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Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

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Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process (English)

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Andrea Buettner

1

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Ambros Beer

series ordinal

2

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Christian Hannig

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3

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Marcus Settles

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4

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Peter Schieberle

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5

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publication date

October 2002

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published in

Food Quality and Preference

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volume

13

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issue

7-8

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page(s)

497-504

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cites work

Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds

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https://api.crossref.org/works/10.1016%2FS0950-3293%2802%2900052-6

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7 January 2021

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Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments

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Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0950-3293%2802%2900052-6

retrieved

7 January 2021

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The effects of mouth movements, swallowing, and spitting on retronasal odor perception

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Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0950-3293%2802%2900052-6

retrieved

7 January 2021

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inferred from DOI database lookup

In vivo studies on the metabolism of the monoterpenes S-(+)- and R-(-)-carvone in humans using the metabolism of ingestion-correlated amounts (MICA) approach

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.1016%2FS0950-3293%2802%2900052-6

retrieved

7 January 2021

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DOI

10.1016/S0950-3293(02)00052-6

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(Q57889515)

Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process

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