Perception of taste intensity in solutions of random-coil polysaccharides above and below c

Food Quality and Preference

Volumn 13, Issue 7-8, 2002, Pages 473-480

  Cook, David J ^a   Hollowood, Tracey A ^a   Linforth, Robert S T ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

HPMC; Hydrocolloid thickener; Sensory perception; Taste intensity; Viscosity

Indexed keywords

ASPARTAME; CARRAGEENAN; CHALCONE DERIVATIVE; CITRIC ACID; FRUCTOSE; GUAR GUM; HYDROXYPROPYLMETHYLCELLULOSE; NEOHESPERIDIN DIHYDROCHALCONE; POLYSACCHARIDE; QUININE; SODIUM CHLORIDE; SUCROSE; UNCLASSIFIED DRUG;

ACIDITY; ARTICLE; BITTER TASTE; CONCENTRATION (PARAMETERS); CONCENTRATION RESPONSE; CONTROLLED STUDY; FEMALE; FLOW KINETICS; HUMAN; HUMAN EXPERIMENT; HYDROCOLLOID; MALE; NORMAL HUMAN; SALT STRESS; SENSORY ANALYSIS; STATISTICAL ANALYSIS; SWEETNESS; TASTE DISCRIMINATION; VISCOSITY;

CINCHONA PUBESCENS; CYAMOPSIS TETRAGONOLOBA;

EID: 0036797479     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0950-3293(02)00066-6     Document Type: Article

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