Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck.

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Title: Smelling saltiness: Retronasal aroma compounds contributing to saltiness perception in Nanjing water-boiled salted duck.
Authors: Hou J; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Zheng Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Huang T; Jiangsu Research Center for Livestock and Poultry Products Processing Engineering Technology, Nanjing Huangjiaoshou Food Science and Technology Co., Ltd.,Nanjing, Jiangsu 211200, China., Hua Y; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Li G; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China., Liu X; College of Food Science and Engineering, Henan University of Technology, Zhengzhou, Henan 450001, China., Huang M; College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 211800, China. Electronic address: mhuang@njau.edu.cn.
Source: Food research international (Ottawa, Ont.) [Food Res Int] 2026 Jun 01; Vol. 233 (Pt 2), pp. 119020. Date of Electronic Publication: 2026 Mar 21.
Publication Type: Journal Article
Journal Info: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication: Canada NLM ID: 9210143 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7145 (Electronic) Linking ISSN: 09639969 NLM ISO Abbreviation: Food Res Int Subsets: MEDLINE
Database: MEDLINE Ultimate
Description
ISSN:1873-7145
DOI:10.1016/j.foodres.2026.119020