VERIFIEDPRIMARY
Temporal Release of Flavor Compounds from Low‐fat and High‐fat Ice Cream During Eating
S.‐J. Chung, H. Heymann & I.U. Grün
DOI 10.1111/j.1365-2621.2003.tb07035.xCLM-ICECREAM-001 · VERIFIED
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.
The statement the claim rests on was found word for word in the abstract fetched from the named service, and an editor read the full abstract against every part of the claim. Abstract from Europe PMC (ebi.ac.uk/europepmc).
active · reviewed 2026-10-02 · corrections 0
CANONICAL PROFILES1
SUPPORTING SOURCES1
Permanent identifier smellbook:claim:fat-and-vanilla-flavour-release-in-ice-cream · Graph record (JSON)
Dataset history In the SmellBook dataset since the dataset release of 2026-10-05 · sha256 d10c2deef978.