Characterization of the key odorants contributing to retronasal olfaction during bread consumption

Author:

Pu Dandan,Duan Wen,Huang Yan,Zhang YuyuORCID,Sun Baoguo,Ren FazhengORCID,Zhang Huiying,Chen Haitao,He Jinna,Tang Yizhuang

Funder

National Natural Science Foundation of China

Beijing Outstanding Young Scientist Program

National Key R&D Program of China

Beijing Technology and Business University for Distinguished and Excellent Young Scholars

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

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2. REVIEW: Aroma of wheat bread crumb;Birch;Cereal Chemistry Journal,2014

3. The changing role of the senses in food choice and food intake across the lifespan;Boesveldt;Food Quality and Preference,2018

4. Flavor perception in biscuits; correlating sensory properties with composition, aroma release, and texture;Burseg;Chemosensory Perception,2009

5. Saliva and flavor perception: Perspectives;Canon;Journal of Agricultural and Food Chemistry,2018

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