Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 358408
Title Volatile flavour retention in food technology and during comsumption: Juice and custard examples
Author(s) Ruth, S.M. van; Frasnelli, J.; Carbonell, G.
Source Food Chemistry 106 (2008)4. - ISSN 0308-8146 - p. 1385 - 1392.
DOI https://doi.org/10.1016/j.foodchem.2007.08.093
Department(s) BU Microbiological & Chemical Food Analysis
Publication type Refereed Article in a scientific journal
Publication year 2008
Keyword(s) reaction-mass-spectrometry - ptr-ms - air-flow - release - components - texture - fruits - saliva
Abstract In this study two aspects of the influence of water on flavour retention were evaluated. The first part of the study was focused on the influence of dehydration and subsequent reconstitution of mandarin juices, which was examined by headspace Proton Transfer Reaction Mass Spectrometry. The different treatments were discriminated by their mass spectra with help of Principal Component Analysis. The second part of the study concerned intranasal volatile flavour retention during food consumption. Volatile flavour concentrations were measured at four intranasal locations in nine subjects during consumption of custard desserts. Differences between the locations indicated various degrees of retention of volatile flavour compounds by the watery mucous in the nasal tract.
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