2023
DOI: 10.3390/foods12142752
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Time-Series Sensory Analysis Provided Important TI Parameters for Masking the Beany Flavor of Soymilk

Abstract: The aim of this study is to provide a new perspective on the development of masking agents by examining the application of their time-series sensory profiles. The analysis of the relationship between 14 time-intensity (TI) parameters and the beany flavor masking ability of 100 flavoring materials indicate that the values of AreaInc, DurDec, and AreaDec, TI parameters related to the flavor release in the increasing and decreasing phases, were significantly higher in the top 10 masking score materials than in th… Show more

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