Sensory quality of functional beverages: Bitterness perception and bitter masking of olive leaf extract fortified fruit smoothies

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Kranz, Peter ^a   Braun, Nina ^a   Schulze, Nadine ^a   Kunz, Benno ^a  

^a UNIVERSITY OF BONN   (Germany)

Author keywords

Functional food; Oleuropein; Olive; Plant extract; Sensory analysis

Indexed keywords

ANTIOXIDANT; PLANT EXTRACT; SWEETENING AGENT;

ADULT; ARTICLE; BEVERAGE; CHEMISTRY; DIET SUPPLEMENTATION; FEMALE; FRUIT; HUMAN; MALE; MIDDLE AGED; OLIVE TREE; OSMOLARITY; PLANT LEAF; SALT INTAKE; SENSATION; TASTE; TASTE ACUITY;

ADULT; ANTIOXIDANTS; BEVERAGES; FEMALE; FOOD, FORTIFIED; FRUIT; HUMANS; MALE; MIDDLE AGED; OLEA; OSMOLAR CONCENTRATION; PLANT EXTRACTS; PLANT LEAVES; SENSATION; SODIUM CHLORIDE, DIETARY; SWEETENING AGENTS; TASTE PERCEPTION; TASTE THRESHOLD; YOUNG ADULT;

EID: 77955814212     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01698.x     Document Type: Article

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