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Understanding the impact of fat in the oral cavity on the cortical response to flavor may aid the design of healthier low fat products which are acceptable to the consumer. However, varying fat content affects physicochemical and sensory properties, making it difficult to isolate the impact of the fat itself. The objective of this study was to investigate the interaction between fat and the cortical...
Perception of flavor is a complex process involving the integration of taste and aroma. Few functional magnetic resonance imaging (fMRI) studies have assessed the crossmodal interactions which result in flavor perception, and all previous studies have used a retro-nasal aroma delivery with a delayed swallow, which delays retro-nasal aroma release, and thus, alters taste and aroma integration. In this...
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