Effect and mechanism of green and aldehyde aroma compounds from sweet orange on sucrose sweetness perception
At present, there are relatively few studies on the influence of green aroma and aldehyde aroma compounds on the sweetness perception of sucrose. This study examined the effects of 11 aroma compounds from sweet orange, characterized by green and aldehyde flavors, on the sweetness of a 5 % sucrose so...
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| Main Authors: | , , , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
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| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524007417 |
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