Revealing Volatile Odor Compounds in Watermelon Juice to Enhance Fructose Sweetness Perception: Sensory Evaluation and Molecular Docking Techniques
Odor-induced sweetness enhancement (OISE) is an effective approach to lower sugar intake. In this study, static and dynamic sensory evaluations, combined with molecular docking, were used to explore the mechanism underlying sweetness enhancement in fructose solutions induced by watermelon juice odor...
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| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2025-03-01
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| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/14/6/1034 |
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