Changes in physical properties and aroma intensity of bolus during oral processing of cookies

Ryusei Sato

Presentation information

Oral presentation

A 食品成分，食品分析（Food Ingredients, Food Analysis）

[3Ap] Flavor compound, Pigment

Sat. Aug 31, 2024 2:15 PM - 4:45 PM Room A（S2） (3F N321)

Chair:Yuko Shimamura

4:15 PM - 4:30 PM

[3Ap-08] Changes in physical properties and aroma intensity of bolus during oral processing of cookies

*Ryusei Sato¹, Tetsuya Sonoda ³, Takato Ito³, Teppei Imaizumi², Takahisa Nisizu² (1. Gifu University Graduate School, 2. Gifu University, 3. Morinaga&Co., Ltd.)

Keywords:cookie, aromatic component, chewing

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