Understanding aroma release from model cheeses by a statistical multiblock approach on oral processing

PLoS ONE

Volumn 9, Issue 4, 2014, Pages

  Feron, Gilles ^a,b   Ayed, Charfedinne ^a,b   Qannari, El Mostafa ^c   Courcoux, Philippe ^c   Laboure, Hélène ^a,b   Guichard, Elisabeth ^a,b  

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

^b CNRS   (France)

^c ONIRIS   (France)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; AROMA; ARTICLE; BREATH ANALYSIS; CHEESE; FAT CONTENT; FEMALE; FLOW KINETICS; FOOD INTAKE; FOOD PROCESSING; HUMAN; HYDROPHOBICITY; IN VIVO STUDY; MALE; MASTICATION; MOISTURE; NEUROPHYSIOLOGY; SALIVA ANALYSIS; SWALLOWING; ANALYSIS; ELECTROMYOGRAPHY; MIDDLE AGED; MOUTH; ODOR; PHYSIOLOGY; REGRESSION ANALYSIS; STATISTICS; YOUNG ADULT;

ADULT; CHEESE; ELECTROMYOGRAPHY; FEMALE; HUMANS; LEAST-SQUARES ANALYSIS; MALE; MIDDLE AGED; MOUTH; ODORS; STATISTICS AS TOPIC; YOUNG ADULT;

EID: 84898905162     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0093113     Document Type: Article

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