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

Authors :
Paravisini, Laurianne
Moretton, Cedric
Gouttefangeas, Cecile
Nigay, Henri
Dacremont, Catherine
Guichard, Elisabeth
Source :
Food Research International. Oct2017 Part 1, Vol. 100, p209-215. 7p.
Publication Year :
2017

Subjects

Subjects :
*FLAVOR biotechnology
*MACROMOLECULES
*CARAMEL
*OLFACTOMETRY
*GAS chromatography

Details

Language :
English
ISSN :
09639969
Volume :
100
Database :
Academic Search Index
Journal :
Food Research International
Publication Type :
Academic Journal
Accession number :
124953487
Full Text :
https://doi.org/10.1016/j.foodres.2017.07.003
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