The Human Nose as a Chemical Sensor in the Perception of Coffee Aroma: Individual Variability
The flavor of foods and beverages is generally composed of a mixture of volatile compounds, however not all the molecules that form an aroma are sensorially relevant. The odor-active compounds present in a mixture are different for each subject, both in quantitative and qualitative terms. This means...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-04-01
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| Series: | Chemosensors |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2227-9040/11/4/248 |