Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods-Reference-Cited by-同舟云学术

Investigation of human flavor perception and discrimination of the fat content in food using DR A-Not A and 3-AFC methods

Published:2021-06 Issue:6 Volume:30 Page:815-822
ISSN:1226-7708
Container-title:Food Science and Biotechnology
language:en
Short-container-title:Food Sci Biotechnol

Author:

Kim Sun-Min,Kim Jae-Eun,Lee Hye-Seong^ORCID

Funder

Ministry of Education

Publisher

Springer Science and Business Media LLC

Subject

Applied Microbiology and Biotechnology,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s10068-021-00922-y.pdf

Reference42 articles.

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3. Bi J. Sensory discrimination tests and measurements: Sensometrics in sensory evaluation, 2nd ed. John Wiley & Sons. UK. 95-97 (2015)

4. Boesveldt S, Lundström JN. Detecting fat content of food from a distance: olfactory-based fat discrimination in humans. PLoS One, 9: e85977 (2014)

5. Bolton B, Halpern BP. Orthonasal and retronasal but not oral-cavity-only discrimination of vapor-phase fatty acids. Chemical Senses, 35: 229-238 (2010)

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