Optimising aroma quality in curry sauce products using in vivo aroma release measurements.

Hatakeyama, Jun; Davidson, James M; Kant, Avinash; Koizumi, Takeshi; Hayakawa, Fumiyo; Taylor, Andrew J

Hatakeyama, Jun; Davidson, James M; Kant, Avinash; Koizumi, Takeshi; Hayakawa, Fumiyo; Taylor, Andrew J.

Afiliación

Hatakeyama J; Research and Development Department, Nichirei Foods Inc., Chiba-shi, Chiba 261-0002, Japan. Electronic address: hatakeyamaj@nichirei.co.jp.
Davidson JM; Flavometrix Limited, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Kant A; Flavometrix Limited, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.
Koizumi T; Research and Development Department, Nichirei Foods Inc., Chiba-shi, Chiba 261-0002, Japan.
Hayakawa F; National Food Research Institute, NARO, Tsukuba, Ibaraki 305-8642, Japan.
Taylor AJ; Flavometrix Limited, University of Nottingham, Sutton Bonington Campus, Loughborough LE12 5RD, UK.

Food Chem ; 157: 229-39, 2014 Aug 15.

Article en En | MEDLINE | ID: mdl-24679775

Asunto(s)

Odorantes/análisis; Especias/análisis; Curcuma; Humanos; Modelos Biológicos; Olfato

Palabras clave

APCIMS; Fat content; Flavour matching; MSNose; Spices

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Asunto principal: Especias / Odorantes Límite: Humans Idioma: En Revista: Food Chem Año: 2014 Tipo del documento: Article Pais de publicación: Reino Unido

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