Salivary α-amylase activity and flow rate explain differences in temporal flavor perception in a chewing gum matrix comprising starch-limonene inclusion complexes
Jennifer L. Goza, Gregory R. Ziegler, Josephine Wee, John E. Hayes, Helene Hopfer
Topics & Concepts
FlavorChemistryAromaFood scienceAmylaseStarchLimonenePerceptionChewing gumPsychologyBiochemistryEssential oilEnzymeNeuroscienceSensory Analysis and Statistical MethodsBiochemical Analysis and Sensing TechniquesMicroencapsulation and Drying Processes