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Food Res Int

Title:		Caramel flavour perception: Impact of the non-volatile compounds on sensory properties and in-vitro aroma release
Author(s):		Paravisini L; Moretton C; Gouttefangeas C; Nigay H; Dacremont C; Guichard E;
Address:		"Centre des Sciences du Gout et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Universite Bourgogne Franche-Comte, F-21000 Dijon, France; Nigay SA, Z.I. de la Gare, La Feculerie, B.P. 2, F-42110 Feurs, France. Electronic address: paravisini.1@osu.edu. Nigay SA, Z.I. de la Gare, La Feculerie, B.P. 2, F-42110 Feurs, France. Centre des Sciences du Gout et de l'Alimentation, AgroSup Dijon, CNRS, INRA, Universite Bourgogne Franche-Comte, F-21000 Dijon, France"
Journal Title:		Food Res Int
Year:		2017
Volume:		20170704
Issue:		Pt 1
Page Number:		209 - 215
DOI:		10.1016/j.foodres.2017.07.003
ISSN/ISBN:		1873-7145 (Electronic) 0963-9969 (Linking)
Abstract:
Keywords:		Adult Candy/*analysis Dietary Sugars/analysis/chemistry Female Flavoring Agents/*analysis Gas Chromatography-Mass Spectrometry Humans Male Middle Aged Odorants/*analysis Taste/*physiology Volatile Organic Compounds/*analysis Young Adult;
Notes:		"MedlineParavisini, Laurianne Moretton, Cedric Gouttefangeas, Cecile Nigay, Henri Dacremont, Catherine Guichard, Elisabeth eng Canada 2017/09/07 Food Res Int. 2017 Oct; 100(Pt 1):209-215. doi: 10.1016/j.foodres.2017.07.003. Epub 2017 Jul 4"