The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption

The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires. A chewing simulation system was set to find out the effect of key saliva components and chewing time on odorants released with grill...

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Detalles Bibliográficos
Autores principales: Huang, Xuhui, Zhao, Huilin, Guo, Renrong, Du, Fei, Dong, Xiuping, Qin, Lei
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252888/
https://www.ncbi.nlm.nih.gov/pubmed/37297372
http://dx.doi.org/10.3390/foods12112127

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10252888/
https://www.ncbi.nlm.nih.gov/pubmed/37297372
http://dx.doi.org/10.3390/foods12112127

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