Ingham et al., 1995 - Google Patents
The effect of eating on the rate of aroma release from mint-flavoured sweetsIngham et al., 1995
- Document ID
- 11844799960360503346
- Author
- Ingham K
- Linforth R
- Taylor A
- Publication year
- Publication venue
- LWT-Food Science and Technology
External Links
Snippet
The release of aromas during the eating of mint-flavoured sweets was investigated by collecting part of the expired air flow (nose-space) from human subjects at 10-s intervals over a 5-min period and determining the amounts of 11 key volatiles by GC-MS. No attempt …
- 235000009508 confectionery 0 title abstract description 6
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/24—Treatment of tobacco products or tobacco substitutes by extraction; Tobacco extracts
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Ingham et al. | The effect of eating on the rate of aroma release from mint-flavoured sweets | |
| Taylor et al. | Flavour release in the mouth | |
| CN106028844B (en) | Extraction method of aroma components and manufacturing method of components of luxury goods | |
| Van Ruth et al. | Changes in flavour release from rehydrated: Diced bell peppers (Capsicum annuum) by artificial saliva components in three mouth model systems | |
| Linforth et al. | Simultaneous instrumental and sensory analysis of volatile release from gelatine and pectin/gelatine gels | |
| Aprea et al. | In vivo monitoring of strawberry flavour release from model custards: effect of texture and oral processing | |
| US7879378B2 (en) | Process for the separation and sensory evaluation of flavours using HTLC | |
| US10624387B2 (en) | Producing method of tobacco raw material | |
| EP0910963A2 (en) | Cigarette paper having a flavorant which improves sidestream smoke smell, and a cigarette | |
| JP6880279B2 (en) | Oral tobacco composition and its manufacturing method | |
| CN109156893A (en) | It is a kind of with sweet taste perfume (or spice) line, the preparation method and applications of baking fragrant and sweet feature | |
| JP2018141741A (en) | Method for evaluating the contribution of fragrance compounds in retronazar aroma | |
| Rabe et al. | Volatile release from liquids: a comparison of in vivo APCI-MS, in-mouth headspace trapping and in vitro mouth model data | |
| TW201616987A (en) | Oral tobacco composition and manufacturing method thereof | |
| EP3383192B2 (en) | Crumb chocolate flavor compositions | |
| Itobe et al. | Influence of milk on aroma release and aroma perception during consumption of coffee beverages | |
| Linforth et al. | The process of flavour release | |
| Linforth et al. | Volatile release from mint-flavored sweets | |
| Krause et al. | Use of a chewing device to perform a mass balance on chewing gum components | |
| Cook et al. | Measuring the sensory impact of flavour mixtures using controlled delivery | |
| US20250176623A1 (en) | Provision of High Nicotine Aerosol | |
| Boelrijk et al. | Flavour release from liquid food products | |
| Miettinen | Instrumentally measured release and human perception of aroma compounds from foods and model systems differing in fat content | |
| van Ruth | Flavour release from dried vegetables | |
| Uzun et al. | INVESTIGATION OF FLAVOUR PERMANENCE OF STRAWBERRY AND WATERMELON FLAVOURED CHEWING GUMS BY USING RETRONASAL AROMA TRAPPING DEVICE AND SENSORY ANALYSIS TECHNIQUES |