| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 5767968 | Food Research International | 2017 | 7 Pages |
Abstract
â¢The main drivers of caramel flavour perception were investigated.â¢Effects of macromolecules of caramel on in-vitro aroma release were reported for the first time.â¢Taste properties of non-volatile fractions of aromatic caramel were characterized.â¢Flavour perception was mainly driven of caramel by taste properties.
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Authors
Laurianne Paravisini, Cedric Moretton, Cecile Gouttefangeas, Henri Nigay, Catherine Dacremont, Elisabeth Guichard,