Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Sanna-Maija Miettinen"'
Publikováno v:
Appetite. 49:159-168
The association between liking and choices of six cheeses was examined. Particular attention was in hedonic flexibility, i.e. the range of liking ratings, within an individual, leading to a choice. Second, the ability of respondents to predict their
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2749d54191c5d935e90ba4aa4aefa9d4
https://doi.org/10.1016/j.appet.2007.01.005
https://doi.org/10.1016/j.appet.2007.01.005
Publikováno v:
Journal of Agricultural and Food Chemistry. 50:4232-4239
The effects of emulsion structure and composition of the matrix on the release of linalool (nonpolar) and diacetyl (polar) were studied using sensory evaluation, static headspace gas chromatography, and an electronic nose. The matrices used were wate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91d26504772212a2441639cc6812041d
https://doi.org/10.1021/jf0107205
https://doi.org/10.1021/jf0107205
Publikováno v:
Journal of agricultural and food chemistry. 52(26)
A temporal aroma delivery from milk systems containing 0, 0.5, or 5% added fat and flavored with seven-component strawberry flavoring and linalool was observed by free choice profiling (FCP), time intensity (TI), and atmospheric pressure chemical ion
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3559245099a9aac369ef12adfea9ea02
https://pubmed.ncbi.nlm.nih.gov/15612804
https://pubmed.ncbi.nlm.nih.gov/15612804
Publikováno v:
Journal of agricultural and food chemistry. 51(18)
Differences in timing of intensity perception of the retronasal aroma of a nonpolar (linalool) vs polar (diacetyl) compound when the matrix (milk) fat content was varied (0%, 1%, 5%, or 10% rapeseed oil) were studied using a time-intensity method. Ar
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e55bfab9cc2b2ee665c76b6395d5117
https://pubmed.ncbi.nlm.nih.gov/12926894
https://pubmed.ncbi.nlm.nih.gov/12926894
Publikováno v:
Scopus-Elsevier
The capability of an electronic nose, MGD-1, in the detection of aroma differences among 5 samples of strawberry ice cream of varying fat content (0, 9, or 18% dairy or vegetable fat) was compared with the human nose. R-indices were determined to det
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::873c4aee701f9940ff89d45ab3cc96f7
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036186062&partnerID=MN8TOARS
http://www.scopus.com/inward/record.url?eid=2-s2.0-0036186062&partnerID=MN8TOARS
