Inhibitory effect of aroma on the bitterness of branched-chain amino acid solutions

Chemical and Pharmaceutical Bulletin

Volumn 55, Issue 11, 2007, Pages 1581-1584

  Mukai, Junji ^a,b   Tokuyama, Emi ^a   Ishizaka, Toshihiko ^a,b   Okada, Sachie ^a   Uchida, Takahiro ^a  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

^b Izumi Municipal Hospital   (Japan)

Author keywords

Aroma; Bitterness threshold; Branched chain amino acid; Nutritional product; Quinine; Sweetness

Indexed keywords

BRANCHED CHAIN AMINO ACID;

ADOLESCENT; ADULT; APPLE; AROMA; ARTICLE; BITTER TASTE; COFFEE; FEMALE; GUSTATORY SYSTEM; HUMAN; MALE; STRAWBERRY; TEA; VANILLA;

ADULT; AMINO ACIDS, BRANCHED-CHAIN; FEMALE; FLAVORING AGENTS; FOOD, FORMULATED; HUMANS; ISOLEUCINE; LEUCINE; MALE; PHARMACEUTICAL SOLUTIONS; SWEETENING AGENTS; TASTE; TASTE THRESHOLD; VALINE;

EID: 36248971554     PISSN: 00092363     EISSN: 13475223     Source Type: Journal    
DOI: 10.1248/cpb.55.1581     Document Type: Article

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