Characterization of the key odorants contributing to retronasal olfaction during bread consumption.
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DOI: 10.1016/j.foodchem.2020.126520
Abstract: Gas chromatography-ion mobility spectrometry (GC-IMS) and dynamic quantitative descriptive analysis (D-QDA) were combined to explore the aroma release and perception from the retronasal cavity during bread consumption. D-QDA results elucidated that the sweet, creamy, and… read more here.
Keywords: contributing retronasal; key odorants; retronasal olfaction; cavity ... See more keywords