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

Publication date: October 2021Source: International Journal of Gastronomy and Food Science, Volume 25Author(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