Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

Jun Niimi,Andrew I. Eddy,Amy R. Overington,Samuel P. Heenan,Patrick Silcock,Phil J. Bremer,Conor M. Delahunty

Food Quality and Preference（2014）

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摘要

•Increasing NaCl and sucrose individually, and mixture of tastes enhanced cheese flavour intensity.•Increasing lactic acid individually suppressed cheese flavour intensity.•Mixture of five tastes enhanced cheese flavour intensity more than single tastes.

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关键词

Cross-modal sensory interactions,Cheese flavour intensity,Taste intensity,Enhancement,Suppression

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