Responses of PROP taster groups to variations in sensory qualities within foods and beverages

Physiology and Behavior

Volumn 82, Issue 2-3, 2004, Pages 459-469

  Prescott, J ^a   Soo, J ^b   Campbell, H ^b   Roberts, C ^b  

^a JAMES COOK UNIVERSITY   (Australia)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

6 n Propylthiouracil; Beverage; Chemesthesis; Food; Taste

Indexed keywords

CARBON DIOXIDE; CITRIC ACID; PROPYLTHIOURACIL;

ARTICLE; BEVERAGE; BITTER TASTE; CARBONATED BEVERAGE; CONTROLLED STUDY; FOOD INTAKE; HUMAN; HUMAN EXPERIMENT; NORMAL HUMAN; PRIORITY JOURNAL; SENSORY STIMULATION; STIMULUS RESPONSE; SWEETNESS; TASTE ACUITY;

EID: 3242795778     PISSN: 00319384     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.physbeh.2004.04.009     Document Type: Article

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