Synergistic effects of sour taste and low temperature in suppressing the bitterness of aminoleban® EN

Chemical and Pharmaceutical Bulletin

Volumn 59, Issue 5, 2011, Pages 536-540

  Haraguchi, Tamami ^a   Yoshida, Miyako ^a   Hazekawa, Mai ^a   Uchida, Takahiro ^a  

^a MUKOGAWA WOMEN'S UNIVERSITY   (Japan)

Author keywords

Aminoleban EN; Bitterness; Branched chain amino acid; Flavoured powder; Sour taste; Temperature

Indexed keywords

AMINOLEBAN; ISOLEUCINE; LEUCINE; SUCROSE; TARTARIC ACID; UNCLASSIFIED DRUG; VALINE;

ADULT; APPLE; ARTICLE; BITTER TASTE; COFFEE; FEMALE; FRUIT; HUMAN; HUMAN EXPERIMENT; LOW TEMPERATURE; NORMAL HUMAN; PALATABILITY; PINEAPPLE; PLUM; POWDER; ROOM TEMPERATURE; SWEETNESS; TEA; TEMPERATURE SENSITIVITY;

ADULT; AMINO ACIDS, BRANCHED-CHAIN; COLD TEMPERATURE; DRUG SYNERGISM; ENTERAL NUTRITION; FEMALE; HUMANS; ISOLEUCINE; LEUCINE; REFERENCE VALUES; SWEETENING AGENTS; TASTE PERCEPTION; TASTE THRESHOLD; VALINE; YOUNG ADULT;

EID: 79955571187     PISSN: 00092363     EISSN: 13475223     Source Type: Journal    
DOI: 10.1248/cpb.59.536     Document Type: Article

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