Correlating instrumental and sensory analyses of flavour
The relationship between in vivo captured data from an atmospheric pressure chemical ionisation mass spectrometer (APCI-MS) and sensory/psychophysical analyses was investigated. The stimuli used were mainly single volatiles under gas phase control or calibration by development of different olfactome...
Main Author: | Langridge, James P. |
---|---|
Published: |
University of Nottingham
2004
|
Subjects: | |
Online Access: | http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.408655 |
Similar Items
-
Novel flavour ingredients for foods heated by microwave radiation
by: Anderson, Adam
Published: (1998) -
Factors influencing the flavour binding properties of lactones with soya protein - amino acids and casein
by: Gkionakis, George
Published: (2004) -
Dark chocolate : effects of particle size distribution and composition on physical qualities and flavour volatiles release
by: Afoakwa, Ohene Emmanuel
Published: (2008) -
The interaction of sulphur containing aroma compounds from Allium vegetables with meat protein
by: Friend, Ann Marie
Published: (2004) -
Characterisation of chocolate crumb powder
by: Corbella, Sarai Carbonell
Published: (2004)