Background Today's consumers demand natural and healthy functional food products with
clean labels and less added ingredients and exogenous hydrocolloids. The goal is to …

Background Chewing gum has an amazing statistics. The entire industry is worth $25 billion
and annually 1.74 trillion sticks of chewing gum are produced. It would account for 290 …

Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the
fundamentals of emulsion science and demonstrates how this knowledge can be applied to …

Gas chromatography–ion mobility spectrometry (GC–IMS) and dynamic quantitative
descriptive analysis (D-QDA) were combined to explore the aroma release and perception …

The transfer of odorants from the oral to the nasal cavity was studied during food
consumption by observation of the swallowing process using videofluoroscopic and real …

Mastication, swallowing, breath flow, and aroma release were measured simultaneously in
vivo using electromyography, electroglottography, a turbine air flow meter, and the MS …

Interaction of flavor compounds with proteins is known to have an influence on the release of
flavor from food. Hydrophobic interactions were found between β-lactoglobulin and methyl …

This study focused on the effect cheese properties had on chewing behaviour and aroma
release as well as the relationship between them. Chewing activity and the kinetics of aroma …

The effect of the fat component of liquid emulsions on dynamic “in-nose” flavor release was
examined using a panel of trained human subjects (n= 6), proton transfer reaction mass …

This multidisciplinary resource details the challenges and analytical methodologies utilized
to determine the effect of chemical composition, genetics, and human physiology on aroma …