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Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
Perception of flavor is a dynamic process during which the concentration of aroma molecules at the olfactory epithelium varies with time as they are released progressively from the food in the mouth during consumption. The release kinetics depends on the food matrix itself but also on food oral proc...
| Autores principales: | , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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MDPI
2023
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| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10489873/ https://www.ncbi.nlm.nih.gov/pubmed/37687137 http://dx.doi.org/10.3390/molecules28176308 |