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Volumn 27, Issue 1, 2002, Pages 31-38

Bitter taste of saccharin and acesulfame-K

Author keywords

[No Author keywords available]

Indexed keywords

ACESULFAME; PROPYLTHIOURACIL; SACCHARIN;

EID: 0036196995     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/27.1.31     Document Type: Article
Times cited : (88)

References (30)
  • 3
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    • (1979) Science , vol.205 , pp. 934-935
    • Bartoshuk, L.M.1
  • 4
    • 0033870723 scopus 로고    scopus 로고
    • Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception
    • (2000) Chem. Senses , vol.25 , pp. 447-460
    • Bartoshuk, L.M.1
  • 13
    • 0020261405 scopus 로고
    • Sweetness of sucrose, neohesperidin dihydrochalcone and saccharin is related to genetic ability to taste the bitter substance 6-n-propylthiouracil
    • (1983) Chem. Senses , vol.7 , pp. 265-272
    • Gent, J.F.1    Bartoshuk, L.M.2
  • 17
    • 84987349288 scopus 로고
    • Paired comparison and time-intensity measurements of the sensory properties of beverages and gelatins containing sucrose or synthetic sweeteners
    • (1978) J. Food Sci. , vol.43 , pp. 47-51
    • Larson-Powers, N.1    Pangborn, R.M.2
  • 19
    • 0035177488 scopus 로고    scopus 로고
    • PROP (6-n-propylthiouracil) tasting and sensory responses to caffeine, sucrose, neohesperidin dihydrochalcone and chocolate
    • (2001) Chem. Senses , vol.26 , pp. 41-47
    • Ly, A.1    Drewnowski, A.2
  • 29
    • 0008672814 scopus 로고    scopus 로고
    • Individual differences in bitter taste perception of saccharin and acesulfame-K
    • MS thesis, Department of Food Science, Cornell University.
    • (2000)
    • Sposato, D.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.