Influence of fat reduction and flavor addition on the temporal sensory profile in potato chips using a multiple-intake approach.

Lary Souza Olegario,Alberto González-Mohino,Mario Estevéz,Marta Suely Madruga,Sonia Ventanas

Journal of the science of food and agriculture（2023）

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摘要

Multiple intake TDS is a suitable method for revealing how modifications of formulation and composition of potato chips to achieve healthier or different versions affects consumers dynamic sensory perception and how it is related to preferences. © 2023 Society of Chemical Industry.

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关键词

consumption trajectory,food texture,ham flavor,low fat content,temporal dominance of sensations

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