Bitterness and Astringency of Sinapine and Its Components

Journal of Food Science

Volumn 46, Issue 4, 1981, Pages 1241-1244

  ISMAIL, F ^a,b   VAISEY GENSER M ^a,b   FYFE, B ^a,b  

^a UNIVERSITY OF MANITOBA   (Canada)

^b CAIRO UNIVERSITY   (Egypt)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0000641593     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1365-2621.1981.tb03031.x     Document Type: Article

References (20)

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7. Effect of subthreshold concentrations of limonin, naringin and sweeteners on bitterness perception
8. A new quantitative procedure for determination of sinapine
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13. Some textural and flavor characteristics of selected plant protein and water systems. Proc
14. Magnitude estimation of infant foods. 2. Taste, texture and odor of infant formulas
15. Perceptual changes in taste mixtures
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17. Die Gehalte an Lecithin und anderen Cholin‐Verbingdungen in Nahrungsplanzen
18. Confusion in the use of taste adjectives “sour” and “bitter
19. Soybean phosphatidlycholine develops bitter taste on oxidation
20. Biotin and choline in wheats and wheat flours