The Interaction Relationship of Aroma Components Releasing with Saliva and Chewing Degree during Grilled Eels Consumption
The interaction perception between aroma and oral chewing during food consumption has always been a hot topic in exploring consumers’ preferences and purchase desires. A chewing simulation system was set to find out the effect of key saliva components and chewing time on odorants released with grill...
Main Authors: | Xuhui Huang, Huilin Zhao, Renrong Guo, Fei Du, Xiuping Dong, Lei Qin |
---|---|
Format: | Article |
Language: | English |
Published: |
MDPI AG
2023-05-01
|
Series: | Foods |
Subjects: | |
Online Access: | https://www.mdpi.com/2304-8158/12/11/2127 |
Similar Items
-
Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator
by: Kazuhiro Hayashi, et al.
Published: (2022-05-01) -
Concentration in Saliva and Antibacterial Effect of Xylitol Chewing Gum: In Vivo and In Vitro Study
by: Fabio Cocco, et al.
Published: (2020-04-01) -
Impact of Compression Force on Mechanical, Textural, Release and Chewing Perception Properties of Compressible Medicated Chewing Gums
by: Yuliia Maslii, et al.
Published: (2021-10-01) -
The comparison study of Fluoride kinetics in saliva after the use of chewing gums containing different fluoride compounds In Iraqi subjects
by: Khalid Nassif Jassim
Published: (2011-12-01) -
Dynamic Instrumental and Sensory Methods Used to Link Aroma Release and Aroma Perception: A Review
by: Jean-Luc Le Quéré, et al.
Published: (2023-08-01)