What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean...

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Detalles Bibliográficos
Autor principal: Spence, Charles
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304950/
https://www.ncbi.nlm.nih.gov/pubmed/34359439
http://dx.doi.org/10.3390/foods10071570

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8304950/
https://www.ncbi.nlm.nih.gov/pubmed/34359439
http://dx.doi.org/10.3390/foods10071570

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