Sensitivity to allyl isothiocyanate, dimethyl trisulfide, sinigrin, and cooked cauliflower consumption

Appetite

Volumn 46, Issue 3, 2006, Pages 263-269

  Engel, Erwan ^a   Martin, Nathalie ^b   Issanchou, Sylvie ^c  

^a UR370 QuaPA   (France)

^b AGROPARISTECH   (France)

^c CEMAGREF   (France)

Author keywords

Bitterness; Cruciferous vegetable; Food consumption; Olfacto gustatory sensitivity; Volatile sulfur compounds

Indexed keywords

ALLYL ISOTHIOCYANATE; DIMETHYL TRISULFIDE; SINIGRIN; UNCLASSIFIED DRUG;

ADOLESCENT; ADULT; AGED; ARTICLE; CAULIFLOWER; CONCENTRATION (PARAMETERS); CONSUMER; COOKING; FEMALE; FOOD INTAKE; HUMAN; MALE; NORMAL HUMAN; OLFACTORY SYSTEM; RELIABILITY; SENSITIVITY ANALYSIS; TASTE;

ADOLESCENT; ADULT; AGED; BRASSICA; CONSUMER SATISFACTION; COOKERY; COOKING; FEMALE; FOOD PREFERENCES; GLUCOSINOLATES; HUMANS; ISOTHIOCYANATES; MALE; MIDDLE AGED; SMELL; SULFIDES; TASTE;

EID: 33745006172     PISSN: 01956663     EISSN: 10958304     Source Type: Journal    
DOI: 10.1016/j.appet.2006.01.007     Document Type: Article

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