The sensory interactions of organic acids and various flavors in ramen soup systems

Journal of Food Science

Volumn 72, Issue 9, 2007, Pages

  Kang, M W ^a   Chung, S J ^b   Lee, H S ^a   Kim, Y ^a   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

^b Seoul Women University   (South Korea)

Author keywords

Congruency; Organic acid; Ramen soup; Sensory analysis; Sensory interaction

Indexed keywords

CARBOXYLIC ACID; CITRIC ACID; FLAVORING AGENT; LACTIC ACID; MALIC ACID; MALIC ACID DERIVATIVE;

ANALYSIS OF VARIANCE; ANIMAL; ARTICLE; CATTLE; DOSE RESPONSE; DRUG EFFECT; HUMAN; MEAT; ODOR; PHYSIOLOGY; PRINCIPAL COMPONENT ANALYSIS; SEA FOOD; SOYBEAN; STUDENT; TASTE;

ANALYSIS OF VARIANCE; ANIMALS; CARBOXYLIC ACIDS; CATTLE; CITRIC ACID; DOSE-RESPONSE RELATIONSHIP, DRUG; FLAVORING AGENTS; HUMANS; LACTIC ACID; MALATES; MEAT; ODORS; PRINCIPAL COMPONENT ANALYSIS; SEAFOOD; SMELL; SOY FOODS; STUDENTS; TASTE;

BASIDIOMYCOTA; GLYCINE MAX;

EID: 36348997591     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2007.00526.x     Document Type: Article

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