| Application of sensory and instrumental volatile analyses to dairy products. | |
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MedLine Citation:
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PMID: 22129389 Owner: NLM Status: In-Process |
Abstract/OtherAbstract:
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Comprehensive food flavor analysis requires a multidisciplinary approach. This article presents a comprehensive review of the relationship between sensory and instrumental analysis in the research of food flavor. Common practices for aroma flavor compound isolation, separation, and identification are discussed with strengths and weaknesses of the respective methodologies. A review of whey protein flavor research is presented to demonstrate the range of techniques available for the investigation of food flavors. These techniques are applicable to all food categories. The complexity introduced by food texture regarding flavor analysis is discussed using the attribute creaminess as an example. |
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Authors:
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A E Croissant; D M Watson; M A Drake |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: Annual review of food science and technology Volume: 2 ISSN: 1941-1413 ISO Abbreviation: Annu Rev Food Sci Technol Publication Date: 2011 |
Date Detail:
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Created Date: 2011-12-01 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 101561951 Medline TA: Annu Rev Food Sci Technol Country: United States |
Other Details:
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Languages: eng Pagination: 395-421 Citation Subset: IM |
Affiliation:
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Department of Food, Bioprocessing, and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695; email: maryanne_drake@ncsu.edu. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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