Influence of saliva on individual in-mouth aroma release from raw cabbage (Brassica oleracea var. capitata f. rubra L.) and links to perception

Raw or minimally processed vegetables are popular for health reasons and for their unique textural and flavor attributes. While many aroma volatiles are produced in situ when plant tissues are mechanically disrupted, enzymes expressed in bacteria in oral microbiota such as cysteine-β-lyase (EC 4.4.1...

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Detalles Bibliográficos
Autores principales: Frank, Damian, Piyasiri, Udayasika, Archer, Nicholas, Jenifer, Jenifer, Appelqvist, Ingrid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2018
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6304465/
https://www.ncbi.nlm.nih.gov/pubmed/30603687
http://dx.doi.org/10.1016/j.heliyon.2018.e01045

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6304465/
https://www.ncbi.nlm.nih.gov/pubmed/30603687
http://dx.doi.org/10.1016/j.heliyon.2018.e01045

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