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Flavor desgin of sesame-flavored dressing using gas chromatography/olfactometry and food kansei model

Author:
Ikeda, G., Tomizawa, A., Imayoshi, Y., Iwabuchi, H., Hinata, T., Sagara, Y.
Source:
Food science and technology research 2006 v.12 no.4 pp. 261-269
ISSN:
1344-6606
Subject:
model food systems, salad dressings, capillary gas chromatography, sensory evaluation, quantitative analysis, aromatic compounds, sesame oil, olfactometry, principal component analysis, flavorings, odor compounds, flavor compounds, solid phase extraction
Agid:
2021497