Interactions between flavor compounds and food ingredients are reviewed and their influence
on flavor perception is discussed. Proteins are known to bind flavor compounds. For β-…

… The square root of the food toughness (R) divided by the square root of Young's modulus
(E, elastic modulus) was shown to correlate with the fragmentation observed after a single …

This paper briefly presents the main results obtained up to now on protein–flavour binding
and release in relation with flavour perception. Among the food proteins, β-lactoglobulin is the …

Alphaviruses, including Chikungunya virus (CHIKV), produce a transient illness in humans,
but severe forms leading to chronic incapacitating arthralgia/arthritis have been reported by …

This aim of this work was to identify the odorant compounds responsible for the typical sensory
descriptors attributed to freshly distilled Cognac spirits, not matured in barrels. Panelists …

… e Level of significance for the differences between different coffee samples in each
extraction method; ns, not significant (p > 0.05); * p ≤ 0.05; ** p ≤ 0.01. f From literature. …

Describing the taste of water is a challenge since drinking water is supposed to have almost
no taste. In this study, different classical sensory methodologies have been applied in order …

… For each extract investigation, the mass spectrometer, equipped with an ion trap analyzer,
was operated both in electronic impact mode and in chemical ionization mode. Ionization …

The aim of this study was to report on the interactions between a well characterised macromolecule,
β-lactoglobulin, and a wide range of flavour compounds, in different media. Flavour …

The sensorial quality of solid phase microextraction (SPME) flavor extracts from orange juice
was measured by direct gas chromatogrphy−0lfactometry (D-GC-O), a novel instrumental …