Understanding the release and metabolism of aroma compounds using micro-volume saliva samples by ex vivo approaches.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2017.07.060
Abstract: This study investigated the behaviour of key aroma compounds in the presence of human saliva (200μL) from different individuals (n=3) submitted or not to centrifugation (whole vs clarified saliva). HS-GC results showed that human saliva… read more here.
Keywords: understanding release; saliva; aroma compounds; aroma ... See more keywords