Literature DB >> 28873680

Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release.

Laurianne Paravisini1, Cedric Moretton2, Cecile Gouttefangeas2, Henri Nigay2, Catherine Dacremont3, Elisabeth Guichard3.   

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Year:  2017        PMID： 28873680     DOI： 10.1016/j.foodres.2017.07.003

Source DB:  PubMed          Journal:  Food Res Int        ISSN： 0963-9969            Impact factor:   6.475


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  3 in total

1.  Characteristics and formation mechanism of key volatile compounds in sugar-smoked chicken.

Authors:  Xiao Wang; Dengyong Liu; Chao Du; Shuangyu Ma
Journal:  J Food Sci Technol       Date:  2021-05-31       Impact factor: 2.701

2.  Impact of bitter tastant sub-qualities on retronasal coffee aroma perception.

Authors:  Laurianne Paravisini; Ashley Soldavini; Julie Peterson; Christopher T Simons; Devin G Peterson
Journal:  PLoS One       Date:  2019-10-03       Impact factor: 3.240

3.  Characterization of Volatile Profiles and Marker Substances by HS-SPME/GC-MS during the Concentration of Coconut Jam.

Authors:  Hao Zhang; Haiming Chen; Wenzhu Wang; Wenxiao Jiao; Wenxue Chen; Qiuping Zhong; Yong-Huan Yun; Weijun Chen
Journal:  Foods       Date:  2020-03-17
  3 in total

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