Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Tomona Matsumoto"'
Autor:
Takashi Nammoku, Akio Nakamura, Tsukasa Saito, Tomona Matsumoto, Kana Saito-Iizumi, Ayano Fujiki, Kensaku Mori, Naoto Yamamoto
Publikováno v:
Chemosensory Perception. 6:92-100
The perceived intensity of the taste of a food is enhanced only if the odor of the food is perceptually similar to the taste. For example, a caramel-like odor enhances the perceived intensity of sweetness. The way gustatory and olfactory signals are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d8dc1adefae6d8f33b9c3deb1aeaeb38
https://doi.org/10.1007/s12078-013-9142-3
https://doi.org/10.1007/s12078-013-9142-3
Autor:
Takashi Nammoku, Tsukasa Saito, Masashi Ishikawa, Tomona Matsumoto, Kana Saito, Akio Nakamura, Kensaku Mori
Publikováno v:
Journal of agricultural and food chemistry. 60(3)
To elucidate the effects of aroma from dried bonito (katsuo-bushi) on broth tastes caused by the central integration of flavor, optical imaging of salivary hemodynamic responses was conducted using near-infrared spectroscopy (NIRS). A reconstituted d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fad2c3295b14a58ab6f9464414766917
https://pubmed.ncbi.nlm.nih.gov/22224859
https://pubmed.ncbi.nlm.nih.gov/22224859