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Bioscience, Biotechnology, and Biochemistry Volume 64, 2000 - Issue 12
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Original Articles

Flavor Release of Diacetyl and 2-Heptanone from Cream Style Dressings in Three Mouth Model Systems

Sachiko ODAKEWageningen Agricultural University;(at present) Yamanashi Women's Junior College
,
Jacques P. ROOZENWageningen Agricultural University
&
Jack J. BURGERQuest International Netherlands
Pages 2523-2529 | Received 06 May 1999, Accepted 02 Aug 2000, Published online: 22 May 2014

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S. Tamilvanan & S. Karmegam. (2012) In vitro evaluation of chitosan coated- and uncoated-calcium alginate beads containing methyl salicylate-lactose physical mixture. Pharmaceutical Development and Technology 17:4, pages 494-501.
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Christian Salles, Marie-Christine Chagnon, Gilles Feron, Elisabeth Guichard, Helene Laboure, Martine Morzel, Etienne Semon, Amparo Tarrega & Claude Yven. (2010) In-Mouth Mechanisms Leading to Flavor Release and Perception. Critical Reviews in Food Science and Nutrition 51:1, pages 67-90.
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Articles from other publishers (19)

Ahmet Salih Sonmezdag, Clement Cataneo, Cécile Rannou, Serkan Selli & Carole Prost. (2021) Elucidation of retro‐ and orthonasal aroma differences in biscuits ( panis biscoctus ) using artificial masticator . Journal of Food Processing and Preservation 46:6.
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Kazuhiro Hayashi, Yuji Nakada, Etienne Sémon & Christian Salles. (2022) Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator. Molecules 27:10, pages 3259.
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F. Gibouin, G. Della Valle & R. van der Sman. (2022) Variations of the viscous properties of a sponge cake artificial bolus with some physiological parameters. Food & Function 13:6, pages 3198-3205.
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M. Kristiawan, G. Della Valle, A.-L. Réguerre, V Micard & C. Salles. (2020) Artificial Oral Processing of Extruded Pea Flour Snacks. Food Engineering Reviews 13:1, pages 247-261.
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Ai Kohama-Kubouchi, Tomoyuki Isogai, Fumiyuki Kobayashi, Sachiko Odake & Makoto Shiota. (2020) The effect of mixing temperature on the flavour expression of processed cream cheese. International Dairy Journal 111, pages 104842.
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Amparo Tarrega, Claude Yven, Etienne Semon, Patrick Mielle & Christian Salles. (2019) Effect of Oral Physiology Parameters on In-Mouth Aroma Compound Release Using Lipoprotein Matrices: An In Vitro Approach. Foods 8:3, pages 106.
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Christian Salles & Ofir Benjamin. 2017. Springer Handbook of Odor. Springer Handbook of Odor 37 38 .
Jayanta Patra, Gitishree Das & Kwang-Hyun Baek. (2015) Chemical Composition and Antioxidant and Antibacterial Activities of an Essential Oil Extracted from an Edible Seaweed, Laminaria japonica L.. Molecules 20:7, pages 12093-12113.
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Julián Zapata, Ricardo Lopez, Paula Herrero & Vicente Ferreira. (2012) Multiple automated headspace in-tube extraction for the accurate analysis of relevant wine aroma compounds and for the estimation of their relative liquid–gas transfer rates. Journal of Chromatography A 1266, pages 1-9.
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Andrea Buettner & Jonathan Beauchamp. (2010) Chemical input – Sensory output: Diverse modes of physiology–flavour interaction. Food Quality and Preference 21:8, pages 915-924.
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Gaëlle Arvisenet, Pauline Poinot & Carole Prost. 2010. Informatics in Oral Medicine. Informatics in Oral Medicine 1 16 .
Pauline Poinot, Gaëlle Arvisenet, Joëlle Grua-Priol, Catherine Fillonneau & Carole Prost. (2009) Use of an artificial mouth to study bread aroma. Food Research International 42:5-6, pages 717-726.
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Mónica Flores & Alicia Olivares. (2008) Release of aroma compounds from dry-fermented sausages as affected by antioxidant and saliva addition. European Food Research and Technology 228:2, pages 283-290.
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Monique H. Vingerhoeds, Ren? A. de Wijk, Franklin D. Zoet, Ronald R. Nixdorf & George A. van Aken. (2008) How emulsion composition and structure affect sensory perception of low-viscosity model emulsions. Food Hydrocolloids 22:4, pages 631-646.
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Gaëlle Arvisenet, Ludivine Billy, Pauline Poinot, Evelyne Vigneau, Dominique Bertrand & Carole Prost. (2008) Effect of Apple Particle State on the Release of Volatile Compounds in a New Artificial Mouth Device. Journal of Agricultural and Food Chemistry 56:9, pages 3245-3253.
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Sachiko ODAKE, Saskia M. Van RUTH & Ryozo AKUZAWA. (2006) Flavor Release of Diacetyl and 2-Heptanone from Skimmed and Full Fat Milk under Mouth Conditions. Food Science and Technology Research 12:4, pages 256-260.
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Gaëlle Arvisenet, Ludivine Billy, Gaëlle Royer & Carole Prost. 2006. Flavour Science - Recent Advances and Trends. Flavour Science - Recent Advances and Trends 465 468 .
Hiroshi Sakaida, Naoko Watashi, Noriaki Nakahara, Takanori Kai, Yoichi Sakakibara, Kazuo Nishiyama & Masahito Suiko. (2005) Retronasal Aroma and Orthonasal Aroma of Cereal Shochu Using Retronasal Aroma Simulator (RAS). Nippon Shokuhin Kagaku Kogaku Kaishi 52:1, pages 19-26.
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. (2001) Current awareness in flavour and fragrance. Flavour and Fragrance Journal 16:3, pages 230-237.
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