Jump to main content
Jump to site search

Food & Function

Linking the chemistry and physics of food with health and nutrition

Paper

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

*
Corresponding authors
a
UMR CSGA (Centre des Sciences du Goût et de l'Alimentation): INRA, CNRS, Université de Bourgogne Franche-Comte, AgroSupDijon, F-21000 Dijon, France
E-mail: elisabeth.guichard@inra.fr
b
LUNAM University, ONIRIS, USC “Sensometrics and Chemometrics Laboratory”, Nantes, France
Food Funct., 2017,8, 615-628

DOI: 10.1039/C6FO01472K
Received 07 Oct 2016, Accepted 09 Dec 2016
First published online 12 Dec 2016

This article is part of themed collection: Structure & Sensory
Please wait while Download options loads
 
 

Supplementary Info