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Influence of mastication and saliva on aroma release in a model mouth system
S. M. Van Ruth
, J. P. Roozen
School of Food and Nutritional Sciences
Wageningen University & Research
Research output
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peer-review
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Medicine and Dentistry
Mouth
100%
Masticatory Force
100%
Aroma
100%
Koji
100%
Saliva Substitute
50%
Sniffing
33%
Volatile Agent
33%
Gas Chromatography
16%
Flame Ionization Detection
16%
Gas Chromatography Mass Spectrometry
16%
Aroma Compound
16%
Agricultural and Biological Sciences
Mouth
100%
Mastication
100%
Common Bean
75%
Sweet Pepper
75%
Gas Chromatography
50%
Aroma Compound
25%
Mass Spectrometry
25%
Flame Ionization
25%
Food Science
Koji
100%
Phaseolus vulgaris
50%
Bell Pepper
50%
Volatile Agent
33%
Aroma Compound
16%
Gas Chromatography Mass Spectrometry
16%
Starch
16%
Gas Chromatography
16%
Aroma Profile
16%