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    Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing

    Salivary emulsification shapes flavor release and perception in sturgeon caviar during oral processing by Guixin Han, Ke Li, Yong Xue, Jinlin Wang, Fan Bai, Ruichang Gao, Chenghua Chen, Xinxing Xu, Yuanhui Zhao

    Published 2025-07-01

    In this study, the effect of salivary emulsification on caviar oral flavor perception was elucidated. Sensory evaluation indicated that salty, seafood, creamy, and fatty were considered caviar characteristic flavors, 12 s was the optimal time point for caviar flavor release. Cryo-SEM indicated that...

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