The dynamics of aroma release during consumption of candies of different structures, and relationship with temporal perception - Déléris, Isabelle; Saint-Eve, Anne; Dakowski, Fanny; Sémon, Etienne; Le Quéré, Jean-Luc; Guillemin, Hervé; Souchon, Isabelle (Food chemistry, 2011)
Keywords: Aroma compounds; Biological and medical sciences; candy; Dynamic of release; Eating behaviour; Food engineering; Food industries; Fundamental and applied biological sciences. Psychology; gelatin; Gels; headspace analysis; ingestion; Life Sciences; mass spectrometry; mass transfer; mastication; melting; odor compounds; odors; Perception over time; protons; PTR-MS; sensation; sensory evaluation; storage modulus; Structure; texture; Gels; Eating behaviour; Structure; Dynamic of release; PTR-MS; Perception over time; Aroma compounds; Dynamics; Perception; Aroma; Release; dynamic of release; EATING BEHAVIOUR; perception over time; gels; aroma compounds; structure