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Doftar saltad mat mer än osaltad?: En sensorisk undersökning om tillsatt salt ökar upplevelsen av doft imat.
Örebro University, School of Hospitality, Culinary Arts & Meal Science.
2023 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Does adding salt increase the aroma in the food? : A sensory investigation into whether added salt increases the experience of aroma in food. (English)
Place, publisher, year, edition, pages
2023.
Keywords [en]
salting-out, orthonasal, scent, cross-modality, aroma.
Keywords [sv]
salting-out, ortonasal, doft, crossmodality, arom.
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:oru:diva-108585OAI: oai:DiVA.org:oru-108585DiVA, id: diva2:1800613
Subject / course
Hospitality, Culinary Arts and Meal Science
Supervisors
Examiners
Available from: 2023-09-27 Created: 2023-09-27 Last updated: 2023-09-27Bibliographically approved

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fulltext(864 kB)45 downloads
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File name FULLTEXT01.pdfFile size 864 kBChecksum SHA-512
d832bb07098f2b5f8bfdff73cd044b10cabdf888213f4a4060767ca4b9ba7580b437f5d8dd286266dd0da9ef488ac3e6a15e33f0e99d4bf80e2a4f42f91f6340
Type fulltextMimetype application/pdf

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CiteExportLink to record
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Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
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