Effect of pulsed delivery and bouillon base on saltiness and bitterness perceptions of salt delivery profiles partially substituted with KCl

Food Quality and Preference

Volumn 21, Issue 5, 2010, Pages 489-494

  Morris, Cecile ^a   Labarre, Claire ^a   Koliandris, Anne Laure ^a   Hewson, Louise ^a   Wolf, Bettina ^a   Taylor, Andrew J ^a   Hort, Joanne ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Bitterness; Dynataste; MSG; Potassium chloride; Salt; Sodium chloride

Indexed keywords

EID: 77951975927     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2010.01.002     Document Type: Article

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