Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed
Van Ruth, S.; Aprea, E.; Rey Uriarte, A. (2006). Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts. In: Flavour science: recent advances and trends. Amsterdam: Elsevier: 501-504. handle: http://hdl.handle.net/10449/20058
Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts
Aprea, Eugenio;
2006-01-01
Abstract
Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed
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