Taste-Aroma-Matrix Interactions Determine Flavour Perception

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Taste-Aroma-Matrix Interactions Determine Flavour Perception

A newly recruited sensory panel was trained in magnitude estimation and time intensity sensory techniques. Sensory analysis was combined with instrumental analysis using MS Nose to investigate the relationship between stimulus and perception using simple model food systems. Volatile release data w...

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Bibliographic Details
Main Author:	Hollowood, Tracey Ann
Format:	Thesis (University of Nottingham only)
Language:	English
Published:	2002
Subjects:	Sensory Science Perception Flavour release Interactions Hydrocolloids
Online Access:	https://eprints.nottingham.ac.uk/10262/

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