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Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

机译：奶酪的香气感知模型不仅可以通过体内香气释放来解释，还可以通过唾液成分和口腔加工参数来解释

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International audience

机译：国际观众

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作者
Guichard, Elizabeth; Repoux, Marie; Qannari, E.M.; Labouré, Hélène; Feron, Gilles,;
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年度 2017
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1. Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters [J] . Food & Function . 2017,第2期

机译：模型奶酪香气感知不仅通过体内香气释放而且通过唾液组合物和口服加工参数来解释
2. 1. In vivo aroma release during eating of a model cheese: Relationships with oral parameters [J] . Pionnier E, Chabanet C, Mioche L, Journal of Agricultural and Food Chemistry . 2004,第3期

机译：1.食用模型奶酪时体内释放的香气：与口腔参数的关系
3. In vivo aroma release during eating of a model cheese: relationships with oral parameters. [J] . Pionnier E, Chabanet C, Mioche L, Journal of Agricultural and Food Chemistry . 2004,第3期

机译：食用模型奶酪期间体内的香气释放：与口腔参数的关系。
4. Aroma Release and Sensory Perception of Fruit Candies Model Systems [C] . Piccone Pierpaolo, Rastelli Simon Luca, Paola Pittia International congress on engineering and food . 2011

机译：芳香释放和水果糖果模型系统的感官感知
5. Sensory Characterization of Specific Wood Smoke Aromas and their Contributions to Smoked Cheddar Cheese Flavor and Consumer Perceptions of Smoked Cheddar Cheese [D] . Gipson, Rachel Simone 2019

机译：特定木烟香气的感官表征及其对烟熏切达干酪风味的贡献和消费者对烟熏切达干酪的认知
6. Understanding Aroma Release from Model Cheeses by a Statistical Multiblock Approach on Oral Processing [O] . Gilles Feron, Charfedinne Ayed, El Mostafa Qannari, -1

机译：通过统计多嵌段方法对口模加工了解模型奶酪中的香气释放
7. Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters [O] . Guichard, Elizabeth, Repoux, Marie, Qannari, E.M., 2017

机译：奶酪的香气感知模型不仅可以通过体内香气释放来解释，还可以通过唾液成分和口腔加工参数来解释

Model cheese aroma perception is explained not only by in vivo aroma release but also by salivary composition and oral processing parameters

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