Influence of composition upon the variety of tastes in Cinnamomi Cortex

Journal of Natural Medicines

Volumn 63, Issue 3, 2009, Pages 261-266

  Yokomi, Naoka ^a   Ito, Michiho ^a  

^a KYOTO UNIVERSITY   (Japan)

Author keywords

Cinnamaldehyde; Cinnamomi Cortex; Pungency; Sweetness; Taste evaluation

Indexed keywords

CINNAMALDEHYDE; SUGAR; TANNIN;

ADULT; ARTICLE; BARK; CHEMICAL COMPOSITION; CINNAMON; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FOOD COMPOSITION; FOOD QUALITY; HUMAN; NORMAL HUMAN; ODOR; PLANT LEAF; PUNGENCY; QUANTITATIVE ANALYSIS; RANK SUM TEST; SWEETNESS; TASTE; TASTE DISCRIMINATION;

ACROLEIN; CARBOHYDRATES; CINNAMOMUM ZEYLANICUM; HUMANS; TANNINS; TASTE;

EID: 67650732778     PISSN: 13403443     EISSN: 18610293     Source Type: Journal    
DOI: 10.1007/s11418-009-0326-8     Document Type: Article

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