Headspace volatiles contributing to flavour and consumer liking of wellness beverages

[1]  R. Keast Modification of the bitterness of caffeine , 2008 .

[2]  H. Kallio,et al.  Headspace volatiles from frozen berries of sea buckthorn (Hippophaë rhamnoides L.) varieties , 2006 .

[3]  S. Buxaderas,et al.  Characterization of volatiles in different dry gins. , 2005, Journal of agricultural and food chemistry.

[4]  Peter Schieberle,et al.  Identification based on quantitative measurements and aroma recombination of the character impact odorants in a Bavarian Pilsner-type beer. , 2005, Journal of agricultural and food chemistry.

[5]  M. Flores,et al.  Effect of calcium chloride on the volatile pattern and sensory acceptance of dry-fermented sausages , 2005 .

[6]  C. Delahunty,et al.  Which juice is 'healthier'? A consumer study of probiotic non-dairy juice drinks , 2004 .

[7]  Liisa Lähteenmäki,et al.  Reasons behind consumers’ functional food choices , 2003 .

[8]  G. Beauchamp,et al.  Effects of repeated exposure and health-related information on hedonic evaluation and acceptance of a bitter beverage , 2003, Appetite.

[9]  Armand V. Cardello,et al.  Consumer responses to an off-flavor in juice in the presence of specific health claims , 2002 .

[10]  António S. Barros,et al.  Headspace solid phase microextraction (SPME) analysis of flavor compounds in wines. Effect of the matrix volatile composition in the relative response factors in a wine model. , 2001, Journal of agricultural and food chemistry.

[11]  Armand V. Cardello,et al.  A labeled affective magnitude (LAM) scale for assessing food liking/disliking , 2001 .

[12]  P. Schieberle,et al.  Evaluation of key aroma compounds in hand-squeezed grapefruit juice (Citrus paradisi Macfayden) by quantitation and flavor reconstitution experiments. , 2001, Journal of agricultural and food chemistry.

[13]  M. Tordoff,et al.  Calcium: taste, intake, and appetite. , 2001, Physiological reviews.

[14]  H. Tuorila,et al.  Consumer responses to reduced and regular fat content in different products: effects of gender, involvement and health concern , 1999 .

[15]  P. Pliner,et al.  Increasing Willingness to Taste Novel Foods: Effects of Nutrition and Taste Information , 1997, Appetite.

[16]  Harry T. Lawless,et al.  Lack of effect of taste and nutrition claims on sensory and hedonic responses to a fat-free yogurt , 1997 .

[17]  P. Schieberle,et al.  Evaluation of the character impact odorants in fresh strawberry juice by quantitative measurements and sensory studies on model mixtures , 1997 .

[18]  H. Tuorila,et al.  How information enhances acceptability of a low-fat spread , 1996 .

[19]  J. Pawliszyn,et al.  Solid phase microextraction with thermal desorption using fused silica optical fibers , 1990 .

[20]  W. Stahl Compilation of odor and taste threshold values data , 1973 .

[21]  John A. Bower,et al.  Effect of liking, information and consumer characteristics on purchase intention and willingness to pay more for a fat spread with a proven health benefit , 2003 .

[22]  M. Wilkinson,et al.  Relationships between the gross, non-volatile and volatile compositions and the sensory attributes of eight hard-type cheeses , 2002 .

[23]  P. Schieberle,et al.  Compilation of Odor Thresholds, Odor Qualities and Retention Indices of Key Food Odorants. , 1998 .

[24]  Sylvia E. Barrett,et al.  Extraction and Identification of Chemicals Causing Grassy Odors in Flavor Profile Analysis (FPA) Reference Standards , 1995 .

[25]  Monique M. Raats,et al.  The effects of information on sensory ratings and preferences: The importance of attitudes , 1991 .