Perceptual odour interactions and objective mixture analysis (Englisch)
Nationallizenz
- Neue Suche nach: Laing, D.G.
- Neue Suche nach: Laing, D.G.
In:
Food Quality and Preference
;
5
, 1-2
;
75-80
;
1994
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Perceptual odour interactions and objective mixture analysis
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Beteiligte:Laing, D.G. ( Autor:in )
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Erschienen in:Food Quality and Preference ; 5, 1-2 ; 75-80
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Verlag:
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Erscheinungsdatum:01.01.1994
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Format / Umfang:6 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 5, Ausgabe 1-2
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- 1
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Introduction: Understanding Flavour Quality: Relating Sensory to Chemical and Physical DataWilliams, A.A. et al. | 1994
- 1
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Understanding flavour quality: Relating sensory to chemical and physical dataWilliams, A.A. et al. | 1994
- 3
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Flavour quality — Understanding the relationship between sensory responses and chemical stimuli. What are we trying to do? The data, approaches and problemsWilliams, A.A. et al. | 1994
- 17
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The Use of Chemometrics in Correlating Sensory Judgements with Routine Gas Chromatographic DataPeppard, T.L. et al. | 1994
- 17
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The use of chemometrics in correlating sensory judgments with routine gas chromatographic dataPeppard, Terry L. et al. | 1994
- 25
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Volatile fatty acid production during beer spoilage by Pectinatus sp.Membré, J.M. / Tholozan, J.L. / Delattre, G. / Eulalie, B. / Albagnac, G. et al. | 1994
- 31
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Receptor mechanisms for flavour stimuliBrand, Joseph G. / Bryant, Bruce P. et al. | 1994
- 41
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Flavour quality as cognitive psychology: The applied science of mental mechanisms relating flavour descriptions to chemical and physical stimulation patternsBooth, D.A. et al. | 1994
- 55
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Physiological factors contributing to the variability of sensory assessments: Relationship between salivary flow rate and temporal perception of gustatory stimuliFischer, U. / Boulton, R.B. / Noble, A.C. et al. | 1994
- 65
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Some notes on the study of the perceptual composition of heterogeneous mixture perceptsFrijters, J.E.R. / Schifferstein, H.N.J. et al. | 1994
- 75
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Perceptual odour interactions and objective mixture analysisLaing, D.G. et al. | 1994
- 81
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Quantitative structure-activity relationships (QSAR) and odourDearden, John C. et al. | 1994
- 87
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Novel aspects of structure-activity relationships in sweet taste chemoreceptionBirch, Gordon G. / Karim, Roselina / Lopez, Atala et al. | 1994
- 95
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The influence of flavour-ingredient interactions on flavour perceptionPlug, Hans / Haring, Peter et al. | 1994
- 103
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Flavour release of diacetyl from water, sunflower oil and emulsions in model systemsSalvador, Desamparados / Bakker, Johanna / Langley, Keith R. / Potjewijd, Rinske / Martin, Alan / Elmore, J.Stephen et al. | 1994
- 109
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Optimization of a dynamic headspace technique for quantifying virgin olive oil volatiles. Relationships between sensory attributes and volatile peaksAparicio, Ramon / Morales, Maria Teresa et al. | 1994
- 115
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Procrustes analysis in studying sensory-instrumental relationsDijksterhuis, Garmt et al. | 1994
- 121
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Principal component analysis of TI-curves: Three methods comparedDijksterhuis, Garmt / Flipsen, Margo / Punter, Pieter et al. | 1994
- 129
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Taste quality of Italian raw ham in a free-choice profile studyParolari, Giovanni et al. | 1994
- 135
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Evaluation of combined GC/MS/FTIR data sets of strawberry aromaNikiforov, A. / Jirovetz, L. / Woidich, A. et al. | 1994
- 139
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Use of descriptive analysis based on multivariate technique (principal components analysis) to define quality of diced tomatoPorretta, Sebastiano et al. | 1994
- 145
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Relationships between the chemical composition and sensory evaluation of lager beersCollin, Sonia / Derdelinckx, Guy / Dufour, Jean-Pierre et al. | 1994
- 151
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Comparison of the aroma of a food with its gas chromatographic headspace profile using multivariate analysisStephen Elmore, J. / Thompson, Karen / Howard, Chaya K. / Bakker, Johanna / Bratchell, Nicholas et al. | 1994
- 159
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Sensory-instrumental correlations by combining data analysis and neural network techniquesBardot, I. / Bochereau, L. / Martin, N. / Palagos, B. et al. | 1994
- 167
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Understanding flavour quality: Difficult or impossible?Piggott, J.R. et al. | 1994
- CO2
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Editorial Board| 1994