Open AccessTexture-aroma interactions in dairy products: Does in-vivo and in-vitro aroma release explain sensory perception?
Author(s) -
Elisabeth E. Guichard,
Etienne Sémon,
Isabelle Gierczynski,
Carole Tournier,
Anne SaintEve,
Isabelle Souchon,
Claire SulmontRossé,
Hélène Labouré
Publication year - 2008
Publication title -
hal (le centre pour la communication scientifique directe)
Language(s) - English
Resource type - Conference proceedings
Subject(s) - aroma , sensory system , perception , texture (cosmology) , in vivo , food science , in vitro , chemistry , computer science , artificial intelligence , microbiology and biotechnology , biology , biochemistry , neuroscience , image (mathematics)
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