Retronasal Aroma of Beef Pate Analyzed by a Chewing Simulator
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DOI: 10.3390/molecules27103259
Abstract: In retronasal aroma, the targeted aroma compounds are released from food during chewing. The changes in the food structures during chewing strongly influence the release of the compounds, therefore affecting the perception of food. Here,… read more here.
Keywords: food; retronasal aroma; aroma compounds; release ... See more keywords