Consumer reactions to creaminess and genetic sensitivity to 6-n-propylthiouracil: A multidimensional study

Food Quality and Preference

Volumn 16, Issue 6, 2005, Pages 545-556

  Kirkmeyer, Sarah V ^a,b   Tepper, Beverly J ^a  

^a RUTGERS UNIVERSITY   (United States)

^b INTERNATIONAL FLAVORS AND FRAGRANCES INC   (United States)

Author keywords

6 n Propylthiouracil; Consumers; Creaminess; Dairy products

Indexed keywords

PROPYLTHIOURACIL; SUGAR;

ADULT; ARTICLE; ATTITUDE; CONSUMER; CONTROLLED STUDY; COOKING; CORRELATION ANALYSIS; DAIRY PRODUCT; DECISION MAKING; FEMALE; FLAVOR; FOOD PREFERENCE; FOOD QUALITY; FOOD TEXTURE; GENETIC SCREENING; GENETIC VARIABILITY; HUMAN; NOMENCLATURE; PRINCIPAL COMPONENT ANALYSIS; PROCESS MODEL; RATING SCALE; SENSITIVITY AND SENSIBILITY; TASTE; TASTE ACUITY;

EID: 18144420044     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2004.11.003     Document Type: Article

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