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Abstract The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of… Click to show full abstract
Abstract The process of taste release and perception during chewing bread was investigated using high-performance liquid chromatography and sodium ion-selective electrode analysis combined with dynamic sensory evaluation. The result of the dynamic quantitative descriptive analysis and temporal dominance of sensation elucidated that sour, salty, and sweet tastes were significantly (P
Keywords:
taste;
analysis;
characterization key;
dynamic sensory;
sensory evaluation
Journal Title: Lwt - Food Science and Technology
Year Published: 2021
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Journal Title: Lwt - Food Science and Technology
Year Published: 2021
Link to full text (if available)
Share on Social Media: Sign Up to like & get
recommendations!