Class information for:
Level 1: AROMA RELEASE//FLAVOR RELEASE//FLAVOUR RELEASE

Basic class information
Class id #P Avg. number of
references		 Database coverage
of references
9013 1196 31.2 60%


Bar chart of Publication_year

Last years might be incomplete

Hierarchy of classes
The table includes all classes above and classes immediately below the current class.


Cluster id Level Cluster label #P
11 4 NEUROSCIENCES//CLINICAL NEUROLOGY//NEUROL 1112395
481 3       CHEMICAL SENSES//OLFACTION//SMELL 23586
1120 2             CHEMICAL SENSES//TASTE//STEVIOSIDE 9689
9013 1                   AROMA RELEASE//FLAVOR RELEASE//FLAVOUR RELEASE 1196

Terms with highest relevance score


rank Term termType Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 AROMA RELEASE authKW 1414822 6% 83% 67
2 FLAVOR RELEASE authKW 1182329 5% 75% 62
3 FLAVOUR RELEASE authKW 776430 4% 72% 42
4 SAMWORTH FLAVOUR address 445595 2% 73% 24
5 APCI MS authKW 255016 3% 30% 33
6 MS NOSE authKW 245080 1% 80% 12
7 SAMWORTH FLAVOR address 245080 1% 80% 12
8 NOSESPACE authKW 237619 1% 85% 11
9 SALTINESS ENHANCEMENT authKW 232086 1% 91% 10
10 SODIUM RELEASE authKW 206788 1% 90% 9

Web of Science journal categories


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 Food Science & Technology 60008 80% 0% 961
2 Chemistry, Applied 16133 35% 0% 414
3 Agriculture, Multidisciplinary 7561 17% 0% 201
4 Nutrition & Dietetics 1293 9% 0% 110
5 Behavioral Sciences 1141 7% 0% 88
6 Psychology, Biological 328 2% 0% 24
7 Physiology 170 5% 0% 61
8 Psychology, Experimental 138 3% 0% 33
9 Neurosciences 95 8% 0% 94
10 Psychology 65 2% 0% 25

Address terms


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 SAMWORTH FLAVOUR 445595 2% 73% 24
2 SAMWORTH FLAVOR 245080 1% 80% 12
3 ENESAD 114376 2% 20% 22
4 UMRA 102115 1% 67% 6
5 CSGA UMR1324 79776 0% 63% 5
6 FLAVOR NUTR INGREDIENTS 76583 1% 50% 6
7 CSGA UMR6265 58350 0% 57% 4
8 UMR AROMES 54055 1% 35% 6
9 RECH AROMES 53781 1% 15% 14
10 AGRO PARIS TECH BP 1 51059 0% 100% 2

Journals


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class
1 CHEMOSENSORY PERCEPTION 36136 1% 8% 17
2 CHEMICAL SENSES 33615 5% 2% 56
3 JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 26538 16% 1% 188
4 FOOD QUALITY AND PREFERENCE 21377 3% 2% 41
5 FOOD HYDROCOLLOIDS 17725 5% 1% 54
6 FLAVOUR AND FRAGRANCE JOURNAL 13131 2% 2% 29
7 JOURNAL OF SENSORY STUDIES 10974 2% 2% 19
8 FOOD CHEMISTRY 10378 8% 0% 92
9 JOURNAL OF FOOD SCIENCE 9011 6% 0% 72
10 FOOD RESEARCH INTERNATIONAL 8669 4% 1% 43

Author Key Words


Rank Term Chi square Shr. of publ. in
class containing
term		 Class's shr. of
term's tot. occurrences		 #P with
term in
class		 LCSH search Wikipedia search
1 AROMA RELEASE 1414822 6% 83% 67 Search AROMA+RELEASE Search AROMA+RELEASE
2 FLAVOR RELEASE 1182329 5% 75% 62 Search FLAVOR+RELEASE Search FLAVOR+RELEASE
3 FLAVOUR RELEASE 776430 4% 72% 42 Search FLAVOUR+RELEASE Search FLAVOUR+RELEASE
4 APCI MS 255016 3% 30% 33 Search APCI+MS Search APCI+MS
5 MS NOSE 245080 1% 80% 12 Search MS+NOSE Search MS+NOSE
6 NOSESPACE 237619 1% 85% 11 Search NOSESPACE Search NOSESPACE
7 SALTINESS ENHANCEMENT 232086 1% 91% 10 Search SALTINESS+ENHANCEMENT Search SALTINESS+ENHANCEMENT
8 SODIUM RELEASE 206788 1% 90% 9 Search SODIUM+RELEASE Search SODIUM+RELEASE
9 MODEL MOUTH 196377 1% 77% 10 Search MODEL+MOUTH Search MODEL+MOUTH
10 FLAVOR BINDING 187988 1% 82% 9 Search FLAVOR+BINDING Search FLAVOR+BINDING

Core articles
The table includes core articles in the class. The following variables is taken into account for the relevance score of an article in a cluster c:
(1) Number of references referring to publications in the class.
(2) Share of total number of active references referring to publications in the class.
(3) Age of the article. New articles get higher score than old articles.
(4) Citation rate, normalized to year.


Rank Reference # ref.
in cl.		 Shr. of ref. in
cl.		 Citations
1 GIERCZYNSKI, I , GUICHARD, E , LABOURE, H , (2011) AROMA PERCEPTION IN DAIRY PRODUCTS: THE ROLES OF TEXTURE, AROMA RELEASE AND CONSUMER PHYSIOLOGY. A REVIEW.FLAVOUR AND FRAGRANCE JOURNAL. VOL. 26. ISSUE 3. P. 141 -152 72 73% 17
2 GUICHARD, E , (2002) INTERACTIONS BETWEEN FLAVOR COMPOUNDS AND FOOD INGREDIENTS AND THEIR INFLUENCE ON FLAVOR PERCEPTION.FOOD REVIEWS INTERNATIONAL. VOL. 18. ISSUE 1. P. 49 -70 66 77% 167
3 POINOT, P , ARVISENET, G , LEDAUPHIN, J , GAILLARD, JL , PROST, C , (2013) HOW CAN AROMA-RELATED CROSS-MODAL INTERACTIONS BE ANALYSED? A REVIEW OF CURRENT METHODOLOGIES.FOOD QUALITY AND PREFERENCE. VOL. 28. ISSUE 1. P. 304-316 55 81% 8
4 KUHN, J , CONSIDINE, T , SINGH, H , (2006) INTERACTIONS OF MILK PROTEINS AND VOLATILE FLAVOR COMPOUNDS: IMPLICATIONS IN THE DEVELOPMENT OF PROTEIN FOODS.JOURNAL OF FOOD SCIENCE. VOL. 71. ISSUE 5. P. R72 -R82 74 68% 30
5 HEILIG, A , SONNE, A , SCHIEBERLE, P , HINRICHS, J , (2016) DETERMINATION OF AROMA COMPOUND PARTITION COEFFICIENTS IN AQUEOUS, POLYSACCHARIDE, AND DAIRY MATRICES USING THE PHASE RATIO VARIATION METHOD: A REVIEW AND MODELING APPROACH.JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY. VOL. 64. ISSUE 22. P. 4450 -4470 47 81% 0
6 TOURNIER, C , SULMONT-ROSSE, C , SEMON, E , VIGNON, A , ISSANCHOU, S , GUICHARD, E , (2009) A STUDY ON TEXTURE-TASTE-AROMA INTERACTIONS: PHYSICO-CHEMICAL AND COGNITIVE MECHANISMS.INTERNATIONAL DAIRY JOURNAL. VOL. 19. ISSUE 8. P. 450-458 41 89% 29
7 KOPJAR, M , ANDRIOT, I , SAINT-EVE, A , SOUCHON, I , GUICHARD, E , (2010) RETENTION OF AROMA COMPOUNDS: AN INTERLABORATORY STUDY ON THE EFFECT OF THE COMPOSITION OF FOOD MATRICES ON THERMODYNAMIC PARAMETERS IN COMPARISON WITH WATER.JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. VOL. 90. ISSUE 8. P. 1285-1292 42 88% 8
8 BUETTNER, A , BEAUCHAMP, J , (2010) CHEMICAL INPUT - SENSORY OUTPUT: DIVERSE MODES OF PHYSIOLOGY-FLAVOUR INTERACTION.FOOD QUALITY AND PREFERENCE. VOL. 21. ISSUE 8. P. 915-924 56 60% 22
9 BUSCH, JLHC , YONG, FYS , GOH, SM , (2013) SODIUM REDUCTION: OPTIMIZING PRODUCT COMPOSITION AND STRUCTURE TOWARDS INCREASING SALTINESS PERCEPTION.TRENDS IN FOOD SCIENCE & TECHNOLOGY. VOL. 29. ISSUE 1. P. 21-34 49 57% 33
10 ISOGAI, T , WISE, PM , (2016) THE EFFECTS OF ODOR QUALITY AND TEMPORAL ASYNCHRONY ON MODULATION OF TASTE INTENSITY BY RETRONASAL ODOR.CHEMICAL SENSES. VOL. 41. ISSUE 7. P. 557 -566 45 69% 0

Classes with closest relation at Level 1


Rank Class id link
1 13782 MONATIN//CYCLOHEXYLSULFAMATES//SWEETNESS
2 21087 ISOVISCOUS ELASTIC//SOFT TRIBOLOGY//MKT SENSORY SCI
3 9437 6 N PROPYLTHIOURACIL//PROP//FAT TASTE
4 7242 MASTICATION//MASTICATORY PERFORMANCE//FOOD BOLUS
5 15792 BETA LACTOGLOBULIN//BOVINE BETA LACTOGLOBULIN//TANFORD TRANSITION
6 24563 OLFACTORY ANALYSIS//DETBA VALUE//IACC 322
7 3207 FOOD QUALITY AND PREFERENCE//JOURNAL OF SENSORY STUDIES//PREFERENCE MAPPING
8 18297 FULL EVAPORATION//HENRYS LAW CONSTANT//SETSCHENOW CONSTANT
9 9980 SYNESTHESIA//SYNAESTHESIA//CROSSMODAL CORRESPONDENCES
10 22935 JOURNAL OF SENSORY STUDIES//DIFFERENCE TEST//DUO TRIO

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