Sensory sub-attributes of creamy mouthfeel in commercial mayonnaises, custard desserts and sauces

Food Quality and Preference

Volumn 16, Issue 2, 2005, Pages 163-170

  Weenen, Hugo ^a,b,d   Jellema, R H ^b   de Wijk, R A ^a,c  

^a TOP INSTITUTE FOOD AND NUTRITION   (Netherlands)

^b TNO   (Netherlands)

^c A and F   (Netherlands)

^d NUMICO RESEARCH   (Netherlands)

Author keywords

Creamy; Mouthfeel; PLS; Taste flavour; Texture

Indexed keywords

FLAVORING AGENT;

ARTICLE; ASSOCIATION; CHEESE; CLIP; CONSUMER; CONTROLLED STUDY; DAIRY PRODUCT; FLAVOR; FOOD PREFERENCE; FOOD TEXTURE; HUMAN; INGESTION; MOUTH; MULTIVARIATE ANALYSIS; ODOR; QUANTITATIVE ANALYSIS; RATING SCALE; SENSATION; SENSORY EVALUATION; SMELLING; SWEETNESS;

EID: 14044257144     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.04.008     Document Type: Article

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