Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing

In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated that...

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Bibliografische Detailangaben

Hauptverfasser:	Guixin Han, Ke Li, Yong Xue, Jinlin Wang, Fan Bai, Ruichang Gao, Chenghua Chen, Xinxing Xu, Yuanhui Zhao
Format:	Artigo
Sprache:	Inglês
Veröffentlicht:	Elsevier 2025-07-01
Schriftenreihe:	Food Chemistry: X
Schlagworte:	Food Oral processing Caviar Flavor perception Saliva emulsion Volatile compounds
Online-Zugang:	http://www.sciencedirect.com/science/article/pii/S2590157525006881
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