Frying dough with yellow mealworm oil: Aroma profile and consumer perception at a central location test and at home.

Tzompa-Sosa, Daylan A; Provijn, Paul; Gellynck, Xavier; Schouteten, Joachim J

Tzompa-Sosa, Daylan A; Provijn, Paul; Gellynck, Xavier; Schouteten, Joachim J.

Afiliación

Tzompa-Sosa DA; Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium.
Provijn P; Food Structure and Function Research Group, Department of Food Technology, Safety and Health, Ghent University, Ghent, Belgium.
Gellynck X; Department of Agricultural Economics, Ghent University, Ghent, Belgium.
Schouteten JJ; Department of Agricultural Economics, Ghent University, Ghent, Belgium.

J Food Sci ; 88(S1): 130-146, 2023 Mar.

Article en En | MEDLINE | ID: mdl-36478571

Asunto(s)

Tenebrio; Animales; Odorantes; Aceites de Plantas; Alimentos; Percepción; Comportamiento del Consumidor

Palabras clave

consumer preference; edible oils; insect; novel food; sensory evaluation; volatile organic compounds (VOC)

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Texto completo: 1 Colección: 01-internacional Asunto principal: Tenebrio Límite: Animals Idioma: En Revista: J Food Sci Año: 2023 Tipo del documento: Article País de afiliación: Bélgica

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