Reducing salt and fat content: Impact of composition, texture and cognitive interactions on the perception of flavoured model cheeses

Food Chemistry

Volumn 116, Issue 1, 2009, Pages 167-175

  Saint Eve, Anne ^a   Lauverjat, Clémentine ^a   Magnan, Céline ^a   Déléris, Isabelle ^a   Souchon, Isabelle ^a  

^a AGROPARISTECH   (France)

Author keywords

Aroma compound; Fat; Salt; Sensory properties; Texture profile analysis

Indexed keywords

SODIUM CHLORIDE;

ADULT; AROMA; ARTICLE; CHEESE; COGNITION; FAT CONTENT; FEMALE; FOOD COMPOSITION; FOOD TEXTURE; HUMAN; MALE; ODOR; PERCEPTION; SMELLING; TASTE;

EID: 64249143740     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2009.02.027     Document Type: Article

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