new approach to estimate the in-mouth release characteristics of odorants in chewing gum

The objective of this study was to develop a new approach that can be used to estimate the in-mouth release characteristics of odorants in chewing gum. This technique, called the “Retronasal Flavor Impression Screening System (R-FISS),” is based on a modified dynamic headspace gas sampling technique...

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Veröffentlicht in:	Food Science and Technology Research 2008, Vol.14(3), pp.269-276
Hauptverfasser:	Kumazawa, K, Itobe, T, Nishimura, O, Hamaguchi, T
Format:	Artikel
Sprache:	eng
Schlagworte:	aroma release chewing gum flavor flavor compounds flavor impression flavor release headspace analysis mouthfeel odor compounds retention index taste
Online-Zugang:	Volltext
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