@inbook{92695ff149644f2c8b9338fc31af049a,
title = "Favor release and perception of custard desserts: Influence of food composition and oral parameters",
abstract = "The influence of oral processing on in vivo flavor release and perception was evaluated for a firm and a soft custard which varied in carboxymethyl cellulose concentrations. The group of sensory assessors could be divided in two, one group rating higher odor/flavor scores for the firmer custard and the other group for the softer custard. In-nose analysis also revealed two groups with one group showing higher in-nose flavor concentrations for the firmer custard, and the other group for the softer custard. The maximum in-nose flavor concentrations were related to the time to swallowing. Both model mouth and static headspace analysis showed higher flavor release from the softer custard. The study showed the importance of time for oral processing on flavor release and perception.",
author = "\{Van Ruth\}, \{Saskia M.\} and Uriarte, \{Amaya Rey\} and Eugenio Aprea and Elizabeth Sheehan",
year = "2008",
month = sep,
day = "30",
doi = "10.1021/bk-2008-0988.ch021",
language = "English",
isbn = "9780841274112",
series = "ACS Symposium Series",
publisher = "American Chemical Society",
pages = "243--253",
booktitle = "Food Flavor",
address = "United States",
}