Salivating over chocolate
MAY 01, 2007
DOI: 10.1063/1.4796422
Windhab replies: Saliva does interact with the chocolate during consumption. That interaction affects not only the flavor of the chocolate but also its flow properties. However, the effects are taken into account in the article’s conclusions that refer to sensory properties. Consumers’ strongly differing saliva productions during chocolate consumption could make sensory testing results inconsistent, but we did not see such differences among our test participants.
More about the Authors
Erich Windhab. ETH, Zürich, Switzerland .
© 2007. American Institute of Physics
