Sensory characteristics and consumer acceptability of decaffeinated green teas

Journal of Food Science

Volumn 74, Issue 3, 2009, Pages

  Lee, S M ^a   Lee, H S ^a   Kim, K H ^b   Kim, K O ^a  

^a Ewha Womans University   (South Korea)

^b Korea University   (South Korea)

Author keywords

Consumer acceptability; Descriptive analysis; PLSR; SC CO2 decaffeinated green tea; Sensory characteristics

Indexed keywords

CAFFEINE; CARBON DIOXIDE;

ARTICLE; CHEMISTRY; CONSUMER; FEMALE; FOOD HANDLING; HUMAN; ISOLATION AND PURIFICATION; METHODOLOGY; ODOR; SENSATION; SUPERCRITICAL FLUID CHROMATOGRAPHY; TASTE; TEA;

CAFFEINE; CARBON DIOXIDE; CHROMATOGRAPHY, SUPERCRITICAL FLUID; CONSUMER SATISFACTION; FEMALE; FOOD HANDLING; HUMANS; ODORS; SENSATION; TASTE; TEA;

EID: 64049089605     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2009.01100.x     Document Type: Article

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