+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on LinkedInFollow on LinkedIn

+ Translate

Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture

Persistence of aroma compounds in human breath after consuming an aqueous model aroma mixture

Food Chemistry 89(1): 103-108

Persistence of aroma compounds in the breath was studied from a model mixture containing five chemicals in an aqueous medium at two concentration levels. The breath of five subjects was monitored by atmospheric pressure ionization-mass spectrometry (API-MS) and the persistence of each compound computed as the ratio of instrumental responses between first and second breaths. Persistence was modelled, based on relevant physicochemical parameters of the compounds in the mixture.

(PDF emailed within 0-6 h: $19.90)

Accession: 004265810

Download citation: RISBibTeXText

DOI: 10.1016/j.foodchem.2004.02.038

Related references

Binding of aroma compounds with legumin. III. Thermodynamics of competitive binding of aroma compounds with 11S globulin depending on the structure of aroma compounds. Food Hydrocolloids 16(6): 573-584, November, 2002

Influence of feed flow velocity on pervaporative aroma recovery from a model solution of apple juice aroma compounds. Journal of food engineering 39(1): 107-115, 1999

Re-investigation on odour thresholds of key food aroma compounds and development of an aroma language based on odour qualities of defined aqueous odorant solutions. European Food Research And Technology8: 2, 265-273, 2008

Extraction of cookie aroma compounds from aqueous and dough model system. Journal Of Food Science. 58(3): 586-588, 608, 1993

Model reactions on roast aroma formation 1. reaction of serine and threonine with sucrose under the conditions of coffee roasting and identification of new coffee aroma compounds. Journal of Agricultural and Food Chemistry 35(3): 340-346, 1987

The biogenesis of aroma compounds in plants and fruits. XVII. Anabolic properties of strawberry fruit tissue for the biosynthesis of aroma compounds. Zeitschrift fur Naturforschung Section C Biosciences 37(10), 1982

Influence of beta-lactoglobulin, pH and presence of other aroma compounds on the air/liquid partition coefficients of 20 aroma compounds varying in functional group and chain length. Food Chemistry 79(2): 157-164, November, 2002

Interactions between aroma compounds and lipids. 2. Sorption of some selected aroma compounds on cocoa butter. Fette Seifen Anstrichmittel 81(11): 441-444, 1979

Retention of aroma compounds in starch matrices: competitions between aroma compounds toward amylose and amylopectin. Journal of Agricultural and Food Chemistry 50(25): 7345-7349, 2002

On aroma-, and flavor-compounds Gas chromatographic investigations on aroma concentrates from apples and pears. 1962

Threshold values of aroma compounds and their use for evalua tion of aroma analyses. Nahrung 6 (5) 483-495, 1972

On aroma compounds-gas chromatographic studies on aroma concentrates from apples and pears.. Vitis. 3: 115-16. bibl. 3, 1962

The effect of varying nitrogen supply on aroma compounds and aroma quality of 'Riesling' wines. 2006

Physicochemical interactions between starch and aroma compounds and their effects on aroma retention in food like matrices. Flavour Research at the Dawn of the Twenty first Century Proceedings of the 10th Weurman Flavour Research Symposium, Beaune, France, 25-28 June, 2002: 51-54, 2003

Characterization of the key aroma compounds in pork soup stock by using an aroma extract dilution analysis. Bioscience, Biotechnology, and Biochemistry 78(1): 124-129, 2015