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Characterization of the key odorants contributing to retronasal olfaction during bread consumption

Dandan Pu1, Wen Duan2, Yan Huang2

  • 1Beijing Advanced Innovation Center for Food Nutrition and Human Health, Beijing Key Laboratory of Flavor Chemistry, Beijng Technology and Business University (BTBU), Beijing 10048, China; Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science & Nutritional Engineering, China Agricultural University, Beijing 100083, China.

Food Chemistry
|March 11, 2020
PubMed

Keywords:
Addition experimentDynamic quantitative descriptive analysisGas chromatography–ion mobility spectrometryRetronasal olfactionWhite bread

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