Food Aroma

Investigation of the interaction of active packaging material with food aroma compounds

2005 ◽  
Vol 106 (1) ◽  
pp. 83-87 ◽  
Author(s):  
Stefan Strathmann ◽  
Sarah Pastorelli ◽  
Catherine Simoneau
Keyword(s):  
Packaging Material ◽  
Active Packaging ◽  
Aroma Compounds ◽  
Food Aroma

Food Aroma Compounds by Capillary Electrophoresis

2019 ◽  
pp. 193-215
Author(s):  
Raffaella Colombo ◽  
Adele Papetti
Keyword(s):  
Capillary Electrophoresis ◽  
Aroma Compounds ◽  
Food Aroma
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