Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts

Saskia van Ruth; Eugenio Aprea; Amaya Rey Uriarte

doi:10.1016/S0167-4501(06)80118-4

Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts

Saskia van Ruth
, Eugenio Aprea
, Amaya Rey Uriarte

School of Food and Nutritional Sciences

Research output: Contribution to journal › Article › peer-review

Abstract

Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed.

Original language	English
Pages (from-to)	501-504
Number of pages	4
Journal	Developments in Food Science
Volume	43
Issue number	C
DOIs	https://doi.org/10.1016/S0167-4501(06)80118-4
Publication status	Published - 2006

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title = "Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts",

abstract = "Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed.",

author = "\{van Ruth\}, Saskia and Eugenio Aprea and Uriarte, \{Amaya Rey\}",

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AU - van Ruth, Saskia

AU - Aprea, Eugenio

AU - Uriarte, Amaya Rey

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N2 - Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed.

AB - Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed.

UR - https://www.scopus.com/pages/publications/77957759222

U2 - 10.1016/S0167-4501(06)80118-4

DO - 10.1016/S0167-4501(06)80118-4

M3 - Article

AN - SCOPUS:77957759222

SN - 0167-4501

VL - 43

SP - 501

EP - 504

JO - Developments in Food Science

JF - Developments in Food Science

IS - C

ER -

Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts

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