6533b861fe1ef96bd12c4bb1

RESEARCH PRODUCT

Food composition and oral processing influencing flavour release and perception

subject

description

Aroma and taste release depend on food composition and texture Oral physiology influences aroma and taste release and perception (interindividual variability) Aroma and taste release does not always explain aroma and taste perception Aroma-taste cross modal interactions may explain these differences Aroma-taste cross modal interactions can also be used in a strategy of salt reduction.