Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator

In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here, the relationship between retronasal aroma and food deliciousne...

Descripción completa

Detalles Bibliográficos
Autores principales: Hayashi, Kazuhiro, Nakada, Yuji, Sémon, Etienne, Salles, Christian
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144688/
https://www.ncbi.nlm.nih.gov/pubmed/35630737
http://dx.doi.org/10.3390/molecules27103259

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9144688/
https://www.ncbi.nlm.nih.gov/pubmed/35630737
http://dx.doi.org/10.3390/molecules27103259

Ejemplares similares