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Application of multiple dynamic sensory techniques to N-lauroyl amino acids: Exposing the relationship between

Lei Cai1, Jieshee Hong1, Chun Cui1

  • 1School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, Guangdong, China.

Food Chemistry
|October 2, 2024
PubMed

Keywords:
N-Lauroyl amino acids (N-Lau-AAs)Taste attributesTemporal check-all-that-apply (TCATA)Temporal dominance of sensations (TDS)Time-intensity (TI)

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