The Impact of Vanilla and Lemon Aromas on Sensory Perception in Plant-Based Yogurts Measured with Static and Dynamic Methods

The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. D...

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Detalles Bibliográficos
Autores principales: Greis, Maija, Kukkonen, Roosa, Lampi, Anna-Maija, Seppä, Laila, Partanen, Riitta, Sandell, Mari
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319920/
https://www.ncbi.nlm.nih.gov/pubmed/35885273
http://dx.doi.org/10.3390/foods11142030

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9319920/
https://www.ncbi.nlm.nih.gov/pubmed/35885273
http://dx.doi.org/10.3390/foods11142030

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