摘要 : Odour-modulation of taste perception refers to the finding that adding a tasteless odorant can change a taste's attributes. An extensively studied example is sweetness enhancement, whereby adding an odorant such as caramel makes a... 展开
作者 | Boakes~ R. A Hemberger~ H. |
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作者单位 | |
期刊名称 | 《Food Quality and Preference》 |
总页数 | 6 |
语种/中图分类号 | 英语 / TS2 |
关键词 | ALDEHYDES AROMA AROMA COMPOUNDS AROMATIZATION CARAMEL CITRAL FLAVOUR HUMAN PHYSIOLOGY SOURNESS SWEETNESS TERPENOIDS SENSORY PERCEPTION Food sciences Sensory analysis and consumer research |
馆藏号 | N2008EPST0012465 |