IMPACT OF AROMA AND AROMA INTERACTIONS ON SWEET FLAVOR PERCEPTION IN JUICES AND SOFT BEVERAGES

Project Information

FLAVODRINKS

Grant agreement ID: 655545

DOI

10.3030/655545

Project terminated on 18 May 2017

EC signature date 9 April 2015

Start date 1 June 2015

End date 20 September 2017

Funded under

• EXCELLENT SCIENCE - Marie Skłodowska-Curie Actions

Total cost

€ 185 076,00

EU contribution

€ 185 076,00

Coordinated by

INSTITUT NATIONAL DE RECHERCHE POUR L'AGRICULTURE, L'ALIMENTATION ET L'ENVIRONNEMENT
France

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Links to deliverables and publications from FP7 projects, as well as links to some specific result types such as dataset and software, are dynamically retrieved from OpenAIRE .

Publications

Peer reviewed articles (1)

Comparison of stir bar sorptive extraction in the liquid and vapour phases, solvent-assisted flavour evaporation and headspace solid-phase microextraction for the (non)-targeted analysis of volatiles in fruit juice

Author(s): Carmen Barba, Thierry Thomas-Danguin, Elisabeth Guichard
Published in: LWT - Food Science and Technology, Issue LWT - Food Science and Technology (2016) 1e11, 2016, ISSN 0023-6438
Publisher: Academic Press
DOI: 10.1016/j.lwt.2016.09.015

Monographic books (1)

Perception of mixtures of odorants and tastants: sensory and analytical points of view

Author(s): Thierry Thomas-Danguin, Carmen Barba, Christian Salles, Elisabeth Guichard
Published in: Flavour: From Food to Perception, Issue 28 OCT 2016, 2016, Page(s) 319-340
Publisher: John Wiley & Sons, Ltd
DOI: 10.1002/9781118929384.ch14