Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Item
http://www.wikidata.org/entity/Q57725016
Crossmodal correspondences between odors and contingent features: odors, musical notes, and geometrical shapes.The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor.A salty-congruent odor enhances saltiness: functional magnetic resonance imaging study.Ham particle size influences saltiness perception in flans.Quillaja saponin-based hollow salt particles as solid carriers for enhancing sensory aroma with reduced sodium intake.Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor.Perceived Odor-Taste Congruence Influences Intensity and Pleasantness Differently.The impact of salt, fat and sugar levels on toddler food intake.Preparation of reminiscent aroma mixture of Japanese soy sauce.Perception of mixtures of odorants and tastants: sensory and analytical points of viewCombined heterogeneous distribution of salt and aroma in food enhances salt perception
P2860

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Item
http://www.wikidata.org/entity/Q57725016
description
im April 2009 veröffentlichter wissenschaftlicher Artikel
@de
wetenschappelijk artikel
@nl
наукова стаття, опублікована у квітні 2009
@uk
name
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@en
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@nl
type
label
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@en
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@nl
prefLabel
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@en
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@nl
P1433
P1476
P2093
P304
P31
P356
P433
P478
P577
P356
P1433
P1476
Odour–taste interactions: A way to enhance saltiness in low-salt content solutions
@en
P2093
P304
P31
P356
10.1016/J.FOODQUAL.2008.10.004
P433
P478
P577