Influence of mastication on the concentrations of aroma volatiles - some aspects of flavour release and flavour perception

被引：72

作者：

Buettner, A ^{[1
]}

Schieberle, P ^{[1
]}

机构：

[1] Deutsch Forsch Anstalt Lebensmittelchem, D-85748 Garching, Germany

来源：

FOOD CHEMISTRY | 2000年 / 71卷 / 03期

关键词：

D O I：

10.1016/S0308-8146(00)00199-0

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

General aspects of flavour perception are discussed with regard to the relationships between odour concentration and odour intensity and effects on odour thresholds occurring in mixtures of odourants. Factors modifying flavour release during eating are emphasised, such as the influence of human physiology, the structure and the concentration of the odourants or the duration of mastication. Recent investigations performed by our group in terms of COST action 96 "Interaction of food matrix with small ligands influencing flavour and texture" concerning this topic are summarised. (C) 2000 Elsevier Science Ltd. All rights reserved.

引用

页码：347 / 354

页数：8

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