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

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Original language	English
Article number	100363
Journal	International Journal of Gastronomy and Food Science
Volume	25
Number of pages	10
ISSN	1878-450X
DOIs	https://doi.org/10.1016/j.ijgfs.2021.100363
Publication status	Published - 2021

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

author = "Fr{\o}st, {Michael Bom} and Anna Hartmann and Petersen, {Mikael Agerlin} and Lars Duelund and Mouritsen, {Ole G.}",

year = "2021",

doi = "10.1016/j.ijgfs.2021.100363",

language = "English",

volume = "25",

journal = "International Journal of Gastronomy and Food Science",

issn = "1878-450X",

publisher = "Elsevier",

}

TY - JOUR

T1 - Odour-induced umami – Olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

AU - Frøst, Michael Bom

AU - Hartmann, Anna

AU - Petersen, Mikael Agerlin

AU - Duelund, Lars

AU - Mouritsen, Ole G.

PY - 2021

Y1 - 2021

U2 - 10.1016/j.ijgfs.2021.100363

DO - 10.1016/j.ijgfs.2021.100363

M3 - Journal article

SN - 1878-450X

VL - 25

JO - International Journal of Gastronomy and Food Science

JF - International Journal of Gastronomy and Food Science

M1 - 100363

ER -