Optimising aroma quality in curry sauce products using in vivo aroma release measurements.


Reducing fat content in foods to meet consumers' preferences and to address the obesity issue is a key task for food manufacturers but simply reducing fat content affects aroma quality adversely. Measuring the aroma release from regular and low-fat samples during eating to rebalance the aroma release has proved successful in model systems. Here, the… (More)
DOI: 10.1016/j.foodchem.2014.02.034


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