Elucidation of retro‐ and orthonasal aroma differences in biscuits (panis biscoctus) using artificial masticator

The present study aimed to define the interest in using a mastication simulator to understand the release of aroma compounds of biscuits in the mouth. The development of aroma compounds during artificial, human mastication and without masticated samples of veritable biscuits was determined. Then, th...

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Veröffentlicht in:	Journal of food processing and preservation 2022-06, Vol.46 (6), p.n/a
Hauptverfasser:	Sonmezdag, Ahmet Salih, Cataneo, Clement, Rannou, Cécile, Selli, Serkan, Prost, Carole
Format:	Artikel
Sprache:	eng
Schlagworte:	Life Sciences
Online-Zugang:	Volltext
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