Flavor Engineering–A Methodology To Predict Sensory Qualities of Flavored Products
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DOI: 10.1021/acs.iecr.8b00527
Abstract: A simple methodology able to predict the sensory quality of flavored products based on their gas phase composition together with psychophysical models and olfactory descriptors is proposed. Fruit juices (lemon, peach, pineapple, apple, and mango)… read more here.
Keywords: methodology; engineering; predict sensory; fruit juices ... See more keywords