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Interactions between food texture and oral processing affecting the strawberry flavour of custard desserts

DOI: 10.1016/s0167-4501(06)80118-4


Abstract Interactions between oral processing and food texture on flavour release during consumption of custards were examined using Proton Transfer Reaction Mass Spectrometry (PTR-MS). Significant effects of type of flavour compound, custard texture, oral processing protocol, and subjects as well as interactions were observed.

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