Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study
Ting Zhou, Yunzi Feng, Thierry Thomas‐Danguin, Mouming Zhao
Topics & Concepts
UmamiChemistryOdorFood scienceTasteDimethyl trisulfideOlfactometryDiacetylFlavorGas chromatographyChromatographyDimethyl disulfideAromaOrganic chemistrySulfurBiochemical Analysis and Sensing TechniquesOlfactory and Sensory Function StudiesAdvanced Chemical Sensor Technologies