A chemical basis for sour taste perception of acid solutions and fresh-pack dill pickles

Journal of Food Science

Volumn 72, Issue 6, 2007, Pages

  Da Conceicao Neta, E R ^a   Johanningsmeier, S D ^a   Drake, M A ^a   McFeeters, R F ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

Author keywords

Cucumber; Flavor; Organic acid; pH; Protonated acid; Undissociated acid

Indexed keywords

ADULT; ARTICLE; FEMALE; FOOD PREFERENCE; HUMAN; MIDDLE AGED; OSMOLARITY; PH; PHYSIOLOGY; STIMULATION; TASTE; TASTE BUD;

ADULT; FEMALE; FOOD PREFERENCES; HUMANS; HYDROGEN-ION CONCENTRATION; MIDDLE AGED; OSMOLAR CONCENTRATION; PHYSICAL STIMULATION; TASTE; TASTE BUDS;

CUCUMIS SATIVUS;

EID: 34547839182     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00400.x     Document Type: Article

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