Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception
Büttner A, Schieberle P (2000)
Publication Status: Published
Publication Type: Journal article
Publication year: 2000
Journal
Publisher: Elsevier
Book Volume: 71
Pages Range: 347-354
Journal Issue: 3
DOI: 10.1016/S0308-8146(00)00199-0
Abstract
General aspects of flavour perception are discussed with regard to the relationships between odour concentration and odour intensity and effects on odour thresholds occurring in mixtures of odourants. Factors modifying flavour release during eating are emphasised, such as the influence of human physiology, the structure and the concentration of the odourants or the duration of mastication. Recent investigations performed by our group in terms of COST action 96 "Interaction of food matrix with small ligands influencing flavour and texture" concerning this topic are summarised. (C) 2000 Elsevier Science Ltd. All rights reserved.
Authors with CRIS profile
Involved external institutions
Germany (DE)How to cite
APA:
Büttner, A., & Schieberle, P. (2000). Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception. Food Chemistry, 71(3), 347-354. https://doi.org/10.1016/S0308-8146(00)00199-0
MLA:
Büttner, Andrea, and Peter Schieberle. "Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception." Food Chemistry 71.3 (2000): 347-354.
BibTeX: Download