Individualization of Flavor Preferences: Toward a Consumer-centric and Individualized Aroma Science
Author:
Publisher
Wiley
Subject
Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1541-4337.2004.tb00066.x/fullpdf
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1. Sensory Perception is Related to the Rate of Change of Volatile Concentration In-nose during Eating of Model Gels
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4. Observation of the Swallowing Process by Application of Videofluoroscopy and Real-time Magnetic Resonance Imaging--Consequences for Retronasal Aroma Stimulation
5. Exhaled Odorant Measurement (EXOM) — A New Approach to Quantify the Degree of In-mouth Release of Food Aroma Compounds
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