Concepedia

Characterization of the aroma release and perception of white bread during oral processing by gas chromatography-ion mobility spectrometry and temporal dominance of sensations analysis

Dandan Pu, Huiying Zhang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Haitao Chen, Jinna He

Food Research International · 2019 · 98 citations · 34 references

Concepts

AgricultureFood ScienceFood AnalysisFood ChemistryFood ProcessingAroma CompoundsFlavor ChemistryFlavor DevelopmentGas ChromatographySensory AnalysisVolatile Aroma AnalysisAroma Release MechanismsFlavor Compound AnalysisFlavor Compound FormationFood Flavor AnalysisGas Chromatography-mass SpectrometryIon Mobility SpectrometrySensory CharacterizationTexture-flavor Interactions

References

34

Performance of some variable selection methods when multicollinearity is present

Il-Gyo Chong, Chi‐Hyuck Jun · Chemometrics and Intelligent Laboratory Systems · 2005 · 2K citations

Business, Decision Sciences, Optimization +7

On-line monitoring of volatile organic compounds at pptv levels by means of proton-transfer-reaction mass spectrometry (PTR-MS) medical applications, food control and environmental research

W. Lindinger, Armin Hansel, Alfons Jordan · International Journal of Mass Spectrometry and Ion Processes · 1998 · 1.7K citations

Natural Sciences, Chemistry, Toxicology +17

Temporal Dominance of Sensations: Construction of the TDS curves and comparison with time–intensity

N. Pineau, Pascal Schlich, Sylvie Cordelle et al. · Food Quality and Preference · 2009 · 679 citations

Life Sciences, Neuroscience, Psychology +10

Multisensory Flavor Perception

Charles Spence · Cell · 2015 · 537 citations · Full text

Interactions between flavor compounds and food ingredients and their influence on flavor perception

E. Guichard · Food Reviews International · 2002 · 508 citations

Agriculture, Food Science, Carbohydrate Chemistry +11