Flavored Yogurt Complex Viscosity Influences Real-Time Aroma Release in the Mouth and Sensory Properties - Saint-Eve, Anne; Martin, Nathalie; Guillemin, Hervé; Sémon, Etienne; Guichard, Elisabeth; Souchon, Isabelle (Journal of agricultural and food chemistry, 2006)
Keywords: Biological and medical sciences; Dietary Proteins - analysis; Flavoring Agents - analysis; Food engineering; Food Handling - methods; Food industries; food intake; Fundamental and applied biological sciences. Psychology; Humans; Life Sciences; Mass Spectrometry; Milk and cheese industries. Ice creams; Mouth; Nose; odor compounds; Odorants - analysis; odors; protein composition; Sensation; Smell; texture; Viscosity; yogurt; Yogurt - analysis; Viscosity; Dairy product; Yogurt; Properties; Real time; Flavor; Texture; Dairy proteins; Milk protein; APCI-MS; Perception; Aroma; aroma release; Release; AROMA RELEASE; PERCEPTION; TEXTURE; DAIRY PROTEINS