"In-mouth Odor Analysis During Mastication of Satsuma" announced
at the 63rd Annual Meeting of the Japanese Society for Food Science and Technology.

Analysis of in-mouth odors during mastication of satsuma was conducted using a mastication model device. This study identified differences in odor components based on presence or absence of inner rinds, growing area, and time of harvest, as well as comparing fruit headspace odors and in-mouth odors during mastication. The study also measured mastication force and demonstrated relationships with said force, alongside odor component analysis.

Furthermore, these research results were presented orally at the 63rd Annual Meeting of the Japanese Society for Food Science and Technology (2016) under the title "In-mouth Odor Analysis During Mastication of Satsuma."

See here for details: In-mouth Odor Analysis During Mastication of Satsuma.pdf