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Modelling of dynamic flavour properties with ordinary differential equations
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
SIK – Institutet för livsmedel och bioteknik.
2000 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 11, no 4, 323-329 p.Article in journal (Refereed)
Abstract [en]

The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model. © 2000 Elsevier Science Ltd.

Place, publisher, year, edition, pages
2000. Vol. 11, no 4, 323-329 p.
Keyword [en]
Food Engineering
Keyword [sv]
Livsmedelsteknik
National Category
Food Science
Identifiers
URN: urn:nbn:se:ri:diva-8644OAI: oai:DiVA.org:ri-8644DiVA: diva2:966517
Available from: 2016-09-08 Created: 2016-09-08Bibliographically approved

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