A study on texture-taste-aroma interactions: Physico-chemical and cognitive mechanisms

International Dairy Journal

Volumn 19, Issue 8, 2009, Pages 450-458

  Tournier, C ^a,b   Sulmont Rosse C ^a,b   Semon E ^a,b   Vignon, A ^a,b   Issanchou, S ^a,b   Guichard, E ^a,b  

^a CENTRE DES SCIENCES DU GOÛT ET DE L ALIMENTATION   (France)

^b UNIVERSITÉ DE BOURGOGNE   (France)

Author keywords

[No Author keywords available]

Indexed keywords

AROMA RELEASE; BINARY INTERACTIONS; COGNITIVE MECHANISMS; IN-VIVO; PHYSICO-CHEMICAL; PHYSICO-CHEMICAL MECHANISMS; RHEOLOGICAL PROPERTY; SENSORY MODALITY; TEXTURE PERCEPTION;

RHEOLOGY; SUGAR (SUCROSE);

TEXTURES;

EID: 65749115036     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2009.01.003     Document Type: Article

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