Volatile Short-Chain Aliphatic Aldehydes Act as Taste Modulators through the Orally Expressed Calcium-Sensing Receptor CaSR
Aldehydes are natural volatile aroma compounds generated by the Maillard reaction of sugars and amino acids in food and affect the flavor of food. They have been reported to exert taste-modifying effects, such as increases in taste intensity at concentrations below the odor detection threshold. The...
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| Principais autores: | , , |
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| Format: | Artigo |
| Sprog: | Inglês |
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MDPI AG
2023-06-01
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| Serier: | Molecules |
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| Online adgang: | https://www.mdpi.com/1420-3049/28/12/4585 |
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