Sensory properties of ginseng solutions modified by masking agents

Journal of Food Science

Volumn 75, Issue 7, 2010, Pages

  Tamamoto, Lauren C ^a   Schmidt, Shelly J ^a   Lee, Soo Yeun ^a  

^a UNIVERSITY OF ILLINOIS AT URBANA CHAMPAIGN   (United States)

Author keywords

Bitterness; Cyclodextrins; Descriptive analysis; Ginseng

Indexed keywords

BETA CYCLODEXTRIN; BETA CYCLODEXTRIN DERIVATIVE; FLAVORING AGENT; GAMMA CYCLODEXTRIN; GAMMA CYCLODEXTRIN DERIVATIVE; GAMMA-CYCLODEXTRIN; GINSENOSIDE;

ADOLESCENT; ADULT; ARTICLE; BEVERAGE; CHEMISTRY; COMPARATIVE STUDY; ECONOMICS; ELEMENTAL DIET; FEMALE; GINSENG; HUMAN; MALE; METABOLISM; MIDDLE AGED; OSMOLARITY; PILOT STUDY; PLANT ROOT; SENSATION; TASTE; UNITED STATES;

ADOLESCENT; ADULT; BETA-CYCLODEXTRINS; BEVERAGES; FEMALE; FLAVORING AGENTS; FOOD, FORMULATED; GAMMA-CYCLODEXTRINS; GINSENOSIDES; HUMANS; MALE; MIDDLE AGED; OSMOLAR CONCENTRATION; PANAX; PILOT PROJECTS; PLANT ROOTS; SENSATION; TASTE; UNITED STATES; YOUNG ADULT;

PANAX GINSENG;

EID: 77957146413     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01749.x     Document Type: Article

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