Release and Perception of Ethyl Butanoate during and after Consumption of Whey Protein Gels:  Relation between Textural and Physiological Parameters

The influence of gel texture on parameters such as positioning of food material in the oral cavity during mastication, and salivation, and their influence on aroma release in vivo was studied. Retronasal perception was followed by means of time-resolved sensory evaluation, while volatile release pat...

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