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Food Reviews International Volume 18, 2002 - Issue 2-3
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Original Articles

DEVELOPMENTS AND CHALLENGES IN FLAVOR PERCEPTION AND MEASUREMENT—A REVIEW

B. S. Dattatreya Institut für Lebensmittelchemie, University of Hannover, Hannover, D-30453, Germany
,
Anupama Kamath Department of Sensory Science, Central Food Technological Research Institute, Mysore, 570 013, IndiaCorrespondence[email protected]
&
K. K. Bhat Department of Sensory Science, Central Food Technological Research Institute, Mysore, 570 013, India
Pages 223-241 | Published online: 02 Nov 2011

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Cheryl Chung, Gordon Smith, Brian Degner & David Julian McClements. (2016) Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects. Critical Reviews in Food Science and Nutrition 56:4, pages 650-685.
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Articles from other publishers (16)

Kimber Wise, Nicholas Phan, Jamie Selby-Pham, Tomer Simovich & Harsharn Gill. (2023) Utilisation of QSPR ODT modelling and odour vector modelling to predict Cannabis sativa odour. PLOS ONE 18:4, pages e0284842.
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Haijuan Jiang, Shaoxiang Yang, Hongyu Tian & Baoguo Sun. (2023) Research progress in the use of liquid-liquid extraction for food flavour analysis. Trends in Food Science & Technology 132, pages 138-149.
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Fei Liu, Qixin Kan, Konglong Feng, Yuli Chen, Linfeng Wen, Baowen He, Xiang Zhu, Chenggang Wen, Yong Cao & Guo Liu. (2023) Process of Zanthoxylum armatum DC. oil by a novel low-temperature continuous phase transition extraction: Evaluation of aroma, pungent compounds and quality. LWT 176, pages 114523.
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Dandan Pu, Wen Duan, Yan Huang, Yuyu Zhang, Baoguo Sun, Fazheng Ren, Huiying Zhang, Haitao Chen, Jinna He & Yizhuang Tang. (2020) Characterization of the key odorants contributing to retronasal olfaction during bread consumption. Food Chemistry 318, pages 126520.
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Jechan Lee, Prabhat Kumar Rai, Young Jae Jeon, Ki-Hyun Kim & Eilhann E. Kwon. (2017) The role of algae and cyanobacteria in the production and release of odorants in water. Environmental Pollution 227, pages 252-262.
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Stephanie ClarkCarl K. Winter. (2015) Diacetyl in Foods: A Review of Safety and Sensory Characteristics. Comprehensive Reviews in Food Science and Food Safety 14:5, pages 634-643.
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Raija‐Liisa Heiniö. 2014. Bakery Products Science and Technology. Bakery Products Science and Technology 391 407 .
Karen L. Bett‐Garber. 2012. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 63 75 .
Yichi Xu & Sheryl Barringer. (2010) Comparison of Volatile Release in Tomatillo and Different Varieties of Tomato during Chewing. Journal of Food Science 75:4, pages C352-C358.
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Karen L. Bett‐Garber. 2007. Handbook of Meat, Poultry and Seafood Quality. Handbook of Meat, Poultry and Seafood Quality 101 110 .
R.‐L. Heiniö. 2006. Bakery Products. Bakery Products 285 298 .
W.J. Simpson. 2006. Brewing. Brewing 427 460 .
Horst Messinger, Marcus Kleber & Walter Aulmann. (2004) Nephrotoxicity of 4-cycloocten-1-carbaldehyde. Archives of Toxicology 78:12, pages 716-722.
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Marian Espinosa Diaz. (2004) Comparison between orthonasal and retronasal flavour perception at different concentrations. Flavour and Fragrance Journal 19:6, pages 499-504.
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Estelle Pionnier, Claire Chabanet, Laurence Mioche, Jean-Luc Le Quéré & Christian Salles. (2004) 1. In Vivo Aroma Release during Eating of a Model Cheese:  Relationships with Oral Parameters. Journal of Agricultural and Food Chemistry 52:3, pages 557-564.
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. (2003) Current Awareness in Flavour and Fragrance. Flavour and Fragrance Journal 18:2, pages 170-177.
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