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Release and perception of aroma compounds during consumption
K.G.C. Weel
Food Chemistry
VLAG
Research output
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Thesis
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external PhD, WU
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Agriculture & Biology
breathing
4%
droplet size
6%
emulsions
10%
food consumption
5%
gels
15%
hardness
14%
headspace analysis
18%
lipid content
8%
liquids
11%
mouth
26%
odor compounds
100%
odors
72%
protein sweeteners
9%
proteins
1%
protocols
12%
sweeteners
7%
testing
2%
texture
4%
throat
28%