Hydration properties and the role of water in taste modalities of sucrose, caffeine, and sucrose-caffeine mixtures

Journal of Agricultural and Food Chemistry

Volumn 49, Issue 8, 2001, Pages 4039-4045

  Aroulmoji, V ^a   Hutteau, F ^a   Mathlouthi, M ^a   Rutledge, D N ^b  

^a UNIVERSITÉ DE REIMS CHAMPAGNE ARDENNE   (France)

^b AGROPARISTECH   (France)

Author keywords

Caffeine; Density; NMR relaxation; Sucrose; Surface tension; Taste; Viscosity

Indexed keywords

CAFFEINE; SUCROSE; WATER;

ADHESION; ARTICLE; CHEMISTRY; CHEMORECEPTOR; CONTACT ANGLE; HYDRATION; HYDROPHILICITY; HYDROPHOBICITY; NUCLEAR MAGNETIC RESONANCE; NUCLEAR MAGNETIC RESONANCE SPECTROSCOPY; PHYSICAL CHEMISTRY; SOLUTION AND SOLUBILITY; SURFACE TENSION; TASTE; VISCOSITY;

CAFFEINE; MAGNETIC RESONANCE SPECTROSCOPY; SOLUTIONS; SUCROSE; TASTE; VISCOSITY; WATER;

EID: 0034851075     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf010405i     Document Type: Article

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