The interactions of CO2, ethanol, hop acids and sweetener on flavour perception in a model beer

Chemosensory Perception

Volumn 4, Issue 1-2, 2011, Pages 42-54

  Clark, Rebecca Amy ^a   Hewson, Louise ^a   Bealin Kelly, Francis ^b   Hort, Joanne ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b SABMiller House   (United Kingdom)

Author keywords

Beer; Carbonation; Ethanol; Hop acids; Multimodal interactions; Sweetener

Indexed keywords

ALCOHOL; CARBON DIOXIDE; FOOD ADDITIVE; RHO ISO ALPHA ACID; SWEETENING AGENT; TETRAHYDROISO ALPHA ACID; UNCLASSIFIED DRUG;

ARTICLE; ASTRINGENCY PERCEPTION; BEER; BITTER TASTE; CARBONATION; CHEMICAL PROCEDURES; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; FEMALE; FLAVOR; HUMAN; HUMAN EXPERIMENT; MALE; MODEL; PRIORITY JOURNAL; SWEETNESS; TASTE; TASTE DISCRIMINATION; TINGLY PERCEPTION; WARMING PERCEPTION;

EID: 79959209913     PISSN: 19365802     EISSN: 19365810     Source Type: Journal    
DOI: 10.1007/s12078-011-9087-3     Document Type: Article

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