Project Details
Description
The aim of this project is to explore and understand factors of importance for flavour release and flavour perception and the relations between flavour release and perception. A thorough understanding of this relationship is essential, in order to develop better methods for collecting and analysing flavour for routine measurements of food quality and in order to develop instrumentation –an artificial mouth- for simulating flavour release.
| Status | Finished |
|---|---|
| Effective start/end date | 01/02/1999 → 01/02/2002 |
Collaborative partners
- Technical University of Denmark (lead)
- University of Copenhagen (Project partner)
Funding
- Unknown
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