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Ethnicity, gender and physiological parameters: Their effect on in vivo flavour release and perception during chewing

M Pedrotti1, A Spaccasassi2, F Biasioli3

  • 1Fondazione Edmund Mach, Research and Innovation Center, Department of Food Quality and Nutrition, - via E. Mach 1, 38010 San Michele all'Adige, TN, Italy; Wageningen University, Department of Food Quality and Design, P.O. Box 8129, 6700 EV Wageningen, the Netherlands.

Food Research International (Ottawa, Ont.)
|February 6, 2019
PubMed

Keywords:
Chewing gumCross-culturalFlavour releaseIn-vivo analysisPTR-MS

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