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Sucrose pp 248-263 | Cite as

Role of sucrose in retention of aroma and enhancing the flavor of foods

  • M. A. Godshall

Abstract

Sucrose interacts with food ingredients and in processed foods in many different ways. The major flavor function of sucrose is, certainly, to sweeten food, but sucrose also influences the flavor quality of foods in diverse other ways.

Keywords

Sweet Taste Taste Intensity Basic Taste Brown Sugar Sweetness Perception 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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© Springer Science+Business Media Dordrecht 1995

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  • M. A. Godshall

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