Inter-individual retronasal aroma release variability during cheese consumption: Role of food oral processing

Food Research International

Volumn 64, Issue , 2014, Pages 692-700

  Laboure H ^a   Repoux, M ^a   Courcoux, P ^b   Feron, G ^a   Guichard, E ^a  

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

^b LUNAM UNIVERSITÉ   (France)

Author keywords

Chewing activity; Food oral processing; In vivo aroma release; Inter individual variability; Model cheeses; Mouth coating

Indexed keywords

COATINGS; ELECTROMYOGRAPHY; FOOD SUPPLY; MASS SPECTROMETRY; ODORS; PHYSIOLOGICAL MODELS;

ETHYL PROPANOATE; FOOD CONSUMPTION; IN-VIVO; INDIVIDUAL VARIABILITY; INTER-INDIVIDUAL DIFFERENCES; MODEL CHEESE; ORAL PROCESSING; PHYSIOLOGICAL PARAMETERS; AROMA RELEASE;

PROCESSED FOODS;

EID: 84907374623     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2014.07.024     Document Type: Article

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