Identification of small molecule flavor compounds that contribute to the somatosensory attributes of bovine milk products.
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DOI: 10.1016/j.foodchem.2019.05.010
Abstract: Compounds that contribute to the somatosensory flavor profile of bovine fluid milk products were investigated. Sensory descriptive analysis defined five main attributes that consisted of "mouthcoating, astringent/drying, fatty texture, dairy mouthfeel, and tingling/irritation" sensations. Utilizing… read more here.
Keywords: skim milk; contribute somatosensory; milk; compounds contribute ... See more keywords