How texture influences aroma and taste perception over time in candies

Chemosensory Perception

Volumn 4, Issue 1-2, 2011, Pages 32-41

  Saint Eve, Anne ^a   Déléris, Isabelle ^a   Panouillé, Maud ^a   Dakowski, Fanny ^a   Cordelle, Sylvie ^b   Schlich, Pascal ^b   Souchon, Isabelle ^a  

^a Université Paris Saclay   (France)

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

Author keywords

Flavor; Gelled candies; Perception dynamics; Sensory profile; TDS method; Texture

Indexed keywords

GELATIN; SUGAR;

ADULT; AROMA; ARTICLE; CONTROLLED STUDY; FEMALE; FLAVOR; FOOD; FOOD COMPOSITION; FOOD INTAKE; FOOD TEXTURE; GEL; HARD CANDY; HUMAN; HUMAN EXPERIMENT; MALE; PERCEPTIVE THRESHOLD; PRIORITY JOURNAL; SENSATION; SOFT CANDY; TASTE; TASTE DISCRIMINATION;

EID: 85027953767     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-011-9086-4     Document Type: Article

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