In-mouth mechanisms leading to flavor release and perception

Critical Reviews in Food Science and Nutrition

Volumn 51, Issue 1, 2011, Pages 67-90

  Salles, Christian ^a   Chagnon, Marie Christine ^a   Feron, Gilles ^a   Guichard, Elisabeth ^a   Laboure, Helene ^a   Morzel, Martine ^a   Semon, Etienne ^a   Tarrega, Amparo ^a   Yven, Claude ^a  

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

Author keywords

Flavor release; Food breakdown; Mastication; Models; Oral physiology; Perception; Saliva; Texture

Indexed keywords

FLAVOR RELEASE; FOOD BREAKDOWN; ORAL PHYSIOLOGY; PERCEPTION; SALIVA;

BIOLOGICAL ORGANS; BODY FLUIDS; IMPREGNATION; MASTICATION; TEXTURES;

FLAVOR COMPOUNDS;

FLAVORING AGENT;

ARTICLE; EATING; FOOD; MASTICATION; METABOLISM; MOUTH; PHYSIOLOGY; SALIVA; SALIVATION; SWALLOWING; TASTE; THEORETICAL MODEL;

DEGLUTITION; EATING; FLAVORING AGENTS; FOOD; MASTICATION; MODELS, THEORETICAL; MOUTH; SALIVA; SALIVATION; TASTE; TASTE PERCEPTION;

EID: 78651501315     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408390903044693     Document Type: Article

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