SRC-ICECREAM-2003 · PRIMARY

Temporal Release of Flavor Compounds from Low‐fat and High‐fat Ice Cream During Eating

S.‐J. Chung, H. Heymann & I.U. Grün · Journal of Food Science

Lifecycleactive

Published2003-08

DOI10.1111/j.1365-2621.2003.tb07035.x

Used by1 verified claim

CITATION CHECK

Title, journal, date and first author checked against the publisher’s Crossref record on 2026-10-05 by an automated check. Publication date confirmed to the month. The publisher reported no open licence for the work. SmellBook publishes only the citation and its own claim, never the work’s text.

LIFECYCLE REVIEW

Reviewed 2026-10-05 · corrections 0

TOPICS

ice creamvanillaflavour releasefat content

CLAIMS USING THIS SOURCE1

CLM-ICECREAM-001

Fat and vanilla flavour release in ice cream ↗

When ice creams spiked with selected flavour compounds were eaten, lower fat released stale and cherry flavours faster and more intensely, whereas fat had the opposite effect on the release of vanilla flavour.

Ice creams with added flavour compounds, measured during eating; it concerns flavour release, not the aroma of any particular vanilla ice cream.

EXTERNAL RECORD

Open the publisher / DOI record ↗

Permanent identifier smellbook:source:flavour-release-from-ice-cream-2003 · Graph record (JSON)

Dataset history In the SmellBook dataset since the dataset release of 2026-10-05 · sha256 d10c2deef978.