The ‘Mouth to Nose Merging System’: A novel approach to study the impact of odour on other sensory perceptions

Author:

Charles Mathilde,Poinot Pauline,Texier Florence,Arvisenet Gaëlle,Vigneau Evelyne,Mehinagic Emira,Prost Carole

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference34 articles.

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4. Billy, L. (2007). Perception de la texture et de l’arôme des pommes: recherche de marqueurs biochimiques et contribution d’une bouche artificielle. PhD Thesis in Food Science, Université de Nantes.

5. Odour-modulation of taste ratings by chefs;Boakes;Food Quality and Preference,2012

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