Influence of Chewing Rate and Food Composition on <i>in Vivo</i> Aroma Release and Perception of Composite Foods-Reference-Cited by-同舟云学术

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Influence of Chewing Rate and Food Composition on in Vivo Aroma Release and Perception of Composite Foods

Published:2024-03-13 Issue:12 Volume:72 Page:6723-6734
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Gonzalez-Estanol Karina¹²³^ORCID,Pedrotti Michele¹,Fontova-Cerdà Mònica²,Khomenko Iuliia¹,Biasioli Franco¹,Stieger Markus²⁴^ORCID

Affiliation:

1. Research and Innovation Centre, Edmund Mach Foundation, 38098 San Michele All’Adige (TN), Italy

2. Food Quality and Design, Wageningen University, 6708 WG Wageningen, The Netherlands

3. Department of Agri-Food and Environmental Sciences, Trento University, I-38123 Trento, Italy

4. Division of Human Nutrition and Health, Wageningen University, 6708 WE Wageningen, The Netherlands

Publisher

American Chemical Society (ACS)

Link

https://pubs.acs.org/doi/pdf/10.1021/acs.jafc.3c09346

Reference42 articles.

1. Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review

2. Taste enhancement in food gels: Effect of fracture properties on oral breakdown, bolus formation and sweetness intensity

3. Aroma release and chewing activity during eating different model cheeses

4. Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing

5. Combined effect of cheese characteristics and food oral processing onin vivoaroma release

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