Salt and Aroma Compound Distributions Influence Flavour Release and Temporal Perception While Eating Hot-Served Flans

To counteract the negative effect of salt overconsumption on health, strategies have been developed to reduce the salt content in food products. Among them, two promising strategies based on odour-induced saltiness enhancement and the heterogeneous distribution of flavour compounds were combined and...

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Detalles Bibliográficos
Autores principales: Emorine, Marion, Septier, Chantal, Martin, Christophe, Cordelle, Sylvie, Sémon, Etienne, Thomas-Danguin, Thierry, Salles, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957480/
https://www.ncbi.nlm.nih.gov/pubmed/33670944
http://dx.doi.org/10.3390/molecules26051300

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7957480/
https://www.ncbi.nlm.nih.gov/pubmed/33670944
http://dx.doi.org/10.3390/molecules26051300

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