Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

Publication date: Available online 15 May 2021Source: International Journal of Gastronomy and Food ScienceAuthor(s): Michael Bom Frøst, Anna Hartmann, Mikael Agerlin Petersen, Lars Duelund, Ole G. Mouritsen
Source: International Journal of Gastronomy and Food Science - Category: Food Science Source Type: research