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Sensory and analytical characterization of the “cool‐melting” perception of commercial spreads
Butters, margarines and table spreads are water‐in‐oil emulsions. Melting characteristics of these products are important for flavor release and consumer acceptance. One characteristic that is believed to discriminate butters from margarines is a cooling sensation perceived in‐mouth while consuming...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2017
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| Materias: | |
| Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5573921/ https://www.ncbi.nlm.nih.gov/pubmed/28766749 http://dx.doi.org/10.1111/jtxs.12256 |