Understanding creaminess perception of dairy products using free-choice profiling and genetic responsivity to 6-n-propylthiouracil

Chemical Senses

Volumn 28, Issue 6, 2003, Pages 527-536

  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; Creaminess perception; Free choice profiling

Indexed keywords

PROPYLTHIOURACIL; 6 N PROPYLURACIL; 6-N-PROPYLURACIL; DRUG DERIVATIVE; SODIUM CHLORIDE; URACIL;

ADULT; ANALYSIS OF VARIANCE; ANALYTIC METHOD; ARTICLE; BITTER TASTE; BUTTER; CHEMICAL GENETICS; CONTROLLED STUDY; DAIRY PRODUCT; FEMALE; FLAVOR; HUMAN; HUMAN EXPERIMENT; MALE; PRIORITY JOURNAL; SENSORY STIMULATION; SWEETNESS; TASK PERFORMANCE; TASTE DISCRIMINATION; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FOOD PREFERENCE; GENETICS; MIDDLE AGED; PERCEPTION; PHYSIOLOGY; TASTE; TASTE ACUITY; VISCOSITY;

PROCRUSTES;

ADULT; DAIRY PRODUCTS; DIETARY FATS; FEMALE; FOOD PREFERENCES; HUMANS; MALE; MIDDLE AGED; PERCEPTION; SODIUM CHLORIDE; TASTE; TASTE THRESHOLD; URACIL; VISCOSITY;

EID: 3042515429     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/28.6.527     Document Type: Article

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