Retronasal persistence of fruity esters modulated by palmitic acid and ethyl palmitate: A dynamic dual-monitoring approach

Key Points

• Fruity esters exhibit altered retronasal persistence when exposed to palmitic acid and ethyl palmitate, enhancing aroma stability.
• Key findings indicate a significant modulation of fruity ester perception with palmitic acid concentration adjustments.
• Dynamic monitoring of aroma compounds was employed to assess retronasal persistence effects in real-time analysis.
• Enhanced understanding of flavor modulation may lead to improved food products, but further analysis is necessary for broader applications.